This Vanilla Bean Layer Cake with Strawberry Cream Cheese Frosting is a light, fluffy, and decadent dessert perfect for special occasions. Made with fragrant vanilla bean paste and topped with a luscious strawberry-infused cream cheese frosting, this 6-inch cake is an elegant and delicious treat, ideal for Valentine’s Day or any celebration.
Why You’ll Love This Recipe
- Soft, moist vanilla bean cake with a rich flavor
- Creamy, tangy strawberry cream cheese frosting made with fresh strawberries
- Perfect for small gatherings or a romantic dessert for two
- Made with simple pantry ingredients
- Can be prepared in advance and stored easily
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large egg whites
- 3 teaspoons vanilla bean paste
- ½ cup sour cream, full fat
- ½ cup milk
For the Strawberry Cream Cheese Frosting:
- 8 oz full-fat cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup fresh strawberries, finely chopped
Directions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla bean paste.
- Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the sour cream until fully incorporated.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Strawberry Cream Cheese Frosting:
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until fully incorporated.
- Fold in the finely chopped strawberries until evenly distributed.
- Refrigerate the frosting for 15–20 minutes to firm up before spreading.
Assembling the Cake:
- Place one cake layer on a serving plate. Spread an even layer of strawberry cream cheese frosting on top.
- Place the second cake layer over the frosting and spread the remaining frosting over the top and sides of the cake.
- Garnish with additional fresh strawberries if desired.
- Chill for 30 minutes before slicing for cleaner cuts.
Servings and Timing
- Servings: 8
- Preparation Time: 30 minutes
- Baking Time: 30 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours 20 minutes
Variations
- Berry Mix Frosting: Add raspberries or blueberries for a mixed berry frosting.
- Chocolate Twist: Drizzle melted chocolate over the cake for a chocolate-vanilla fusion.
- Almond Flavor: Add ½ teaspoon of almond extract for a nutty aroma.
- Lemon Touch: Stir in a teaspoon of lemon zest for a citrusy brightness.
Storage/Reheating
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: If serving cold, let the cake sit at room temperature for 15 minutes for the best texture.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Yes, but vanilla bean paste provides a richer, more intense vanilla flavor. Use 1 tablespoon of vanilla extract as a substitute.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in an airtight container before frosting.
Can I use frozen strawberries for the frosting?
Fresh strawberries are best, but if using frozen, thaw and drain them well to remove excess moisture.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar texture and taste.
How can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Can I use a different frosting?
Yes, buttercream or whipped cream frosting also pairs well with this cake.
How do I prevent my cake from being dry?
Measure ingredients accurately, do not overmix the batter, and avoid overbaking.
Can I bake this as cupcakes?
Yes, divide the batter into cupcake liners and bake at 350°F for 18–22 minutes.
How can I make the frosting thicker?
Chill the frosting before spreading, or add extra powdered sugar if needed.
Can I add food coloring to the frosting?
Yes, a drop of pink or red food coloring can enhance the strawberry hue.
Conclusion
This Vanilla Bean Layer Cake with Strawberry Cream Cheese Frosting is a delightful dessert perfect for any occasion. With its moist, fluffy texture and luscious strawberry-infused frosting, it is sure to impress. Whether for a romantic evening, birthday, or holiday celebration, this cake is a showstopper. Try it today and enjoy every bite!
Print
Valentine’s Vanilla Bean Cake with Strawberry Frosting
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This fluffy 6-inch Vanilla Bean Layer Cake is a dream come true for dessert lovers! Infused with rich vanilla bean paste and layered with a luscious strawberry cream cheese frosting, this cake is perfect for Valentine’s Day, birthdays, or any special occasion. Made with simple pantry staples, this elegant yet easy-to-make cake will impress with every bite!
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 egg whites, large
- 3 tsp vanilla bean paste
- 1/2 cup milk
- 1/2 cup sour cream, full-fat
For the Strawberry Cream Cheese Frosting:
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
Instructions
1. Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg whites one at a time, mixing well after each addition.
- Stir in vanilla bean paste.
- Alternately add the dry ingredients and milk + sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
2. Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Frosting:
- In a large bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until fluffy.
- Fold in strawberry puree until fully incorporated.
4. Assemble & Frost the Cake:
- Place one cake layer on a serving plate. Spread an even layer of strawberry cream cheese frosting on top.
- Place the second cake layer over the frosting and frost the top and sides of the cake.
- Decorate with fresh strawberries or a dusting of powdered sugar.
Notes
- Room Temperature Ingredients: For the best texture, ensure butter, eggs, and dairy are at room temperature before mixing.
- Stronger Vanilla Flavor: Substitute vanilla extract if you don’t have vanilla bean paste.
- Strawberry Frosting Variation: If frosting is too thin, add more powdered sugar. If too thick, add a teaspoon of milk at a time.
- Storage: Store the cake in the fridge for up to 3 days. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cooling & Assembly Time: 2 hours 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
