💋✨Classic Vanilla Bean White Cake💋✨
Ingredients
- 1.5 tsp Vanilla Bean Paste
- 3 tsp vanilla extract clear
- 6 egg whites
- 1 8oz package of cream cheese
- 2 cups sugar
- 3 cups cake flour sifted
- 1½ sticks butter salted soften
- 1 cup buttermilk room temp
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 tbsp vegetable oil
- 1 tbsp butter-flavored shortening soften
Vanilla Bean Whipped Cream Filling✨
- 2 cups heavy whipping cream
- 1 tsp vanilla bean paste
- 1/2 cup powdered sugar
🧈Vanilla Bean Buttercream✨
- 2 sticks of unsalted butter
- 6.5 cups powdered sugar
- 1 tbsp vanilla bean paste
- 1/3 cup cup heavy cream more may be needed
- 1/2 tsp salt
Instructions
- Preheat the oven to 325°F. Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.In a separate bowl, whisk together the buttermilk, vegetable oil, butter-flavored shortening, vanilla bean paste, and clear vanilla extract until well combined.
- In the bowl of a stand mixer fitted beat the softened butter and cream cheese until smooth and creamy.Gradually add the sugar and continue beating for 2–3 minutes until light and fluffy.
- Add the egg whites one at a time, mixing well after each addition.On low speed, alternate adding the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture. Mix only until everything is incorporated. Do not overmix!💋
- Divide the batter evenly between the prepared cake pans.Bake for 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.Allow the cakes to cool before transferring them to a wire rack to cool completely.
Vanilla Bean Whipped Cream Filling💋
- Pour the cold heavy cream into the chilled bowl.Add the powdered sugar and vanilla bean paste.Beat on low speed, gradually increasing to medium-high, until stiff peaks form.Stop mixing as soon as the whipped cream holds its shape. DO NOT OVER-MIX!!
Make the Vanilla Bean Buttercream✨
- Beat the butter until smooth and creamy.Mix in the vanilla bean paste Add half of the powdered sugar along with heavy cream. Mix until incorporated.Add the remaining powdered sugar and continue beating for 4 minutes until smooth and fluffy.Add additional cream if needed to reach your desired consistency.
- Place your first cake layer onto a cake stand or serving plate.Using a long serrated knife or cake leveler, trim off any domed tops so each cake layer is nice and flat. This helps your layer cake stack evenly and keeps it from leaning.Spread a generous layer of the vanilla bean whipped cream filling over the first cake layer, leaving a small border around the edge.
- Place the second cake layer on top and repeat with another generous layer of whipped cream filling.Add the final cake layer, making sure it is level.Apply a thin layer of vanilla bean buttercream over the entire cake. This is called a crumb coat and helps seal in any loose crumbs.
- Place the cake in the refrigerator for 15–20 minutes to allow the buttercream to firm up.
- Remove the cake from the refrigerator and apply a final thick layer of buttercream, smoothing the sides and top with an offset spatula or cake scraper.
- Decorate the cake however you like! Add swirls of buttercream, fresh flowers, or leave it beautifully simple with a smooth finish and those gorgeous vanilla bean specks showing through.
Video
@thefancymom A Southern mommy always needs a sweet treat, and baby, this classic vanilla cake is everything. ✨ Three soft layers of vanilla cake filled with fluffy vanilla bean whipped cream and covered in silky vanilla bean frosting. It’s light, rich, and not overly sweet—just the perfect slice to enjoy with a cup of coffee or after Sunday dinner. Sometimes the simplest desserts are the ones that bring the biggest smiles. 💕🍰 Love, butter, and a little vanilla bean… that’s The Fancy Mom way. 💋✨ #TheFancyMom #VanillaCake #SouthernDesserts #HomeBaker #BakingFromScratch ♬ Shadow of the Coffee Bean - Penelope the Perfectionist
Notes
Fancy Mom Tip ✨💕💋
- Freeze your mixing bowl and whisk attachment for 10–15 minutes before making the whipped cream. A super cold bowl helps the cream whip faster, hold its shape better, and creates the fluffiest filling.
- Use room-temperature ingredients for the smoothest cake batter.
- Don't overmix once you add the flour. Mix just until everything is combined for a soft, tender crumb.
- If using all-purpose flour instead of cake flour, remove 2 tablespoons of flour per cup and replace it with 2 tablespoons of cornstarch, then whisk well before using.
- Your buttercream consistency may vary depending on the weather and humidity. If your buttercream feels too thick, add an extra tablespoon of heavy cream at a time until it becomes smooth, creamy, and easy to spread.
- If your buttercream becomes too soft while decorating, place it in the refrigerator for 10–15 minutes, then beat it again until smooth.
- Always level your cake layers before stacking for a sturdy, bakery-style cake with even layers.
- If your cake shifts while stacking, insert 2–4 long food-safe cake skewers or dowels straight through the cake to help hold the layers securely in place while decorating and transporting. Trim the tops so they're hidden beneath your decorations.
- Refrigerate the finished cake because of the whipped cream filling. For the
- For the best flavor and texture, let it sit at room temperature for 1–2 hours before serving.
