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Cream Cake with Vanilla Bean Frosting: Easy Homemade Dessert

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This cream cake with vanilla bean frosting is a tender, velvety dessert perfect for any celebration. Made with simple pantry ingredients, it features a moist crumb and a rich vanilla bean buttercream that looks bakery-worthy.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter, softened to room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy cream, room temperature
  • ½ cup whole milk, room temperature
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 2 tablespoons heavy cream (for frosting, plus more if needed)
  • 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla bean paste)
  • Pinch of salt (for frosting)
  • Additional vanilla bean seeds for sprinkling (optional)
  • Fresh berries or edible flowers for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease parchment, and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a stand mixer with paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down sides.
  4. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  5. In a small bowl, whisk together heavy cream and milk.
  6. With mixer on low, add one-third of flour mixture, mixing until just combined. Add half of cream mixture. Repeat with another third of flour, remaining cream, and final third of flour. Do not overmix.
  7. Divide batter evenly between pans (about 400-450g each). Tap pans on counter to release air bubbles.
  8. Bake for 25-30 minutes until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
  9. For frosting: Beat 1 cup softened butter on medium speed for 2 minutes until smooth. Add vanilla bean seeds and salt. Gradually add sifted powdered sugar, beating on low. Add 2 tablespoons heavy cream and beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with more cream or sugar if needed.
  10. Assemble cake: Place one cooled layer on serving plate. Spread about ¾ cup frosting on top. Add second layer. Apply thin crumb coat and refrigerate for 20 minutes. Apply final layer of frosting, creating swirls or smooth sides. Garnish with vanilla bean seeds or berries if desired.

Notes

Room temperature ingredients are crucial for a tender crumb. Do not overmix once flour is added. For clean slices, chill cake for 30 minutes before cutting. Cake can be made a day ahead; flavors improve after refrigeration.

Nutrition

Keywords: cream cake, vanilla bean frosting, homemade cake, easy dessert, birthday cake, layer cake, vanilla cake

Find it online: https://tablemira.com/cream-cake-with-vanilla-bean-frosting-easy-homemade-dessert/