Strawberry Vanilla Bean Cake

This very well may be THE cake of all cakes.  Ridiculous in taste and beyond gorgeous.  Seriously, you’re hand scraping a vanilla bean.  That should say it all…  

The Starting Lineup
CAKE

  • 3 sticks of unsalted butter
  • 3 cups of granulated sugar
  • 9 egg whites, room temperature
  • 4 1/2 cups all purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 2 cups of buttermilk, room temperature
  • 1 vanilla bean, split lengthwise and scraped out
  • 1 tsp pure vanilla extract 

STRAWBERRIES

  • 2 pints of strawberries, hulled & quartered
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract

CLASSIC CREAM CHEESE FROSTING

REAL WHIPPED CREAM

  • 2 cups heavy cream
  • 1/2 cup powdered sugar Vanilla Bean Cake ingredients ^

With this recipe we’re going to start with some of your filling first.  With your strawberries, rinse, hull and roughly quarter them.  Place the cut strawberries into a large bowl. 

Top the fruit with 1/4 cup of sugar and 1 tsp pure vanilla extract.  Mix well, cover with Saran Wrap and let macerate for at least 20 minutes.  *Macerate: soften food by soaking in liquid.  If making your cake the same day, as opposed to the night before, place these in the fridge until ready to assemble.

 Now let’s begin your frosting.   I’m a busy wife, mom and food blogger, so for time purposes I am attaching my link to my Classic Cream Cheese Frosting. Classic Cream Cheese Frosting | Railroad Wife  Check it out 😉 Ok I’m not really that busy, I just like ‘links’..
Onto the delicious cake…Preheat your oven to 350 degrees.  Prep 3 cake pans with either butter & flour or non-stick spray.  I HIGHLY recommend using a cut piece of parchment paper (also coated in spray, flour, etc) in each pan.  This method NEVER fails in achieving your cake coming out perfectly and not sticking.  The next time I make a cake, I promise you that I will take a picture of this step.  Shame on me :/

In your stand mixer, beat together the softened butter and sugar for 5 minutes on med-high.  It should be nice and fluffy. 

    

Next add in all of those egg whites.  This keeps the cake that light colored hue, yolks will turn its shade.  Turn your stand mixer down till medium while your egg whites are gradually mixed in the butter/sugar mix.

Next, grab two (extra, separate) bowls.  In bowl #1, sift together your flour, salt and baking powder. 

 In bowl #2, mix together the buttermilk and the pure vanilla extract with the scraped out contents of your vanilla bean. (This smells so darn fabulous!  I was rubbing my scented hands on my wrists and neck like perfume.  I’m weird). 

 Can you see those beautiful flecks of REAL vanilla in the buttermilk?? Ahhhh..

Ok, now alternating the two bowls, pour them into your butter, sugar & egg white mix slowly.  Mix till just incorporated.  Don’t over mix please.  Bad things happen to those who do.

Divide the batter evenly between all three pans.  Slightly shake the filled pans to even out the batter. 

Bake these cakes at 350 degrees till a toothpick comes out clean, about 30 minutes.  Let cakes cool on a wire rack for at least 10 minutes.  Invert the cakes onto the wire rack to finish cooling. *please cool completely before applying the frosting and fruit!  These cakes can even be made the night before, wrapped well and frosted the next day.

After the cakes are absolutely, positively cooled, prepare your real deal whipped cream!

In your stand mixer add in your 2 cups of heavy cream along with the 1/2 cup of powdered sugar.  With the beater attachment, beat on high until light, fluffy and sweet! 

    
Final-freakin-lutely!!  It’s cake assembly time, the last step before the cake devouring time.  My personal favorite step.
Now, this cake makes three tiers, HOWEVER, I only use two and my boys and I munch on the third one ourselves.  “Quality time”, I call it.

On a pretty platter, place one cake layer down.  Coat the cake with a nice thick layer of your cream cheese frosting.  If it hangs over the edge, all the better!  Next, spoon copious amounts of your whipped cream over the frosting.  Finally, add a hefty helping of your (drained) macerated strawberries.

You’re then going to softly place your second tier of cake onto that.  Repeat the same process. (I actually prefer to apply my Classic Cream Cheese Frosting to the second tier BEFORE placing it on top and adding the cream & strawberries).  Any extra strawberries ‘stuff’ into the sides of cake and on top.

You’re now done and ready to take in the praises!  Please enjoy!  You can always jog it off tomorrow 😉 

  

4 Comments

    • carlylyn29 says:

      Hi Ema! Technically, you could substitute coconut sugar for granulated sugar BUT there would be a few differences. Coconut sugar tastes similar to brown sugar, so the taste may be slightly altered (still would be yummy I’m sure). Coconut sugar is also a bit grittier than granulated, so it wouldn’t cream as well with the butter resulting in a more porous appearing cake. Finally, it’s darker shade would naturally make the cake a darker hue too instead of its current almost white shade. None of these things are huge though…I think it could be worth trying! ☺️

      Liked by 1 person

      • Ema Jones says:

        Firstly, thanks a lot for writing so much and for the concern.
        Coconut sugar takes more time to blend than normal sugar, its texture is coarse, but it enhances the flavor and people fond of the coconut flavor, enjoy it to the fullest, that is what my learning says.
        I would use powdered coconut sugar.

        Like

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