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Light Vanilla Bean Cream Cake with Fluffy Frosting

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A light, tender vanilla bean cream cake with a fluffy, cloud-like frosting. This recipe uses real vanilla beans and a clever technique with whipped egg whites for an ethereal texture.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, separated
  • 1 vanilla bean
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) heavy cream, room temperature
  • ½ cup (60g) all-purpose flour (for frosting)
  • 1 cup (240ml) whole milk (for frosting)
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 1 cup (200g) granulated sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment paper, grease parchment, and dust with flour.
  2. Split vanilla bean lengthwise and scrape out seeds. Set seeds aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Sift through a fine-mesh sieve.
  4. In a stand mixer with paddle attachment, beat butter on medium speed for 2 minutes until smooth. Gradually add sugar, beating for 3-4 minutes until light and fluffy.
  5. Add egg yolks one at a time, beating well after each. Add vanilla bean seeds and vanilla extract; beat until combined.
  6. With mixer on low, add flour mixture in three additions alternating with heavy cream in two additions, starting and ending with flour. Mix just until incorporated.
  7. In a clean bowl, beat egg whites on medium-high speed until stiff peaks form (3-5 minutes).
  8. Fold one-third of egg whites into batter to lighten, then gently fold in remaining whites until no streaks remain.
  9. Divide batter evenly between prepared pans. Bake 25-30 minutes until golden and a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire rack to cool completely.
  10. For frosting: In a saucepan, whisk together flour and milk. Cook over medium heat, stirring constantly, until thick (3-5 minutes). Cool completely.
  11. In stand mixer with paddle attachment, beat butter and sugar until light and fluffy (3 minutes). Add cooled flour paste, vanilla extract, and salt. Beat on medium-high 5-7 minutes until very light and fluffy.
  12. Place one cake layer on serving plate. Spread about ¾ cup frosting on top. Add second layer. Apply thin crumb coat, refrigerate 15 minutes, then apply final layer of frosting.

Notes

Room temperature ingredients are crucial. Do not overmix after adding flour. Fold egg whites in three batches. Check oven temperature with an oven thermometer. Let cakes cool completely before frosting.

Nutrition

Keywords: vanilla bean cake, cream cake, fluffy frosting, birthday cake, vanilla cake, homemade cake

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