This Vanilla Bean Cake with Strawberry Cream Cheese Frosting is a delicate and flavorful dessert perfect for any celebration. The cake boasts a rich vanilla aroma, thanks to real vanilla bean, while the strawberry cream cheese frosting adds a luscious, fruity sweetness. This combination creates a stunning, delicious treat that’s as beautiful as it is tasty.
Why You’ll Love This Recipe
- Incredible Vanilla Flavor – The use of vanilla bean or pure vanilla extract gives the cake a deep, aromatic taste.
- Luscious Strawberry Frosting – Fresh strawberries blend perfectly with cream cheese for a tangy-sweet frosting.
- Soft & Moist Texture – Buttermilk ensures the cake is tender and fluffy.
- Perfect for Any Occasion – Whether for birthdays, weddings, or casual gatherings, this cake is a showstopper.
- Make-Ahead Friendly – Both the cake and frosting can be prepared in advance for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Vanilla Bean Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla bean paste (or pure vanilla extract)
- Buttermilk
For the Strawberry Cream Cheese Frosting:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Fresh strawberries (pureed)
- Vanilla extract
Directions

- Preheat & Prepare Pans – Preheat the oven to 350°F (175°C). Grease and line cake pans with parchment paper.
- Make the Cake Batter – Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla bean paste. Alternate adding dry ingredients and buttermilk until fully incorporated.
- Bake the Cake – Divide the batter between the cake pans and bake until a toothpick inserted in the center comes out clean. Let cakes cool completely.
- Prepare the Frosting – Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and strawberry puree until light and fluffy.
- Assemble the Cake – Spread a layer of frosting between cake layers, then frost the entire cake.
- Decorate & Serve – Garnish with fresh strawberries or a sprinkle of powdered sugar.
Servings and Timing
- Servings: 12 slices
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Cooling Time: 1 hour
Variations
- Chocolate Twist – Add a layer of chocolate ganache between the cake layers.
- Berry Mix – Use a combination of raspberries and strawberries in the frosting.
- Lemon-Vanilla Flavor – Add a touch of lemon zest for a citrusy kick.
- Gluten-Free Option – Substitute all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store the cake in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap individual cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw before assembling.
- Serving Tip: Let the cake sit at room temperature for 20 minutes before serving for the best texture.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Yes, but vanilla bean paste provides a more intense flavor. Use pure vanilla extract as a substitute.
How do I prevent the cake from drying out?
Use buttermilk for moisture and avoid overbaking.
Can I make the frosting without fresh strawberries?
Yes, you can use freeze-dried strawberry powder or strawberry jam instead.
Why is my frosting too thin?
If the frosting is too runny, chill it for 15-20 minutes or add more powdered sugar.
Can I make cupcakes instead of a cake?
Absolutely! Adjust the baking time to about 18-20 minutes for cupcakes.
Can I add fresh strawberries between the cake layers?
Yes! Sliced strawberries between layers add extra fruitiness and freshness.
What’s the best way to decorate this cake?
Top with fresh strawberries, edible flowers, or a drizzle of white chocolate.
Can I make this cake ahead of time?
Yes, bake the cake layers a day before and store them wrapped until ready to frost.
How do I store leftover frosting?
Keep it in an airtight container in the fridge for up to a week.
Can I use frozen strawberries for the frosting?
Yes, but thaw and drain them first to avoid excess moisture.
Conclusion
This Vanilla Bean Cake with Strawberry Cream Cheese Frosting is a delightful dessert that’s perfect for any celebration. With its rich vanilla flavor and creamy strawberry frosting, it’s sure to impress family and friends. Try this recipe today for a beautiful and delicious homemade treat!
PrintVanilla Bean Cake with Strawberry Cream Cheese Frosting
A moist vanilla bean-infused cake layered with a creamy strawberry cream cheese frosting, offering a harmonious blend of sweet and tangy flavors.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 3 cups (360g) cake flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks, 226g) unsalted butter, room temperature
- 2 1/2 cups (500g) granulated sugar
- 7 large eggs, room temperature
- 2 tablespoons vanilla extract
- 1 cup (240g) sour cream, room temperature
For the Strawberry Cream Cheese Frosting:
- 16 ounces (452g) cream cheese, room temperature
- 1 cup (2 sticks, 226g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar
- 1/2 cup (160g) seedless strawberry jam
- 3/4 cup (180ml) heavy whipping cream, chilled
For Assembly:
- 6 tablespoons seedless strawberry jam
- 2 1/4 pounds (about 6 cups) fresh strawberries, hulled and sliced
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, and line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla bean paste or seeds until well combined.
- On low speed, add the dry ingredients in three parts, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
- Prepare the Strawberry Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
- Add the pureed fresh strawberries and vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too thin, add more powdered sugar; if too thick, add a little more strawberry puree or a splash of milk.
- Assemble the Cake:
- Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of the strawberry cream cheese frosting over the top.
- Place the second cake layer on top and repeat the frosting process. Add the third layer and frost the top and sides of the cake with the remaining frosting.
- For an elegant touch, garnish the cake with fresh strawberries or a drizzle of strawberry puree, if desired.
Notes
- Ensure all refrigerated ingredients are at room temperature before beginning to ensure a smooth batter and frosting.
- If fresh strawberries are not available for the frosting, you can use thawed frozen strawberries, but be sure to drain any excess liquid before pureeing.
- For a more intense vanilla flavor, you can increase the amount of vanilla bean paste or add a teaspoon of vanilla extract.