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Vanilla Bean Cake with Strawberry Cream Cheese Frosting

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A moist vanilla bean-infused cake layered with a creamy strawberry cream cheese frosting, offering a harmonious blend of sweet and tangy flavors.

Ingredients

Scale

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

 

  1. 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.
  2. 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.
  3. 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.

Find it online: https://ukfinda.com/vanilla-bean-cake-with-strawberry-cream-cheese-frosting/