This Vanilla Bean Cake is moist, flavorful, and baked as a single 9-inch layer. Split it into two layers if you like, then top with a bright, perfectly sweet Strawberry Swiss Meringue Buttercream for a fresh dessert that’s ideal any time of year.
Table of Contents
- Ingredients Needed
- Helpful Tips for Making the Best Swiss Meringue Buttercream
- Helpful Tips for Making Single Layer Vanilla Bean Cake
- Recommended Baking Tools
- More Delicious Cakes!
- Single Layer Vanilla Bean Cake Recipe
Ingredients Needed
For the cake and frosting you’ll need the following:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (room temperature)
- Granulated sugar
- Egg whites
- Vanilla bean paste (not extract)
- Whole milk
- Freeze-dried strawberries (for the buttercream)
Helpful Tips for Making the Best Swiss Meringue Buttercream
- Start with a spotless, dry mixing bowl and whisk. Wiping them with a little white vinegar on a paper towel helps remove any residual grease.
- Heat the egg whites and sugar to about 150°F or until the sugar has dissolved—test by rubbing a small amount between your fingers; it should feel smooth, not gritty.
- When removing the bowl from the simmering water, dry the bottom quickly so you don’t burn your hands.
- Cool the meringue by surrounding the base of the bowl with ice packs if needed; the meringue is ready when the bowl is cool to the touch and the whites form stiff peaks.
- Add room-temperature butter in 1 tbsp pieces, allowing each to incorporate fully before adding the next. If the mixture looks curdled or soupy, keep beating—it will come together.
- Once the butter is fully incorporated, switch to a paddle attachment and beat 5–10 minutes until smooth.
- Fold in the freeze-dried strawberry powder with a spatula—do not use the mixer for this step to avoid overworking the buttercream.
- If not using immediately, refrigerate the buttercream in a tightly covered bowl for up to a week. Bring to room temperature and briefly re-whip before using.
Helpful Tips for Making Single Layer Vanilla Bean Cake
- Lightly coat a 9-inch round pan with a flour-based baking spray or grease-and-flour it well to ensure an even release.
- Bake at 350°F for about 25–30 minutes. Start checking at 25 minutes; a toothpick inserted into the center should come out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a rack to finish cooling completely before frosting.
- If you want two layers, wrap the cooled cake tightly and let it sit at room temperature overnight, then slice with a serrated knife on a rotating cake stand for the cleanest cut.
Recommended Baking Tools
- Small food processor or spice grinder — to grind freeze-dried strawberries into a fine powder
- 9-inch non-stick round cake pan
- Stand mixer with whisk and paddle attachments (or a hand mixer)
- Serrated knife and rotating cake stand (if slicing into layers)
- Spatulas for folding and smoothing
More Delicious Cakes!
Chocolate Chip Cake
Single Layer Carrot Cake
Chocolate Chip Ricotta Cake
Single Layer Chocolate Cake
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Single Layer Vanilla Bean Cake
Author: Jennifer
Prep: 50 mins
Cook: 50 mins
Total: 1 hr 40 mins
Servings: 12 servings
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This single layer vanilla bean cake is moist, tender, and perfect topped with strawberry Swiss meringue buttercream. It’s a light, versatile dessert for any season.
Ingredients
Single Layer Vanilla Bean Cake
- 1 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1/8 tsp salt
- 6 tbsp unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 large egg whites
- 2 tsp vanilla bean paste
- 5 tbsp whole milk
Strawberry Swiss Meringue Buttercream
- 1.2 oz freeze-dried strawberries, processed into a fine powder
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 2 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 cups unsalted butter, room temperature and cut into 1 tbsp pieces
Instructions
Single Layer Vanilla Bean Cake
- Preheat oven to 350ºF and place the rack in the center position. Lightly coat a 9-inch round pan with a flour-based baking spray and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
- Beat the butter and granulated sugar with a hand mixer or stand mixer fitted with a paddle attachment on medium-high until fluffy.
- Add the egg whites and beat until incorporated, then beat in the vanilla bean paste. Scrape down the bowl as needed.
- On low speed, alternate adding the dry ingredients and the milk until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a cooling rack to finish cooling completely before frosting.
Strawberry Swiss Meringue Buttercream
- Process the freeze-dried strawberries into a fine powder in a small food processor. Open the lid carefully to avoid a cloud of powder.
- Place the sugar and egg whites in a heatproof bowl set over a pot of simmering water (bain-marie). Whisk constantly until the mixture reaches 150ºF or the sugar is fully dissolved.
- Remove the bowl from the heat, dry the bottom, and whip the mixture on medium-high to high until it forms stiff peaks and the bowl feels cool—about 10–15 minutes.
- Add the vanilla and salt, then add the butter one tablespoon at a time, allowing each piece to incorporate fully. If the buttercream looks curdled, continue beating—it’s usually temporary and will become smooth.
- Switch to a paddle attachment and beat 5–10 minutes until the buttercream is silky. Fold in the strawberry powder with a spatula until evenly colored and flavored.
- Frost the cooled cake with the buttercream and top with sprinkles if desired. To create two layers, slice the cooled cake horizontally with a serrated knife and a rotating cake stand.
- If not using the buttercream immediately, cover and refrigerate for up to a week. Bring to room temperature and re-whip before using.
Notes
- To store an undecorated cake, wrap it tightly in plastic wrap after it has fully cooled. It can rest at room temperature overnight in a storage bag before slicing or decorating.
- For a clean, even split into two layers, use a serrated knife and rotate the cake slowly on a cake stand while cutting.
Nutrition
Calories: 465 kcal |
Carbohydrates: 49 g |
Protein: 3 g |
Fat: 29 g
Carbohydrates: 49 g |
Protein: 3 g |
Fat: 29 g
Nutritional information is an estimate and will vary based on the ingredients used.
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