Vanilla Bean Cake, one layer

This Vanilla Bean Cake recipe is tender and flavorful, and makes just one 9-inch cake layer. Paired with this evenly sweetened strawberry swiss meringue buttercream frosting, it's a flavorful combo that's wonderful for spring, summer, or any time of the year!

What goes in

To make this easy vanilla bean cake, you'll need:

• all-purpose flour
• baking powder
• salt
• unsalted butter (room temperature)
• granulated sugar
• egg whites
• vanilla bean paste (not extract)
• whole milk

Baker notes

• Ensure your mixing bowl and whisk are thoroughly clean and dry before starting. Go an extra step further and wipe them both down with a paper towel with some white vinegar on it.
• You'll know when the sugar and egg whites mixture is ready for beating because you won't be able to feel the sugar granules when you rub a little bit of the mixture together between two fingers. It should be smooth and not gritty or sandy in texture. You can also use a candy thermometer and heat the egg white mixture to 150ºF.
• When you remove the mixing bowl from the simmering pot of water, make sure to have a towel ready to dry off the bottom so you don't burn yourself with any of the hot water.
• As the mixer beats the egg whites mixture into the meringue state, you can place some ice packets around the bottom to help cool it off.
• The butter you add to the meringue should be softened and cut into 1 tbsp.-size pieces. Allow each piece of butter to be fully absorbed before adding the next one.
• As you add the butter, the meringue will get a little soupy—just keep mixing it! After you've added in the butter, switch out the whisk attachment for the paddle attachment and mix anywhere from 5-10 minutes. Your buttercream will be ready when it's nice and smooth in texture.
• You'll last use a spatula to add the freeze-dried strawberries (pulsed into a fine powder using a food processor). Don't use the hand mixer or stand mixer to add this part.
• If you're not going to use the Swiss meringue buttercream right away to frost the vanilla bean cake, you can cover the mixing bowl tightly with plastic wrap and place it in the refrigerator. Before using, bring the buttercream to room temperature (about 30 minutes), then whisk it again with your mixer to bring it back to a smooth consistency.

Baker notes

• The Texturra Performance 9″ Round Cake Pan is non-stick, but Try using a flour-based baking spray to coat the pan lightly.
• The recommended bake time for this vanilla bean cake recipe is 25-30 minutes at 350ºF. For my oven, the 30-minute mark worked evenly, but Try checking your cake at 25 minutes first. You can check by inserting a toothpick into the center of the cake.
• If you aren't decorating the cake right away, you can wrap it tightly in plastic wrap (after it's cooled completely), place it in a storage bag, and let it sit out overnight at room temperature.
• Use a serrated knife and a rotating cake stand to cut the cake into two layers.

Recommended Baking Tools

• 2-cup Ninja Food Processor – for processing the freeze-dried strawberries into a fine powder)
• Texturra Performance 9 Inch Non-Stick Round Pan
• Versa-Tools Spatula Set
• Naturally Flavored Sprinkles and Jimmies