Hello everyone, I hope you are all well.

Today I am going to tempt you with a lovely vanilla bean cake topped with a pink vanilla buttercream… This cake has a soft texture and an amazing flavor, perfect for a girl’s birthday party!

I decorated this cake with some beautiful pastel colored nonpareils… for the love of pink <3

Here is the recipe, enjoy!

Vanilla bean cake:

  • 1 1/2 cup (340 g) butter, at room temperature
  • 2 1/2 cups (540 g) regular sugar
  • 9 egg whites
  • 5 cups (630 g) all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 1/4 cups (500 ml) heavy cream or whole milk
  • 1 tablespoon vanilla extract
  • 1 vanilla bean, split in half lengthways and seeds scraped out

Preheat the oven to 350 ˚F (180 ˚C).

Bring out all the ingredients.

Put the butter, sugar and seeds from the vanilla bean into a mixing bowl and beat until fluffy, about 5 minutes.

Pour the cream and the vanilla extract into a bowl or jug and whisk to combine.

Sift together the flour, baking powder and salt into a separate bowl.

Add the egg whites to the fluffy butter/sugar mixture, little by little.

Then add the cream/vanilla extract and the flour mixture.

Mix together by hand, or use the mixer on low speed.

I used three 6-inch (15 cm) round cake pans, but you could just as well use 8 or 9-inch pans.

I only use two of the three cakes here, saving the third one to make cape pops later.

Bake in the preheated oven for about 35 minutes, checking with a cake tester to see if it’s done.

Leave to cool in their pans for about 15 minutes before turning out onto a wire rack to cool completely.

Place one of the cakes onto a cake stand or plate.

Make the buttercream.

Vanilla buttercream:

  • 5 large egg whites
  • 1 cup + 1 tablespoon (250 g) regular sugar
  • 1 cup (230 ml) light corn syrup
  • 2 cups (450 g) butter, cubed
  • 1 tablespoon vanilla extract
  • 1 vanilla bean, split in half lengthways and seeds scraped out

Bring out all the ingredients.

Put the corn syrup and most of the sugar (reserve about 3-4 tablespoonfuls) into a saucepan. Heat until the sugar has melted and the first bubble appears.

Put the egg whites and the reserved sugar into a mixing bowl and start whisking.

When the egg whites are very fluffy (this will take a few minutes), add the still warm sugar syrup.

Carefully pour it into the mixing bowl and whisk for another 5 minutes.

Almost done…

Add the vanilla extract and the seeds from the vanilla bean.

Now add the butter cubes, one at a time. Continue whisking until everything is well blended.

(The mixture may look strange at this point, but no need to worry! Just continue whisking and the mixture will turn out nice and glossy.)

Buttercream done, absolutely delicious…

Ok, almost done… I wanted the buttercream to be pink so I added a drop of food coloring and whisked for another minute.

Spread a layer of the buttercream over the first cake, then place the second cake on top (repeat with cake number three if using).

Spread the buttercream over the top and sides of the cake.

Sprinkle with some nonpareils, if you like…

So pretty…

Ready to serve…

The flavor of this cake is just absolutely amazing… perfect for vanilla lovers.

I hope you are tempted to bake, wishing you a nice day!

Hugs from me to you.

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