This Vanilla Bean Cake is tender, moist, and full of warm vanilla flavor. The recipe yields one 9-inch cake layer that can be served as-is or sliced horizontally to create a two-layer cake. Paired with a silky strawberry Swiss meringue buttercream, the combination is fresh, balanced, and perfect for spring and summer celebrations or any time you want a bright, elegant dessert. The buttercream uses freeze-dried strawberries for an intense, natural strawberry flavor without extra moisture—resulting in vibrant color and a smooth finish that pipes beautifully.
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 strawberry Swiss meringue buttercream you will need the following ingredients. Quantities and grouping are provided in the recipe card below.
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, room temperature
- Granulated sugar
- Egg whites (separated from yolks)
- Vanilla bean paste (for the cake) and vanilla extract (for the buttercream)
- Whole milk
- Freeze-dried strawberries (for the buttercream)
Helpful Tips for Making the Best Swiss Meringue Buttercream
- Start with a perfectly clean, dry mixing bowl and whisk. Any grease or moisture can prevent egg whites from whipping properly. Wiping the bowl with a little white vinegar on a paper towel can help remove residual oils.
- Heat the sugar and egg whites gently over simmering water until the sugar is completely dissolved. You should not feel grit when rubing a small amount between your fingers. Alternatively, heat to about 150°F (65°C) with a thermometer.
- After removing the bowl from the hot water, dry the bottom quickly with a towel before placing it on the mixer to avoid introducing steam or burns.
- Whip the egg whites to stiff, glossy peaks and ensure the base of the bowl has cooled to the touch before adding butter. If the meringue is warm, the butter will melt and the mixture can become soupy.
- Use softened butter cut into 1-tablespoon pieces. Add the butter gradually, allowing each piece to incorporate fully before adding the next. Patience here makes a silky, stable buttercream.
- If the mixture appears curdled or soupy while you add butter, keep beating. Switching from the whisk to the paddle attachment and continuing to mix for 5–10 minutes usually brings the texture back to smooth.
- Fold in the freeze-dried strawberry powder by hand with a spatula so it distributes evenly without overworking the buttercream. Pulse the freeze-dried strawberries in a small food processor first to a fine powder.
- If you need to store the buttercream, cover tightly and refrigerate. Before using, let it come to room temperature and re-whisk briefly to restore smoothness and spreadability.
Helpful Tips for Making Single Layer Vanilla Bean Cake
- Use a quality 9-inch round pan and coat it lightly with a flour-based baking spray or grease and flour. This helps the cake release cleanly and preserves the smooth edges for slicing.
- Bake at 350°F for about 25–30 minutes. Ovens vary; check the cake at 25 minutes by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.
- Cool the cake in the pan for 10 minutes, then invert onto a rack to finish cooling. Cooling completely before frosting is important to prevent the buttercream from melting.
- If you want a two-layer cake, use a serrated knife and a rotating cake stand to level and slice the single layer horizontally.
- If not decorating right away, wrap the cooled cake tightly in plastic wrap, place in a storage bag, and leave at room temperature overnight to rest. This keeps the cake moist and easy to slice the next day.
Recommended Baking Tools
- Small food processor (for grinding freeze-dried strawberries to powder)
- 9-inch non-stick round cake pan
- Spatula set for folding and frosting
- Serrated knife and rotating cake stand for slicing into layers
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
This single layer vanilla bean cake is moist and elegantly flavored, and pairs beautifully with a light, fruity Swiss meringue buttercream. The recipe makes twelve modest servings from one 9-inch layer that can be sliced into two if desired.
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
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Position the oven rack in the middle or just above the middle and preheat to 350ºF. Lightly coat a 9-inch cake pan with a flour-based baking spray or grease and flour; set aside.
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Whisk together the sifted all-purpose flour, baking powder, and salt in a medium bowl and set aside.
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Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until pale and fluffy.
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Add the egg whites and beat until fully incorporated. Mix in the vanilla bean paste and scrape down the bowl as needed.
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On low speed, alternate adding the dry flour mixture and the whole milk to the batter, mixing just until combined. Do not overmix.
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Pour the batter into the prepared pan and bake at 350ºF for 25–30 minutes. Check at 25 minutes with a toothpick; it should come out clean or with a few moist crumbs when the cake is done.
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Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.
Strawberry Swiss Meringue Buttercream
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Process the freeze-dried strawberries in a small food processor until you have a fine powder. Remove the lid carefully to avoid a cloud of dust.
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Place the sugar and egg whites in a heatproof glass or metal bowl set over a pot of simmering water (the water should touch the bottom of the bowl but not submerge it). Whisk constantly until the sugar dissolves and the mixture reaches 150ºF or feels smooth when rubbed between your fingers.
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Remove the bowl from the heat, dry the bottom, and whip the egg white mixture on medium-high to high speed until it holds stiff, glossy peaks and the bowl is cool to the touch—this can take 10–15 minutes.
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Add vanilla extract and salt, then add the softened butter one tablespoon at a time, allowing each piece to incorporate fully. If the mixture looks curdled, continue whipping until smooth and silky.
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Switch to the paddle attachment and mix 5–10 minutes until the buttercream is smooth. Fold in the freeze-dried strawberry powder by hand with a spatula until evenly colored and flavored.
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Frost the cooled cake with the buttercream. Decorate with sprinkles if desired. If you prefer two layers, slice the cooled cake horizontally using a serrated knife and a rotating stand, then fill and frost.
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If not using the buttercream immediately, store it covered in the refrigerator for up to a week. Bring it to room temperature and re-whip before using to return it to a smooth consistency.
Notes
- If you won’t be decorating the cake right away, wrap it tightly in plastic wrap after it has cooled completely, place it in a storage bag, and leave it at room temperature overnight to keep it moist.
- Use a serrated knife and a rotating cake stand to split the cake into two even layers for filling and stacking.
Nutrition
Calories: 465kcal
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Carbohydrates: 49g
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Protein: 3g
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Carbohydrates: 49g
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Protein: 3g
Nutritional information above is an estimate and will vary with ingredient brands and portion size.
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