This Vanilla Bean Cake is moist, tender, and full of real vanilla flavor. The recipe yields one 9-inch cake layer that can be left as a single-layer dessert or sliced into two tiers. Paired with a lightly sweet, bright strawberry Swiss meringue buttercream, it’s an elegant yet approachable cake perfect for spring and summer gatherings or any time you want a fresh, flavorful treat.
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
To make this easy vanilla bean cake and the strawberry Swiss meringue buttercream, you’ll need the following ingredients:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, room temperature
- Granulated sugar
- Egg whites
- Vanilla bean paste (use paste, not extract, for best visible vanilla flecks)
- Whole milk
- Freeze-dried strawberries (for the buttercream)
- Vanilla extract (for the buttercream)
Helpful Tips for Making the Best Swiss Meringue Buttercream
- Start with a very clean, dry mixing bowl and whisk. Any grease or moisture can prevent the egg whites from whipping properly. Wiping the bowl with a paper towel and a little white vinegar helps ensure cleanliness.
- Heat the egg white and sugar mixture gently over a simmering water bath until the sugar dissolves. You can test by rubbing a small amount between your fingers — it should feel smooth, not gritty. A candy thermometer will read about 150ºF when ready.
- After removing the bowl from the water bath, dry the bottom before returning it to the mixer so no residual steam interferes with whipping and to avoid burns.
- Whip the egg whites at medium-high speed until the meringue holds stiff peaks and the bottom of the bowl is cool. This can take 10–15 minutes depending on your mixer.
- Add the softened butter in small tablespoon-sized pieces. Allow each addition to incorporate fully before adding the next. The mixture may appear thin or slightly separated at times — trust the process and keep beating; it will come together.
- When the buttercream is smooth, switch to a paddle attachment and beat 5–10 minutes to reach a silky texture.
- Fold in the freeze-dried strawberry powder by hand using a spatula. The strawberry powder should be finely processed in a small food processor. Avoid adding it with the mixer to reduce dust and overworking the buttercream.
- If you need to store the buttercream, cover it tightly and refrigerate. Before using, bring it to room temperature and re-whip briefly to restore a smooth consistency.
Helpful Tips for Making Single Layer Vanilla Bean Cake
- Use a quality 9-inch round cake pan and lightly coat it with a flour-based baking spray or butter and a dusting of flour to ensure easy release.
- Bake at 350ºF for 25–30 minutes; start checking at 25 minutes. A toothpick inserted in the center should come out clean when the cake is done.
- Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- If you plan to decorate later, wrap the cooled cake tightly in plastic wrap and store at room temperature overnight; this helps the texture settle and makes slicing easier.
- To make a two-layer cake from the single 9-inch layer, carefully slice the cooled cake horizontally with a serrated knife while rotating the cake on a stand for an even cut.
Recommended Baking Tools
- Small food processor for pulverizing freeze-dried strawberries to a fine powder
- 9-inch non-stick round cake pan
- Hand mixer or stand mixer with whisk and paddle attachments
- Serrated knife and a rotating cake stand for slicing layers
- Flexible spatula set for folding and smoothing buttercream
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
Moist and subtly flavored with vanilla bean, this single-layer cake pairs beautifully with a strawberry Swiss meringue buttercream for a fresh, refined dessert.
Author: Jennifer
Prep: 50 mins
Cook: 50 mins
Total: 1 hr 40 mins
Servings: 12 servings
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 tablespoon pieces
Instructions
Single Layer Vanilla Bean Cake
- Position the oven rack in the center or just above center and preheat to 350ºF. Lightly grease and flour a 9-inch round cake pan or use a flour-based baking spray.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the unsalted butter and granulated sugar with a hand mixer or stand mixer fitted with a paddle attachment on medium-high until light and fluffy.
- Add the egg whites and beat until incorporated. Stir in the vanilla bean paste, scraping down the sides of the bowl as needed.
- Reduce mixer speed to low. Alternately add the dry flour mixture and the whole milk, mixing just until combined. Do not overmix.
- Pour the batter into the prepared 9-inch pan and smooth the top. Bake 25–30 minutes at 350ºF, checking at 25 minutes. A toothpick inserted into the center should come out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely before frosting.
Strawberry Swiss Meringue Buttercream
- Process the freeze-dried strawberries in a small food processor until they become a very fine powder. Take care when opening the processor — the powder can be dusty.
- Combine the granulated sugar and egg whites in a heatproof mixing bowl. Place the bowl over a pot with 1–2 inches of simmering water, creating a gentle double boiler.
- Whisk the mixture constantly until it reaches 150ºF or until the sugar is dissolved and the mixture feels smooth between your fingers (no grit).
- Remove the bowl from the heat, dry the bottom, and whip the mixture on medium-high to high speed with a whisk attachment until it forms stiff peaks and the bowl is cool to the touch (about 10–15 minutes).
- Add the vanilla extract and salt. With the mixer running, add the softened butter one tablespoon at a time, allowing each piece to incorporate before adding the next. If the mixture looks curdled, continue beating — it will become smooth.
- Switch to the paddle attachment and beat for 5–10 minutes until the buttercream is silky. Fold in the strawberry powder by hand with a spatula until evenly colored and flavored.
- Frost the cooled cake with the buttercream. If desired, slice the cake into two layers with a serrated knife and a rotating stand before filling and finishing. Top with sprinkles or fresh berries as preferred.
- If you won’t use the buttercream immediately, cover and refrigerate for up to a week. Bring it to room temperature and re-whip briefly before spreading to restore a smooth texture.
Notes
- For cleaner slicing, chill the cooled cake briefly before cutting into layers.
- Freeze-dried fruit powder adds intense flavor and color without diluting the buttercream. Process it finely to avoid graininess.
Nutrition
Calories: 465 kcal | Carbohydrates: 49 g | Protein: 3 g | Fat: 29 g
Nutritional information is an estimate and will vary depending on specific ingredients used.
Enjoyed this recipe? Leave a comment below to share your experience or ask a question — I’d love to hear how your cake turned out!