Fluffy Vanilla Cake with Cream Cheese Frosting
Fluffy Vanilla Cake with Cream Cheese Frosting
Ingredients
For the Vanilla Bean Cake
- 2 1/4 cups all-purpose flour, sifted
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla bean paste
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream, as needed
For Preparation
- as needed butter, for greasing
- as needed flour, for dusting
Instructions
- 1
Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 5 min
- 3
In a separate medium bowl, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the large eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla bean paste.
⏱️ 5 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 7 min
- 6
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 7
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial for the cake's structure.
⏱️ 60 min
- 8
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy, about 3-4 minutes.
⏱️ 5 min
- 9
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Add the vanilla extract and beat until combined.
⏱️ 7 min
- 10
If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
⏱️ 3 min
- 11
Once the cake layers are completely cool (this may take up to an hour), level them with a serrated knife if necessary. Place one cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly over the top.
⏱️ 10 min
- 12
Place the second cake layer on top and spread another 1 cup of frosting. Repeat with the third cake layer. Frost the top and sides of the entire cake with the remaining frosting.
⏱️ 10 min
- 13
Chill the cake in the refrigerator for at least 1 hour to allow the frosting to set before serving. This will make slicing easier and enhance the flavor.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Vanilla Cake with Cream Cheese Frosting
For the Vanilla Bean Cake
- 2 1/4 cups all-purpose flour, sifted
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla bean paste
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream, as needed
For Preparation
- as needed butter, for greasing
- as needed flour, for dusting
Instructions
- 1
Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 5 min - 3
In a separate medium bowl, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the large eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla bean paste.
⏱️ 5 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 7 min - 6
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 7
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial for the cake's structure.
⏱️ 60 min - 8
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy, about 3-4 minutes.
⏱️ 5 min - 9
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Add the vanilla extract and beat until combined.
⏱️ 7 min - 10
If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
⏱️ 3 min - 11
Once the cake layers are completely cool (this may take up to an hour), level them with a serrated knife if necessary. Place one cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly over the top.
⏱️ 10 min - 12
Place the second cake layer on top and spread another 1 cup of frosting. Repeat with the third cake layer. Frost the top and sides of the entire cake with the remaining frosting.
⏱️ 10 min - 13
Chill the cake in the refrigerator for at least 1 hour to allow the frosting to set before serving. This will make slicing easier and enhance the flavor.
⏱️ 60 min