Single Layer Vanilla Bean Cake

Slice of vanilla bean cake frosted with strawberry swiss meringue buttercream and topped with sprinkles on a dessert plate.

5 from 1 vote

Single Layer Vanilla Bean Cake

This single layer vanilla bean cake recipe is moist and delicious and makes just one, 9 inch cake layer. Paired with this perfectly sweetened strawberry swiss meringue buttercream frosting, it's a flavorful combo that's wonderful for spring, summer, or any time of the year!

Prep Time50

Cook Time50

Total Time1 40

Course: Dessert

Cuisine: American

Servings: servings

Author: Jennifer

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.-size pieces

Instructions

Single Layer Vanilla Bean Cake

Adjust the oven rack to the middle rack (or the one just above it) and preheat the oven to 350ºF. Lightly spray the 9-inch cake pan with a flour-based baking spray and set aside.
In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
1 cup All-Purpose Flour, 1 tsp. Baking Powder, 1/8 tsp Salt
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the unsalted butter and granulated sugar on medium-high speed until nice and fluffy.
6 tbsp Unsalted Butter, 3/4 cup Granulated Sugar
Add in the egg whites and beat until fully incorporated, then add in the vanilla bean paste. Scrape down the sides of the bowl, as needed.
3 Large Egg Whites, 2 tsp Vanilla Bean Paste
Switch the mixer speed to low and alternate between adding in the dry mixture and the whole milk, and mix until just combined.
5 tbsp Whole Milk
Pour the cake batter into the lightly coated 9" round cake pan, place in the oven, and bake for 25-30 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean.
Remove from the oven and cool in the cake pan for 10 minutes, then invert onto a cooling rack to finish cooling.

Strawberry Swiss Meringue Buttercream

Using a small food processor, process the freeze-dried strawberries into a fine powder. Be cautious when removing the lid, as the powder might go everywhere.
1.2 oz Freeze Dried Strawberries
Place the sugar and egg whites in a glass or metal mixing bowl (either a standalone bowl or one that is part of a stand mixer), and set it over a pot filled with 1"-2" of simmering water.
4 Large Egg Whites, 1 1/2 cups Granulated Sugar
Whisk continuously until the mixture reaches 150ºF and/or the sugar has completely dissolved. You can check this by taking a small amount of the egg white mixture, rubbing it between two fingers. It should be smooth and not gritty in texture.
Carefully remove the mixing bowl from the simmering pot, wipe the bottom off with a towel, and beat the egg white mixture using a hand mixer or your stand mixer fitted with the whisk attachment on medium-high to high speed until it forms the stiff meringue peaks and (this is important) the bottom of the mixing bowl is cool to the touch. This can take anywhere from 10 to 15 minutes.
Add the vanilla extract and salt, then the unsalted butter, one piece at a time, allowing each piece to fully absorb into the meringue mixture. If it looks mushy or curdled, continue to beat on high speed.
2 tsp Vanilla Extract, 1/8 tsp Salt, 1 1/2 cups Unsalted Butter
Switch out the whisk attachment for the paddle attachment and mix for anywhere from 5 to 10 minutes. The meringue buttercream is ready when it is nice and smooth. Using a spatula, fold in the freeze-dried strawberry powder.
Frost the cooled cake with the strawberry swiss meringue buttercream. Top with sprinkles, then enjoy! Optionally, you can slice the cake into two layers using a serrated knife and a rotating cake stand.
If not using the buttercream right away to frost the cake, cover the mixing bowl tightly with plastic wrap and refrigerate for up to a week. 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.

Notes

If you won't be decorating the cake right away, you can wrap it tightly in plastic wrap (after it's cooled completely, of course), place it in a storage bag, and let it sit out overnight at room temperature.
Optionally, use a serrated knife and a rotating cake stand to cut the cake into 2 layers.

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