Vanilla Bean White Cake + Strawberry Frosting
Updated: Oct 11, 2021
Tools + Supplies
3 9-inch cake pans
stand mixer with whisk and paddle attachments
icing bag with filling tip and star tip
icing spatula and lazy susan cake wheel
3.75 cups all-purpose flour
2.25 tsp baking powder
1.5 tsp baking soda
2.5 cups granulated sugar
6 egg whites
1.5 tbsp vanilla extract
2 vanilla beans
1.5 cup sour cream
.75 cup canola oil
1 cup milk
heavy cream, powdered sugar, cream cheese, and strawberry glaze sauce for icing.
Preheat oven to 350.
Spray cake pans with oil.
In a medium bowl, combine flour, baking powder, and baking soda.
In stand mixer with paddle attachment combine sugar, eggs, seeds from vanilla beans, and vanilla extract. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add milk.
Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.
Divide batter into cake pans. Bake for 30 minutes, rotating pans halfway through.
Let cakes cool on cooling rack for at least 45 minutes before decorating.
For icing, make whipped cream cream cheese icing, adding strawberry glaze until desired taste/color/consistency.
slice 4-6 strawberries into very thin slices
Assemble cake: between each layer, spread icing, then cover icing with thin strawberry slices, then drizzle strawberry glaze. Once you have all 3 layers, ice the outside and top of the cake. Drizzle caramel on top of cake (optional). Pipe icing around the top of the cake, and add sprinkles (optional) and quartered strawberry slices.