Cake Recipe | Strawberry and Vanilla Bean Cake

Strawberry and Vanilla Bean Cake

Makes 3 6-inch layers
Recipe adapted from Call me Cupcake
300 g unsalted butter, at room temperature
195 g granulated sugar
225 g eggs, lightly beaten
65 g whole milk
6 g vanilla paste
2 tablespoons vanilla extract
337 g all-purpose flour
3 teaspoons baking powder

  • Preheat the oven to 350 F. Spray three 6-inch cake rings with non-stick spray, then line with parchment paper and spray again. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the eggs a little bit at a time, beating after each addition, until fully incorporate. Combine the milk, vanilla paste, and vanilla extract and add it to the mixture, scraping down the sides and bottom of the bowl. Beat again for 2 minutes.
  • Sift the dry ingredients and add to the mixture, mixing on low until just incorporated. Divide evenly between the three cake rings and bake for 30 to 35 minutes, until a skewer inserted into the middle of each cake comes out clean.
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