You know how they say dogs and their masters start to look alike after a while? I have a feeling it’s that way with food bloggers and their food. Like, I really think I bake the way I dress — comfy and cozy…a messy bun, fleece lined tights (oh my god, have you tried those??) and an old cashmere sweater. And yes, I still wear Ugg boots. Kinda like this little cake, no sharp edges, nothing fussy. We’re two peas in a pod, this cake and me.
And I have to hand it to this little cake, it soldiered on through so many mishaps. Even though it lost a whole layer of its being to the bottom of the pan, the texture was light and fluffy, and the vanilla flavor was pure. Even though I added a liiiitle too much strawberry puree to the frosting so that it drooped and slumped where it should have peaked and swirled, it rang out with the essence of fresh strawberries. So even though it was technically a fail, I didn’t have the heart to keep this stalwart little cake from his moment in the spotlight. He won me over with pure chutzpah. And on top of that he was delicious. I love the combination of vanilla and strawberry, it reminds me of spring. This is a simple cake with a simple buttercream, livened up with fresh strawberry puree. It’s a lovely cake, just be sure to line your pan with parchment 😉
Vanilla Bean Cake with Strawberry Buttercream
- 1 1/2 cups flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 8 Tbsp unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1 vanilla bean
- 1 tsp vanilla extract
- 1/2 cup buttermilk
for the frosting
- 1/2 pint strawberries
- 3 Tbsp unsalted butter at room temperature
- 2-3 cups confectioner's sugar
- Set oven to 350F
- Grease and flour a 9" cake or spring form pan. I recommend lining the bottom with parchment.
- Whisk the dry ingredients together so they are well mixed. Set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
- Add the vanilla extract and the seeds from the bean.
- Add the flour to the bowl, alternately with the buttermilk, beginning and ending with the dry ingredients. Beat just until combined.
- Turn the batter into the pan.and smooth it out evenly.
- Bake for about 30-35 minutes, until a toothpick comes out without wet batter clinging to it.
- Cool on a rack completely before frosting.
- To make the frosting: Wash and hull the berries. Cut them in half and put them in the bowl of a small 4 cup food processor. Process until you have a smooth puree. Scrape down the sides of the machine as necessary.
- Cream the butter with 2 cups of the sugar. ,Add just enough puree to form a spreadable frosting. Beat until smooth.and adjust the texture with more sugar if too wet, or more puree if too stiff.
notes and variations
What does your cake say about you?