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Vanilla Bean Layer Cake Recipe. 4 layers of the best vanilla bean enhanced cake smothered in a layer of vanilla bean buttercream. Perfect cake recipe for any occasion including birthdays, Easter, 4th of July, Christmas. | thesugarcoatedcottage.com @NielsenMassey

Vanilla Bean Layer Cake

Stacey - The Sugar Coated Cottage
Vanilla Bean Layer Cake. Four layers of vanilla bean cake covered in vanilla bean swiss meringue buttercream.
5 from 4 votes
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Cake
Servings 1 -7 inch cake

Ingredients
  

  • CAKE:
  • 2 sticks butter room temp.
  • 2 cups sugar
  • 3 cups sifted cake flour
  • 4 eggs
  • 1 cup milk
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp Neilsen Massey vanilla extract
  • Seeds from 1 Neilsen Massey Madagascar Bourbon vanilla bean
  • BUTTERCREAM:
  • 7 egg whites
  • 1 1/2 cups + 3 Tbsp sugar
  • 1 1/2 lbs butter
  • 2 tsp Neilsen Massey vanilla extract
  • Seeds from 1 Neilsen Massey Madagascar Bourbon vanilla bean
  • pinch of salt
  • GANACHE:
  • 1/4 cup heavy cream
  • 1/4 cup semi-sweet chocolate
  • GARNISH:
  • Edible easter grass
  • Cadbury mini eggs the pastel colored ones
  • Cadbury Mini cream eggs the chocolate ones with the filling
  • Luster dust and lemon extract if speckling the eggs gold
  • Fresh flowers

Instructions
 

  • Preheat oven to 350 degrees
  • Oil, flour and parchment 4 x 7 in cake pans.
  • In large bowl add in the flour, baking powder and salt, mix to combine.
  • Cream the butter.
  • Add in the sugar, mix until light and fluffy.
  • Add in one egg at a time, mix completely.
  • Add in the flour mixture and milk alternating each.
  • Add in the vanilla and vanilla seeds.
  • Mix completely to combine.
  • Pour batter evenly into the 4 cake pans.
  • Bake 30-35 minutes, or until toothpick inserted comes out clean.
  • Remove from oven, let cool completely.
  • BUTTERCREAM:
  • In medium sauce pan add the egg whites and sugar.
  • On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
  • Switch to paddle attachment.
  • On low speed add the butter one piece at a time. Mix until well combined.
  • Add in the vanilla and vanilla bean seeds, continue mixing until completely mixed in.
  • GANACHE:
  • Microwave heavy cream and chocolate in a bowl together for 40 seconds, stir until chocolate is completely melted and ganache forms (if you need to microwave again do so in 10 second increments). Let cool so ganache is not hot, it should warm enough to drizzle but not hot enough to melt your buttercream.
  • EGGS:
  • Arrange candy eggs on parchment lined cookie sheet.
  • Mix a small amount of luster dust and lemon extract on a plate.
  • Take a small, stiff artists brush (like one used for painting a small picture), put it in the luster dust mixture, really load up the brush and then pull the bristles back with your finger over the eggs so it spatters onto them. Repeat until desired look is achieved. Once dry, turn over and repeat.
  • ASSEMBLY:
  • Put a small dollop of frosting on cake board/cake plate so the cake sticks.
  • Put on the first layer, spread layer of buttercream, smooth with offset spatula.
  • Repeat with next two cake layers.
  • Place last layer of cake on top.
  • Crumb coat the cake for a semi-naked look, refrigerate.
  • Pipe ganache around the edges (make sue cake has been refrigerated for this step) of the cake for the drip effect and then cover entire top of cake with ganache.
  • Refrigerate again to set the ganache.
  • Arrange edible easter grass on top of cake to resemble a nest. Place some strands around the bottom of the cake as well.
  • Arrange candy easter eggs in the center and decorate with fresh flowers.
Tried this recipe?Let us know how it was!