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Moist Single-Layer Vanilla Bean Cake Recipe

This Vanilla Bean Cake is moist, tender, and made as a single 9-inch cake layer that can be sliced into two layers if desired. Topped with a bright, perfectly sweet Strawberry Swiss Meringue Buttercream made from freeze-dried strawberries, it’s a delightful combination for spring, summer, or any season.

Vanilla Bean Cake with Strawberry Swiss Meringue Buttercream | All images © Beyond the Butter, LLC.
Vanilla Bean Cake with Strawberry Swiss Meringue Buttercream | All images © Beyond the Butter, LLC.

Table of Contents

  • Ingredients Needed
  • Helpful Tips for Making the Best Swiss Meringue Buttercream
  • Helpful Tips for Making Single Layer Vanilla Bean Cake
  • Recommended Baking Tools
  • More Delicious Cakes!
  • Single Layer Vanilla Bean Cake Recipe

Ingredients Needed

To make this easy vanilla bean cake, you’ll need:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter (room temperature)
  • Granulated sugar
  • Egg whites
  • Vanilla bean paste (not extract)
  • Whole milk

Helpful Tips for Making the Best Swiss Meringue Buttercream

  • Start with a spotlessly clean, dry mixing bowl and whisk. Wiping them with a paper towel dampened with white vinegar removes any traces of grease that can prevent the meringue from forming.
  • Heat the sugar and egg whites over simmering water until the mixture is smooth and no longer gritty between your fingers. If you prefer, use a candy thermometer and bring it to 150ºF.
  • When removing the bowl from the hot water bath, dry the bottom immediately with a towel to avoid burns and to prevent residual heat from destabilizing the meringue.
  • Beat the egg whites until stiff peaks form and the bottom of the bowl feels cool to the touch. This can take 10–15 minutes depending on your mixer and bowl size.
  • Use softened unsalted butter cut into tablespoon-sized pieces. Add the butter one piece at a time, waiting for each piece to incorporate before adding the next.
  • The mixture may look soupy or curdled as you add butter—keep beating. Swap the whisk for the paddle attachment and mix 5–10 minutes until the buttercream is smooth.
  • Fold in freeze-dried strawberry powder with a spatula (do not use the mixer for this step) so the color and flavor remain even.
  • If you make the buttercream ahead, store it covered in the refrigerator up to a week. Bring it to room temperature (about 30 minutes) and re-whip briefly to restore a smooth texture before using.
Vanilla Bean Cake with Strawberry Swiss Meringue Buttercream | All images © Beyond the Butter, LLC.

Helpful Tips for Making Single Layer Vanilla Bean Cake

  • Use a quality 9-inch non-stick round pan and lightly coat it with a flour-based baking spray to ensure easy release.
  • Bake at 350ºF for 25–30 minutes. Start checking at 25 minutes by inserting a toothpick in the center; it should come out clean when the cake is done.
  • If you’re not decorating immediately, wrap the cooled cake tightly in plastic wrap, place it in a storage bag, and leave at room temperature overnight.
  • To split the cake into two layers, use a serrated knife and a rotating cake stand for the cleanest, most even cut.

Recommended Baking Tools

  • Small food processor – for grinding freeze-dried strawberries into a fine powder
  • 9-inch non-stick round cake pan
  • Spatula set for folding and smoothing
  • Serrated knife and rotating cake stand for slicing into layers

More Delicious Cakes!

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Chocolate Chip Cake

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Single Layer Carrot Cake

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Chocolate Chip Ricotta Cake

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Single Layer Chocolate Cake

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Single Layer Vanilla Bean Cake

This single layer vanilla bean cake is moist, flavorful, and perfect paired with strawberry Swiss meringue buttercream made from freeze-dried strawberries.
Prep:
50 mins
Cook:
50 mins
Total:
1 hr 40 mins
Servings:
12 servings
Slice of vanilla bean cake frosted with strawberry swiss meringue buttercream and topped with sprinkles on a dessert plate.

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 pieces

Instructions

Single Layer Vanilla Bean Cake

  • Preheat the oven to 350ºF and place the rack in the middle position. Lightly coat a 9-inch round pan with a flour-based baking spray.
  • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  • Using a hand mixer or stand mixer with the paddle attachment, beat the butter and sugar on medium-high until light and fluffy.
  • Add the egg whites and beat until incorporated, then stir in the vanilla bean paste. Scrape the bowl as needed.
  • Reduce the mixer speed to low and alternate adding the dry ingredients and the milk, mixing just until combined.
  • Pour the batter into the prepared pan and bake 25–30 minutes at 350ºF, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 10 minutes, then invert onto a wire rack to finish cooling.

Strawberry Swiss Meringue Buttercream

  • Process the freeze-dried strawberries in a small food processor until they form a fine powder. Open the lid carefully to avoid dusting.
  • Combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water (1–2 inches of water). Whisk constantly until the mixture reaches 150ºF or feels smooth and no longer gritty between your fingers.
  • Remove the bowl from the heat, dry the bottom, and beat the mixture on medium-high to high speed until it forms stiff, glossy peaks and the bowl is cool to the touch (10–15 minutes).
  • Add the vanilla extract and salt. With the mixer running, add the butter one tablespoon at a time, waiting for each piece to incorporate. If the mixture looks curdled, continue beating; it will come together.
  • Switch to the paddle attachment and mix 5–10 minutes until smooth. Fold in the strawberry powder with a spatula.
  • Frost the cooled cake with the buttercream. Optionally slice the cake into two layers with a serrated knife and rotating stand before filling and frosting. Top with sprinkles if desired.
  • If not using the buttercream immediately, cover and refrigerate up to a week. Bring to room temperature and re-whip briefly before using.

Notes

  • If you won’t be decorating right away, wrap the cooled cake tightly in plastic wrap and keep at room temperature overnight.
  • To make two layers, use a serrated knife and rotating cake stand to slice the single layer horizontally.

Nutrition

Calories: 465 kcal |
Carbohydrates: 49 g |
Protein: 3 g |
Fat: 29 g |
Saturated Fat: 18 g |
Cholesterol: 77 mg |
Sodium: 128 mg |
Sugar: 40 g

Nutritional information above is an estimate and will vary based on the ingredients you use.

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