Vanilla Bean Cream Cake With Vanilla Bean and White Chocolate Cream Frosting
This incredibly moist vanilla cake is virtually fail proof and will be one of the easiest "Special Occasion" cakes you have ever made. The vanilla bean studded white chocolate frosting is silky smooth and to die for. Cake lovers, this one is for you!
Vanilla Bean Cake Batter
- 1 16.25 oz box white cake mix
- 1/2 cup sugar
- 1 3.4 oz box instant vanilla pudding
- 4 eggs large
- 3/4 cup vegetable oil
- 1/2 cup water
- 8 oz sour cream
- 1 tsp pure vanilla extract
- 1/4 tsp vanilla bean seeds
Vanilla Bean and White Chocolate Cream Frosting
- 2 sticks salted butter softened
- 8 oz cream cheese softened
- 2 tsp pure vanilla extract
- 1/8 tsp vanilla bean seeds
- 1 cup white chocolate chips
- 1/4 cup heavy whipping cream
- 2 1/2 cup powdered sugar
- Additional white chocolate chips for garnishing (optional)
Make the cakes
Add all cake batter ingredients to a large bowl.
Mix with a hand held electric mixer on low speed for 1 minute then on medium speed for 2-3 minutes until light and fluffy.
Divide the batter evenly between the two greased cake pans.
Bake at 350 degrees for 25-30 minutes until the top is golden brown and a toothpick comes out clean when inserted into the middle.
Cool completely then remove cakes from the pan by inverting onto another plate.
Make the frosting
In a small microwave safe bowl, add the chocolate chips and the cream.
Microwave on high for about 1 minute or until the white chocolate chips just begin to melt.
Stir vigorously until the white chocolate is completely melted and smooth. Set aside to cool.
Meanwhile, in a large bowl add the softened butter and softened cream cheese.
Cream with a hand held mixer until well combined.
Add the vanilla extract and vanilla bean seeds. Mix well.
Add the cooled white chocolate sauce to the cream cheese mixture and mix until just combined.
Next, add the powdered sugar and mix on low speed until combined then medium speed until light and fluffy.
Assemble the cake (naked cake style)
Place one cake layer on a serving platter.
Top with 1/2 of the frosting.
Place the second cake layer on top and then top with the remaining frosting.
Garnish with additional white chocolate chips (optional).
This cake browns beautifully and will be nice golden brown on the outside with a light vanilla interior.
Cool cakes frost much easier than room temperature cake so feel free to wrap the cakes tightly in plastic wrap and put them in the freezer for about 1 hour if time allows to firm up prior to frosting.