Vanilla Bean Crème Cake Recipe

 Description:

A moist and decadent vanilla bean-infused cake filled with a rich crème filling, topped with a lightly sweetened whipped cream and toasted vanilla beans.

Accurate Measurements And Ingredients 

Ingredients:

For the cake:

- 2 ¾ cups (315g) all-purpose flour

- 2 ¼ teaspoons baking powder

- 1 teaspoon salt

- 1 cup (200g) unsalted butter, softened

- 1 ¾ cups (450g) granulated sugar

- 3 large eggs, room temperature

- 2 teaspoons pure vanilla extract

- 1 cup (240ml) whole milk, room temperature

- 1/2 cup (120ml) vanilla bean-infused milk (see note)

For the crème filling:

- 1 cup (240ml) heavy cream

- 1/2 cup (120g) unsalted butter, softened

- 1 1/2 cups (190g) confectioners' sugar

- 1/2 teaspoon salt

- 1/2 teaspoon vanilla extract

For the whipped cream:

- 1 cup (240ml) heavy cream

- 2 tablespoons granulated sugar

- 1/4 teaspoon vanilla extract

Instructions:

Cake:

1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch (20cm) round cake pans.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy, 3-4 minutes.

4. Beat in eggs one at a time, then stir in vanilla extract.

5. With the mixer on low, gradually add flour mixture and milk, alternating between the two, beginning and ending with flour mixture.

6. Divide batter evenly among prepared pans.

7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Crème Filling:

1. Beat heavy cream until stiff peaks form.

2. In a separate bowl, beat butter and confectioners' sugar until smooth.

3. Add salt and vanilla extract; mix until combined.

4. Fold whipped cream into butter mixture until smooth.

Assembly:

1. Place one cake layer on a serving plate.

2. Spread a layer of crème filling on top.

3. Repeat with remaining cake layers.

4. Top with whipped cream and toasted vanilla beans.

Tips and Variations:

- For vanilla bean-infused milk, split 1 vanilla bean lengthwise and steep in 1 cup milk for 30 minutes to 1 hour.

- Toast vanilla beans in a 350°F oven for 5-7 minutes or until fragrant.

- Replace crème filling with a buttercream or ganache for a different flavor profile.

- Add a pinch of salt to balance sweetness.

Nutrition Information (per serving):

- Calories: 420

- Fat: 26g

- Saturated Fat: 16g

- Cholesterol: 60mg

- Sodium: 250mg

- Carbohydrates: 40g

- Fiber: 1g

- Sugar: 30g

- Protein: 4g

Storage:

- Store cake at room temperature for up to 3 days.

- Refrigerate for up to 5 days.

- Freeze for up to 2 months.

Servings: 8-10 servings

Prep Time: 30 minutes

Cook Time: 20-25 minutes

Total Time: 50-60 minutes

Here is the detailed nutrition information and calorie chart for the Vanilla Bean Crème Cake Recipe:

Macronutrient Breakdown:

Carbohydrates: 55%

Protein: 5%

Fat: 40%

Vitamins and Minerals:

Vitamin A: 10% of the Daily Value (DV)

Vitamin C: 0% of the DV

Calcium: 10% of the DV

Iron: 10% of the DV

Potassium: 8% of the DV

Calorie Distribution:

Cake: 240 calories

Crème Filling: 180 calories

Whipped Cream: 120 calories

Nutrient Distribution:

Cake: 

Fat: 12g

Carbohydrates: 30g

 Protein: 3g

Crème Filling:

Fat: 16g 

Carbohydrates: 20g 

Protein: 2g

Whipped Cream:

 Fat: 8g

Carbohydrates: 10g

  Protein: 1g

Please note that these values are approximate and may vary based on specific ingredient brands and measurements.