Stand mixer with paddle attachment and whisk attachment
Offset spatulas
Piping bag with decorative tips, optional
Ingredients
Vanilla Bean White Cake
1stickunsalted buttersoftened
1½cupspure cane sugar
4largeegg whitesroom temperature
1vanilla bean
2cupsall purpose flour
1tspbaking powder
½tspbaking soda
1cupwhole milk
⅓cupgreek yogurt
Cream Cheese Frosting
6ozcream cheeseroom temperature
1stickunsalted butterroom temperature
2tspvanilla extractor 1 vanilla bean
½tspsalt
4 to 5cupspowdered sugar
Instructions
Vanilla Bean Cake
Preheat the oven to 350ºF. Prepare two 9-inch round cake pans with butter and flour and parchment or silicone liners.
Cream together the butter and sugar until fluffy and sugar crystals are dissolved. Add the egg whites one at a time, allowing them to fully incorporate before adding in the next one.
Scrape the seeds from your vanilla bean and mix them into the batter until evenly dispersed.
In a small bowl, sift together flour, baking powder, baking soda, and salt.
In a glass measuring cup, whisk together the milk and greek yogurt.
Alternative adding in the flour and milk mixtures, one third at a time, being sure to mix completely after each addition. End on the milk mixture, and do not overmix.
Distribute equal amounts of batter between the two prepared pans, and bake for 30-35 minutes, or until a toothpick testing the center comes out clean.
Cool for 10 minutes in the pan. Then turn out onto a cooling rack to cool completely. Wrap and chill for 1 hour before assembling the cake.
Cream Cheese Frosting
Cream together the cream cheese and butter until fully combined. Add in vanilla and salt.
Slowly whisk in 1 cup of powdered sugar at a time, and, once incorporated, beat on high for 15 seconds to check the texture. After the 4th cup of sugar, it should look like a fluffy frosting after the beating.
Transfer 1 cup of frosting to a piping bag with your decorative tip of choice. Cover the rest, and chill both frosting preparations for 30 minutes.
Assembling the Cake
Dab 1 tsp of frosting on your serving plate, and use 4 rectangles of parchment to protect the edges of your plate. Place the first cake layer in the center (using the dab of frosting to hold it in place).
Scoop ½ cup of frosting into the center of the first cake, and use an offset spatula to spread it evenly across the top.
Place the second cake on top, and dress with another ½ cup of frosting. Use the piping bag to seal the gap between the two layers, and then to dress the sides of the cake with frosting. Smooth the frosting with the offset spatula as desired, and use the piping bag to embellish where ever you please.
Decorate with sprinkles, cookies, or candy... however you wish.