Easy Semi-Naked Vanilla Bean Cake with White Chocolate Drip & Edible Gold

Shawn Gavin July 21, 2021

Vanilla Beans, Edible Gold, and White Chocolate Make A Luxuriously Simple Cake for Any Occasion  

Learn how our team here at Slofoodgroup makes this delicious vanilla bean cake and more in our video blog section. A growing collection of recipes that are some of our team favorites and easy enough to do from the comfort of your own home. No special kitchen equipment need, just easy to follow recipes that are especially suited to share with your friends and your family.

Want to know how to make this semi naked vanilla bean cake recipe?

Step-by-step instructions for making this incredible cake are provided in the video below!

Semi-Naked Vanilla Bean Cake with Cream Cheese Frosting

Ingredients

To make vanilla bean cake:

• 2 ¼ cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup unsalted butter, at room temperature
• 1 ½ cups granulated sugar
• 3 eggs, at room temperature
• 1 Slofoodgroup Madagascar vanilla bean, scrape the seeds
• 1 cup buttermilk, at room temperature

To make cream cheese frosting:

• 1 ½ cup unsalted butter, at room temperature
• 8 oz cream cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 4 ½ cups powdered sugar 

To make vanilla bean drip:

1. ½ cup white chocolate chips
2. 2 tablespoons heavy cream
3. 1-2 Slofoodgroup Madagascar vanilla bean, scrape the seeds 

To decorate: 

• ¼ cup mixed berries
• Slofoodgroup edible gold flakes as desired
• Flowers

Procedure

To make vanilla bean cake:

1. Preheat the oven to 350F. Grease and line three 6-inch pans with parchment paper and keep it ready.
2. In a medium bowl, combine flour, baking powder, and salt. Keep it aside.
3. In a stand mixer with paddle attachment, beat the butter and sugar until light and creamy. Add in the eggs one at a time until well combined.
4. Scrape the vanilla bean seeds and add it to the cake batter mixture and beat on a low speed.
5. Add the flour mixture on 3 batches alternatively pouring the buttermilk.
6. Transfer the cake batter to the cake pans evenly and bake at 350F for 35 - 40 minutes until the toothpick inserted comes out clean in the center.
7. Allow the cakes to cool down and trim the top of the cakes to make it look even.
8. Set aside.

To make cream cheese frosting:

1. Beat the butter and cream cheese for 2-3 minutes.
2. Add the vanilla extract and powdered sugar in batches until well combined on a low speed.
3. Transfer the frosting to a piping bag. 

To make vanilla bean drip:

1. In a microwave-safe bowl combine white chocolate chips and heavy cream. Melt them until smooth.
2. Add the vanilla bean seeds and mix it well. Allow the mixture to thicken a bit and transfer it to a piping bag to use it on cake.

To assemble the vanilla bean cake:

1. Place the one layer of cake on the cake stand. Top the cake with about ⅔ of the cream cheese frosting. Spread it evenly.
2. Repeat the same with the remaining two layers of cake.
3. Coat a thin layer of frosting all over the cake. Scrape the excess frosting over the cake with a bench scraper and refrigerate the cake for 30 minutes.
4. Pipe the vanilla bean drip around the edges of the cake and then to the center and spread them evenly. Chill the cake for 10 minutes.
5. To decorate the cake, use berries and flowers. Top the berries and cake with some edible gold flakes.
6. Enjoy a big slice of vanilla bean bean cake with your favorite coffee or tea.