Cake Central › Recipes › Vanilla Bean Cake and Filling

Vanilla Bean Cake and Filling

I love vanilla and just started experimenting! Creates a nice light cake.

Ingredients

  • For Cake: 1 box DH French Vanilla mix 3 vanilla beans scraped - Madagascar Bourbon preferred 1 cup flour 1 cup sugar 1 cup sour cream 1/3 cup vegetable oil 1 1/3 cup water 4 large eggs 2 tsp vanilla emulsion - NOT EXTRACT For Filling: 1 lb cream cheese room temp 1/2 cup sugar - not powdered 1 tsp vanilla pure extract 1 vanilla bean scraped 1/2 cup heavy cream

Instructions

To make the cake - blend all the ingredients and mix :) Makes about 3 - 8" rounds, 2- 9" rounds. Bake at 350 Degrees - I have found 38 minutes works pretty well for the 8" rounds. To make the filling, in a bowl, combine the cream cheese, granulated sugar, and vanilla. Add the scraped seeds from the vanilla bean and place directly into cream cheese mixture. Add the heavy cream and continue to beat until fluffy. It is super yummy.

Comments (9)

OK, since I am brand new to this site - what the heck is DH French Vanilla Mix?
Is the Vanilla Emulsion hard to find?
Uhhhh sounds goooddd....What frosting do you use on this cake???
yeah this all sounds wonderfull just what exactly is emulsion?? i bet im goin to feel really stupid after i get an answer but hey this is how we learn, right?
I've not seen it before either, googled it...sounds like a stronger/maybe oil based natural flavor enhancer??? Small bottles, sound like they go a long way. We have no cake supply shops, but I'm going to call around to see if I can find it locally. Maybe the health foods store or swanky tea/coffee/oil shop?
I bought some emulsion tonight. It's the first time I've found it and I got it at Home Sense(same company as Winners) I'm in Canada, I don't know if that helps. It's LorAnn's brand. I also bought vanilla bean paste which is great and cost effective! Hope that helps!
This recipe sounds like it will be amazing. The only thing that I am wondering is can you use whipping cream instead of heavy cream?
 I am looking for a vanilla recipe for a three tiered topsy turvy cake.  6", 8",10"  how many boxes of cake do I need to use.  Should I use a crusted butter cream? anyone know?
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