Show Subscription Form




Vanilla Bean Cake with White Chocolate Ganache Recipe
Vanilla Bean Cake with White Chocolate Ganache Recipe photo by Taste of Home

Vanilla Bean Cake with White Chocolate Ganache Recipe

Read Reviews
4.5 12
Publisher Photo
For a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. —Lisa Bogar, Coventry, Vermont
TOTAL TIME: Prep: 1-1/2 hours Bake: 35 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 1-1/2 hours Bake: 35 min. + cooling
MAKES: 16 servings

Ingredients

  • 6 eggs
  • 1 cup unsalted butter, softened
  • 1-3/4 cups sugar, divided
  • 2 teaspoons vanilla extract
  • 1 vanilla bean
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • WHITE CHOCOLATE GANACHE:
  • 12 ounces white baking chocolate, finely chopped
  • 1/2 cup heavy whipping cream
  • SWISS BUTTERCREAM:
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 4 egg whites
  • 1 cup unsalted butter, softened
  • 7 tablespoons shortening
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/3 cup apricot preserves
  • 1 cup sliced fresh strawberries
  • GARNISH:
  • Additional sliced fresh strawberries

Nutritional Facts

1 slice equals 680 calories, 41 g fat (23 g saturated fat), 156 mg cholesterol, 227 mg sodium, 72 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment paper and grease the paper; set aside.
  2. Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  3. In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans.
  4. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes.
  6. For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture.
  7. Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl.
  8. In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute.
  9. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries. Yield: 16 servings.
Originally published as Vanilla Bean Cake with White Chocolate Ganache in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p188

Nutritional Facts

1 slice equals 680 calories, 41 g fat (23 g saturated fat), 156 mg cholesterol, 227 mg sodium, 72 g carbohydrate, 1 g fiber, 8 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Vanilla Bean Cake with White Chocolate Ganache

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 15, 2015 Edited Jun. 24, 2015

"I'm not sure what the deal is with the cake batter it was extremely dense. The Ganache on the other hand tasted really good, but wouldn't firm up enough to hold during the icing process. I tried everything. I will however revisit this recipe and see if there is something in the process that went wrong. I think just looking at the picture it is a really good looking recipe. I also attempted to use a cherry filling instead of the apricots and strawberry."

MY REVIEW
Reviewed Jan. 31, 2015

"I am confused - do mix step 2 & step 3 to make the cake batter ? I'm just trying to make the cake itself"

MY REVIEW
Reviewed Nov. 11, 2014

"Devoted one morning testing 3 sponge cakes. Two of them were suppose to be the "best cake ever" but I didn't like them at all. This recipe is the best and can't be beat! For the filling, I substituted it with strawberry compote. It was a hit - made it twice already and it becomes easier every time you make it."

MY REVIEW
Reviewed Oct. 16, 2014

"hi, how much 1/2 cup ?? 125ml??"

MY REVIEW
Reviewed Aug. 1, 2014

"Great"

Loading Image