Best 7 Vanilla Bean Cake With White Chocolate Ganache Recipes

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Indulge in a symphony of flavors with our Vanilla Bean Cake adorned with a luscious White Chocolate Ganache. This culinary masterpiece starts with a moist and fluffy vanilla bean cake batter, infused with the aromatic essence of Madagascar vanilla beans, promising an explosion of flavors in every bite. The cake is then generously frosted with a velvety smooth white chocolate ganache, a delightful blend of white chocolate and heavy cream, creating an irresistible combination of sweetness and richness. Prepare to be captivated by the intricate layers of flavors and textures that dance on your palate with every slice of this heavenly Vanilla Bean Cake with White Chocolate Ganache.

Let's cook with our recipes!

VANILLA BEAN CAKE



Vanilla Bean Cake image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 16 servings

Number Of Ingredients 22

2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pans
1 cup whole milk
3/4 cup half-and-half
2 cups all-purpose flour
1 1/2 cups unbleached cake flour
2 teaspoons baking powder
2 3/4 cups sugar
1 1/2 teaspoons kosher salt
2 tablespoons good-quality vanilla bean paste
3 extra-large eggs
1 1/2 cups sugar
3 lemons plus 1/2 cup fresh lemon juice
4 large eggs
A pinch of kosher salt
1 stick (8 tablespoons) unsalted butter, cubed at room temperature
3/4 cup sugar plus 1/4 cup sugar
5 large egg whites
A pinch of cream of tartar
1 pound (4 sticks) unsalted butter, at room temperature
1 tablespoon good-quality vanilla bean paste
2 ounces freeze-dried strawberries
One 8-ounce package cream cheese, at cool (not cold) temperature

Steps:

  • For the vanilla bean cake: Preheat the oven to 350 degrees F. Butter three 8-inch cake pans and line the bottoms and sides with parchment. Set aside.
  • Mix together the milk and half-and-half, set aside. Sift together both flours and baking powder; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter. Sprinkle in the sugar and salt and beat on medium speed until light in color and fluffy in texture. Add the vanilla bean paste and mix until just combined. Gradually add the eggs, one at a time, scraping down the bowl frequently. Add the dry ingredients in thirds, alternating with the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; don't overbeat.
  • Transfer the batter to the cake pans and bake until an inserted toothpick comes out clean or with a few crumbs, about 30 minutes. Let cool at 10 minutes before turning out of the pans onto a rack to cool completely.
  • For the lemon curd: In a heat-safe mixing bowl, mix together the sugar, lemon zest, eggs and salt. Place the bowl over (not in) a saucepan of simmering water and stir in the lemon juice. Gradually add the cubed butter and stir until everything is incorporated. Continue to stir over low heat until the curd thickens and becomes lighter in color and a bit fluffy, about 10 minutes. The curd will thicken at about 170 degrees F.
  • Remove from the heat and pour into a bowl. Put plastic wrap directly on the surface of the lemon curd to avoid a skin from forming and refrigerate.
  • For the Italian meringue buttercream: Combine 3/4 cup sugar with 1/4 cup water in a small saucepan over medium-low heat and cook until the sugar is dissolved. Increase the heat to medium-high, attach a candy thermometer to the saucepan and cook until the mixture reaches reach 248 degrees F.
  • While the sugar syrup is heating, combine the egg whites and pinch of cream of tartar in a stand mixer fitted with the whip attachment and whip, slowly sprinkling in the remaining 1/4 cup sugar, until you reach medium peaks. When the sugar syrup reaches temperature, pour it very carefully down the side of the bowl of egg whites and continue to whip until you have a white, glossy meringue. Replace the whip with a paddle attachment, add the butter in chunks and beat until the buttercream comes together. Beat in the vanilla bean paste. Set aside.
  • For the strawberry filling: Grind or crush the strawberries into a fine consistency, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese. Add 1 pound of the Italian meringue buttercream and mix just until combined. Add the strawberries and mix just until combined.
  • To assemble the cake: Put a layer of cake in the center of a platter. Add a thin layer of lemon curd, then a layer of the strawberry buttercream filling. Add the second layer of cake. Spread with a thin layer of lemon curd, and then a layer of the vanilla Italian meringue buttercream. Top with a final layer of cake and ice the entire tier with the vanilla Italian meringue buttercream.

VANILLA BEAN CHEESECAKE WITH CHOCOLATE GANACHE



Vanilla Bean Cheesecake with Chocolate Ganache image

This recipe is the most recent cheesecake I gave to my mother for her birthday, and we all just loved it...too much! There's a hint of orange in the chocolate crust that makes every bite worth savoring.-Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

2 cups chocolate graham cracker crumbs (about 16 graham crackers)
4 teaspoons grated orange zest
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 vanilla bean or 1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
2 cups fresh raspberries

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes., Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.

Nutrition Facts :

THE BEST VANILLA BEAN CHEESECAKE



The Best Vanilla Bean Cheesecake image

Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's® version. Each bit is a little piece of heaven. This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.

Provided by littlebit86

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time P1DT3h5m

Yield 8

Number Of Ingredients 16

2 Madagascar vanilla beans
1 ¼ cups graham cracker crumbs (such as Keebler®)
⅓ cup butter, melted
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container sour cream
1 cup white sugar
2 tablespoons cornstarch
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups heavy whipping cream
¼ cup confectioners' sugar
2 (4 ounce) bars white baking chocolate, chopped
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
1 ½ tablespoons confectioners' sugar

Steps:

  • Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
  • Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
  • Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.
  • Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
  • Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
  • Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.
  • Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.

Nutrition Facts : Calories 1128 calories, Carbohydrate 74.7 g, Cholesterol 261.1 mg, Fat 89.2 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 55.1 g, Sodium 477.7 mg, Sugar 61.1 g

CHOCOLATE SHEET CAKE WITH VANILLA BEAN FROSTING



Chocolate Sheet Cake with Vanilla Bean Frosting image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 12 to 15 servings

Number Of Ingredients 15

2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder
1 cup semisweet chocolate chips
4 cups powdered sugar
2 sticks (1 cup) salted butter, softened
2 tablespoons whole milk
Dash of kosher salt
1 vanilla bean, split and caviar scraped

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
  • Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
  • Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
  • For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
  • Spread the top of the cake with the frosting, slice and serve.

WHITE CHOCOLATE CAKE



White chocolate cake image

If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries

Provided by Liberty Mendez

Categories     Dessert

Time 1h25m

Yield Serves 16-18

Number Of Ingredients 11

300g butter, softened, plus extra for the tins
300g caster sugar
5 large eggs, beaten
1 tsp vanilla bean paste
1 tsp baking powder
300g self-raising flour
100g white chocolate, finely chopped
350g fresh raspberries, halved
450g white chocolate, finely chopped
200ml double cream
1 tbsp vanilla paste

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
  • Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
  • While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
  • Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium

VANILLA BEAN CAKE



Vanilla Bean Cake image

A delicious white cake made with fresh scraped vanilla bean for a fantastic, flavorful cake. Great for birthdays, weddings, showers, etc.

Provided by rugby1212

Categories     Desserts     Cakes

Time 55m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 vanilla bean, split and scraped
2 cups white sugar
5 large eggs
1 ¼ cups buttermilk
1 tablespoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
  • Combine flour, baking powder, and salt in a bowl.
  • Cream butter and vanilla bean scrapings together in a large mixing bowl using an electric mixer at medium-high speed for 3 minutes. Scrape the sides of the bowl. Add sugar to mixture slowly. Scrape the sides of the bowl. Add eggs, 1 at a time, beating until well blended.
  • Mix buttermilk and vanilla extract together. Alternate adding flour mixture and buttermilk into butter mixture, beating on low speed until combined. Scrape the sides of the bowl and beat for an additional 20 seconds. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until cake is slightly brown on top, coming away from the sides of the pan, and a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Let cool completely before frosting.

Nutrition Facts : Calories 426.7 calories, Carbohydrate 60.2 g, Cholesterol 119.2 mg, Fat 17.9 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 10.6 g, Sodium 277.6 mg, Sugar 36.1 g

CHOCOLATE AND VANILLA-BEAN GANACHE



Chocolate and Vanilla-Bean Ganache image

This rich, velvety, puddinglike ganache gets its complex flavor from vanilla and its mellowed sweetness from honey. Use this to make our Chocolate Thumbprint Cookies for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 5

1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate, finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Steps:

  • Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
  • Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Tips:

  • Use high-quality vanilla beans for the best flavor. If you don't have vanilla beans, you can use 2 teaspoons of vanilla extract.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily and create a smooth batter.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on the cake as it bakes.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • If you don't have time to make the white chocolate ganache, you can use a store-bought ganache or frosting.

Conclusion:

This vanilla bean cake with white chocolate ganache is a delicious and elegant dessert that is perfect for any occasion. The cake is moist and flavorful, and the ganache is rich and creamy. With a few simple tips, you can easily make this cake at home. So next time you're looking for a special dessert, give this vanilla bean cake with white chocolate ganache a try.

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