Classic Vanilla Bean Layer Cake with Tangy Cream Cheese Frosting

1.Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.

2.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3.In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4.Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and the scraped vanilla bean seeds.

5.Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.

6.Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

7.While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

8.Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth. Mix in the vanilla extract and salt.

9.If the frosting is too stiff, add heavy cream one tablespoon at a time until the desired spreading consistency is reached. Beat on medium-high for 1 minute until light and fluffy.

10.Once the cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top.

11.Use the remaining frosting to cover the top and sides of the cake. Chill for 15 minutes before slicing for cleaner cuts.