Recipe details
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Cream Cake
1h 30min
12 servings
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A light and airy sponge cake filled with a luscious vanilla pastry cream and topped with a fluffy whipped cream frosting.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
36 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine dry ingredients
In a large bowl, whisk together flour, 1 cup of granulated sugar, baking powder, and salt.
Cream butter and sugar
In another bowl, beat butter and remaining 1/2 cup of granulated sugar with an electric mixer until light and fluffy.
Add eggs and vanilla
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Alternate dry ingredients and milk
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake cakes
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Prepare pastry cream
In a saucepan, whisk together 1/2 cup of milk, 1/4 cup of granulated sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1 teaspoon of vanilla extract. Let cool completely.
Whip cream
In a large bowl, whip heavy cream, confectioners' sugar, and remaining 1/2 teaspoon of vanilla extract until stiff peaks form.
Assemble cake
Place one cake layer on a serving plate. Spread the cooled pastry cream evenly over the top. Place the second cake layer on top. Frost the entire cake with the whipped cream.
Chill and serve
Refrigerate the cake for at least 1 hour before slicing and serving.
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