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Cream Cake

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1h 30min

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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

1
Preheat oven

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2
Combine dry ingredients

In a large bowl, whisk together flour, 1 cup of granulated sugar, baking powder, and salt.

3
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.

4
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.

5
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.

6
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.

7
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.

8
Whip cream

In a large bowl, whip heavy cream, confectioners' sugar, and remaining 1/2 teaspoon of vanilla extract until stiff peaks form.

9
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.

10
Chill and serve

Refrigerate the cake for at least 1 hour before slicing and serving.

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