1890 Cream Cake
Transport yourself back in time with the indulgent charm of the 1890 Cream Cake, a vintage dessert that exudes simplicity and elegance. This light and fluffy sponge cake, crafted with staple ingredients like all-purpose flour, butter, and whole milk, is delicately layered with luscious, freshly whipped cream infused with vanilla bean paste for a subtle floral aroma. Topped with a crown of fresh berries, this cake is as visually stunning as it is delicious. Perfect for celebrations or an afternoon tea, it comes together in just under an hour, making it a timeless treat for modern bakers. Whether served chilled or straight from the fridge, the 1890 Cream Cake is the ultimate fusion of tradition and taste, sure to delight every sweet tooth.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 120 milliliters Whole milk
- 360 milliliters Heavy cream
- 30 grams Powdered sugar
- 1 teaspoons Vanilla bean paste (or vanilla extract)
- 150 grams Fresh berries (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Evenly divide the batter between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the cream filling. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla bean paste (or vanilla extract) together until stiff peaks form.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread an even layer of the whipped cream on top.
Place the second cake layer on top and gently press down. Spread another layer of whipped cream over the top and sides of the cake, if desired.
Garnish with fresh berries on top, if using, and refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld.
Slice and serve your 1890 Cream Cake chilled. Enjoy!
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 32.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
