Carnival Cruise Cake
Indulge in the light and luscious flavors of this Carnival Cruise Cake, a delightful dessert inspired by the decadence of a vacation at sea. This easy-to-make classic features tender layers of buttery sponge cake, made with pantry staples like all-purpose flour and granulated sugar, and elevated by the richness of whole milk and vanilla extract. Topped with a cloud-like whipped cream frosting—made from heavy cream and just a hint of powdered sugar—and garnished with fresh berries, this cake is perfect for any celebration or casual gathering. With just 20 minutes of prep time and a quick bake, it’s an impressive yet accessible treat that will transport your taste buds to a festive cruise. Whether you serve it as a show-stopping centerpiece or a refreshing finale, this Carnival Cruise Cake is destined to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 4 units large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1.5 cups heavy cream
- 0.75 cups powdered sugar
- 1 cup fresh berries (optional for garnish, e.g., strawberries, blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
In another bowl, whisk together the eggs, vanilla extract, and milk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. Using an electric mixer, beat the heavy cream on medium-high speed until soft peaks form.
Gradually add the powdered sugar to the heavy cream and continue whipping until stiff peaks are achieved.
Once the cakes are completely cooled, spread a layer of whipped cream frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining whipped cream frosting.
Garnish with fresh berries, if desired, and serve chilled.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 44.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 93 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.
