Classic Vanilla Cake with Whipped Cream
Indulge in the timeless elegance of this Classic Vanilla Cake with Whipped Cream—an easy yet irresistible dessert that's perfect for any occasion. This recipe features layers of moist, buttery vanilla cake made from scratch with just the right balance of sweetness, thanks to pure vanilla extract and a tender crumb from whole milk. Topped and filled with a light, airy homemade whipped cream sweetened with powdered sugar, this cake is a celebration of simplicity at its finest. Whether you're hosting a birthday party, anniversary, or simply treating yourself, this show-stopping vanilla cake, with its "naked" finish and melt-in-your-mouth texture, is sure to impress. Ready in just over an hour and yielding ten slices of perfection, it's a must-bake crowd-pleaser! Keywords: Classic Vanilla Cake, Homemade Whipped Cream, Vanilla Layer Cake Recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter
- 1.5 cups Granulated sugar
- 3 Eggs
- 1 tablespoon Vanilla extract
- 1 cup Whole milk
- 1.5 cups Heavy cream
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract for whipped cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 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.
To make the whipped cream, chill a mixing bowl and the beaters of your mixer in the freezer for about 15 minutes.
Pour the heavy cream into the chilled bowl. Beat on medium-high speed until it begins to thicken.
Add the powdered sugar and vanilla extract, and continue to beat until soft peaks form. Do not overbeat.
Spread the whipped cream between the cake layers and on top. Optionally, spread a thin layer around the sides for a 'naked' look.
Refrigerate the cake for at least 30 minutes before serving to allow the whipped cream to set.
Nutrition Facts
Calories |
4382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.0 g | 247% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1071 mg | 357% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 578.6 g | 210% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 344.3 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 934 mg | 20% | |
*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.
