Creme Cake
Indulge in the rich simplicity of Creme Cake, a timeless classic that combines buttery sweetness with a melt-in-your-mouth texture. This recipe features a tender, golden cake made with staple ingredients like all-purpose flour, creamy butter, and fresh eggs, while the hint of vanilla adds a luscious depth of flavor. Perfectly moist with a delicate crumb, this versatile cake can stand alone or be topped with a light, silky homemade frosting crafted from whipped heavy cream and powdered sugar. Ready in just over an hour, this easy-to-follow, crowd-pleasing dessert is ideal for birthdays, tea parties, or any celebration. Whether you serve it plain or dressed in vanilla-scented clouds of frosting, this Creme Cake is guaranteed to be the star of your dessert spread.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup heavy cream (for optional frosting)
- 2 tablespoons powdered sugar (for optional frosting)
- 0.5 teaspoon vanilla extract (for optional frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan, or two 8-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the batter. Start and finish with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
OPTIONAL: To make creme frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the frosting over the cooled cake.
Nutrition Facts
Calories |
5670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.9 g | 393% | |
| Saturated Fat | 186.4 g | 932% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1558 mg | 519% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 668.7 g | 243% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 435.9 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 662 mg | 51% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1111 mg | 24% | |
*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.
