Vanilla Cream Cake
Indulge in the timeless elegance of this Vanilla Cream Cake, a dessert that’s as delightful to make as it is to eat. This decadent layer cake features moist, buttery vanilla-flavored sponges made with simple, wholesome ingredients like all-purpose flour, whole milk, and real vanilla extract. The cake is lovingly frosted with a cloud-like whipped cream frosting, sweetened with powdered sugar and infused with a hint of vanilla for a pure, creamy finish. Perfect for birthdays, celebrations, or anytime you crave a classic treat, this recipe is easy to follow and yields a stunningly light and luscious cake. Serve it chilled with fresh fruit, sprinkles, or your favorite decorations for a show-stopping centerpiece that will leave everyone asking for seconds. Keywords: vanilla cream cake, whipped cream frosting, classic vanilla cake, moist layer cake, easy cake recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 4 large Eggs
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 cups Heavy cream
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake.
Optional: Decorate the cake with sprinkles, fresh fruit, or additional piping of frosting.
Refrigerate the cake for at least 1 hour before slicing and serving. Enjoy!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 44.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 77 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.
