If you’re looking for a sweet and satisfying dessert, this cream-filled cake recipe is just what you need. With its soft, fluffy layers and creamy filling, it’s sure to be a hit with family and friends. Whether it’s for a special occasion or just a weekend treat, this cake will bring smiles to everyone’s faces. Let’s dive into the recipe!
Ingredients for the Cake:
For the cake base, you’ll need the following ingredients:
- 1 ½ cups of all-purpose flour
- 1 ½ teaspoons of baking powder
- 1 pinch of salt
- ½ cup of unsalted butter (softened)
- 1 cup of sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- ½ cup of milk
For the cream filling, use:
- 1 ½ cups of heavy cream
- ½ cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of cornstarch (optional, for thickening)
How to Make the Cake Base:
Step 1: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan. You can also line it with parchment paper to make it easier to remove the cake later.
Step 2: In a medium-sized bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3: In a separate large bowl, cream together the butter and sugar until light and fluffy. You can use a hand mixer or stand mixer for this step.
Step 4: Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Making the Cream Filling:
Step 1: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. You can use a hand mixer for this, or a stand mixer, for better results.
Step 2: Once the cream is whipped, set it aside in the fridge while the cake cools. If you want the cream to be thicker, you can mix in a little cornstarch during the whipping process. This step is optional but can help achieve a more stable texture.
Assembling the Cake:
Step 1: Once the cake has cooled completely, slice it into squares or cut it in half horizontally, depending on how you want to present it.
Step 2: Spread a generous layer of the whipped cream filling on one of the halves or squares. You can also pipe the filling if you prefer a more decorative touch.
Step 3: Place the top half of the cake back onto the filled section. If you’re serving in squares, stack them accordingly.
Decorating the Cake:
For an added touch, dust the top with powdered sugar for a lovely finish. You can also add fresh fruits like berries or a drizzle of chocolate for extra flair.
Tips for Success:
- Cake texture: Ensure that you don’t overmix the batter, as this can result in a dense cake. Mix just until combined to keep the cake light and fluffy.
- Cream consistency: If you prefer a firmer cream, refrigerate it for at least 30 minutes before whipping.
- Flavor variations: For added flavor, try using almond extract in the cream filling, or add a layer of fruit between the cake and cream for a fresh twist.
Why You’ll Love This Cream-Filled Cake:
This cake is the perfect balance of light, airy cake and rich, creamy filling. It’s an ideal dessert for any celebration or simply as a treat to enjoy with a cup of coffee or tea. The beauty of this recipe lies in its simplicity — you don’t need any fancy ingredients to create something that looks and tastes incredible.
Conclusion:
This cream-filled cake is not only delicious but also easy to make and perfect for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a family favorite. Enjoy every bite of this creamy, indulgent treat!