vanilla cream cake recipe

Written ByJenny Smyth Posted on
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The Best vanilla cream cake recipe

Vanilla cream cake is a classic dessert that has been a staple in my kitchen for years. There is something about the light, fluffy cake paired with the rich, velvety vanilla cream that makes it a favorite among my family and friends. The cake itself is moist and tender, with a delicate vanilla flavor that is not overpowering.

The vanilla cream filling adds a creamy, sweet contrast that balances the cake perfectly. This recipe is versatile and can be enjoyed any time of the year, whether it is for a special occasion or just a casual family dinner. The vanilla cream cake is not only delicious but also nutritious.

The recipe uses simple ingredients like flour, sugar, eggs, and vanilla extract, which are all readily available in most kitchens. The vanilla cream is made with heavy cream, powdered sugar, and vanilla extract, which adds a touch of richness without being too heavy. I love that this cake is not overly sweet, making it a great option for those who prefer a more balanced dessert.

It is also a great cake for those who are looking for a healthier option, as you can substitute whole wheat flour for a healthier option. My kids love this recipe, and it always brings a smile to their faces. The cake is easy to make and does not require any special equipment, making it a great option for beginners and experienced bakers alike.

The cake can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra indulgent treat. It is a great dessert to have on hand for potlucks, family gatherings, and birthday parties. The vanilla cream cake is a dessert that everyone will love, and it is sure to be a hit at any gathering.

Vanilla Cream Cake

4.5 from 1215 votes

A light and fluffy vanilla cake filled with rich vanilla cream. This cake is perfect for any occasion and is sure to be a hit with your family and friends.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk

For the Vanilla Cream Filling

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

For the Vanilla Buttercream Frosting

1 cup unsalted butter, softened
3-4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3-4 tablespoons milk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour two 9-inch round cake pans.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Divide the batter evenly between the prepared cake pans.
10Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
11Remove the cakes from the oven and let them cool in the pans for 10 minutes.
12Then, transfer the cakes to a wire rack to cool completely.
13While the cakes are cooling, prepare the vanilla cream filling.
14In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
15To assemble the cake, place one cooled cake layer on a serving plate.
16Spread the vanilla cream filling evenly over the top of the cake.
17Place the second cake layer on top of the filling.
18In a large bowl, beat the butter until creamy.
19Gradually add the powdered sugar, salt, and vanilla extract, beating until light and fluffy.
20Add the milk, one tablespoon at a time, until the desired consistency is reached.
21Spread the frosting over the top and sides of the cake.
22Slice and serve the cake.
Enjoy.

🔧Equipment

Mixer
Muffin tin
Cool rack
Two large mixing bowls

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 100mg🧂Sodium: 300mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This vanilla cream cake recipe is a timeless classic that never disappoints. It is a perfect dessert for any occasion, whether it is a birthday party, holiday gathering, or just a casual family dinner.

The cake is easy to make and does not require any special equipment, making it a great option for beginners and experienced bakers alike. The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

You can also freeze the cake for up to 3 months. The cake can be served on its own or paired with a scoop of vanilla ice cream for an extra indulgent treat.

It is a great dessert to have on hand for potlucks, family gatherings, and birthday parties. The vanilla cream cake is a dessert that everyone will love, and it is sure to be a hit at any gathering.

❓ Frequently Asked Questions About Vanilla Cream Cake

1. Can I use a different type of flour for the cake?

Yes, you can substitute all-purpose flour with whole wheat flour or almond flour for a healthier option. However, keep in mind that the texture and taste of the cake may vary.

2. Can I make the cake ahead of time?

Yes, you can make the cake ahead of time. The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.

3. Can I use a different type of milk for the cake?

Yes, you can use any type of milk for the cake, including almond milk, soy milk, or coconut milk. However, keep in mind that the taste of the cake may vary slightly.

4. Can I use a different type of sugar for the cake?

Yes, you can use a different type of sugar for the cake, such as coconut sugar or brown sugar. However, keep in mind that the taste and texture of the cake may vary.

5. Can I make the vanilla cream filling ahead of time?

Yes, you can make the vanilla cream filling ahead of time. The filling can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the texture of the filling may change slightly over time. Stir the filling before using to ensure that it is smooth and creamy. You can whip it again if needed.

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