cake and cream recipe

Written BySheba G Updated On
cake and cream recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best cake and cream recipe

I’ve been making this cake and cream recipe for years, and it’s always a hit with my family. It’s a classic dessert that never goes out of style, and it’s incredibly easy to make.

I love how the moist cake is paired with a rich and creamy frosting – it’s the perfect combination. My kids always ask for seconds (and sometimes even thirds!)

, and I’m happy to oblige because it’s just that good. The best part?

It’s actually pretty good for you too, thanks to the whole wheat flour and natural sweeteners. I like to make this cake for special occasions, like birthdays and holidays, but it’s also a great dessert for a weeknight treat.

Plus, it’s so versatile – you can serve it as a snack, a dessert, or even as a brunch item with fresh fruit.

Classic Vanilla Cake with Whipped Cream

Classic Vanilla Cake with Whipped Cream

4.9 from 1359 votes

This recipe combines a moist vanilla cake with light and fluffy whipped cream. A perfect dessert for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

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

For the Whipped Cream

2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9-inch round cake pan.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7The mixture should be smooth and creamy.
8Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
9Mix just until combined.
10The batter should be smooth and thick.
11Pour the batter into the prepared cake pan and smooth the top with a spatula.
12Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The cake should be golden brown and spring back slightly when pressed.
14Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
15While the cake is cooling, prepare the whipped cream.
16In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract.
17Using an electric mixer, whip the cream until stiff peaks form.
18The cream should be thick and hold its shape when the beaters are lifted.
19Once the cake is completely cooled, spread the whipped cream evenly over the top and sides of the cake.
20Serve immediately and enjoy.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 400mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 6g

📝Notes

Tips: For a richer flavor, use sour cream or buttermilk instead of milk. Add a layer of fresh fruit or jam between the cake and whipped cream for extra flavor and moisture.

Watch Video Of How Classic Vanilla Cake with Whipped Cream Works

This cake and cream recipe is always a good idea, whether you’re serving it at a special occasion or just need a comforting dessert on a weeknight. The best part?

It’s incredibly easy to make ahead of time – simply prepare the cake and frosting separately, then assemble just before serving. You can also store leftover cake in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Vanilla Cake with Whipped Cream

Q: What type of flour should I use for this cake?

A: I recommend using whole wheat flour for this recipe – it adds a nutty flavor and extra nutrition. You can also use all-purpose flour if you prefer, but keep in mind that it will be less nutritious.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts