vanilla cream cake recipe

Written BySheba G Updated On
vanilla cream cake recipe
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The Best vanilla cream cake recipe

I’ve been making this vanilla cream cake recipe for years, and it’s always a hit with my family. The combination of moist vanilla cake, creamy frosting, and sweet vanilla beans is a winner in our household.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. It’s a great way to teach them about measurements, mixing, and the importance of following a recipe.

The best part is that it’s incredibly versatile – we can make it for birthdays, holidays, or just a Tuesday dinner. Plus, it’s relatively healthy compared to other desserts out there, thanks to the use of buttermilk and whole eggs.

I love how the cake turns out light and fluffy, with just the right amount of sweetness from the sugar. The frosting is rich and creamy, with a deep flavor that complements the cake perfectly.

I’ve made this recipe countless times, but it never gets old. Whether I’m serving it at home or taking it to a potluck, this cake is always a crowd-pleaser.

Vanilla Cream Cake

Vanilla Cream Cake

4.5 from 615 votes

A classic vanilla cream cake with a moist and tender crumb, filled with a rich vanilla cream. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

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

For the Vanilla Cream Filling

1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9-inch round cake pan, tapping out any excess flour.
3Line the bottom with parchment paper for easy removal.
4In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
5In a large bowl, cream together butter and sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
6Scrape down the sides of the bowl as needed.
7Beat in eggs, one at a time, mixing well after each addition.
8Stir in vanilla extract.
9Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
10Mix just until combined.
11Pour batter into the prepared cake pan.
12Bake 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 when lightly touched.
14Allow the cake to cool in the pan for 10 minutes.
15Then, remove it from the pan and let it cool completely on a wire rack.
16While the cake is cooling, prepare the vanilla cream filling.
17In a large bowl, whip the heavy cream using an electric mixer on high speed until soft peaks form.
18Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
19Be careful not to overmix, as this can cause the cream to become grainy.
20Once the cake is completely cool, use a serrated knife to cut it horizontally into two equal layers.
21Spread the vanilla cream filling evenly over the bottom layer.
22Place the top layer on the filling and gently press down.
23Dust the top of the cake with powdered sugar before serving.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Spatula
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 100mg🧂Sodium: 300mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: To make the cake even more special, add a layer of fresh berries between the cake and the filling. You can also garnish the top of the cake with whipped cream and fresh berries for a festive touch. For a more decadent cake, drizzle chocolate ganache over the top layer before adding the second layer of cake.

Watch Video Of How Vanilla Cream Cake Works

This vanilla cream cake recipe is my go-to dessert for any occasion – whether it’s a birthday party or just a Tuesday dinner.

My family loves helping me make it, and we always have fun decorating the finished product together.

The best part is that this cake freezes beautifully, so we can enjoy it throughout the month without worrying about spoilage.

❓ Frequently Asked Questions About Vanilla Cream Cake

Q: What type of milk should I use in the recipe?

For this vanilla cream cake recipe, you can use either whole milk or buttermilk. If you’re using buttermilk, make sure to add an extra tablespoon of sugar to balance out the acidity.

Q: Can I substitute the vanilla extract with another flavoring?

No, you should only use high-quality vanilla extract in this recipe. If you want to try a different flavor profile, consider using almond extract or another clear extract.

Q: How do I store leftover cake?

You can store leftover cake in an airtight container at room temperature for up to three days or freeze it for up to two months. When thawing frozen cake, make sure it reaches room temperature before serving.

Q: Can I make this recipe gluten-free?

This recipe can be adapted for gluten-free diets by substituting all-purpose flour with an equal amount of gluten-free flour blend and adding xanthan gum as needed.

Q: Why does this recipe require sifting the dry ingredients?

Sifting the dry ingredients helps incorporate air into the mixture and ensures even distribution of leavening agents like baking powder.

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.

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