If there’s one dessert that can instantly make any celebration feel special, it’s a cream-filled cake. Moist, fluffy layers of cake paired with a luscious cream filling create the ultimate indulgence that feels both comforting and luxurious. Whether you’re celebrating a birthday, an anniversary, or just treating yourself, this cream-filled cake will absolutely steal the show. It’s the perfect combination of soft vanilla sponge and a silky-smooth whipped cream filling that melts in your mouth with every bite.
Ingredients
For the Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs, room temperature
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2 tsp pure vanilla extract
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1 cup buttermilk, room temperature
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½ cup whole milk
For the Cream Filling:
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2 cups heavy whipping cream, chilled
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½ cup powdered sugar
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1 tsp vanilla extract
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1 tbsp instant vanilla pudding mix (optional, for stability)
For the Frosting (Optional but Recommended):
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1 cup unsalted butter, softened
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3 cups powdered sugar
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1 tsp vanilla extract
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2 tbsp heavy cream (adjust for consistency)
Instructions
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal later.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set it aside.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy—about 3 minutes. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Alternate adding the dry ingredients with the buttermilk and whole milk. Start and end with the dry mixture, mixing just until everything is combined. The batter should be smooth but not overmixed. Overmixing can make your cake dense instead of tender.
Step 2: Bake the Cakes
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes. Then, gently transfer them to a wire rack to cool completely. This step is crucial because a warm cake can cause the cream filling to melt when assembled.
Step 3: Make the Cream Filling
In a large chilled bowl, pour in the heavy cream and beat it on medium speed until it begins to thicken. Add the powdered sugar, vanilla extract, and the pudding mix (if using). Continue beating until stiff peaks form. The filling should be thick enough to hold its shape but light and airy.
The optional pudding mix helps stabilize the cream, making it easier to spread and less likely to weep if the cake sits out for a few hours.
Step 4: Assemble the Cake
Once your cakes are fully cooled, use a long serrated knife to level off the tops if necessary. Place one cake layer on a serving plate or cake stand.
Spread a generous amount of the cream filling over the first layer, ensuring it reaches the edges. If you want to make it extra indulgent, you can add a layer of sliced strawberries, raspberries, or even chocolate shavings between the cream.
Gently place the second cake layer on top and press lightly to set. If you have extra filling, use it to spread a thin coat over the outside for a “naked cake” look, or save it for serving alongside each slice.
Step 5: Frost the Cake (Optional)
For an elegant finish, make the simple buttercream frosting. Beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the vanilla extract and heavy cream until the frosting becomes smooth and spreadable.
Frost the top and sides of the cake with a spatula or cake scraper for a smooth finish. You can pipe borders or rosettes for decoration if you’d like a bakery-style presentation.
Step 6: Chill and Serve
Refrigerate the assembled cake for at least 1 hour before serving. This allows the cream filling to set and the flavors to meld beautifully.
Slice with a sharp knife and serve chilled for the best texture and taste. The combination of the moist cake layers and the airy cream filling creates an unforgettable dessert that’s both light and rich.
Tips for Perfection
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Keep ingredients at room temperature: This ensures a smooth batter and even baking.
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Chill your bowl and beaters: When whipping cream, cold equipment helps achieve volume faster.
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Don’t overbake: Watch your cake closely; overbaking can dry it out.
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Flavor variations: Add cocoa powder for a chocolate version, or use lemon zest and lemon extract for a zesty twist.
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Storage: Store the cake covered in the refrigerator for up to 3 days. The cream filling stays fresh and delicious.
Why You’ll Love This Cake
This cream-filled cake strikes the perfect balance of sweetness and texture. The buttery vanilla sponge is tender yet sturdy enough to hold the whipped filling without collapsing. Each bite delivers the creamy, cloud-like richness of the filling that melts into the delicate crumb of the cake. It’s simple enough for casual gatherings but impressive enough for formal occasions.
Whether you serve it plain, with fresh fruit, or drizzled with chocolate ganache, this cake never fails to delight. It’s the kind of recipe that turns ordinary days into memorable moments—pure, comforting, and irresistibly delicious.
