🍰 Cream Cake (Light & Fluffy)
A soft, tender cake layered with rich cream — perfect for birthdays, tea time, or dessert.
🛒 Ingredients (Serves 8)
Cake:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- ½ cup milk
- 1 tsp vanilla extract
Cream Filling & Topping:
- 1 cup heavy cream
- 2–3 tbsp powdered sugar
- ½ tsp vanilla extract
Optional:
- Fresh fruits (strawberries, blueberries, or peaches)
- Cocoa powder or chocolate shavings for decoration
🔥 Instructions
1️⃣ Preheat oven
- 350°F (175°C).
- Grease and flour an 8-inch round cake pan.
2️⃣ Prepare cake batter
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk, starting and ending with dry.
3️⃣ Bake
- Pour batter into pan.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Cool completely before adding cream.
4️⃣ Whip cream
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
5️⃣ Assemble
- Slice cake horizontally if desired.
- Spread whipped cream between layers and on top.
- Add fresh fruit or decorations.
🌿 Tips & Variations
- For extra flavor, fold in a tablespoon of lemon zest or cocoa powder.
- Substitute whipped cream with mascarpone or cream cheese frosting.
- Use a sponge cake or genoise base for a lighter, airy texture.
- Refrigerate for at least 30 minutes before serving for best texture.
I can also provide:
- Chocolate cream cake recipe
- Strawberry cream cake
- No-bake cream cake
Do you want one of these variations?
