Cream Cake

Ingredients

• 1.5 cup all-purpose flour
• 1.5 tsp baking powder
• 0.25 tsp salt
• 0.5 cup unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs (at room temperature)
• 1 tsp vanilla extract
• 0.5 cup whole milk (at room temperature)
• 2 cup heavy whipping cream (chilled)
• 0.5 cup powdered sugar (for the whipped cream)
• 1 cup fresh berries (optional, for garnish)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.

3. 3

   In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 to 4 minutes, until pale and fluffy.

4. 4

   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. 5

   Add the dry ingredients in two or three additions, alternating with the milk. Mix only until the batter is smooth; do not overmix.

6. 6

   Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, until the cakes are lightly golden and a toothpick inserted in the centers comes out clean.

7. 7

   Cool the cakes in their pans for 10 minutes. Turn them out onto a rack, remove the parchment, and cool completely before assembling.

8. 8

   For the cream, beat the chilled heavy cream and powdered sugar on medium-high speed until it forms medium-stiff peaks. Stop mixing as soon as the cream holds its shape.

9. 9

   Place one cooled cake layer on a serving plate. Spread approximately one-third of the whipped cream over the top.

10. 10

    Place the second cake layer on top and cover the top and sides with the remaining whipped cream. Garnish with fresh berries if desired.

11. 11

    Chill the assembled cake for at least 30 minutes before slicing. Keep refrigerated until ready to serve.

Notes

Only the title “Cream Cake” was visible in the supplied source; no ingredients, quantities, or instructions were provided. Refrigerate leftovers in a covered container and consume within 2 to 3 days.

Nutrition per serving

• dessert
• cake
• baked
• cream
• vanilla
• vegetarian