Oh yes 🤍🍰 — a Cream Vanilla Cake is the ultimate soft, tender, and buttery vanilla cake layered with silky cream frosting. Perfect for birthdays, tea time, or just because you deserve cake.
Cream Vanilla Cake
Serves: 8–10
Prep: 20 minutes
Bake: 25–30 minutes
Ingredients
Cake
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2½ cups all-purpose flour
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2½ tsp baking powder
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½ tsp salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temp
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1 tbsp vanilla extract
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1 cup whole milk, room temp
Cream Frosting
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1 cup unsalted butter, softened
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4 cups powdered sugar
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¼ cup heavy cream or milk
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2 tsp vanilla extract
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Pinch of salt
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Grease and line two 9-inch round cake pans with parchment paper.
2. Mix dry
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Whisk flour, baking powder, and salt in a bowl.
3. Cream butter & sugar
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Beat butter and sugar until light and fluffy.
4. Add eggs & vanilla
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Add eggs one at a time, then vanilla extract. Beat until smooth.
5. Combine
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Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
6. Bake
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Divide batter evenly into pans.
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Bake 25–30 minutes, or until a toothpick comes out clean.
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Cool completely on a wire rack.
7. Frost
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Beat butter for frosting until creamy.
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Gradually add powdered sugar, heavy cream, vanilla, and salt. Beat until smooth and fluffy.
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Spread frosting between layers and over the cake.
Tips for Perfect Cake
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Use room temperature ingredients for smooth batter
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Don’t overmix — keeps cake tender
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Add a simple syrup drizzle (1:1 sugar:water) for extra moistness
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For taller cake, use 3 layers instead of 2
Variations
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Vanilla bean: Scrape seeds from 1 vanilla bean into batter
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Strawberry cream: Add fresh strawberries between layers
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Chocolate twist: Swirl in a little melted chocolate for a marble effect
If you want, I can give you a luxury bakery-style Cream Vanilla Cake that’s extra moist, super fluffy, and keeps perfectly for days — it tastes like it came straight out of a professional bakery