Moist, fluffy vanilla cake with that signature creamy filling and whipped frosting—just like the bakery favorite.
Vanilla Cake Layers
Ingredients
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2½ cups cake flour
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2½ tsp baking powder
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½ tsp salt
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¾ cup unsalted butter, softened
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1¾ cups granulated sugar
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4 large egg whites, room temperature
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1 tbsp vanilla extract
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1 cup whole milk, room temperature
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¼ cup sour cream
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
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Whisk flour, baking powder, and salt.
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Cream butter and sugar until light and fluffy (3–4 minutes).
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Beat in egg whites gradually, then vanilla.
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Alternate adding dry ingredients and milk, ending with dry.
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Fold in sour cream.
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Divide batter and bake 25–30 minutes. Cool completely.
Cheesecake Filling (Signature!)
Ingredients
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8 oz cream cheese, softened
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½ cup powdered sugar
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½ cup heavy whipping cream
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1 tsp vanilla extract
Instructions
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Beat cream cheese and powdered sugar until smooth.
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Add vanilla.
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Whip cream separately to stiff peaks and fold into cream cheese mixture.
Whipped Vanilla Frosting
Ingredients
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1½ cups heavy whipping cream
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⅓ cup powdered sugar
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1 tsp vanilla extract
Instructions
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Beat everything until stiff peaks form.
Assembly
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Level cake layers.
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Spread cheesecake filling on first layer.
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Top with second cake layer.
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Frost entire cake with whipped frosting.
Optional Decorations
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White chocolate curls
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Fresh strawberries (Costco-style!)
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Light dusting of powdered sugar
Tips for Authentic Texture
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Use cake flour for bakery softness
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Keep frosting cold while working
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Chill cake 1 hour before slicing
Storage
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Refrigerate up to 3 days
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Best served slightly chilled
Variations
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Raspberry Filling: Add raspberry jam swirl
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Sheet Cake Version: Bake in 9×13 pan
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Cupcakes: Fill centers with cheesecake filling
If you want, I can give you the Costco sheet cake version, a stabilized frosting for hot weather, or a lemon bakery twist 🍋