Classic Vanilla Cake with Cream Filling Recipe

This Classic Vanilla Cake with Cream Filling is a light, moist, and flavorful cake that never goes out of style. It’s made with simple pantry ingredients and finished with a creamy middle layer that adds richness to every bite. The texture is soft yet sturdy enough to hold layers, making it a perfect centerpiece for birthdays, celebrations, or casual gatherings. With its balanced sweetness and smooth vanilla flavor, it pairs beautifully with fresh fruit, chocolate drizzle, or a simple dusting of powdered sugar.

Whether you serve it plain or decorate it with frosting, this cake delivers consistent results and a taste that appeals to all ages. It’s a versatile recipe you can rely on whenever you want a homemade dessert that looks elegant and tastes amazing.

Why You’ll Love This Vanilla Cake

• Soft and fluffy texture: The combination of butter, eggs, and milk creates a tender crumb that stays moist.
• Creamy middle layer: A whipped cream filling adds a luscious contrast to the sponge, making it more indulgent.
• Simple ingredients: You only need basic pantry staples, which means no special trips to the store.
• Customizable: Easily pair with fresh fruit, jam, or different frostings to match any occasion.
• Great for all skill levels: Clear steps make it achievable for beginners while still impressive enough for experienced bakers.
• Perfect for any celebration: Works beautifully as a birthday cake, holiday dessert, or casual treat.

Ingredients Needed

To make this Classic Vanilla Cake with Cream Filling, you’ll need simple baking staples along with a light cream filling. Below is the full breakdown:

For the Vanilla Cake:

• 2 ½ cups all-purpose flour – Provides the structure and stability of the cake.
• 2 ½ teaspoons baking powder – Ensures the cake rises evenly and stays fluffy.
• ½ teaspoon salt – Balances the sweetness and enhances flavor.
• ½ cup unsalted butter, softened – Adds richness and moisture while giving the cake a soft crumb.
• 1 ½ cups granulated sugar – Sweetens the batter and helps with tenderness.
• 3 large eggs – Give structure, bind ingredients, and add richness.
• 1 tablespoon vanilla extract – Infuses the cake with a warm, fragrant flavor.
• 1 cup whole milk – Keeps the cake moist and light, while helping to blend the ingredients smoothly.

For the Cream Filling:

• 1 cup heavy cream (chilled) – Whips up into a fluffy filling for the middle layer.
• 2 tablespoons powdered sugar – Lightly sweetens the cream without overpowering the cake.
• 1 teaspoon vanilla extract – Complements the cake with extra vanilla flavor.

Optional for Frosting and Decoration:

• Extra whipped cream or buttercream for covering the outside.
• Fresh fruit, chocolate shavings, or sprinkles for garnish if serving for a celebration.

Step-by-Step Instructions

Follow these steps carefully to create a moist vanilla cake with a creamy filling that holds together beautifully:

Step 1: Prepare Your Baking Pans and Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier release.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt.
• Set aside while you prepare the wet ingredients.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed.
• Continue mixing until the mixture is pale and fluffy, about 3–4 minutes. This step is key to achieving a light cake texture.

Step 4: Add the Eggs and Vanilla

• Add the eggs one at a time, mixing well after each addition so the batter stays smooth.
• Stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

• Reduce the mixer speed to low.
• Add the dry mixture in three parts, alternating with the milk in two parts.
• Begin and end with the dry mixture.
• Mix until just combined, avoiding overmixing which can make the cake dense.

Step 6: Bake the Cake Layers

• Divide the batter evenly between the two prepared pans.
• Smooth the tops with a spatula for even baking.
• Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cakes

• Remove the pans from the oven and allow the cakes to cool for 10 minutes.
• Turn them out onto a wire rack and let them cool completely before adding the cream filling.

Step 8: Prepare the Cream Filling

• In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using a hand mixer or stand mixer.
• Beat until stiff peaks form, which means the cream holds its shape firmly.
• Keep the whipped cream refrigerated until ready to assemble.

Step 9: Assemble the Cake

• Place one cooled cake layer on a serving plate.
• Spread the whipped cream filling evenly over the top.
• Place the second cake layer on top, pressing gently to secure it.
• If desired, frost the outside with additional whipped cream or buttercream and decorate with fruit or sprinkles.

Step 10: Serve

• Slice and serve immediately for the freshest flavor, or refrigerate until ready to enjoy.

Baking Tips & Variations

• Ensure cakes are completely cool before adding cream filling to prevent melting.
• Swap whipped cream with vanilla buttercream for a richer filling.
• Add fresh berries or jam between layers for extra flavor.
• Can be baked as a sheet cake and layered by slicing horizontally.

Serving Suggestions

• Dust with powdered sugar for a simple finish.
• Serve with fresh fruit or a drizzle of chocolate sauce.
• Pairs well with tea, coffee, or sparkling beverages.

Storage Instructions

• Store in the refrigerator (due to cream filling) for up to 3 days.
• Cover tightly to prevent drying.
• Can freeze unfrosted cake layers separately, then thaw and fill later.