Heavenly Layer Cake
This indulgent, rich, and buttery cake features layers of moist sponge and a creamy, tangy filling, making it a standout dessert for any occasion.
Prep time: 20 minutesCook time: 30 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup cream cheese, softened
2 cups powdered sugar
1 teaspoon lemon zest
1 cup heavy whipping cream, whipped
Instructions
1. Preheat your oven to 350°F and grease three 9-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture alternatively with milk, ending with dry ingredients. Mix until just combined.
6. Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the centers comes out clean.
7. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For filling, beat together cream cheese, powdered sugar, and lemon zest until smooth.
9. Fold whipped cream into the mixture until well combined.
10. Assemble cake by spreading filling between layers and on top, then refrigerate for at least 1 hour before serving.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, let the cake come to room temperature for about 30 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
