This Heavenly Layer Cake is the showstopper your dessert table needs. With its fluffy layers and delightful cream cheese filling, it’s perfect for any celebration. Get ready to impress your guests with this deliciously indulgent treat.
Butter is the backbone of our cake, giving it a rich, moist texture. Make sure it’s softened for easy mixing. Granulated sugar sweetens the cake and helps create that light, airy texture when creamed with butter. Eggs are essential for binding the cake and providing structure. The vanilla extract adds a subtle, warm flavor that complements the other ingredients. All-purpose flour is the base of our cake; it provides structure and helps the cake hold its shape. Baking powder is our leavening agent, ensuring the cake rises perfectly. A pinch of salt enhances all the flavors. Whole milk adds moisture, making the cake tender and delicious.
For the filling, cream cheese offers a tangy richness that pairs beautifully with the cake. Powdered sugar sweetens the filling without being gritty. A hint of lemon zest provides a zesty brightness. Finally, heavy whipping cream is whipped and folded into the filling for a light, fluffy texture.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For an extra touch of elegance, garnish with fresh berries or a sprinkle of grated lemon zest. Perfect for birthdays, anniversaries, or any occasion that calls for a little indulgence.
Begin by preheating your oven to 350°F. While it’s warming up, grease three 9-inch round cake pans. This little prep step ensures that our cake layers will come out easily without sticking.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns light and fluffy. This step is crucial, as it incorporates air into the batter, which helps our cake rise. One by one, add the eggs, making sure to beat well after each addition. Stir in the vanilla extract to enhance the overall flavor profile.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, preventing any unpleasant surprises of uneven rising in the cake. Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk. Start and finish with the dry ingredients, mixing until just combined to avoid overworking the batter.
Divide the batter evenly among the prepared pans and pop them into the oven for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely.
For the filling, beat together the softened cream cheese, powdered sugar, and lemon zest until smooth and creamy. Gently fold in the whipped cream, making sure it’s well combined but still light and fluffy.
To assemble, spread the filling between each cake layer and on top. Once assembled, refrigerate the cake for at least an hour to allow the filling to set and the flavors to meld.
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