Vintage Cream Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 10
★★★★★
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If you’re yearning for a dessert that’s as charming as it is delightful, look no further than this Vintage Cream Cake. It’s a classic recipe with a modern twist, perfect for any special occasion or just because.

Ingredients for Vintage Cream Cake

Butter is our star for richness and flavor, lending a tender crumb to the cake. Granulated sugar sweetens the cake, helping it achieve a delicate balance of flavor. The eggs bind everything together while adding lightness. A dash of vanilla extract gives a warm, aromatic note to both the cake and cream. All-purpose flour forms the structure, with baking powder providing the lift. A pinch of salt sharpens the flavors. Whole milk adds moisture and richness. Finally, whipped heavy cream with confectioners' sugar creates a dreamy filling and topping, while fresh berries, if you choose, add a bright, colorful finish.

Tips & Tricks

  • Ensure your butter is softened to room temperature for easier creaming.
  • Use fresh, high-quality vanilla extract for the best flavor.
  • Chill your mixing bowl and beaters before whipping the cream for quicker results.
  • If you're using frozen berries, thaw and drain them well to avoid excess moisture.

Serving Suggestions

This cream cake pairs beautifully with a tangy lemon curd or a drizzle of homemade berry sauce. Consider serving alongside a scoop of vanilla ice cream for added indulgence. A glass of chilled prosecco can also complement the cake’s lightness perfectly.

Frequently Asked Questions

Can I use a different type of milk?
Yes, you can substitute with 2% milk, but avoid skim milk as it may affect the texture.
How can I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Is it possible to make the cake layers in advance?
Absolutely! You can bake the layers a day ahead and wrap them tightly in plastic wrap until you're ready to assemble.

Vintage Cream Cake Recipe Walkthrough

First, get your oven preheated to 350°F (175°C) and prepare your cake pans by greasing and flouring them well. This ensures your cakes will release easily once baked. Now, in a large mixing bowl, cream together the softened butter and granulated sugar. You’ll want to beat them until they’re light and fluffy, which should take a few minutes.

Next, add the eggs, one at a time, making sure to beat well after each addition. This helps to incorporate air, making the cake nice and light. Stir in the vanilla extract for that lovely hint of aroma.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined. This technique helps maintain a tender cake texture.

Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Pop them in the oven for about 25-30 minutes, or until a toothpick comes out clean from the center. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

While your cakes are cooling, whip up the cream filling. In a chilled bowl, beat together the heavy cream, confectioners' sugar, and vanilla extract until soft peaks form. This should only take a few minutes.

To assemble, place one cake layer on your serving plate, spread half of the whipped cream over it, and top with the second cake layer. Finish with the remaining cream on top and garnish with fresh berries if you like.

Why You'll Love This Recipe

  • Simple and straightforward, yet elegant enough for celebrations.
  • Made with ingredients you likely already have in your kitchen.
  • The perfect balance of moist cake and luscious whipped cream.
  • Customizable with your choice of fresh berries.

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 cups heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract (for cream)
Fresh berries for garnish (optional)

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. To make the cream filling, whip the heavy cream, confectioners' sugar, and vanilla extract in a chilled bowl until soft peaks form.
8. Place one cake layer on a serving plate. Spread half of the whipped cream over the cake layer, then sandwich with the second layer. Spread the remaining whipped cream on top and garnish with fresh berries if desired.

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