Cream Cake

A Cream Cake is a soft sponge cake filled and frosted with fluffy whipped cream — simple, light, and delicious. Here’s a classic version you can make at home

🥘 Ingredients

For the Cake (8-inch round, two layers):

• 1 cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 4 large eggs, room temperature

• ¾ cup sugar

• ¼ cup milk, warmed

• ¼ cup unsalted butter, melted

• 1 tsp vanilla extract

For the Cream Filling & Frosting:

• 2 cups heavy whipping cream (cold)

• ½ cup powdered sugar (adjust to taste)

• 1 tsp vanilla extract

Optional for Decorating:

• Fresh berries (strawberries, blueberries, raspberries)

• Chocolate shavings or sprinkles

👩‍🍳 Instructions

1. Bake the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

2. Sift together flour, baking powder, and salt.

3. In a large bowl, beat eggs and sugar with an electric mixer until thick, pale, and tripled in volume (about 6–8 minutes).

4. Gently fold in the dry ingredients.

5. Mix warm milk, melted butter, and vanilla, then fold into the batter carefully.

6. Divide batter into pans and bake 20–25 minutes, until a toothpick comes out clean. Cool completely.

2. Make the Whipped Cream

• Beat cold cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.

3. Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread a generous layer of whipped cream and add berries if desired.

3. Place the second cake layer on top.

4. Frost the whole cake with whipped cream.

5. Decorate with more cream swirls, berries, or chocolate shavings.

4. Chill & Serve

• Refrigerate at least 1 hour before slicing for best results.

✨ Tips:

• For extra flavor, brush cake layers with sugar syrup or fruit juice before filling.

• You can add a thin layer of jam with the cream for a fruity surprise.

• Best eaten within 2 days, kept refrigerated.