Ultimate Creamy Cake Recipe

Introduction

When it comes to cake, we all want something that’s creamy, dreamy, and oh so satisfying. That’s exactly what you’ll get with this ultimate creamy cake recipe. It’s a classic vanilla cake that’s moist and fluffy, with the perfect balance of sweetness and richness. But what really takes this cake to the next level is the creamy frosting. Made with whipped cream and butter, it’s light, airy, and oh so decadent. It’s the perfect cake for birthdays, celebrations, or just because you’re craving something sweet. So, grab your apron and let’s get baking!

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup sour cream
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 3 cups powdered sugar

Instructions

1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and set aside.
2. In a medium-sized bowl, whisk together the flour, sugar, cornstarch, baking powder and salt.
3. In a separate bowl, cream the butter until light and fluffy.
4. Add in the eggs one at a time, mixing well after each addition.
5. In a small bowl, combine the sour cream, milk, and vanilla extract.
6. Add the flour mixture and sour cream mixture to the butter mixture alternately, starting and ending with the flour mixture. Mix until just combined.
7. Divide the batter equally into the prepared pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pan for 5 minutes before removing them from the pan.
9. For the frosting, in a medium-sized bowl, beat the heavy cream until stiff peaks form.
10. In a separate large bowl, cream the butter until light and fluffy. Add in the vanilla extract and continue to beat until combined.
11. Add the powdered sugar to the butter mixture a little at a time, mixing well after each addition.
12. Fold in the whipped cream into the butter mixture until fully combined.
13. Place one of the cooled cakes on a serving plate. Spread a layer of frosting over the top of the cake.
14. Place the other cake layer over the frosting and spread frosting on top and around the sides of the cake.
15. Refrigerate the cake for at least 1 hour before slicing and serving.

Nutritional Information

Amount per serving
Calories	340 calories
Fat Content	16g fat

FAQs

• Can I make this cake ahead of time?

  Yes, you can make this cake ahead of time. You can bake the cakes a day in advance and store them in an airtight container at room temperature. You can also make the frosting a day in advance and store it in the refrigerator. Just make sure to bring the frosting to room temperature before using it.