Creamy Cake Recipe – A Lusciously Soft and Indulgent Dessert

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  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Mix in vanilla extract, then gradually add the dry ingredients and milk, alternating between the two.
  6. Divide the batter evenly between the cake pans and bake for 25–30 minutes or until a toothpick comes out clean.
  7. Let the cakes cool completely before assembling.

Step 2: Prepare the Creamy Filling

  1. In a bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. In another bowl, beat the cream cheese until smooth.
  3. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Step 3: Make the Frosting

  1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  2. Add mascarpone or cream cheese and continue beating until thick and creamy.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread an even layer of the creamy filling on top.
  2. Add the second cake layer and frost the entire cake with the prepared whipped frosting.
  3. Smooth out the sides and top, and decorate with extra whipped cream, fruit, or chocolate shavings.

Serving and Storage Tips

Serving Suggestions:

  • Garnish with fresh berries, crushed nuts, or caramel drizzle.
  • Serve chilled for the best creamy texture.

Storage & Freezing:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze individual slices for up to 2 months. Thaw in the fridge before serving.

Variants & Customization

  • Chocolate Creamy Cake: Add ½ cup cocoa powder to the batter for a chocolate version.
  • Coconut Cream Cake: Use coconut milk instead of regular milk and add toasted coconut flakes.
  • Lemon Cream Cake: Add lemon zest to the batter and filling for a citrusy touch.

FAQ

1. Can I use store-bought cake mix?

Yes! Use a vanilla or butter cake mix and follow the directions, then use homemade filling and frosting.

2. How do I make the cake extra moist?

Replace part of the butter with ½ cup sour cream or Greek yogurt.

3. Can I make this cake ahead of time?

Yes! Assemble and refrigerate overnight—the flavors develop even better.

4. Can I make this without dairy?

Use coconut cream instead of heavy cream and vegan butter for a dairy-free option.

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