Creamy Layer Cake (Printable)
Moist sponge paired with a rich creamy filling, layered and topped with berries or nuts for a decadent treat.
# What You Need:
→ Sponge Cake
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 4 large eggs, room temperature
05 - 1 cup granulated sugar
06 - ½ cup whole milk, room temperature
07 - ½ cup unsalted butter, melted and cooled
08 - 2 teaspoons vanilla extract
→ Creamy Filling
09 - 2 cups heavy cream, cold
10 - ½ cup powdered sugar
11 - 8 ounces cream cheese, softened
12 - 1 teaspoon vanilla extract
→ Optional Toppings
13 - Fresh berries or sliced fruit
14 - Chocolate shavings
15 - Toasted nuts
# Steps:
01 - Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a medium bowl.
03 - Using an electric mixer, beat eggs and granulated sugar on high speed for 5 minutes until pale and thickened.
04 - Add milk, melted butter, and vanilla extract to the egg mixture and blend until combined.
05 - Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
06 - Divide batter evenly between prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and powdered sugar until smooth. Add vanilla extract, then gradually beat in cold heavy cream until stiff peaks form.
09 - Once cooled, slice each cake horizontally to create additional layers if desired.
10 - Place one layer on a serving platter and spread a generous amount of creamy filling. Repeat with remaining layers, finishing with a cream layer on top.
11 - Garnish with fresh berries, chocolate shavings, or toasted nuts according to preference.
12 - Refrigerate the assembled cake for at least 1 hour to set the filling and enhance texture.
# Expert Hints:
01 -
- The sponge is tender and stays moist for days, which means you can actually bake ahead without stress.
- That cream cheese filling strikes the perfect balance between rich and light—not cloyingly sweet like some bakery cakes.
- It looks stunning with minimal effort, so you'll feel like a pastry chef without needing one.
02 -
- Do not fold the batter aggressively—I learned this the hard way by creating a dense cake that tasted more like pound cake than sponge.
- Cold heavy cream whips into peaks faster and holds them longer, which makes the difference between silky frosting and separated, watery mess.
- Letting the cake chill for at least an hour before serving isn't just about texture; it's when all the flavors actually come together and taste their best.
03 -
- Use a serrated knife dipped in hot water and wiped clean between each slice when you're layering or cutting—it glides through sponge without tearing or compressing it.
- If your filling ever breaks or looks grainy while you're mixing, it usually means the cream cheese was too cold; just let everything sit for a few minutes and try again with a slower mixer speed.