Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Cream Filling:
- 1 cup heavy whipping cream
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup mascarpone or cream cheese (optional for richer filling)
For the Frosting (optional):
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in vanilla extract.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
- Bake: Divide the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
- Make Cream Filling: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. If using mascarpone/cream cheese, fold it in gently until smooth.
- Assemble Cake: Once cooled, slice each cake layer in half horizontally for 4 layers total. Spread cream filling evenly between each layer, stacking them carefully.
- Frost (Optional): Beat butter, powdered sugar, milk, and vanilla until smooth. Spread over the cake.
- Chill & Serve: Refrigerate for at least 1 hour before slicing for cleaner cuts. Enjoy!
If you want, I can also give you a fluffy bakery-style version with a custard cream filling instead of whipped cream for a more decadent taste.