Ingredients
- 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
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Frosting (optional):
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla.
- Gradually add dry ingredients alternately with milk, mixing just until combined.
- Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out clean.
- Cool cakes completely on wire racks.
- Meanwhile, make cream filling: whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice each cake layer in half horizontally. Spread cream filling between each layer.
- For frosting, whip heavy cream with sugar and vanilla until fluffy, then spread over the outside of cake.
- Chill 1 hour before serving for best results.
Would you like me to make this rich and decadent (like a bakery-style cream cake) or light and fluffy (like a whipped cream sponge cake)?