Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup whole milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
For Cream Filling:
- 1 cup heavy cream (chilled)
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Frosting (optional):
- 1 ½ cups whipped cream or buttercream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet mixture alternately with milk, mixing just until combined.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely on a wire rack.
- Meanwhile, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice each cake layer horizontally. Spread cream filling evenly between layers.
- Frost the outside with whipped cream or buttercream if desired.
- Chill for at least 1 hour before slicing for best results.
Would you like me to make this simple vanilla cream cake, or turn it into something richer (like chocolate cream-filled cake or fruit cream cake)?