Creamy Layer Cake (Printable View)

Moist sponge layers with a rich creamy filling ideal for celebrations and indulgent treats.

# What You’ll Need:

→ Sponge Cake

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 4 large eggs, at room temperature
05 - 1 cup granulated sugar
06 - 1/2 cup whole milk, at room temperature
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 teaspoons vanilla extract

→ Creamy Filling

09 - 2 cups cold heavy cream
10 - 1/2 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

# Cooking Steps:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat eggs and sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
04 - Add milk, melted butter, and vanilla extract to the egg mixture and mix until combined.
05 - Gently fold the dry mixture into the wet ingredients until just combined; avoid overmixing.
06 - Divide batter evenly between pans and bake 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 layer horizontally in half to create additional layers, if desired.
10 - Place one cake layer on serving platter, spread creamy filling evenly; repeat layering, finishing with filling on top.
11 - Decorate with fresh berries, chocolate shavings, or toasted nuts as preferred.
12 - Refrigerate for at least one hour prior to serving to enhance texture and flavor.

# Expert Tips:

01 -
  • The sponge is so soft it practically melts on your tongue, and the cream filling is rich without being heavy.
  • You can make it look fancy with just a few berries or keep it simple and it still tastes incredible.
  • It holds up beautifully in the fridge, so you can make it a day ahead and let the flavors settle in.
02 -
  • Make sure your eggs and milk are at room temperature or the batter will seize up when you add the melted butter.
  • Do not skip the full 5 minutes of beating the eggs and sugar, that is what gives the sponge its light, airy texture.
  • Let the cakes cool completely before adding the cream filling or it will turn runny and slide right off.
03 -
  • Use a serrated knife dipped in hot water to slice the cake cleanly without squishing the layers.
  • If your cream filling is too soft, pop it in the fridge for 10 minutes to firm up before spreading.
  • For a bakery-style finish, use an offset spatula to smooth the top layer of cream and press the sides gently with your hand.

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