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Classic Cream-Filled Layer Cake Recipe

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★★★★★

4.6 from 115 reviews

This delightful layered cake features a tender baked dough combined with a rich, creamy filling. The cake layers are made with a blend of flour, eggs, milk, and butter, cooked to form a smooth dough, then baked to golden perfection. A luscious cream filling, made from eggs, sugar, milk, and butter, perfectly balances the texture and flavor of the cake. Finished with a dusting of icing sugar, this cake is perfect for celebrations or a special treat.

Ingredients

Scale

For the Cake Layers

  • 150 grams (1 ½ cups) all-purpose flour
  • 100 ml (½ cup) water
  • 100 ml (½ cup) milk
  • 80 grams (⅓ cup) butter
  • 4 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the Cream Filling

  • 500 ml (2 cups) milk
  • 150 grams (¾ cup) sugar
  • 100 grams (1 cup) all-purpose flour
  • 2 large eggs
  • 180 grams (¾ cup) butter

For Garnish

  • Icing sugar or your favorite garnish

Instructions

  1. Preparing the Dough: Start by melting the butter over medium heat in a saucepan. Add the water, milk, and salt, stirring until the butter melts and liquids combine.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour and baking powder to evenly distribute the leavening agent.
  3. Incorporate the Dry Mixture: Bring the liquid mixture to a boil, then reduce the heat and gradually add the flour mixture, stirring constantly. Cook the mixture until it pulls away from the pan sides and forms a smooth dough ball.
  4. Cool and Add Eggs: Transfer the dough to a bowl and let it cool slightly. Add eggs one at a time, mixing thoroughly with each addition until the dough is smooth and slightly sticky.
  5. Bake the Layers: Preheat the oven to 400°F (200°C). Line a 25 cm round pan with parchment paper. Divide the dough into two portions, spread one evenly in the pan, and bake for 20 minutes on the middle rack. Repeat with the second portion to create two layers. Let them cool completely.
  6. Making the Cream Filling – Whisk the Base Ingredients: Beat the eggs and sugar in a bowl until pale and frothy. Gradually add the flour followed by the milk, whisking to make a smooth batter.
  7. Cook the Cream Mixture: Pour the batter into a saucepan and cook over medium heat, stirring constantly to avoid lumps. Once it thickens and boils, cook for an additional three minutes. Remove from heat and cover with plastic wrap to cool.
  8. Blend the Butter and Cream: Beat the butter in a separate bowl until light and fluffy. Gradually blend in the cooled cream mixture, adding a few spoonfuls at a time until smooth and creamy.
  9. Assembling the Cake – Layer the Cake: Place one cake layer in a clean pan and spread half of the cream filling evenly on top. Add the second cake layer and spread the remaining cream over it.
  10. Chill the Cake: Refrigerate the assembled cake for at least two hours to set the cream and allow flavors to meld.
  11. Garnish and Serve: Dust the cake with icing sugar or your preferred garnish before slicing. Serve and enjoy this luscious layered dessert.

Notes

  • Ensure the dough cools before adding eggs to prevent them from cooking prematurely.
  • Stir the cream mixture constantly while cooking to avoid lumps and burning.
  • You can customize the garnish with fresh fruit, chocolate shavings, or nuts to add texture and flavor.
  • Allow the cake to chill thoroughly for best texture and flavor melding.
  • Use room temperature eggs and butter for easier incorporation and smooth batter consistency.

Keywords: layered cake, creamy filling, baked cake, dessert recipe, homemade cake, easy cake recipe

Find it online: https://victoriablair.com/classic-cream-filled-layer-cake-recipe/