Creamy Layer Cake Delight (Printable)

Luscious multi-layered cake with tender sponge and creamy filling, perfect for celebrations or indulgent moments.

# What You Need:

→ Sponge Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup whole milk, room temperature

→ Creamy Filling

10 - 1 1/2 cups heavy cream, cold
11 - 8 ounces cream cheese, softened
12 - 1/2 cup powdered sugar
13 - 1 teaspoon vanilla extract

→ Optional Decoration

14 - Fresh berries, chocolate shavings, or edible flowers

# How To Cook:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
05 - Alternate adding dry ingredients and milk to butter mixture in three parts, starting and ending with dry ingredients, mixing until just combined.
06 - Divide batter evenly among pans and smooth tops.
07 - Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat cream cheese until smooth; add powdered sugar and vanilla, mixing well. Whip heavy cream to stiff peaks and gently fold into cream cheese mixture until smooth.
10 - Place one cake layer on serving plate, spread one-third of filling on top; repeat with remaining layers and filling.
11 - Top with fresh berries, chocolate shavings, or edible flowers as desired.
12 - Refrigerate assembled cake for at least 1 hour to allow clean slicing.

# Expert Tips:

01 -
  • Three impossibly tender, buttery cake layers that practically melt on your tongue
  • A luscious cream cheese and whipped cream filling that feels indulgent but isn't overly heavy
  • The kind of dessert that makes people think you spent all day in the kitchen, even though it comes together in just over an hour
  • Endlessly customizable with your favorite toppings, from fresh berries to chocolate shavings
02 -
  • Room temperature eggs and cream cheese aren't optional—they're the difference between a beautiful, smooth batter and one that looks broken. Plan ahead by taking them out 30 minutes before baking.
  • The alternating method (dry-wet-dry) truly matters. I learned this the hard way when I rushed and made everything wet at once—the cake came out dense. This technique creates lift and tenderness you can't achieve any other way.
  • Chilling is not wasted time. Those 60 minutes transform your cake from delicious-but-crumbly to absolutely perfect for slicing. It also lets the flavors meld beautifully.
03 -
  • Sift your flour before measuring for the most delicate crumb—it's a small step that creates noticeably lighter layers
  • Use an instant-read thermometer if your oven runs hot or cold. You're aiming for 350°F, and oven accuracy is crucial for even baking
  • Make the filling only after the cakes are completely cool; warm cake + cold filling = condensation that can make the cake soggy
  • If you need to make this ahead, bake the layers a day in advance, wrap them well, and assemble the next day—the flavors actually improve with time

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