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Vanilla cream cake served
Creamy and tasty vanilla cream cake homemade

Classic Vanilla Cream Cake

Author: Flavelo
Recipes Cakes and Desserts
A tribute to simplicity: buttery Victoria Sponge meets cooked vanilla custard. The cream is stabilized with pudding base, allowing it to hold shape without gelatin.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake pan (9 inch)
  • Mixer
  • Long knife

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line cake pan bottom.

Tip: Un-greased sides help sponge climb evenly.
2 ✓

Cream butter and sugar, add eggs one by one.

Tip: Mechanical leavening.
3 ✓

Add milk and vanilla, then fold in flour and baking powder.

Tip: Don't overmix to avoid toughness.
4 ✓

Bake 30-35 mins. Cool completely.

Tip: No peeking for 20 mins.
5 ✓

Cook pudding with 1 1/4 cups milk (thicker than usual). Cool under plastic wrap.

Tip: Thick base needed for structure.
6 ✓

Whip cream with confectioners' sugar. Whisk cold pudding smooth, then fold in whipped cream.

Tip: Cream must be cold.
7 ✓

Fill and frost split cake. Chill 1 hour.

Recipe FAQ

Domed top?
Oven too hot.
Runny cream?
Pudding must be totally cold before mixing with whipped cream.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs
  • 7 tbsp Unsalted Butter (softened)
  • 1/2 cup Milk
  • 2 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 3/4 cup Heavy Cream (cold)
  • 1 package Vanilla Pudding Mix (Cook & Serve, 3 oz)
  • 1 1/4 cups Milk (for pudding)
  • 1/2 cup Confectioners' Sugar