Vanilla Cream Cake Recipe made with fresh Cream
This vanilla cream cake is a delicate cake with a melt in the mouthfeel just on its own even without any frosting. It’s rich flavor and soft texture comes from the fresh cream in the batter. A simple, easy and effortless recipe that’s luxurious as it is humble.
I’ve shared with you a few recipes from my childhood I absolutely adore. While I claim each of them to be kinda the best, I know there is only that many best recipes you can have. Right?
This cake is one that really has my mom all over it!! It’s one mom made for the home and mostly for us kids. We ate it just on its own, fresh outta the oven because we could barely ever wait for it too cool completely. Those of you that bake often and have tasted warm cakes will know what I mean when I say, the best cake is fresh hot outta the oven. Just melts in the mouth. It can be a simple vanilla or chocolate cake. As long as it’s fresh and still warm with all the melted butter and rest of the ingredients at their best.
The difference between this cake and a vanilla cake is the fresh whipping cream used. It keeps the cake rich, moist with a soft crumb. So basically cream adds a very different and rich flavor to the cake as well as keeps the cake moist.
Mom’s vanilla Cream cake Vs my vanilla cream cake
Some lucky people among you who live in places where you get fresh dairy milk from a local dairy will know the difference between fresh dairy cream vs supermarket cartoon cream?
What is fresh milk cream? The fresh milk that you get from cows, before it goes thru any pasteurization or homogenization process is full of milk fat.
If you heat that milk then let it cool, all the milk fat floats to the surface of the milk. Once the milk is cold, take a spoon and scoop up this fat. This is fresh milk cream with a fat percent at 38 to 40% if not more.
It tastes delicious, rich and creamy. As kids mom would spread it on bread instead of butter. She would add cut strawberries making a delicious breakfast sandwich. You can churn that fresh cream to make homemade butter too!.
When I was a kid we had no supermarkets only local dairy and that’s the milk we got for the home. We had to go to the dairy every day to buy milk, them mom would heat it up and collect the top fat for her collection of cream so she always has fresh cream in the fridge. She’d make fresh homemade yogurt almost every night before she went to bed for the next day so we always had fresh homemade yogurt for breakfast.
That’s the fresh cream my mom used for this cake. And as much as I would like to say this the best vanilla cream cake? It does not even come close to what mom use to make. The difference in flavor from fresh vs cartoon cream is so huge.
For those of you who live in parts of the world where you get fresh milk cream. I envy you! Try this recipe and you will be amazed at the flavor fresh milk cream gives this cake.
Let’s talk ingredients and substitutes (Save/Pin)
- Flour – My mom used all purpose flour because that’s what she got at the time and I have continued to use all-purpose in this recipe to keep it simple. Having said that I do find that cake flour gives a much softer and delicate crumb to this cake. If you prefer you can use 3 cups plus 3 tbsp cake flour as a substitute for the all-purpose flour.
- Whipping cream – This has to be high fat minimum 32% or more, no less. I use a 38% cartoon that I find at my supermarket and the flavor is rich and delicious.
- Sugar – I prefer to use white sugar but feel free to experiment with other sugars as well. I have and plan to share a few of those variations with you soon.
- Eggs – Sounds like a lot but it’s not..! it really makes the cake light and fluffy.
- Vanilla – Always use good quality fresh vanilla. Especially in cakes where vanilla is the only flavoring. Does make a huge difference.
Fondant, filling frosting and storage
This cake is delicate but has a nice firm structure and can easily be used to cover a cake with fondant. Here, I have used this Vanilla Cream Cake to make this Brush Embroidery Pattern.
The fresh cream in the cake, however, reduces the shelf life of this cake which means the cake cannot be kept for more than two days at room temperature or more than one week in the fridge. It can be frozen for an up to a month.
This is a very versatile cake and you can use so many different flavors and combination to play with this recipe. From custard fillings, blueberry or strawberry filling to caramel or butterscotch fillings. To frost, you can use whipped cream or buttercream. Try my Velvet American or a slightly less but rich Swiss or Italian meringue buttercream. Believe it or not but ganache does really well with this cake too!
Recipe – Vanilla Cream Cake Recipe made with Fresh Whipping Cream (Save/Pin)
- Mixer – Hand Mixeror Kitchen-Aid or K-mixwhich ever works for you.
- Cake Pans
- Parchment Paper
- Baking Tray
- Cooling Rack
For the cake
- All-purpose flour – 330 grams
- Unsalted butter 225 grams ( 1 cup)
- White sugar – 300 grams (1 1/2 cup)
- Eggs – 5 large
- Vanilla – 2 tsp
- Fresh whipping cream – 180 ml (3/4 cup)
- Baking powder – 3 tsp
- Salt – 1/2 tsp
- Preheat the oven to 160 C/320 F.
- Grease and line two 6 inch round cakes with parchment paper.
- Sift flour with baking powder and salt.
- Cream butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time.
- Followed by the vanilla extract.
- Lastly, add flour mixture and cream.
- Scrape the sides of the bowl and paddle attachment to ensure you have a smooth batter.
- Divide the batter into the two prepared baking pans.
- Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
- Cool on a wire rack for 10 minutes before removing from the pan.
- Always cool cakes completely before you decorate or store cakes away.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Vanilla Cream Cake Recipe made with fresh whipping cream
This vanilla cream cake is a delicate cake with a melt in the mouthfeel just on its own even without any frosting. It's rich flavor and soft texture comes from the fresh cream in the batter. A simple, easy and effortless recipe that's luxurious as it is humble.
Ingredients - Choose (Metric or US Customary) below
- 330 grams All-purpose flour
- 225 grams Unsalted butter
- 300 grams White sugar
- 5 Eggs large
- 2 tsp Vanilla
- 180 ml Fresh whipping cream
- 3 tsp Baking powder
- 1/2 tsp Salt
Preheat the oven to 160 C/320 F
Grease and line two 6 inch round cakes with parchment paper
Sift flour with baking powder and salt.
Cream butter and sugar until light and fluffy (about 3 minutes)
Add eggs one at a time.
Followed by the vanilla extract
Lastly, add flour mixture and cream
Scrape the sides of the bowl and paddle attachment to ensure you have a smooth batter.
Divide the batter into the two prepared baking pans
Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
Cool on a wire rack for 10 minutes before removing from the pan.
Always cool cakes completely before you decorate or store cakes away.
Love cake? Want more cake recipes?
Take a look at some of the most delicious cake recipes I have for you on this blog. All recipes are tried and tested. Whether you looking for a simple one bowl vanilla cake recipe, a fruit-flavored recipe for spring or luxurious recipe with decadent frostings. I’m sure you will find something you will love. Alternatively, take a look at my Recipe Index to see a list of all recipes on this blog.