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Have you ever baked a beautiful layer cake, only to be disappointed when the center sinks after it cools? It’s a common baking frustration! But fear not, cake lovers! This Cream Layer Cake recipe is designed to eliminate that sinking feeling (literally!) and deliver a perfectly level, delicious cake every time. Get ready to impress your friends and family with a stunning dessert that’s as easy to make as it is beautiful.

Why You’ll Love This Cream Layer Cake

This isn’t just another cake recipe; it’s a game-changer! Here’s why you’ll absolutely adore this Cream Layer Cake:

  • No More Sinking: The secret’s in the cooling process!
  • Easy to Make: Simple steps and readily available ingredients.
  • Deliciously Creamy: The whipped cream filling is light, airy, and perfectly sweet.
  • Impressive Presentation: Create a show-stopping dessert with minimal effort.
  • Versatile: Easily customizable with different extracts or fruit additions.

Gathering Your Ingredients for Cream Layer Cake

Before we dive into the baking process, let’s talk about the ingredients that make this cream layer cake so special. We’re aiming for a tender crumb, a delicate sweetness, and a luscious cream filling. The quality of your ingredients will shine through in the final product, so choose wisely! For the best results, make sure your butter and eggs are at room temperature.

Here’s a breakdown of what you’ll need:

  • All-Purpose Flour: This forms the structure of the cake. Two cups of all-purpose flour creates a tender crumb. Make sure to measure it correctly; spooning the flour into your measuring cup and leveling it off is the best method to avoid using too much.
  • Baking Powder: This is our leavening agent, responsible for the cake’s rise. Two teaspoons ensures a light and airy texture.
  • Salt: Just a half teaspoon enhances the other flavors and balances the sweetness.
  • Unsalted Butter: One cup (that’s two sticks!) of softened, unsalted butter is crucial for a rich flavor and moist texture. Ensure it’s softened but not melted; it should be easily creamed with the sugar.
  • Granulated Sugar: One and three-quarters cups of granulated sugar provides the perfect amount of sweetness and helps to create a tender crumb.
  • Large Eggs: Two large eggs add richness, moisture, and structure to the cake.
  • Vanilla Extract: A teaspoon of vanilla extract enhances the overall flavor profile of the cake. Use a good quality extract for the best results.
  • Milk: One cup of milk adds moisture and helps to create a smooth batter.
  • Heavy Cream: Sixteen ounces of heavy cream will be transformed into our light and fluffy filling. Make sure it’s well-chilled before whipping.
  • Powdered Sugar: Four tablespoons of powdered sugar sweetens the whipped cream and helps to stabilize it.

Crafting Your Cream Layer Cake: Step-by-Step

Now for the fun part! Let’s walk through the process of making this incredible cream layer cake. Don’t be intimidated; the steps are straightforward, and the results are well worth the effort. Remember, patience is key, especially when it comes to cooling the cakes – this is where the “no sinking” magic happens!

  1. Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. This prevents the cakes from sticking and ensures easy release. You can also line the bottoms of the pans with parchment paper rounds for extra insurance.
  2. Whisk the Dry Ingredients: In a medium bowl, whisk together the two cups of flour, two teaspoons of baking powder, and half teaspoon of salt. Whisking ensures that the baking powder is evenly distributed throughout the flour, which is crucial for a consistent rise. This step also helps to aerate the flour, resulting in a lighter cake.
  3. Cream Butter and Sugar: In a large bowl, cream together one cup of softened butter and one and three-quarters cups of sugar until light and fluffy. This process incorporates air into the batter, which contributes to the cake’s light and airy texture. Use an electric mixer for best results, and scrape down the sides of the bowl occasionally to ensure everything is evenly combined.
  4. Incorporate Eggs and Vanilla: Beat in two large eggs one at a time, then stir in one teaspoon of vanilla extract. Adding the eggs one at a time ensures that they are fully incorporated into the batter. The vanilla extract enhances the overall flavor of the cake.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with one cup of milk, beginning and ending with the dry ingredients. This technique prevents the gluten in the flour from developing too much, which can result in a tough cake. Mix until just combined. Overmixing will lead to a dense cake, so be gentle!
  6. Divide the Batter: Evenly divide the batter among the prepared cake pans. Using a kitchen scale ensures that each layer is the same thickness, which will result in a more even and visually appealing cake.
  7. Bake to Perfection: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Be careful not to overbake the cakes, as this can dry them out. Start checking for doneness around 20 minutes, and adjust the baking time as needed.
  8. The Key to No Sinking: Gradual Cooling: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This gradual cooling process is crucial for preventing the cakes from sinking. Allowing the cakes to cool slowly helps to set their structure and prevents them from collapsing.
  9. Whip the Cream: While the cakes are cooling, prepare the cream filling. In a large bowl, whip sixteen ounces of heavy cream and four tablespoons of powdered sugar until stiff peaks form. Make sure the heavy cream is well-chilled for best results. If you like, you can experiment with different extracts to flavor the whipped cream.
  10. Assemble the Cake: Once the cakes are completely cool, level the tops with a serrated knife if necessary (though with this method, they should be fairly level!). This ensures that the cake is stable and looks its best.
  11. Layer and Fill: Place one cake layer on a serving plate. Spread with half of the whipped cream filling. Top with the second cake layer, spread with the remaining whipped cream filling, and top with the final cake layer.
  12. Final Flourish: Dust the top of the cake with powdered sugar before serving. This adds a touch of elegance and sweetness.

Tips for Perfect Cream Layer Cake Every Time

Want to ensure your Cream Layer Cake is a resounding success? Here are a few extra tips and tricks to keep in mind:

  • Room Temperature Ingredients: Using room temperature butter and eggs is crucial for creating a smooth and evenly combined batter. This helps to ensure a tender crumb.
  • Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can result in a tough cake. Mix until just combined.
  • Evenly Divide the Batter: Use a kitchen scale to ensure that each cake layer is the same thickness. This will result in a more even and visually appealing cake.
  • Gradual Cooling is Key: Don’t skip the gradual cooling process! This is the secret to preventing the cakes from sinking.
  • Chill the Cream: Make sure your heavy cream is well-chilled before whipping. This will help it to whip up quickly and hold its shape.

Recipe Variations

Want to put your own spin on this Cream Layer Cake? Here are a few ideas to get you started:

  • Extracts: Experiment with different extracts to flavor the cake and whipped cream. Almond, lemon, or orange extract would all be delicious.
  • Fruit: Add fresh berries or sliced fruit between the layers for a burst of flavor and freshness. Strawberries, raspberries, or blueberries would be great choices. For another delightful fruit-filled treat, you might also enjoy our easy blueberry bundt cake.
  • Chocolate: Add cocoa powder to the cake batter for a chocolate version. You could also fold chocolate chips into the batter. And if you are looking for something even richer, perhaps our double chocolate espresso muffins would be a good choice.

Your Cream Layer Cake Questions Answered (FAQ)

Why did my cake sink in the middle?

The most common reason for a sunken cake is a rapid temperature change after baking. That’s why the gradual cooling process in this recipe is so important! Other factors include overmixing the batter, using too much leavening agent, or not baking the cake long enough.

Can I use self-rising flour instead of all-purpose flour?

No, self-rising flour contains baking powder and salt, so you would need to adjust the recipe accordingly. It’s best to stick with all-purpose flour for this recipe to ensure the correct ratio of ingredients. Also, consider the result you wish to achieve. Our golden cloud bread recipe showcases the delicate balance of ingredients when working with breads.

Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time and store them tightly wrapped at room temperature for up to 2 days, or in the freezer for up to 2 months. Prepare the whipped cream filling just before assembling the cake. The assembled cake is best served within a few hours of assembly, as the whipped cream can soften the cake layers over time.

Can I use a different size cake pan?

Yes, but you may need to adjust the baking time. If using two 9-inch cake pans, reduce the baking time by a few minutes. If using a smaller pan, increase the baking time. Keep an eye on the cake and check for doneness with a wooden skewer. In order to achieve the best result, we suggest that you stick to the recipe specifications.

Enjoy Your Homemade Cream Layer Cake!

There you have it – a foolproof recipe for a Cream Layer Cake that won’t sink! This recipe is perfect for birthdays, holidays, or any special occasion. So gather your ingredients, preheat your oven, and get ready to bake a cake that will impress everyone. Don’t forget to leave a comment below and let us know how your cake turned out! And if you loved this recipe, be sure to share it with your friends and family!

Cream Layer Cake (Stops Cakes Sinking!)

Cream Layer Cake (Stops Cakes Sinking!) Save For Later!

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 16 oz Heavy cream
  • 4 tablespoons powdered sugar

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Evenly divide the batter among the prepared cake pans.
  6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This gradual cooling is key to preventing sinking!
  8. While the cakes are cooling, make the cream filling: In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  9. Once the cakes are completely cool, level the tops with a serrated knife if necessary (though with this method, they should be fairly level!).
  10. Place one cake layer on a serving plate. Spread with half of the whipped cream filling. Top with the second cake layer, spread with the remaining whipped cream filling, and top with the final cake layer.
  11. Dust the top of the cake with powdered sugar before serving.

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