Baking has always been a source of joy for me. The aroma of vanilla wafting through the kitchen brings back memories of my childhood, where I would eagerly await my mom’s famous vanilla cake with filling. This cake isn’t just a dessert; it’s a celebration of flavors and textures that come together beautifully. The soft, fluffy layers filled with fresh berries and whipped cream create a delightful contrast that makes every bite a little piece of heaven.
One of my fondest memories is from my sister’s wedding. I decided to surprise her with this vanilla cake as the centerpiece. As I layered the cake with berries and whipped cream, I could feel the excitement building. When it was finally time to cut the cake, the look on her face was priceless. It was a moment filled with laughter, love, and, of course, delicious cake. This vanilla cake with filling has since become a staple at family gatherings, and I can’t wait for you to experience the same joy it brings to my family!
Ingredients List
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup fresh berries (strawberries, blueberries, or raspberries)
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
2 teaspoons vanilla extract (for frosting)
2-4 tablespoons heavy cream (for frosting)
How to Prepare Vanilla Cake with Filling
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This step is crucial for ensuring your cake bakes evenly. While the oven heats up, grab two 9-inch round cake pans. Grease them with butter and dust with flour to prevent sticking. I like to use parchment paper at the bottom for extra assurance. It makes the cake release effortlessly!
Mixing the Batter
In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. This dry mix is the foundation of your cake. In a large mixing bowl, beat 1 cup of softened unsalted butter and 2 cups of granulated sugar together until the mixture is light and fluffy—about 3-4 minutes. This step is where the magic begins!
Next, add 4 large eggs one at a time, mixing well after each addition. Stir in 1 tablespoon of vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of whole milk. Start and end with the dry ingredients. Be careful not to overmix; you want a tender cake, not a dense one!
Baking the Cake
Once your batter is ready, divide it evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean, they’re ready! Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This cooling time is essential for a perfect frosting later.
Making the Filling
While the cakes cool, it’s time to prepare the berry filling. In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Beat until stiff peaks form. Gently fold in 1 cup of fresh berries—whether you choose strawberries, blueberries, or raspberries, be gentle to keep those beautiful berries intact!
Frosting the Cake
Now, let’s make the frosting! In a clean mixing bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of powdered sugar, mixing until smooth. Add 2 teaspoons of vanilla extract and enough heavy cream (2-4 tablespoons) to reach your desired consistency. You want it spreadable but not too runny. Once your cakes are completely cool, spread a layer of the berry filling on top of one cake layer, then place the second layer on top. Finish by frosting the top and sides of the cake, smoothing it out with a spatula. Enjoy the process; it’s all part of the fun!
Why You’ll Love This Recipe
Quick Preparation: With just 30 minutes of prep time, you can whip up this delightful cake in no time.
Delightful Flavor: The combination of vanilla, fresh berries, and whipped cream creates a flavor explosion that will leave everyone wanting more.
Versatile for Any Occasion: Whether it’s a birthday, wedding, or just a family gathering, this vanilla cake with filling fits right in.
Customizable: Feel free to experiment with different fillings or frostings to make it your own!
Impressive Presentation: The layers of cake and vibrant berries make for a stunning centerpiece that will wow your guests.
Tips for Success
To ensure your vanilla cake with filling turns out perfectly, here are some tried-and-true tips from my kitchen to yours:
Use Quality Ingredients: Fresh, high-quality ingredients make a noticeable difference. Opt for real vanilla extract instead of imitation for a richer flavor.
Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps create a smooth batter and ensures even baking.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, and nobody wants that!
Check for Doneness: Use a toothpick to test the cakes. If it comes out clean, they’re done. If not, give them a few more minutes, but keep an eye on them!
Cool Completely: Allow the cakes to cool completely before frosting. This prevents the frosting from melting and sliding off.
Presentation Matters: For a beautiful finish, use a spatula to smooth the frosting. Add fresh berries on top for a pop of color and a touch of elegance.
With these tips, you’ll be well on your way to creating a stunning and delicious vanilla cake with filling that will impress everyone!
Variations of Vanilla Cake with Filling
One of the best things about this vanilla cake with filling is its versatility! Here are some fun variations to consider:
Chocolate Delight: Swap out some of the flour for cocoa powder to create a chocolate cake base. Pair it with chocolate ganache and fresh raspberries for a decadent twist.
Citrus Burst: Add the zest of a lemon or orange to the batter for a refreshing citrus flavor. Fill the cake with lemon curd and top with a light whipped cream frosting.
Nutty Flavor: Incorporate ground almonds or hazelnuts into the batter for a nutty taste. A filling of almond cream and sliced peaches can elevate this variation.
Seasonal Fruits: Change the filling based on the season. Use peaches in summer, apples in fall, or cranberries in winter for a delightful seasonal touch.
Feel free to mix and match these ideas to create your own signature version of this beloved cake!
Nutritional Information
When it comes to enjoying a slice of this vanilla cake with filling, it’s good to be aware of the nutritional content. Keep in mind that these values can vary based on the specific ingredients and brands you use. Here’s a general breakdown for one slice of this delightful cake:
Calories: 350
Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 150mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 25g
Protein: 4g
Enjoy this cake in moderation, and feel free to share it with friends and family for a delightful treat!
FAQ Section
Here are some common questions I often hear about making this vanilla cake with filling:
Can I use frozen berries for the filling?
Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture in your filling.
How do I store leftover cake?
Store any leftover vanilla cake with filling in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost and fill.
What can I substitute for heavy cream?
If you need a lighter option, you can use whipped topping or a mixture of milk and butter. However, the texture and flavor may differ slightly.
Is this cake suitable for special dietary needs?
This vanilla cake with filling is vegetarian-friendly. For gluten-free options, you can substitute the all-purpose flour with a gluten-free blend.
Storage & Reheating Instructions
To keep your vanilla cake with filling fresh, store any leftovers in an airtight container in the refrigerator. This will help maintain its moisture and flavor. The cake should stay delicious for up to 3 days. If you want to keep it longer, consider freezing the cake layers. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.
When you’re ready to enjoy your cake again, simply thaw it in the refrigerator overnight. For a quick reheating option, you can microwave individual slices for about 10-15 seconds. Just be careful not to overheat, as this can dry out the cake. Enjoy your delightful vanilla cake with filling at its best!
A delightful vanilla cake filled with fresh berries and whipped cream, perfect for any occasion.
Ingredients
Scale
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup fresh berries (strawberries, blueberries, or raspberries)
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2–4 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
Gently fold in the fresh berries, being careful not to crush them.
Once the cakes are completely cooled, use a serrated knife to level the tops if necessary.
Place one cake layer on a serving plate. Spread the berry filling evenly over the top. Place the second cake layer on top.
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Add the vanilla extract and enough heavy cream to reach your desired consistency.
Spread the frosting over the top and sides of the cake, smoothing it out with a spatula.
Cut the cake into slices and serve. Enjoy your delicious vanilla cake with filling!
Notes
Store leftovers in an airtight container in the refrigerator.
Use any combination of fresh berries for the filling.
