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Vanilla Cake with Whipped Cream Cheese Frosting Recipe

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This Vanilla Cake with Whipped Cream Cheese Frosting features a perfectly moist, airy vanilla cake paired with a rich and creamy vanilla cream cheese frosting made from heavy whipping cream. It’s an easy-to-make, elegant dessert ideal for celebrations or any special occasion.

Ingredients

Vanilla Cake

  • 2 1/4 cups cake flour
  • 1/4 cup cornstarch
  • 2 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk

Whipped Cream Cheese Frosting

  • 6 tablespoons unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups heavy whipping cream

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F. Line two 9-inch cake pans with parchment paper and butter the sides to prevent sticking.
  2. Mix dry ingredients: In a large bowl, sift together the cake flour, cornstarch, baking powder, and salt. Set this mixture aside.
  3. Cream butter and sugar: Using an electric mixer at high speed, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
  4. Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition, then add the vanilla extract. Mix until creamy.
  5. Combine flour and milk: Add half of the dry flour mixture to the batter and beat on low speed until just combined. Then add the milk, mixing until well incorporated.
  6. Add remaining flour: Finally, add the remaining flour mixture and beat at medium speed for 2-3 minutes until smooth and evenly blended.
  7. Bake the cake layers: Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
  8. Cool the cakes: Remove the cakes from the oven; let them cool in the pans for a few minutes, then transfer them to wire racks to cool completely.
  9. Prepare the whipped cream: In a chilled large bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
  10. Make the cream cheese mixture: In a separate large bowl, beat the softened butter and cream cheese together at medium speed until smooth and free of lumps.
  11. Add sugar and vanilla: Add the powdered sugar and vanilla extract to the cream cheese mixture and continue to beat until smooth.
  12. Fold whipped cream into cream cheese: Gently fold the whipped cream into the cream cheese mixture to create a light, airy frosting.
  13. Assemble the cake: Remove the parchment paper from the cooled cake layers. Place one cake layer on a serving plate or cake stand, spread one-third of the frosting evenly over it. Place the second cake layer on top and press lightly. Cover the top and sides of the cake with the remaining frosting.

Notes

  • Ensure all dairy ingredients are at room temperature for best mixing results.
  • Do not overmix the batter once the flour is added to keep the cake light and airy.
  • Chill your mixing bowl and beaters before whipping the cream to help it whip faster and hold peaks better.
  • Use full-fat cream cheese and heavy whipping cream for a rich, creamy frosting.
  • Store the cake refrigerated and bring to room temperature before serving for best flavor and texture.

Find it online: https://marthatasty.com/vanilla-cake-with-whipped-cream-cheese-frosting-recipe/