Caramel Cream Cake Recipe MyRecipes from www.myrecipes.com
Introduction
If you're looking for a sweet, creamy dessert that's easy to make and sure to impress, look no further than this cream cake recipe. With a light, fluffy cake base and a rich, creamy filling, this cake is sure to be a hit with friends and family alike. Best of all, it's easy to customize with your favorite flavors and toppings, so you can make it your own.
Ingredients
For the Cake: - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 3/4 cup whole milk For the Cream Filling: - 2 cups heavy cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (180°C) and grease and flour two 9-inch cake pans. 2. In a medium bowl, whisk together the flour, baking powder, and salt. 3. In a separate large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. 4. Beat in the eggs one at a time, followed by the vanilla extract. 5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. 6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. 7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 8. To make the cream filling, whip the heavy cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form. 9. Place one cake layer on a serving plate and spread half of the cream filling on top, leaving a small border around the edges. 10. Place the second cake layer on top and spread the remaining cream filling on top, again leaving a small border around the edges. 11. Optional: decorate the top of the cake with fresh fruit, chocolate shavings, or other toppings of your choice. 12. Chill the cake in the fridge for at least 30 minutes before serving.
Nutrition Information
This cream cake recipe makes 8-10 servings. The following nutrition information is per serving: - Calories: 480 - Fat: 29g - Saturated Fat: 18g - Cholesterol: 135mg - Sodium: 250mg - Carbohydrates: 50g - Fiber: 0g - Sugar: 30g - Protein: 5g
Tips and Tricks
- For a lighter, fluffier cake, make sure to cream the butter and sugar together until light and fluffy before adding the eggs. - Be careful not to overmix the batter, as this can result in a tough cake. - If you don't have two cake pans, you can bake the cakes one at a time, just be sure to adjust the baking time accordingly. - If you prefer a sweeter cake, you can add more sugar to the cream filling to taste. - This cake is best served chilled, so be sure to store any leftovers in the fridge.
