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This Vanilla Cake with Whipped Cream Cheese Frosting is perfectly moist, easy and airy vanilla cake with filling made of vanilla cream cheese and heavy whipping cream.

Vanilla Cake with Whipped Cream Cheese Frosting

by Dragana Raosavljev
This Vanilla Cake with Whipped Cream Cheese Frosting is perfectly moist, easy and airy vanilla cake with filling made of vanilla cream cheese and heavy whipping cream.
4.38 from 16 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Cake
Cuisine American
Servings 10
Calories 817

Ingredients
  

  • VANILLA CAKE
  • 2 ¼ cups cake flour
  • ¼ cup cornstarch
  • 2 ½ teaspoon baking powder
  • ⅛ 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 tablespoon unsalted butter softened
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 ½ teaspoon vanilla extract
  • 1 ⅓ cup heavy whipping cream

Instructions
 

VANILLA CAKE:

  • Preheat the oven to 350 F. Line 2, 9 inch cake pans with parchment paper and put some butter on the sides.
  • In a large dish combine flour, cornstarch, baking powder and salt. Set aside.
  • In a separate dish beat butter and sugar, at high speed, until light and fluffy, for about 3 minutes. Add eggs, one at a time and vanilla,beat until creamy.
  • Add ½ flour mixture and beat at a low speed until combined. Add milk and continue beating until combined.
  • Finally, add the rest of the flour mixture and beat for about 2-3 minutes at medium speed.
  • Spread into 2 cake pans. Bake for 35-40 minutes, or until a toothpick comes out clean or with a few crumbs on it.
  • Take out of the oven and leave for a few minutes to cool in cake pans, then transfer to a wire rack to cool completely.

WHIPPED CREAM CHEESE FROSTING:

  • In a cool large dish, beat heavy whipping cream with electric mixer until stiff peaks form. Set aside.
  • In a separate large dish beat butter and cream cheese, at medium speed, until creamy and with no crumbs.
  • Add powdered sugar and vanilla and mix until smooth.
  • Fold into the whipped cream.

ASSEMBLE THE CAKE:

  • Remove the parchment paper.
  • Place one layer of vanilla cake on the bottom of a cake stand or a plate.
  • Spread ⅓ of frosting over it. Put another vanilla cake layer and press lightly.
  • Spread the rest of the frosting on the top and on the sides of the cake.

Notes

Keep refrigerated up to 5 days..

Nutrition

Serving: 1gCalories: 817kcalCarbohydrates: 88gProtein: 9gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 17gCholesterol: 207mgSodium: 296mgFiber: 1gSugar: 59g
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