cream filled cake

Introduction

Prepare to be enchanted by a dessert that is as visually stunning as it is delightfully delicious: the Cream-Filled Cake. Imagine a golden-brown, tender cake base cradling a luscious, creamy white filling, all dusted with a delicate veil of powdered sugar. This isn’t just a cake; it’s an experience, a sweet symphony of textures and flavors that promises to impress at any gathering or simply elevate your everyday.

What makes this Cream-Filled Cake truly special is its harmonious blend of simplicity and elegance. While it boasts an impressive presentation, the recipe itself is surprisingly approachable for home bakers. The soft, buttery cake provides the perfect canvas for the rich, smooth cream filling, creating a dessert that feels both comforting and sophisticated. It’s the kind of cake that evokes smiles, sparks conversations, and leaves a lasting impression of pure indulgence.

Whether you’re celebrating a special occasion, hosting an afternoon tea, or simply craving a sweet escape, this Cream-Filled Cake delivers. Its sweet, rich, and satisfying flavor profile, coupled with its inviting appearance, makes it an irresistible treat that will quickly become a cherished favorite in your recipe repertoire.

Nutritional Information

Per serving (approximate values):

• Calories: 450
• Protein: 7g
• Carbohydrates: 55g
• Fat: 23g
• Fiber: 1g
• Sodium: 250mg

Ingredients

For the Cake Base:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 4 large eggs, at room temperature
• 1 cup unsalted butter, softened
• 1 cup whole milk, at room temperature
• 2 ½ teaspoons baking powder
• 2 teaspoons vanilla extract
• ½ teaspoon salt

For the Cream Filling:

• 8 ounces full-fat cream cheese, softened
• ¾ cup powdered sugar (confectioners’ sugar)
• 1 cup heavy cream (or whipping cream), chilled
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional, for brightness)
• 1 large egg yolk (optional, for richness and binding)

For Garnish:

• 2 tablespoons powdered sugar, for dusting

Instructions

1. Prepare Your Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or a regular 9-inch round cake pan, lining the bottom with parchment paper if using a regular pan for easier removal.
2. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
3. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Then, pour in half of the milk, mixing until smooth. Repeat with another third of the dry ingredients, followed by the remaining milk. Finish with the last third of the dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
6. Prepare the Cream Filling: In a clean mixing bowl, beat the softened cream cheese with the powdered sugar on medium speed until smooth and creamy, about 2-3 minutes.
7. Add Remaining Filling Ingredients: Gradually pour in the chilled heavy cream, vanilla extract, optional lemon zest, and optional egg yolk. Continue beating on medium-high speed until the mixture is thick, smooth, and holds soft peaks. Do not overbeat, or it may become too stiff.
8. Assemble the Cake: Pour about two-thirds of the cake batter into the prepared baking pan, spreading it evenly.
9. Add the Cream Filling: Carefully spoon or pipe dollops of the cream cheese filling over the cake batter, leaving a small border around the edges and some spaces between the dollops for the cake batter to rise. You can create a swirl pattern or simply drop spoonfuls.
10. Top with Remaining Batter: Gently spoon the remaining one-third of the cake batter over and around the cream cheese filling. You don’t need to cover the filling completely; it’s okay for some of the cream to be visible, as the cake batter will rise and expand during baking.
11. Bake the Cake: Place the cake in the preheated oven and bake for 45-55 minutes, or until the cake is golden brown, a wooden skewer or toothpick inserted into the cake portion (not directly into the cream filling) comes out clean, and the cream filling appears set. The center of the cream filling may still have a slight jiggle, which is normal.
12. Cool Completely: Remove the cake from the oven and place it on a wire rack to cool completely in the pan. This is crucial for the cream filling to set properly and for easy removal. Once cooled, run a knife around the edges of the pan before carefully releasing the springform or inverting if using a regular pan.
13. Garnish and Serve: Just before serving, dust the cooled cake generously with powdered sugar using a fine-mesh sieve. Slice and serve your decadent Cream-Filled Cake.

Cooking Tips and Variations

For the most tender cake and perfectly smooth cream filling, ensure all your cold ingredients like butter, eggs, milk, and cream cheese are brought to room temperature before you begin. This allows them to combine more easily and evenly, preventing lumps and ensuring a consistent texture. However, heavy cream for the filling should remain chilled to whip properly.

When mixing the cake batter, be mindful not to overmix after adding the flour. Overmixing develops the gluten in the flour too much, which can lead to a tough and dry cake. Mix just until the ingredients are combined and no streaks of flour are visible.

To prevent cracks in your cake, avoid overbaking. Keep an eye on it during the last 10-15 minutes of baking. The cake portion should be golden brown and spring back when lightly touched, and a toothpick inserted into the cake (not the cream) should come out clean. The cream filling may still have a slight wobble in the center, which will set as it cools.

For a unique twist on the cream filling, consider substituting part of the cream cheese with ricotta cheese for a lighter, slightly grainy texture, or try sweetened mascarpone for an even richer, more luxurious feel. For intense flavor, a classic pastry cream (crème pâtissière) could also be used, though it requires a bit more preparation.

Experiment with different flavor variations. A touch of almond extract in the cake batter can complement the vanilla beautifully. For the cream filling, you could fold in finely chopped chocolate chips, a tablespoon of coffee liqueur, or other fruit zests like orange or lime for a citrusy kick. A sprinkle of cinnamon or nutmeg in the cake batter can also add warmth.

When serving, a slice of this Cream-Filled Cake pairs wonderfully with fresh berries – strawberries, raspberries, or blueberries – which add a burst of freshness and a slight tartness to cut through the richness. A dollop of extra whipped cream or a light fruit coulis can also elevate the presentation and flavor profile. And, of course, it’s the perfect companion to a warm cup of coffee or tea.

Storage and Reheating

To keep your Cream-Filled Cake fresh, it’s best stored in an airtight container in the refrigerator. Due to the cream cheese filling, it should not be left at room temperature for extended periods. When properly stored, the cake will remain fresh for up to 3-4 days. The texture of the cake and filling are best when served chilled or at cool room temperature.

Reheating is generally not recommended for this type of cake, as the cream cheese filling can change in texture and become watery when warmed. It’s designed to be enjoyed cool, allowing the cream to maintain its smooth, set consistency and the cake its delicate tenderness. If you prefer it less cold, simply take it out of the refrigerator 15-20 minutes before serving to allow it to come closer to room temperature naturally.

Frequently Asked Questions

What kind of cream filling is best for this cake?

The recipe calls for a cream cheese-based filling, which offers a delightful tanginess and richness that perfectly complements the sweet cake. However, you can experiment with sweetened mascarpone for an even richer, more decadent taste, or a classic vanilla pastry cream for a traditional custard-like filling. Each offers a unique texture and flavor profile.

Can I make this cake ahead of time?

Yes, this Cream-Filled Cake is an excellent make-ahead dessert! You can bake the cake and prepare the filling the day before. Assemble the cake, then cover it tightly and refrigerate overnight. This allows the flavors to meld beautifully and the cream filling to set perfectly, making it even easier to slice and serve the next day. Just dust with powdered sugar before serving.

How do I prevent the cream filling from sinking to the bottom?

The key to preventing the cream filling from sinking is to ensure your cake batter is thick enough to support it, and that your cream filling is also sufficiently thick. When assembling, gently spoon the cream filling onto the batter rather than pouring it. The recipe specifies pouring two-thirds of the batter first, then adding the filling, and finally topping with the remaining batter. This layering technique helps encase the filling and prevents it from sinking. Also, ensure your cream cheese filling is whipped to a good, firm consistency before adding it.