Vanilla Cake With Filling Recipe
Vanilla Cake with Filling is a light, fluffy dessert made with soft vanilla cake layers, complemented by a creamy filling. The filling can range from custard to buttercream, providing a rich contrast to the cake. It's perfect for birthdays, celebrations, or special occasions.
Equipment
- 2 8-inch round cake pans
- Mixing bowls (preferably medium and large)
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
- Piping bag (optional, if you're filling the cake with a delicate cream)
Ingredients
Vanilla Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 3/4 cup whole milk room temperature
Strawberry Filling:
- 1 1/2 cups fresh strawberries or frozen, thawed
- 3 tbsp granulated sugar
- 1 1/2 tsp lemon juice optional
- 1 1/2 tsp cornstarch optional, for thickening
Vanilla Buttercream Frosting:
- 3/4 cup unsalted butter softened
- 2-3 cups powdered sugar to taste
- 1 tsp vanilla extract
- 1 1/2-2 tbsp heavy cream or milk
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each.
- Stir in vanilla extract. Gradually add the dry ingredients, alternating with milk, mixing until smooth.
- Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Filling:
- In a saucepan, combine strawberries, sugar, and lemon juice (if using). Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
- If thickening is desired, mix cornstarch with a little water and add it to the strawberry mixture, cooking until it thickens, about 2 minutes. Remove from heat and let cool completely.
Make the Frosting:
- Beat the softened butter until smooth. Gradually add powdered sugar, vanilla, and cream, adjusting consistency by adding more cream if needed. Beat until fluffy and smooth.
Assemble the Cake:
- Once the cake layers have cooled, place one layer on a serving platter. Spread the cooled strawberry filling over it.
- Place the second cake layer on top, then frost the entire cake with vanilla buttercream. Slice, serve, and enjoy!
Notes
If you’re making this cake for a special occasion, consider experimenting with different fillings. For a fun twist, you can add a layer of fresh fruit, or even chocolate ganache, between the cake layers.
A small drizzle of warm caramel sauce on top can elevate the flavor, making it even more indulgent. Also, you can substitute the whipping cream with mascarpone cheese for a richer, more decadent filling.