Servings: 8 pieces
Calories: 350kcal
Cost: $25
Equipment
- Two 8-inch round cake pans
- Mixer (handheld or stand)
- Spatula
- Cooling rack
- Offset knife for frosting
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Cream the butter and sugar together until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the dry ingredients after combining the wet ingredients.
- Pour the batter evenly into two greased cake pans.
- Bake in the oven for about 25 minutes or until a toothpick comes out clean.
- While the cake cools, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Place one layer on a plate and spread a generous amount of frosting on top.
- Add the second layer and frost the sides and top.
- Decorate with fresh strawberries, mint leaves, or your choice of toppings.
Notes
Use almond extract instead of vanilla for a nutty twist.
Consider a dairy-free option by swapping whole milk with almond milk.
To ensure moist cake layers, brush with simple syrup before frosting.
Store any leftovers tightly wrapped in plastic wrap in the refrigerator for up to three days, or freeze for longer storage. Always bring to room temperature before serving for the best flavor.
Consider a dairy-free option by swapping whole milk with almond milk.
To ensure moist cake layers, brush with simple syrup before frosting.
Store any leftovers tightly wrapped in plastic wrap in the refrigerator for up to three days, or freeze for longer storage. Always bring to room temperature before serving for the best flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.5g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 0.5g | Sugar: 30g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 4mg
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