Any cake worth eating has to have at least two layers! And with cream cheese frosting, no less.
Vanilla Cake with Cream Cheese Mousse Frosting
Chef Meg Romano
1 2-layer 9-inch cake
30 minutes
45 minutes
American
Dessert
For a truly moist and tender cake, let your ingredients come to room temperature before mixing and baking.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 ¾ cups (330g) cake flour
- 2 ¾ tsp baking powder
- ½ tsp salt
- 1 cup whole milk, room temperature
For the Frosting:
- 16 oz full-fat cream cheese
- 4 oz white sugar
- 1 cup heavy cream
Tools:
- 9-Inch Cake Pans
- Hand Mixer
- Mixing Bowls
- Spatula
Directions
- Preheat your oven to 350°F. Grease the sides and bottom of 2 9-inch round cake pans.
- Beat the butter and sugar together until light and fluffy, ~5 minutes. Add the eggs, mixing well after each addition. Beat in the vanilla.
- Combine flour, baking powder, and salt in a separate bowl. Stir and add to the butter mixture followed by the milk. Beat until just combined.
- Divide your batter evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Cool for 10 minutes before removing from pans and cooling completely on a wire rack before frosting.
For the Frosting:
- Thoroughly dry mixing bowl. Mix cream cheese using a paddle attachment for 3 minutes or until smooth. Gradually add sugar.
- Whip cream in a separate bowl and fold into cream cheese mixture.
- Frost cake generously using a straight or offset spatula.