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
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16 oz full-fat cream cheese
4 oz white sugar
1 cup heavy cream
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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.
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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.