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Vanilla Cream Cakes Recipe


For the cakes:

  • 8 ounces (1½ cups) all purpose flour
  • 1½ teaspoons baking powder
  • 1 vanilla bean (optional)
  • 6 ounces unsalted butter, slightly above room temperature
  • 5½ ounces (3/4 cup) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 eggs

For the vanilla cream:

  • 1¼ cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon granulated sugar


  1. Preheat the oven to 315 degrees F. Grease a large muffin pan.
  2. Use a small knife to slice the vanilla bean in half and scrape out the seeds.
  3. Whisk/sift together the flour, baking powder and vanilla seeds. Set aside.
  4. Place the butter, sugar and vanilla in a stand mixer with the paddle attachment and cream on medium high speed until light and fluffy. Turn the mixer to low and slowly add the eggs, one at a time, allowing them to fully incorporate into the batter.
  5. Add the flour mixture and mix until just combined. Use a spatula to scrape the bowl all the way down to the bottom to make sure no flour remains.
  6. Spoon the dough into the prepared muffin pan.
  7. Bake for 20 minutes or until a toothpick comes out clean. Cool in the muffin pan for several minutes and then cool on a wire rack.
  8. To prepare the vanilla cream, whisk the cream, sugar and vanilla together by hand or on medium speed in a stand mixer until it reaches a soft peak.
  9. To serve, slice the cakes in half and spread with half of the vanilla cream. Spread the remaining vanilla cream on top of the cakes and serve.

Source: Savory Simple

Vanilla Cream Cakes Recipe Vanilla Cream Cakes Recipe Reviewed by Jarvis Mann on 12:31 PM Rating: 5

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