Creamy Vanilla Delight Cake

Welcome to “SIXTIC” your ultimate destination for delicious homemade desserts! Explore our collection of mouthwatering recipes, starting with our signature Creamy Vanilla Delight Cake—a light, fluffy vanilla cake topped with a luscious whipped cream frosting. Whether you’re a novice baker or a seasoned pro, our step-by-step guides, stunning visuals, and helpful tips will inspire you to create bakery-quality treats at home. Dive into our recipe library, discover baking techniques, and share your creations with our community. Visit us today and let your baking journey begin!

Ingredients

For the Cake:

• 2 ¾ cups (345g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240ml) whole milk, room temperature
• ½ cup (120g) sour cream, room temperature

For the Whipped Cream Frosting:

• 2 cups (480ml) heavy cream, cold
• ½ cup (60g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon cornstarch (to stabilize the whipped cream)

Optional Garnish:

• Fresh berries (e.g., strawberries or raspberries)
• Edible flowers

Equipment

• Two 9-inch round cake pans (or one 9×13-inch rectangular pan)
• Parchment paper
• Electric mixer (hand or stand mixer)
• Mixing bowls
• Whisk
• Rubber spatula
• Cooling rack
• Offset spatula (for frosting)

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease the cake pans and line the bottoms with parchment paper. Lightly flour the sides and set aside.

Step 2: Make the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. With the mixer on low speed, alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients (e.g., ⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix until just combined.
5. Fold in the sour cream with a rubber spatula until fully incorporated, ensuring no lumps remain.
6. Divide the batter evenly between the prepared pans. Smooth the tops with the spatula.

Step 3: Bake the Cake

1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

Step 4: Prepare the Whipped Cream Frosting

1. In a chilled mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and cornstarch.
2. Using an electric mixer with a whisk attachment, beat on medium-high speed until soft peaks form, about 2-3 minutes.
3. Continue beating until stiff peaks form, but be careful not to overwhip (this should take another 1-2 minutes). The frosting should hold its shape.

Step 5: Assemble the Cake

1. If using two round cakes, level the tops with a knife or cake leveler if necessary. Place one layer on a serving plate.
2. Spread a generous layer of whipped cream frosting over the top of the first layer.
3. Place the second layer on top and frost the top and sides with the remaining whipped cream. Use an offset spatula to create smooth, swirled peaks as seen in the image.
4. For a rectangular cake, simply frost the entire top and sides after it has cooled.

Step 6: Garnish and Serve

1. Optionally, decorate with fresh berries or edible flowers for a pop of color.
2. Refrigerate the cake for at least 30 minutes to set the frosting before slicing.
3. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips

• Ensure all ingredients are at room temperature (except the heavy cream) for a smoother batter.
• For a sturdier frosting, you can add more cornstarch, but avoid overdoing it to maintain the light texture.
• If the whipped cream starts to soften while frosting, chill it briefly and re-whip.