A cake with creamy filling is one of the most indulgent and satisfying types of desserts. Whether it’s a simple vanilla sponge with whipped cream or a decadent chocolate cake layered with custard or mousse, a cream-filled layer cake brings a professional bakery feel to your kitchen — without the professional stress.
In this article, you’ll learn how to make your own layered cake with a creamy filling, including a classic recipe, tips for perfect layers, variations, and how to store and serve this crowd-pleasing treat.
Why Make a Cream-Filled Layer Cake?
- Visually impressive, perfect for birthdays or events
- Combines light sponge and smooth filling for contrast
- Easy to customize (flavors, fillings, decorations)
- Feels fancy, but is very doable at home
- Can be made in advance and stored easily
Core Components of a Cream-Filled Layer Cake
- Cake Layers – Light, fluffy, or rich, depending on your preference
- Cream Filling – Whipped cream, pastry cream, custard, mousse, etc.
- Frosting – Optional; buttercream or ganache adds extra beauty
- Decorations – Fruits, nuts, shaved chocolate, flowers, etc.
Ingredients for a Vanilla Cake with Cream Filling (9-Inch, 2 Layers)
Serves 10–12 slices
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240ml) whole milk
- ½ cup (120ml) sour cream or yogurt
For the Cream Filling:
- 2 cups (480ml) heavy cream, cold
- ½ cup (60g) powdered sugar
- 2 tsp vanilla extract
- Optional: 1 tbsp instant vanilla pudding mix (for stability)
Optional Frosting (Vanilla Buttercream):
- 1 cup (225g) unsalted butter
- 3 cups (360g) powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Tools You’ll Need
- Two 9-inch cake pans
- Mixing bowls and spatulas
- Electric mixer or stand mixer
- Serrated knife (for leveling layers)
- Offset spatula or cake scraper
- Cake turntable (optional but helpful)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Step 2: Make the Cake Batter
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- Mix in the flour alternately with milk + sour cream, beginning and ending with flour.
- Divide the batter evenly into the pans and smooth the tops.
Step 3: Bake the Cakes
Bake for 28–32 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Step 4: Prepare the Cream Filling
Whip the heavy cream, powdered sugar, and vanilla (plus pudding mix, if using) on high speed until stiff peaks form.
Refrigerate until ready to use. Keep it cold for easier spreading.
Step 5: Assemble the Cake
- Level both cake layers with a serrated knife if needed.
- Place one layer on a serving plate or cake board.
- Spread the whipped cream filling evenly over the layer, leaving a ½-inch border.
- Place the second cake layer on top and gently press down.
- Chill for 30 minutes before frosting (if using).
Step 6: Add Frosting (Optional)
Frost the top and sides of the cake with vanilla buttercream using an offset spatula. You can also pipe rosettes or borders for a decorative finish.
Decoration Ideas
- Fresh berries or sliced fruit on top
- Toasted coconut or nuts along the sides
- Shaved chocolate or chocolate curls
- Sprinkles or edible glitter for birthdays
- Edible flowers for a natural look
Flavor Variations
Chocolate Cream-Filled Cake
- Use chocolate cake layers
- Fill with whipped chocolate ganache or cocoa whipped cream
Lemon Cream Cake
- Add lemon zest to the cake and filling
- Layer with lemon curd and whipped cream
Berry Cream Cake
- Add chopped strawberries or raspberries to the filling
- Decorate with fresh fruit and berry glaze
Coconut Cream Cake
- Add shredded coconut to the batter and filling
- Top with coconut flakes and whipped cream
Mocha Cream Cake
- Add instant coffee to cake and cream filling
- Top with chocolate ganache and coffee beans
Tips for Perfect Layered Cakes
- Let cake layers cool completely before assembling
- Chill whipped cream for at least 10 minutes before spreading
- Use a cake scraper or turntable for clean frosting edges
- Always level your cakes for stackable layers
- Refrigerate the cake for at least 1 hour before slicing
Make-Ahead and Storage
- Unfrosted cake layers can be baked a day in advance or frozen for up to 1 month
- Whipped cream filling can be made 1 day ahead and kept refrigerated
- Assembled cake keeps in the fridge for 3–4 days, covered
- Slice and freeze leftover cake for up to 2 months
Common Mistakes to Avoid
Cream melting or oozing out?
Chill everything before assembling and don’t overfill.
Cake crumbling when slicing?
Use a sharp knife and clean it between slices. Chill the cake first for firmer layers.
Filling too runny?
Use stabilized whipped cream (with pudding mix or gelatin) or mascarpone.
Cake layers slipping?
Create a dam of frosting around the edge before adding cream filling.
Frequently Asked Questions
Can I use store-bought whipped topping?
Yes, but fresh whipped cream tastes better and is more customizable.
What’s the best cake type for layering?
Vanilla sponge, chiffon, or butter cakes are ideal. Avoid very soft cakes unless stabilized.
Can I add fruit between the layers?
Yes — berries, sliced bananas, or kiwi work great. Just pat them dry to avoid sogginess.
Can I make this dairy-free?
Use plant-based cream (like coconut cream) and dairy-free cake recipes.
Final Thoughts: A Creamy Cake for Every Occasion
A cake filled with cream is not just a dessert — it’s an experience. With light cake layers and a fluffy, smooth filling, this recipe delivers homemade luxury that rivals any bakery. Whether you stick to classic vanilla or get creative with flavors and toppings, you’ll impress every guest — and probably yourself, too.
So grab your mixer, whip up that cream, and let your cake skills shine.