Ingredients Needed
Before starting, gather all the ingredients. This recipe uses simple pantry staples, but the magic happens in the balance, texture, and method.
Cake Layers
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup milk (room temperature)
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ¼ teaspoon salt
Cream Filling
- 2 cups cold heavy whipping cream
- 1½ cups milk
- 1 box instant vanilla pudding mix (around 100 g)
- ½ cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- Powdered sugar for dusting
Preparing the Cake Batter
Creating the perfect cake layer is essential because it must be soft enough to cut but solid enough to hold the cream filling. The cake in the photo looks moist with a delicate crumb, so follow these steps closely.
Start by preparing your baking pan — a 9×13 inch pan works beautifully. Grease it lightly with butter or baking spray, then line with parchment paper for easy removal. Preheat your oven to 350°F (180°C).
In a large bowl, cream together the softened butter and granulated sugar. Creaming means beating them until they turn light, fluffy, and pale. This step helps incorporate tiny air pockets, giving the cake a soft, pillowy texture.
Next, add the eggs one at a time. Beat well after each addition so the mixture stays smooth and evenly blended. Mix in your vanilla extract.
In a separate bowl, whisk together your dry ingredients: flour, baking powder, and salt. Add the dry mixture to the wet one in two or three portions, alternating with the milk. Doing this slowly prevents overmixing, which can toughen your cake.
Once the batter looks smooth and silky, pour it into your prepared baking pan and spread it evenly. Bake in the preheated oven for about 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Let the cake cool completely. This step is crucial because if the cake is too warm, the filling will melt and lose structure.
Making the Cream Filling
The star of this dessert is the irresistible, rich, silky cream layer. It’s a combination of whipped cream, vanilla pudding, and cream cheese — giving it the perfect blend of fluffiness and stability.
In a medium bowl, whisk the milk with the instant pudding mix until thickened. This usually takes about 2 minutes. Set it aside to continue firming.
In another bowl, beat the softened cream cheese until smooth and free of lumps. Add the powdered sugar and vanilla extract, then beat again until creamy.
In a separate cold mixing bowl, whip the heavy cream until stiff peaks form. Cold cream whips better, so you can even chill your bowl ahead of time.
Next, fold the whipped cream into the pudding mixture using a rubber spatula with gentle motions. Add the cream cheese mixture and fold again until everything becomes a smooth, dreamy cream filling.
The final texture should be thick, silky, and fluffy — similar to a stabilized mousse.
Assembling the Cake
Once the cake is fully cooled, slice it horizontally into two even layers. Use a long serrated knife to cut across the center, creating a top and bottom layer like a giant sandwich.
Place the bottom layer back into the pan or onto a serving tray. Spoon the cream filling over this layer generously. Spread it evenly, making sure the filling reaches all edges. The layer in the image is quite thick and luxurious, so don’t be shy — use all the filling.
Gently place the top cake layer over the cream. Press very lightly — just enough for the cake to settle without squeezing out the filling.
Cover the assembled cake and refrigerate for at least 4 hours, or overnight if possible. Chilling helps the creamy layer firm up and makes slicing easier.
Serving and Dusting
When ready to serve, cut the cake into squares. The image shows neat, thick pieces with visible creamy centers.
Dust the tops lightly with powdered sugar. The fine snowy effect creates a beautiful contrast with the golden cake and adds a touch of sweetness to every bite.
Your dessert is now ready — soft, creamy, elegant, and absolutely irresistible.
Storage and Tips
This cake stores well in the refrigerator for up to 3 days. Keep it covered so it stays moist and the cream remains fresh.
If you prefer a firmer cream layer, you may add an extra tablespoon of instant pudding mix. If you prefer a lighter filling, increase the whipped cream.
To elevate the flavor, consider adding a hint of lemon zest to the cake batter or a splash of white chocolate to the cream filling.
This dessert is ideal for gatherings, family dinners, birthdays, or holiday feasts because of its show-stopping appearance and universally loved flavor.
Final Thoughts
This recipe brings together the best elements of a sponge cake and a custard dessert. Soft, pillowy cake layers sandwich a cloud-like filling that melts in your mouth. The powdered sugar adds charm and sweetness, making each square feel special and indulgent.
Whether enjoyed warm from the fridge or left on the counter for a softer texture, this cake always delivers comfort and elegance in every bite.