Introduction

There’s something timeless about a homemade cake layered with a rich, silky cream filling. It’s the kind of dessert that instantly brings comfort—whether it’s served at a family gathering, a holiday table, or a quiet afternoon with coffee. This Cake with Italian Cream Filling delivers that classic bakery-style indulgence right from your own kitchen.

What makes this cake special is its balance. The soft, tender crumb of the cake pairs beautifully with the smooth, custard-like Italian cream filling. It’s not overly sweet, not heavy, and every bite feels luxurious without being complicated. This is the kind of recipe that feels impressive, yet remains approachable for home bakers of all skill levels.

If you’re looking for a dessert that feels both elegant and comforting, this cake fits the moment perfectly. It’s ideal for celebrations, special occasions, or anytime you want to slow down and enjoy a truly satisfying homemade treat.

 

Ingredients

For the Cake

• All-Purpose Flour — 2 cups
• Baking Powder — 1 teaspoon
• Baking Soda — ½ teaspoon
• Salt — ¼ teaspoon
• Unsalted Butter (softened) — ½ cup
• Granulated Sugar — 1 cup
• Large Eggs — 2
• Vanilla Extract — 1 teaspoon
• Buttermilk — 1 cup

For the Italian Cream Filling

• Heavy Cream — 1 cup
• Egg Yolks — 3
• Granulated Sugar — ½ cup
• Vanilla Extract — 1 teaspoon

 

Instructions

Make the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add the dry ingredients to the batter alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.

 

Make the Italian Cream Filling

1. Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer.
2. In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
3. Slowly pour the hot cream into the egg mixture while whisking continuously to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Allow the filling to cool completely before assembling the cake.

Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous amount of Italian cream filling over the top.
3. Place the second cake layer on top and spread additional filling over the top and sides.
4. Garnish as desired and serve.

 

Why You’ll Love This Recipe

• Rich, creamy filling with a smooth texture
• Soft, moist cake layers that aren’t overly sweet
• Perfect for celebrations or make-ahead desserts
• Elegant presentation with simple ingredients
• A bakery-style dessert made at home

 

Tips for Best Results

• Make sure the filling is completely cool before assembling.
• Whisk constantly when cooking the cream filling to avoid lumps.
• Use room-temperature ingredients for a smoother batter.
• Chill the assembled cake for easier slicing.

 

Variations & Substitutions

• Add lemon zest to the cake batter for a fresh citrus note.
• Swap vanilla extract with almond extract for a richer flavor.
• Garnish with fresh berries or toasted nuts for texture.
• Use cake flour instead of all-purpose flour for an extra tender crumb.

 

Frequently Asked Questions

1. Can I make this cake ahead of time?
   Yes. The cake layers can be baked a day ahead and stored covered.
2. Does the filling need refrigeration?
   Yes. Once assembled, store the cake in the refrigerator.
3. Can I use a different filling?
   You can substitute pastry cream or stabilized whipped cream if preferred.
4. How long does it keep?
   Up to 3 days when refrigerated.

Serving Suggestions

Serve this cake chilled or slightly cool with coffee, tea, or fresh fruit. It’s perfect for birthdays, holidays, or elegant dinner desserts.

Make Ahead & Storage

• Make Ahead: Bake cake layers 1 day in advance
• Refrigeration: Store assembled cake covered for up to 3 days
• Freezing: Cake layers (without filling) freeze well for up to 2 months

 

Conclusion

This Cake with Italian Cream Filling is a beautiful example of how simple ingredients can come together to create something truly special. With its soft layers and smooth, creamy filling, it’s a dessert that feels both comforting and refined—perfect for sharing with the people you love.