These Tender Vanilla Cake layers are so soft and tender, they almost melt in your mouth, and the best part? They whip up in no time.

There's not a pat of butter or drop of oil to be found here. Instead, heavy cream comes through to make this cake incredibly moist, yet it keeps things light and airy all the way through.

The combination of whipped heavy cream and sour cream makes the cake exceptionally tender, keeping it soft even after a stint in the fridge.

I've gone with a cream-based filling because it just makes the cake even more moist. The whipped strawberry cream I've used to fill and frost the cake is not only delicious but also adds a pop of cheerful color that looks as good as it tastes.

I'm hoping this cake becomes a new favorite for you

Before you  start
 

Read the recipe thoroughly, and make sure you have everything you need.

For all the step-by-step pictures, scroll to  → Notes and click on the clickable link.

For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking to reply to you with an audio message. 

Bakers Note

 

Superfine sugar is regular white sugar processed to be more delicate crystals; I make my superfine sugar by pulverizing the white sugar ( granulated sugar ) in a blender for 2 x 6 seconds, making sure to give the blender a shake in between the 6 seconds. 

Store-bought Cake flour is lighter than all-purpose flour and has low protein content ( low gluten), making this bundt cake light and tender. You can find Cake flour in the baking aisle.

For the cake use a cream that has the highest fat content, 40%, the more fat the more tender your cake will be.

For the custard powder, use any brand you prefer I use instant vanilla pudding powder ( see the photo in step-by-step)

For the filling use freeze-dried strawberries You can find freeze-dried raspberries in the grocery store in the dried fruit aisle at Whole Foods or Amazon. Do not use " dried strawberries"  because they have a gummy texture and don't grind into a powder. However, do keep in mind that not all freeze-dried strawberries create an equal pink color and intense strawberry flavor. 

 

Tender Vanilla Cake 
 

• When preheating the oven for my cakes, always use the 'top and bottom heat' setting. Please avoid using the fan-forced option, unless otherwise specified."
   
• Adjust oven rack to middle position and preheat to  338F° (170C°) 30 minutes before baking.
   
• Brush 3 x 20 cm ( 8 inches) round baking pans with softened butter, add one tablespoon of flour to each baking pan, and tap around the pan until all the buttered surface is covered. Then turn the pan upside down over a sink, tap out the excess flour, and apply a parchment circle to the bottom.
   
• In a medium bowl sift together twice 300-gram store-bought cake flour, 50-gram custard powder ( or 50-gram cake flour), and 3 teaspoon baking powder. Add 3/4 teaspoon of salt and set aside for now.
   
• Place 5 large eggs in a bowl of lukewarm water ( not hot) for 3 minutes, the temperature for the eggs should now be 23C° / 73,4F°.  Remove the eggs from the lukewarm water and crack the eggs one by one into a small bowl that is placed onto a scale. You´ll need a total of 250 grams eggs. Whisk the eggs lightly with a small whisk until just combined. Set aside for now.
   
• Bakers note: for this recipe make sure the cream and sour cream is cold, use it straight from the fridge.
   
• In the bowl of your stand mixer fitted with the whisk attachment add 375 grams superfine sugar, 550 grams cold heavy cream, 30 grams of cold sour cream, and 2 teaspoons of vanilla bean paste. Whip on low speed for a few minutes to dissolve the sugar, then whip on medium-high speed for 2 to 3 minutes more or until the whipped cream is thick. Do not overmix!
   
• With the mixer on medium-high speed slowly add the eggs and mix for about 10 seconds per egg and not any longer! Remove the bowl from the mixer.
   
• Sift one-third of the custard flour mixture on top of the whipped egg cream mixture and carefully fold in the flour with a balloon whisk or spatula until all traces of flour have disappeared. Repeat this step two more times with the remaining custard flour mixture. 
   
• Scrape the sides and bottom of the bowl, and fold the batter twice to ensure everything has been incorporated. It´s a thick batter!
   
• Use a scale to weigh the cake batter. You should have about 1500 grams. Divide the batter among the prepared pans.
   
• Bake the first two layers in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs 20 to 23 minutes. Repeat with the final layer. 
   
• Immediately without delay using a knife, loosen the sides of the cake and carefully turn them out onto wire racks. Peel off the paper liners and let them cool until no traces of warmth remains.
   
• This step is optional: Trim all of the sides and tops of the layers with a serrated knife before assembling and frosting the cake.
   
• If not used immediately, the vanilla cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.
   

Strawberry  Whip Cream
 

•  Be aware that the exact volume of freeze-dried strawberry powder and taste can vary considerably depending on the type and brand.
   
• Baker note; I love adding just a tablespoon of pink pitaya powder (dragon fruit) to my strawberry whipped cream. It's a natural way to get that perfect pink, without any artificial colors. 
   
• In a small and dry food chopper or in a food dry processor. Process 50-gram freeze-dried strawberries until powdery and fine. Use a fine sieve and sift the strawberry powder. You should end up with 30 grams of superfine strawberry powder. Do not process the leftovers in the sieve a second time, as it can give a bitter taste to your cream.
   
• In the bowl of a stand mixer fitted with the whisk attachment, add 30 grams of superfine sifted strawberry powder, 1 tablespoon of pink pitaya powder ( optional), 1 teaspoon of vanilla bean paste, 50 grams of powdered sugar, and 500-gram cold heavy cream. Give it a quick whisk until it resembles a pink strawberry milkshake.
   
• Mix at medium-high speed using your whisk attachment until thick: about 10 to 90 seconds. Don't over-mix your whipped strawberry cream. The pulverized strawberry powder absorbs the moisture of the cream quickly and helps to create a very thick cream. 
   
• For the best flavor and maximum deliciousness, store the strawberry whipped cream in an airtight container in the refrigerator for a few hours, before using it to develop a better strawberry flavor in the cream —  re-whip for about 5 seconds if needed before using use it.

Assembling

• Start by placing the first cake layer on a cake stand. Spoon one-third of the whipped strawberry cream onto this layer, spreading it evenly with an offset palette knife. Add the second cake layer on top, pressing down gently to ensure the layers adhere. Spoon and spread another one-third of the whipped strawberry cream over this layer. Finally, place the third cake layer on top, pressing down gently once more.
   
• With the remaining one-third of the strawberry whipped cream, frost the entire cake. This will give the cake a thin layer of frosting, reminiscent of the "naked cake" style.
   
• Serve the cake the same day it's made or within 2 days, If you're not serving it immediately, keep it refrigerated. Allow it to sit at room temperature for about 20 minutes before serving for optimal flavor.