Cream pie cake layers tender vanilla cake with a smooth, chilled vanilla cream filling and a cloud of whipped cream. It brings the comforting flavor of a cream pie to an easy-to-slice celebration cake, and the filling can be made ahead so assembly is relaxed.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (180 ml) whole milk, at room temperature
- 2 cups (480 ml) whole milk, for the filling
- 1/2 cup (100 g) granulated sugar, for the filling
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter, for the filling
- 1 teaspoon vanilla extract, for the filling
- 1 cup (240 ml) cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract, for the whipped topping
- Optional: 2 tablespoons toasted coconut or chocolate shavings, to decorate
Instructions
- Prepare the filling. Whisk the 1/2 cup sugar, egg yolks, and cornstarch in a medium bowl until smooth. Warm 2 cups milk in a saucepan over medium heat until steaming, but not boiling. Slowly whisk about 1/2 cup of the hot milk into the yolk mixture to temper it. Gradually whisk in the remaining hot milk.
- Return the mixture to the saucepan. Cook over medium heat, whisking constantly and reaching into the corners, until it thickens and bubbles gently, about 3–5 minutes. Once bubbling, cook for 1 minute while whisking to cook the cornstarch fully. Remove from the heat and whisk in 1 tablespoon butter and 1 teaspoon vanilla. Transfer to a shallow bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold, at least 2 hours.
- Bake the cake. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment. Whisk the flour, baking powder, and salt together in a bowl.
- In a separate large bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then mix in 2 teaspoons vanilla. Add the flour mixture in three additions, alternating with the 3/4 cup milk in two additions; begin and end with flour. Mix just until no dry streaks remain.
- Divide the batter evenly between the pans and smooth the tops. Bake for 22–27 minutes, rotating the pans once if your oven bakes unevenly. The cakes are ready when a toothpick inserted in the center comes out clean or with a few moist crumbs and the centers spring back lightly. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely.
- Make the topping. Beat the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla with a chilled whisk or mixer until medium-stiff peaks form. Stop when the cream holds its shape but still looks smooth; overwhipping can make it grainy.
- Assemble. If the cake layers have domed, level them with a serrated knife. Set one layer on a serving plate. Stir the cold pastry cream briefly until smooth, then spread it over the layer, leaving about a 1/2-inch border so it is less likely to squeeze out. Place the second layer on top and press gently to level. Spread the whipped cream over the top and, if desired, the sides. Add toasted coconut or chocolate shavings.
- Refrigerate the assembled cake for at least 1 hour before slicing so the filling firms and the layers settle. Keep it chilled until serving. Use a clean, sharp knife, wiping it between cuts for neater slices.
Tips
- Use room-temperature eggs, butter, and milk for the cake batter; cold ingredients can make it lumpy and bake unevenly. Measure flour by spooning it into the cup and leveling, or weigh it for better accuracy.
- Whisk the filling continuously as it cooks. If it develops small lumps, press it through a fine-mesh sieve while it is still warm, then cover and chill it as directed.
- Make sure both cake layers and the filling are fully cold before assembling. Warm cake melts the whipped topping, while warm filling can soften the cake and leak from the sides.
- For easier spreading, chill the assembled cake before finishing the sides. If you prefer a sturdier topping, use stabilized whipped cream or spread whipped cream over the top shortly before serving.
Serving Suggestions
Serve well-chilled slices on their own, or add fresh strawberries, raspberries, or sliced bananas alongside. A light dusting of cocoa or a few curls of dark chocolate complements the vanilla filling without making the dessert overly sweet. For a birthday or dinner-party cake, decorate with toasted coconut, fruit, or a few rosettes of the reserved whipped cream.
Variations
For a banana cream pie cake, layer thinly sliced ripe-but-firm bananas over the pastry cream just before adding the top cake layer; assemble close to serving time because bananas brown. For a coconut version, replace 1/2 cup of the filling milk with canned coconut milk and finish with toasted coconut. For a chocolate-cream version, whisk 3 ounces (85 g) finely chopped semisweet chocolate into the hot, finished pastry cream until melted. You can also bake the batter in three 6-inch pans, checking for doneness early, but the baking time will differ.
Storage and Reheating
Because the filling contains milk and eggs and the topping is whipped cream, keep the cake covered in the refrigerator at 40°F (4°C) or colder. It is best within 2 days; it can be kept for up to 3 days, though the cake may gradually soften. Do not leave it at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C). This cake is served chilled and should not be reheated. Freezing is not recommended: pastry cream and whipped cream can separate or become watery when thawed.
Frequently Asked Questions
Can I make the components ahead?
Yes. Make the pastry cream up to 2 days ahead and keep it covered in the refrigerator with plastic wrap touching its surface. Bake the cake layers a day ahead, cool them completely, and wrap them airtight. Assemble the cake on the day you plan to serve it for the freshest whipped topping.
Can I use a boxed cake mix?
Yes. Prepare a vanilla or white cake mix according to its package directions and bake it in two 8-inch round pans if the mix allows. Cool the layers completely, then use the homemade filling and topping in this recipe. Check the package for its yield and pan guidance rather than assuming every mix makes two layers.
Why is my pastry cream runny?
It may not have reached a full simmer, or it may not have cooked for the additional minute after bubbling. Return it to the saucepan and whisk over medium heat until it bubbles and thickens, then cook for 1 minute. Chill it thoroughly before assembling; it will firm further as it cools.
How do I keep the filling from coming out the sides?
Use cold, thick pastry cream and spread it in an even layer, leaving a narrow border. Place the top layer gently rather than pressing hard, then chill the cake before slicing. If the layers are uneven, level them first so the filling is not forced toward one side.
Can I use store-bought whipped topping?
Yes. Thaw it in the refrigerator according to the package directions and spread it over the fully chilled cake. Its sweetness and texture differ from fresh whipped cream, so taste before adding extra sugar or decorations.
What does “cream pie cake” mean?
This version is a layered cake filled with vanilla pastry cream and topped with whipped cream, inspired by a cream pie. It is not a cake baked with a whole pie inside, so the filling stays smooth and easy to portion.