Best Vanilla Cake with Real Cream Frosting

Serves 8

I’m totally excited to be sharing this recipe with you.  This is my secret recipe – well it’s actually Riccardo’s recipe – for the best tasting cake ever and that’s not an exaggeration!  Birthdays and other special occasions all call for cake, which for most people means a trip to the bakery or supermarket.  You may have picked up a real cream cake at some point – usually one of the most expensive on display – and completely fell in love with the rich taste.  Yep, this is the story of many a person.

Here’s how you can make your very own vanilla cake with real cream frosting topped with real shaved white chocolate: just like at gourmet bakeries.  It’s so delectably delicious, smooth, rich and looks spectacular that no one would believe that you made it yourself.  It also contains no butter and the decoration is fool proof.  The art is in the mess, after all.  Make your very own best vanilla cake with real cream frosting in just 12 easy steps.

Only thing to keep in mind is that to get the best results, you’ll need two evenings to work on this or a morning and evening if you’re going to be home.  Let’s get started.


Best Vanilla Cake with Real Cream Frosting – Recipe


Vanilla Cake:

  • 3 cups pastry flour
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 4 eggs
  • 1 ½ to 2 cups sugar
  • 1 Tbsp. real vanilla extract
  • ¾ cup canola oil
  • 1 cup milk

Real Cream Filling/Frosting:

  • ½ small tub cream cheese spread
  • 2 cups heavy cream
  • ¼ to ½ cup sugar, depending on how sweet you want it
  • 2 tsp. real vanilla extract


  • 2 Tbsp. raspberry jam (optional)
  • 1 small white chocolate block, good quality*
  • 1 small dark chocolate block, good quality

*To shave chocolate, you can use a potato peeler at a 45 degree angle and scrape the block of chocolate and catch the shavings below in a bowl or directly on the cake.


  1. Preheat oven to 350 degrees. Grease two 8 inch cake pans with butter or oil.  Set aside.
  2. In a bowl, sieve in all dry ingredients – except the sugar – and mix together.  Set aside.
  3. In a separate large bowl, cream together eggs, sugar and vanilla with an electric mixer while slowly drizzling in the oil, about 10 minutes.  Don’t skim out on the time, it’ll be worth it.
  4. Turn mixer to low and alternately add in the dry ingredients and milk a little at a time until well combined and mixture is smooth.
  5. Pour into prepared pans and bake for 50 – 55 minutes or until a toothpick inserted comes out clean.  Let cool slightly, remove from pan and let it cool completely.  Keep in the fridge for up to a day until ready to use.  This will make it easier to frost the cake.
  6. When ready, chill large bowl and your electric mixer attachments in the freezer for 10 minutes; you want the frosting to stay cool for as long as possible.  Once chill, whip cream cheese spread until more pliable and smooth.  With electric mixer on medium, add sugar and vanilla and whisk until smooth and glossy.  Add in cream slowly and continue to whisk until mixture thickens.  Turn up speed to high if you have to and continue to whip until mixture holds stiff peaks. To test, drag a spoon through mixture and see if a sturdy ‘peak’ appears in the mixture.  Spoon into a piping bag and use immediately.
  7. To assemble, even out the top of each cake with a knife and arrange one cake slab on a parchment lined turn table or cake board at eye level.
  8. Pipe about ½ cup of the real whipped cream into a small bowl, combine with raspberry jam and spread evenly on top of the cake with a spatula.  If you’re not using raspberry jam, pipe directly onto the cake.  It doesn’t have to be perfect.  Place second cake slab on top and adjust until both slabs are evenly aligned.
  9. Spread a thin coat of the whipped cream all over the cake and let it set in the fridge, 15 minutes.  This is called a crumb coat and it will help seal all the crumbs so frosting appears even and free of lumps and crumbs.
  10. Once set, frost cake evenly with the rest of the whipped cream.  Use a spatula or flat edge of a knife to even it out.  Don’t worry if it’s not perfect at this stage.
  11. Shave white chocolate onto cake until completely covered.  Make sure to get the side completely covered as well.  You may have to finagle the cake a little in order to achieve this.  The frosting should not show through. Keep in the fridge until ready to serve.

When ready to serve, shave a little dark chocolate on top, or add dark chocolate curls and voila, you have a gourmet quality vanilla cake with real cream frosting to impress everyone with.  At this point, you can also pile raspberries in the centre and add more dark chocolate shavings or curls on top.

To add height or name and message, melt chocolate in the microwave and pipe it on a parchment paper.  Let it dry completely and then peel away parchment paper and stick it into the cake.  Do this gently so you don’t break it; it’ll be fragile.  You can also use premade chocolate words or store-bought messages to make it easier and faster.  However you decide to finish it, sit it on a cake stand and let the ‘I can’t believe you made this’s and ‘this tastes absolutely amazing’s begin.


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