I've tried this vanilla cream cake many times, especially when I need something that looks good without being complicated. I usually make it when I know I have some extra eggs and a little cream that I need to use. I like that everything fits perfectly, nothing goes to waste, and I haven't had any issues with the steps. If the base and the cream are completely cold, everything cuts easily and holds up well even the next day.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 30 minutes
Baking time: 30-40 minutes
Servings: about 10
Difficulty: medium
Recipe type: homemade cake, suitable for regular days or holidays
Ingredients
Base:
4 eggs
A pinch of salt
2 tablespoons oil
4 tablespoons sugar
1 tablespoon cocoa
3 tablespoons flour
1 packet baking powder
Cream:
625 ml milk
6 tablespoons sugar
Vanilla essence
6 tablespoons cornstarch
300 ml liquid cream (for whipping)
Syrup:
200 ml water
2 tablespoons sugar
Vanilla essence
Glaze:
150 g chocolate
75 ml liquid cream
Decoration:
200 ml liquid cream (for whipping)
Grated chocolate
Preparation Method
1. Preparing the base
Separate the eggs. Whip the egg whites with a pinch of salt until foamy, then incorporate the sugar and continue whisking until a glossy foam forms. In another bowl, mix the yolks with the oil, just enough to make them creamier, then pour them over the egg white foam and briefly mix. Add the flour mixed with the baking powder, gently fold in, and finally add the cocoa. Transfer the mixture into a 28 cm tray, lined or greased, and bake at 180°C for about 30-40 minutes. The base should be firm to the touch. After baking, remove it from the tray and let it cool on a rack.
2. Vanilla cream
Put 500 ml of milk in a saucepan, add the sugar and vanilla essence, and heat until it boils. In a bowl, mix the cornstarch with the remaining milk (125 ml) to avoid lumps. When the milk on the stove is boiling, pour in the cornstarch mixture and stir vigorously to prevent it from sticking. Cook until thickened, then remove from heat and let the cream cool completely. Once cooled, whip the cream and gently fold it into the vanilla cream.
3. Simple syrup
Put water in a bowl, add the sugar, and stir until completely dissolved. Add vanilla essence. Use at room temperature.
4. Chocolate glaze
Break the chocolate into small pieces, put it in a bowl with the liquid cream, and heat over steam or very low heat. Stir continuously until the chocolate melts and the mixture becomes smooth. Let it cool before pouring it over the cake.
5. Assembly
When the base has cooled completely, cut it horizontally into two equal layers. Place the first layer on a platter, lightly soak it, and spread half of the cream over it. Place the second layer of the base, soak it similarly, then add the remaining cream. Spread the chocolate glaze on top and quickly level it while it's still soft. Chill for an hour or more if you have time. Before serving, whip the cream for decoration and spread it on top, then sprinkle with grated chocolate.
Why I make this recipe often
The recipe is clear and I haven't had surprises with it. The base doesn't sink, the cream comes out smooth every time, and it can be assembled in advance. It fits any occasion, especially if you want a classic cake without fancy ingredients. It's easy to adapt after making it once.
Tips and Variations
Tips
It's important to cool both the base and the cream completely; otherwise, the cream can become too soft.
The cream should be whipped firmly but not turned into butter.
The glaze spreads easiest when the cake is already chilled.
Don't soak too much; the base is already fluffy enough.
Substitutions
The liquid cream for the cream and decoration can be either plant-based or dairy, depending on what you have on hand.
If you don't have cornstarch, I don't recommend using regular flour; the cream won't come out as smooth.
Baking powder can be omitted only if the eggs are very fresh and well-beaten; otherwise, I don't recommend it.
Variations
You can use just glaze over the cream without the decorative cream.
If you want, you can add a little grated lemon zest to the vanilla cream, but the classic recipe only goes with vanilla.
Serving Ideas
Cut into slices with a knife dipped in warm water for clean edges.
Goes well with coffee or plain tea.
Frequently Asked Questions
1. Can I make the base a day in advance?
Yes, you can bake it ahead and keep it covered so it doesn't dry out.
2. Can cornstarch be replaced with flour?
I don't recommend it; the cream comes out heavier and not as smooth.
3. Can the glaze be spread while warm?
It should be warm but not hot, so it doesn't melt the cream.
4. Can I freeze the cake?
No. The cream with whipped cream does not retain its texture when frozen.
5. Can I use only powdered sugar for the syrup?
There's no point; sugar dissolves quickly in water at room temperature.
Nutritional values (estimate)
One serving has about 330 kcal.
Fats: approx. 18 g
Carbohydrates: approx. 35 g
Proteins: approx. 6 g
These are approximate values and may vary depending on the type of cream used and how much glaze is actually applied.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. I don't recommend reheating – the cream doesn't hold up to heat, and the glaze can melt. Serve cold or at room temperature.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 30 minutes
Baking time: 30-40 minutes
Servings: about 10
Difficulty: medium
Recipe type: homemade cake, suitable for regular days or holidays
Ingredients
Base:
4 eggs
A pinch of salt
2 tablespoons oil
4 tablespoons sugar
1 tablespoon cocoa
3 tablespoons flour
1 packet baking powder
Cream:
625 ml milk
6 tablespoons sugar
Vanilla essence
6 tablespoons cornstarch
300 ml liquid cream (for whipping)
Syrup:
200 ml water
2 tablespoons sugar
Vanilla essence
Glaze:
150 g chocolate
75 ml liquid cream
Decoration:
200 ml liquid cream (for whipping)
Grated chocolate
Preparation Method
1. Preparing the base
Separate the eggs. Whip the egg whites with a pinch of salt until foamy, then incorporate the sugar and continue whisking until a glossy foam forms. In another bowl, mix the yolks with the oil, just enough to make them creamier, then pour them over the egg white foam and briefly mix. Add the flour mixed with the baking powder, gently fold in, and finally add the cocoa. Transfer the mixture into a 28 cm tray, lined or greased, and bake at 180°C for about 30-40 minutes. The base should be firm to the touch. After baking, remove it from the tray and let it cool on a rack.
2. Vanilla cream
Put 500 ml of milk in a saucepan, add the sugar and vanilla essence, and heat until it boils. In a bowl, mix the cornstarch with the remaining milk (125 ml) to avoid lumps. When the milk on the stove is boiling, pour in the cornstarch mixture and stir vigorously to prevent it from sticking. Cook until thickened, then remove from heat and let the cream cool completely. Once cooled, whip the cream and gently fold it into the vanilla cream.
3. Simple syrup
Put water in a bowl, add the sugar, and stir until completely dissolved. Add vanilla essence. Use at room temperature.
4. Chocolate glaze
Break the chocolate into small pieces, put it in a bowl with the liquid cream, and heat over steam or very low heat. Stir continuously until the chocolate melts and the mixture becomes smooth. Let it cool before pouring it over the cake.
5. Assembly
When the base has cooled completely, cut it horizontally into two equal layers. Place the first layer on a platter, lightly soak it, and spread half of the cream over it. Place the second layer of the base, soak it similarly, then add the remaining cream. Spread the chocolate glaze on top and quickly level it while it's still soft. Chill for an hour or more if you have time. Before serving, whip the cream for decoration and spread it on top, then sprinkle with grated chocolate.
Why I make this recipe often
The recipe is clear and I haven't had surprises with it. The base doesn't sink, the cream comes out smooth every time, and it can be assembled in advance. It fits any occasion, especially if you want a classic cake without fancy ingredients. It's easy to adapt after making it once.
Tips and Variations
Tips
It's important to cool both the base and the cream completely; otherwise, the cream can become too soft.
The cream should be whipped firmly but not turned into butter.
The glaze spreads easiest when the cake is already chilled.
Don't soak too much; the base is already fluffy enough.
Substitutions
The liquid cream for the cream and decoration can be either plant-based or dairy, depending on what you have on hand.
If you don't have cornstarch, I don't recommend using regular flour; the cream won't come out as smooth.
Baking powder can be omitted only if the eggs are very fresh and well-beaten; otherwise, I don't recommend it.
Variations
You can use just glaze over the cream without the decorative cream.
If you want, you can add a little grated lemon zest to the vanilla cream, but the classic recipe only goes with vanilla.
Serving Ideas
Cut into slices with a knife dipped in warm water for clean edges.
Goes well with coffee or plain tea.
Frequently Asked Questions
1. Can I make the base a day in advance?
Yes, you can bake it ahead and keep it covered so it doesn't dry out.
2. Can cornstarch be replaced with flour?
I don't recommend it; the cream comes out heavier and not as smooth.
3. Can the glaze be spread while warm?
It should be warm but not hot, so it doesn't melt the cream.
4. Can I freeze the cake?
No. The cream with whipped cream does not retain its texture when frozen.
5. Can I use only powdered sugar for the syrup?
There's no point; sugar dissolves quickly in water at room temperature.
Nutritional values (estimate)
One serving has about 330 kcal.
Fats: approx. 18 g
Carbohydrates: approx. 35 g
Proteins: approx. 6 g
These are approximate values and may vary depending on the type of cream used and how much glaze is actually applied.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. I don't recommend reheating – the cream doesn't hold up to heat, and the glaze can melt. Serve cold or at room temperature.