Introduction

There’s something special about a cake that feels both classic and comforting. This Cake with Italian Cream Filling is one of those desserts that brings everyone back to the table—simple ingredients, warm flavors, and a luscious homemade filling that makes every slice unforgettable. It’s the kind of dessert you proudly serve at family gatherings, holidays, or anytime you want something a little extra special.

What makes this recipe shine is its balance. The cake layers are tender and moist, thanks to a blend of buttermilk and butter, while the filling is incredibly smooth, made from real cream, egg yolks, and vanilla. It has that nostalgic, bakery-style taste without needing complicated steps or fancy techniques. If you love easy desserts that still feel elevated, this one fits beautifully.

This recipe also appeals to anyone who enjoys reliable, family-friendly comfort food. It’s made with pantry staples, takes less fuss than most layered cakes, and delivers a restaurant-worthy presentation. Whether you bake often or just occasionally, you’ll love how simple—and impressive—this cake is.

 

What You Need

Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Wet Ingredients

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

Italian Cream Filling

• Heavy cream
• Egg yolks
• Granulated sugar
• Vanilla extract

 

How to Make It

1. Prepare the cake pans
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. Mix dry ingredients
   Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter & sugar
   Beat softened butter and sugar until fluffy. Mix in eggs one at a time, then add vanilla.
4. Combine mixtures
   Add dry ingredients alternating with buttermilk. Do not overmix.
5. Bake
   Divide batter between pans. Bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
6. Make the Italian Cream Filling
   Heat heavy cream until simmering. In a bowl, whisk yolks and sugar until pale.
   Slowly whisk in the hot cream. Return to heat and cook on low until thickened.
   Remove from heat and stir in vanilla. Cool fully.
7. Assemble
   Place one cake layer on a serving plate, spread with cream filling, add the second layer, then spread more filling on top. Chill 15–20 minutes before slicing.

 

Why You’ll Love This Cake

• Soft, moist layers with bakery-style texture
• Silky, homemade vanilla cream filling
• Great for celebrations, easy dinner parties, and family events
• Simple ingredients you already have
• Elegant presentation without professional skills

 

Tips for Success

• Make sure the filling cools completely before spreading.
• Don’t overmix the batter—this keeps the cake tender.
• For perfect slices, chill the cake for 30 minutes before cutting.
• Add parchment circles to pans for easy removal.
• Let the cake layers cool fully to avoid melting the filling.

 

Variations

• Lemon Version: Add 1 tsp lemon zest to the batter.
• Chocolate Drizzle: Pour melted semi-sweet chocolate over the top layer.
• Berry Layer: Add sliced strawberries or raspberries between the layers.
• Nutty Twist: Fold ½ cup chopped pecans into the batter.

 

Substitutions

• No buttermilk? Use 1 cup milk + 1 tbsp vinegar.
• Replace granulated sugar with light brown sugar for a deeper flavor.
• Use almond extract instead of vanilla for a more Italian bakery profile.

 

FAQs

1. Can I make this cake ahead of time?
   Yes—both layers and filling can be prepared a day in advance.
2. Does the cake need refrigeration?
   Yes, because of the cream filling.
3. Can I use boxed cake mix?
   Absolutely—white or yellow cake mix works well.
4. How thick should the filling be?
   Thick enough to coat the back of a spoon.
5. Can I double the filling?
   Yes, if you prefer a thicker layer.
6. Can I freeze the cake?
   Freeze without filling. Add filling after thawing.
7. Is this good for birthdays?
   Definitely—it slices beautifully and looks elegant.
8. Can I tint the cream filling?
   Yes—use a small drop of gel food coloring.
9. Can I bake in a single pan?
   You can use a tall 9-inch pan and slice horizontally.
10. What can I use if I don’t have heavy cream?
    Evaporated milk works in a pinch but won’t be as silky.

 

Health Benefits

While indulgent, this cake uses real ingredients—fresh eggs, dairy, and no artificial fillers. The homemade custard is richer and cleaner than store-bought fillings, and the recipe avoids overly processed shortcuts.

 How to Serve

• Dust with powdered sugar
• Add fresh berries
• Serve slightly chilled for the best texture

Make Ahead & Storag

Make Ahead

• Prepare the filling and cake layers the day before for easy assembly.

Storage

• Keep covered in the refrigerator for up to 3 days.

Freezing

• Freeze undecorated layers for up to 2 months; thaw before adding filling.

 

Conclusion

This Cake with Italian Cream Filling brings together simple ingredients, nostalgic flavors, and a silky custard that transforms every bite. Whether you’re preparing it for a celebration, a weekend dessert, or a cozy family gathering, it’s the kind of recipe that creates memories. Elegant, comforting, and wonderfully homemade—this is a cake you’ll return to again and again.