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–+ servings
Patricia

Papal Cream Cake: A Delightful Recipe to Savor!

Papal Cream Cake is a delightful dessert that combines a light and fluffy cake with a rich whipped cream topping, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract for whipped cream
  • Fresh berries for garnish, optional

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk. Mix until just combined.
  5. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. While the cake is cooling, prepare the whipped cream. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  8. Once the cake is completely cool, spread the whipped cream evenly over the top. Garnish with fresh berries if desired.
  9. Slice and serve. Enjoy your delicious Papal Cream Cake!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 70mgSodium: 150mgSugar: 15g

Notes

  • For a chocolate version, substitute 1/2 cup of the flour with unsweetened cocoa powder.
  • Add a layer of fruit preserves between the cake and whipped cream for extra flavor.

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