Pastry Cream Cake
This delicious Pastry Cream Cake is truly a massive hit and, honestly, my favorite dessert to make when I want to seriously impress people without spending a full day in the kitchen. It’s a multi-layered masterpiece featuring the softest, most tender vanilla sponge, rich and decadent pastry cream, a blanket of fresh, pillowy whipped cream, and a jewel-box crown of fresh berries. It has that elegant look and that deeply satisfying texture of a dessert you would pick up from a gourmet French patisserie, and yet, it is surprisingly easy to assemble right in your own kitchen. I have poured hundreds of hours into perfecting the technique for this specific dessert, having made this cake over a hundred times at this point, and it’s no surprise that it has become the number one dessert request I receive, especially as the holidays and special occasions approach.
The secret to this cake’s unmatched texture is the pastry cream. It is rich, stable, and velvety smooth, achieved through the classic tempering technique that prevents any graininess, ensuring a dreamy layer that holds up perfectly between the moist sponge layers. We also utilize a simple ring of stable whipped cream as a border during assembly; this clever little trick ensures the pastry cream stays perfectly contained, allowing for the cleanest, most professional slice every time. Even if you're a beginner, my recipe delivers success: we’ve even made sure you can use a boxed cake mix if you don't want to bake the sponge from scratch. Whether you’re making it for Christmas, a birthday, or just to elevate a Sunday afternoon, this cake is guaranteed to make you feel like a star baker. I have the full video tutorial over on my YouTube channel, if you want visual steps, let me know if you give this recipe a try, enjoyyy!
🗒️ Recipe Notes 🗒️
If you don't want to make the cake itself from scratch, you can also used boxed cake mix and it turns out amazing as well! Just follow the same steps for the pastry cream, whipped cream and fruit.
👇 Ingredients 👇
For the Cake:
215g All Purpose Flour
165g White Granulated Sugar
2 tsp Baking Powder
1/4 tsp Kosher Salt
1 Large Egg
2 tsp Vanilla Extract
1/2 Cup of Whole Milk
130g Sour Cream
3 Tbsp Vegetable Oil
For the Pastry Cream:
2 Cups Whole Milk
1/4 Cup White Granulated Sugar (to dissolve in the milk)
2 Egg Yolks (Large Eggs)
1 Whole Large Egg
1/4 Cup Corn Starch
1/3 Cup White Granulated Sugar (for the egg/cornstarch mixture)
2 Tbsp Unsalted Butter
2 tsp Vanilla Extract
For the Whipped Cream:
2 Cups Heavy Cream
4 Tbsp Confectioners Sugar (Powdered Sugar)
2 tsp Vanilla Extract
For the Assembly and Decoration:
Strawberries
Blueberries
Blackberries
Note: You can use whatever berries you enjoy!
👨🍳 Instructions 👨🍳
For the Cake:
1) Preheat your oven to 350 F and grease and line an 8 inch round cake pan with parchment paper.
2) In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and kosher salt. If your flour is clumpy, sift it before adding the other dry ingredients.
3) In a separate bowl, whisk together the egg, vanilla extract, whole milk, sour cream, and vegetable oil until smooth.
4) Add the wet ingredients to the dry ingredients and fold gently until the batter is fully combined and no dry flour remains. Do not overmix the batter, as this creates a tough, dense cake.
5) Pour the batter into the prepared cake pan and level by gently tapping the cake pan on to the counter.
6) Bake the cake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then remove it from the pan and allow it to cool completely at room temperature for 1 to 2 hours. Wrap the cake in plastic wrap while cooling to help keep it moist.
7) Once the cake is fully cooled, use a sharp knife to level the top. Slice the cake horizontally into two even layers and set aside.
For the Pastry Cream:
1) In a medium saucepan, combine the whole milk and the first amount of granulated sugar, 1/4 cup. Set the saucepan over medium heat and warm the mixture, stirring occasionally, until the sugar dissolves and the milk is hot.
2) In a separate mixing bowl, whisk together the egg yolks, whole egg, cornstarch and the second amount of granulated sugar, 1/3 Cup. Whisk vigorously for about three minutes, until the mixture becomes pale and slightly thickened.
3) When the milk is hot, slowly pour about one quarter of it into the egg mixture while whisking constantly. This tempers the eggs and prevents them from scrambling. Once the first portion is incorporated, add another quarter in the same way. After half the milk is incorporated, slowly add the remaining hot milk while whisking.
4) Pour the combined mixture back into the saucepan. Place the pan over medium-to-medium low heat and whisk constantly until the mixture thickens to a smooth pudding consistency.
5) Remove the pan from the heat and whisk in the unsalted butter and vanilla extract. For the smoothest pastry cream, press it through a fine mesh strainer to remove any lumps.
6) Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface so no air touches the cream. Chill in the refrigerator for 2 to 3 hours or overnight.
For the Whipped Cream:
1) In a large mixing bowl, combine the heavy cream, confectioners' sugar, and vanilla extract. Whip by hand, with a hand mixer, or with a stand mixer until the whipped cream is thick and holds its shape. Be careful not to overwhip, as this can create a grainy texture.
To Assemble:
1) Place a small dab of whipped cream in the center of your cake stand to hold the cake in place.
2) Set the bottom cake layer onto the stand with the cut side facing up.
3) Pipe a ring of whipped cream around the outer edge of the cake layer. This creates a border about one inch inside from the edge and prevents the pastry cream from spilling out.
4) Spoon or pipe an even layer of pastry cream inside the whipped cream ring.
5) Add fruit on top of the pastry cream, distributing it evenly so each slice contains fruit. If using strawberries or large blackberries, cut them into small, bite sized pieces. Leave blueberries whole. Keep the fruit within the borders of the cake to ensure a smooth exterior later.
6) Place the second cake layer on top, making sure it is centered and level.
7) Cover the entire cake with whipped cream. Use an offset spatula or bench scraper to smooth the sides and top of the cake.
8) Pipe a decorative ring border around the top edge of the cake. This border will hold the next layer of pastry cream in place.
9) Pipe or spoon pastry cream into the center of the top border. Do not spread it all the way to the edges, as adding fruit on top will naturally push the pastry cream outward.
10) Decorate the top of the cake with additional fruit, extra whipped cream piping, or any decorative elements you enjoy.
YouTube Video:
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