Butter Cream Cake Sandwich

Butter Cream Cake Sandwich YouTube shu.00 00 23 43.Still004 结果 1 pinit
Butter Cream Cake Sandwich YouTube shu.00 00 23 43.Still004 结果 1 pinit
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Butter Cream Cake Sandwich

Difficulty: Beginner Cook Time 30 mins Total Time 30 mins
Cooking Temp: 302  °F Servings: 8
Best Season: Suitable throughout the year

Description

A Butter Cream Cake Sandwich is a decadent dessert that takes the concept of a classic sandwich and sweetens it into a delightful treat. This dessert is composed of two slices of soft, moist cake—commonly vanilla, chocolate, or sponge cake—acting as the "bread" layers of the sandwich.

Between these cake slices lies a generous filling of buttercream, a rich and creamy concoction made primarily from butter and powdered sugar, often enhanced with vanilla extract or other flavorings to add depth. This buttercream can be whipped to light and fluffy perfection, providing a luxuriously smooth contrast to the tender cake layers.

Perfect for celebrations or as a sumptuous snack, Butter Cream Cake Sandwiches offer a creative and rich twist on traditional cake serving styles, combining the simplicity of a sandwich with the elegance of a frosted cake.

Ingredients

Cooking Mode Disabled

Cake Base

Butter Cream

Topping

Instructions

  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.

  2. In a clean bowl, mix well vegetable oil and milk, mix in cake flour and egg yolks, set aside.
  3. Line the baking tray (28*28*2.6cm) with parchment paper or baking mat and preheat the oven to 302℉/ 150℃.
  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, and sugar, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold in to the batter; pour in rest of the whipped egg white, and gently fold it into the batter until just combined.
  5. Pour all the batter into the baking tray, smooth it out and send into the oven to bake for 30 minutes or until golden brown.
  6. If the cake turns golden brown, take it out of the oven, and let it cool down on the cooling rack. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat. Slice the cake in half.
  7. In a bowl, bring together softened butter and sugar, mix well; gradually add in warm/room-temperature heavy cream, beat until thickened and well combined.
  8. Spread the butter cream onto the golden brown side of one slice of cake, smooth it out, and top with another slice of cake. Divide the cake into 8 cubes, cover each cube with butter cream, and dust with milk powder and serve.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: butter cream cake sandwich, cake sandwich, butter cream
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