Butter Cream Cake Sandwich

bUTTER CREAM CAKE SANDWICH.00 00 03 14.Still004 结果 pinit
bUTTER CREAM CAKE SANDWICH.00 00 03 14.Still004 结果 pinit
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Butter Cream Cake Sandwich

Difficulty: Beginner Cook Time 28 mins Total Time 28 mins
Cooking Temp: 320  °F Servings: 8
Best Season: Suitable throughout the year

Description

A Butter Cream Cake Sandwich is a delightful dessert that layers rich, buttery cake with a smooth, creamy buttercream filling. This treat is both indulgent and satisfying, perfect for special occasions or as a luxurious everyday dessert.

The cake for a Butter Cream Cake Sandwich is typically made from a rich batter of flour, sugar, eggs, and butter. Once baked, the cake is cut into even layers. The buttercream filling is made by whipping butter with powdered sugar until light and fluffy, often flavored with vanilla or other extracts.

To assemble the sandwich, a generous layer of buttercream is spread between the cake layers, creating a harmonious blend of textures and flavors. The exterior of the sandwich can be left plain or decorated with additional buttercream, sprinkles, or fruit.

Butter Cream Cake Sandwiches are celebrated for their rich, buttery flavor and creamy filling. They are perfect for tea parties, birthdays, or any occasion where you want to serve an elegant and delicious treat. Their balance of moist cake and smooth buttercream makes them a crowd-pleaser.

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 with parchment paper or baking mat and preheat the oven to 320℉(160℃).
  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 28 minutes.
  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.
  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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