Two Tier Cream Cake

There is nothing quite like cutting into a homemade Two Tier Cream Cake and tasting the decadence of your creation. A delightful treat that promises to be the star of any occasion. This elegant dessert features light, fluffy sponge layers enveloped in rich cream cheese frosting, adorned with fresh, juicy strawberries. Perfect for birthdays, anniversaries, or simply a Sunday afternoon tea, this cake is as beautiful as it is delicious.

The Sponge Layers

The foundation of this cake lies in its delicate sponge layers. Begin by preheating your oven to 180°C (160°C fan)/Gas Mark 4. Grease and line two 20cm (8 inch) round cake tins. For the batter, cream together 200g of unsalted butter and 200g of caster sugar until light and fluffy. Gradually add 4 large eggs, one at a time, beating well after each addition. Sift in 200g of self-raising flour and fold gently to retain the airiness of the batter. Finally, stir in 1 teaspoon of vanilla extract for a hint of sweetness. Divide the batter evenly between the tins and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

The Cream Cheese Frosting

The velvety cream cheese frosting is what makes this cake truly irresistible. Beat 300g of full-fat cream cheese with 100g of unsalted butter until smooth and creamy. Gradually add 400g of icing sugar, beating until the mixture is light and fluffy. Stir in 1 teaspoon of vanilla extract for a fragrant touch. This frosting is not only delicious but also provides a perfect balance to the sweetness of the sponge.

Assembling the Cake

Once your sponge layers have cooled, it’s time to assemble the cake. Place one sponge layer on a serving plate and spread a generous amount of cream cheese frosting over the top. Scatter a handful of sliced strawberries over the frosting before placing the second sponge layer on top. Cover the entire cake with a thin layer of frosting, then chill for 30 minutes to set. Finish by applying a final, thicker layer of frosting and scatter more sliced strawberries on top for a beautiful, fresh garnish.

Serving Suggestions

The Two Tier Cream Cake pairs wonderfully with a cup of Earl Grey tea or a glass of chilled Prosecco. Its light texture and rich flavour make it a versatile dessert, perfect for any occasion. Enjoy the delicate balance of sweet sponge, creamy frosting, and juicy strawberries in every bite. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake is sure to impress.

Experience the joy of baking and sharing this exquisite Two Tier Cream Cake, a testament to the simple pleasures of home baking.

Two Tier Cream Cake

This Two Tier Cream Cake is a delightful treat featuring light sponge layers, creamy frosting, and fresh strawberries. Ideal for any celebration, it serves approximately 12 slices and combines traditional baking with a touch of elegance.

4.80 from 35 votes

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Course: Cake, Dessert

Cuisine: British

Keyword: Advance, Cake, Dairy, Strawberry, Two Tier Cream Cake

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Assembly: 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12 Slices

Calories: 467kcal

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Ingredients

 

MetricImperial

Sponge Ingredients:

• 200 g unsalted butter softened
• 200 g caster sugar
• 4 large eggs free range
• 200 g self-raising flour
• 1 tsp vanilla extract

Cream Cheese Frosting Ingredients:

• 300 g full-fat cream cheese
• 100 g unsalted butter softened
• 400 g icing sugar
• 1 tsp vanilla extract

Decoration Ingredient:

• 300 g fresh strawberries sliced

Instructions

Prepare the Sponge Layers:

• Preheat your oven to 180°C (160°C fan)/Gas Mark 4.
• Grease and line two 20cm (8 inch) round cake tins.
• Cream together the butter and caster sugar until light and fluffy.
  200 g unsalted butter, 200 g caster sugar
• Gradually add the eggs, one at a time, beating well after each addition.
  4 large eggs
• Sift in the self-raising flour and fold gently.
  200 g self-raising flour
• Stir in the vanilla extract.
  1 tsp vanilla extract
• Divide the batter evenly between the prepared tins.
• Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
• Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Make the Cream Cheese Frosting:

• Beat the cream cheese and butter until smooth and creamy.
  300 g full-fat cream cheese, 100 g unsalted butter
• Gradually add the icing sugar, beating until light and fluffy.
  400 g icing sugar
• Stir in the vanilla extract.
  1 tsp vanilla extract

Assemble the Cake:

• Place one sponge layer on a serving plate and spread a generous amount of cream cheese frosting over the top.
• Scatter a handful of sliced strawberries over the frosting.
  300 g fresh strawberries
• Place the second sponge layer on top.
• Cover the entire cake with a thin layer of frosting, then chill for 30 minutes to set.
• Apply a final, thicker layer of frosting.
• Scatter more sliced strawberries on top for garnish.

Nutrition

Calories: 467kcal | Carbohydrates: 64g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 28mg | Potassium: 86mg | Fiber: 1g | Sugar: 51g | Vitamin A: 718IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg