Cream Cake

Cream Cake:

1. Preheat oven to 350 degrees and spray two 8-inch cake pans with baking spray.
2. Add eggs and sugar to your stand mixer on medium speed and beat for 1 minute.
3. Raise speed to high and beat for 3 minutes.
4. Add in the vanilla extract and beat for 15 seconds.
5. Sift together flour, baking powder and salt.
6. Add to the stand mixer on the lowest speed, alternating with the heavy cream, beating until just combined.
7. Spread evenly into cake pans and bake for 35-40 minutes until a toothpick comes out clean.
8. Let cool completely before icing.

Vanilla Buttercream Frosting:

1. To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined, then raise the speed to medium-high for 2 additional minutes.
2. Add in the vanilla and heavy cream and beat until light and fluffy for an additional minute.

To Finish:

1. To your cake stand add a spoonful of frosting.
2. Level the cakes with a large serrated knife and discard the cake pieces.
3. Brush off excess crumbs.
4. Add the first layer of the cake to the cake stand.
5. Top with 1 cup of frosting, spread evenly.
6. Top with second layer of cake.
7. Top with 1 cup of frosting, spread evenly.
8. Add 1 cup of frosting, coating the outside of the cake.
9. Refrigerate for 30 minutes to allow to harden.
10. Frost the cake with half the remaining cream cheese frosting.
11. Pipe swirly mounds onto the top of the cake.