Best Easy Bled Cream Cake Recipe

Best Easy Bled Cream Cake Recipe

If you’re a fan of creamy and decadent desserts, then a classic cream cake is the perfect treat for you. This delicious dessert combines layers of moist sponge cake with a luscious cream filling and is topped with a sweet glaze. Here, we present to you the best and easiest blue cream cake recipe that is sure to impress your family and friends.

– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsalted butter, softened
– 1 cup milk
– 4 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– Blue food coloring

For the cream filling:
– 2 cups heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract

For the glaze:
– 1 cup powdered sugar
– 2 tablespoons milk
– Blue food coloring


1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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3. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until well combined.

4. Add a few drops of blue food coloring to the batter and mix until you achieve your desired shade of blue.

5. Divide the batter equally between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

6. In the meantime, prepare the cream filling by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

7. Once the cakes have cooled, carefully remove them from the pans. Place one cake layer on a serving plate and spread a generous amount of cream filling on top. Place the second cake layer on top and press gently.

8. For the glaze, combine the powdered sugar and milk in a small bowl. Add a few drops of blue food coloring and mix until smooth. Drizzle the glaze over the cake, allowing it to drip down the sides.

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9. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.


1. Can I use cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for a lighter texture.

2. Can I use salted butter?
It’s best to use unsalted butter to control the amount of salt in the recipe.

3. Can I use a different food coloring?
Absolutely! Feel free to experiment with different colors.

4. Can I make the cream filling ahead of time?
Yes, you can prepare the cream filling a day in advance and refrigerate it.

5. Can I use whipped topping instead of heavy cream?
Whipped topping can be used as a substitute, but the texture may be slightly different.

6. Can I freeze the cake?
Yes, you can freeze the cake without the glaze for up to 1 month.

7. Can I use a different size of cake pans?
Yes, you can use different sizes, but adjust the baking time accordingly.

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8. Can I use almond extract instead of vanilla extract?
Certainly! Almond extract adds a unique flavor to the cake.

9. Can I add fruits to the cream filling?
Yes, you can add fresh or canned fruits for added flavor and texture.

10. Can I use a different type of glaze?
Yes, you can use a chocolate or caramel glaze instead of blue.

11. Can I make cupcakes instead of a cake?
Absolutely! Adjust the baking time for cupcakes to about 15-20 minutes.

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