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Butter Cream-Filled Cake With Chocolate Butter Cream Filling

The aroma of this cake instantly transports me back to childhood birthdays celebrated at my Oma’s house. Her kitchen, always warm and bustling, would be filled with the sweet scent of baking. This particular cake, with its layers of light sponge and rich chocolate buttercream, was the star of the show, a testament to her love and the joy she found in feeding those around her. Even now, years later, each bite evokes those comforting memories and the warmth of family gatherings.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 20-30 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Yield: 1 cake
Dietary Type: Not specified

Ingredients

For the Sponge Cake:

4 egg yolks
2-3 tablespoons warm water (Use 2 tablespoons if using large eggs, 3 tablespoons if using small eggs)
150 g sugar (approximately ¾ cup)
1 (9 g) packet Dr. Oetker vanilla sugar (or 1 teaspoon vanilla extract)
4 egg whites
100 g plain flour (approximately ¾ cup plus 1 tablespoon)
100 g cornstarch (approximately ¾ cup plus 1 tablespoon)
2 teaspoons baking powder

For the Chocolate Butter Cream Filling:

1 (43 g) packet Dr. Oetker chocolate pudding powder (or 43 g vanilla flavour pudding powder plus 2 tablespoons cocoa powder)
100 g sugar (approximately ½ cup)
2 ½ cups cold milk
250 g butter or margarine (approximately 1 cup or 2 sticks)

For Decoration:

Chocolate vermicelli

Equipment Needed

10-inch (26 cm) round baking tin with a removable rim
Baking paper
Mixing bowls
Whisk (electric or manual)
Sieve
Saucepan
Piping bag (optional)

Instructions

Prepare the Sponge Mixture: Begin by whisking the egg yolks with the warm water in a large mixing bowl until the mixture becomes frothy.
Add Sugar Gradually: Gradually add about two-thirds of the sugar and the vanilla sugar (or vanilla extract) to the egg yolk mixture, incorporating it a little at a time.
Whisk to Creamy Consistency: Continue whisking the mixture until it thickens and achieves a pale, creamy consistency. This may take several minutes, but it’s crucial for a light and airy sponge.
Whisk Egg Whites: In a separate, clean bowl, whisk the egg whites until they form stiff peaks. They should be firm enough to hold their shape when the whisk is lifted.
Incorporate Remaining Sugar: Gradually whisk in the remaining sugar into the stiff egg whites, continuing to whisk until the whites become glossy and smooth.
Combine Egg White Mixture: Gently spoon the whisked egg white mixture onto the whisked egg yolk mixture. Be careful not to deflate the egg whites.
Sift Dry Ingredients: In a separate bowl, mix together the plain flour, cornstarch, and baking powder. Sift this dry mixture over the egg white mixture. Sifting helps to prevent lumps and ensures the dry ingredients are evenly distributed.
Fold Gently: Gently fold all the ingredients together until just combined. Be extremely careful not to overmix, as this will toughen the cake. Avoid stirring or beating the batter; instead, use a folding motion to preserve the airiness.
Prepare Baking Tin: Line the bottom of the 10-inch (26 cm) round baking tin with a removable rim with baking paper. This will prevent the cake from sticking and make it easier to remove after baking.
Fill Baking Tin: Pour the prepared sponge mixture into the lined baking tin, spreading it evenly.
Bake: Bake the cake immediately in a moderately hot oven (approximately 350°F or 175°C) for 20 to 30 minutes. The cake is done when it springs back lightly when touched and a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Prepare Chocolate Pudding: Blend the chocolate pudding powder (or vanilla pudding powder and cocoa) and sugar with 6 tablespoons of the cold milk in a small bowl until it forms a smooth paste.
Boil Milk: Bring the remaining milk to a boil in a saucepan over medium heat.
Cook Pudding: Remove the boiling milk from the heat and slowly stir in the blended pudding powder mixture, whisking constantly to prevent lumps from forming.
Stir and Cool: Return the saucepan to low heat and cook, stirring continuously, until the pudding thickens to your desired consistency. Remove from the heat and stir the pudding occasionally while it is cooling down to prevent a skin from forming on the surface.
Cream Butter: While the pudding is cooling, cream the butter or margarine in a mixing bowl until it is light and fluffy. This is best done with an electric mixer, but can also be done by hand.
Combine Butter and Pudding: Gradually beat the cooled pudding into the creamed butter, one tablespoon at a time, until a smooth and creamy buttercream forms. Ensure that both the butter and pudding are at similar temperatures to prevent the cream from curdling. If curdling does occur, continue beating until the mixture comes back together.
Cut the Cake: Once the cake has completely cooled, use a long, serrated knife to carefully cut it horizontally into three even layers.
Assemble the Cake: Place the bottom layer of the cake on a serving plate. Spread it evenly with about one-quarter of the chocolate buttercream filling.
Add Second Layer: Carefully place the second layer of the cake over the filling, pressing it down gently. Spread it with a little less than half of the remaining cream.
Add Top Layer: Lay the top layer of the cake over the filling on the second layer.
Frost the Cake: Coat the sides and top surface of the cake thinly and evenly with a little of the remaining buttercream. This is called a crumb coat, which will trap any loose crumbs and create a smooth surface for the final frosting.
Decorate: Sprinkle the sides of the cake with chocolate vermicelli.
Pipe Remaining Cream: Pipe the rest of the cream decoratively over the top of the cake using a piping bag and your preferred nozzle, or simply spread it evenly with a spatula for a more rustic look.

Expert Tips & Tricks

Egg Temperature: For the best volume when whisking, ensure your eggs are at room temperature.
Prevent Curdling: If your buttercream starts to curdle, don’t panic! Continue beating it; sometimes, it just needs more mixing to come back together. A tablespoon of powdered sugar can also help stabilize it.
Even Cake Layers: For perfectly even cake layers, use a cake leveler or mark the height on the side of the cake with toothpicks as a guide.
Soaking the Layers: For an extra moist cake, lightly brush each layer with simple syrup or milk before adding the filling.
Flavor Boost: Add a tablespoon of instant espresso powder to the buttercream for a mocha flavor.

Serving & Storage Suggestions

Serve this delicious Butter Cream-Filled Cake chilled or at room temperature. To store, keep the cake in an airtight container in the refrigerator for up to 3 days. The buttercream may harden slightly in the fridge, so allow the cake to sit at room temperature for about 30 minutes before serving for the best texture. Freezing is not recommended, as the buttercream may separate upon thawing.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	400 kcal	20%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	120mg	40%
Sodium	250mg	10%
Total Carbohydrate	45g	15%
Dietary Fiber	1g	4%
Sugars	25g	–
Protein	6g	12%

Variations & Substitutions

Vanilla Buttercream: Replace the chocolate pudding powder with vanilla pudding powder for a classic vanilla buttercream filling.
Lemon Buttercream: Add lemon zest and a tablespoon of lemon juice to the buttercream for a bright, citrusy flavor.
Nut Buttercream: Swirl in a few tablespoons of your favorite nut butter (peanut, almond, cashew) into the buttercream for a nutty twist.
Gluten-Free: Substitute the plain flour with a gluten-free all-purpose flour blend for a gluten-free cake. Be sure to check that the baking powder is also gluten-free.
Dairy-Free: Use dairy-free margarine and plant-based milk to make a dairy-free version.

FAQs (Frequently Asked Questions)

Q: Can I use a different size cake pan?
A: Yes, but you may need to adjust the baking time accordingly. A smaller pan will require a longer baking time, while a larger pan will require a shorter one.

Q: Can I make the cake layers ahead of time?
A: Absolutely! The cake layers can be baked, cooled, and wrapped tightly in plastic wrap, then stored at room temperature for up to 2 days or in the freezer for up to a month.

Q: How do I prevent the cake from sticking to the pan?
A: Lining the bottom of the pan with baking paper is the best way to prevent sticking. You can also grease and flour the sides of the pan for extra insurance.

Q: My buttercream is too soft. What can I do?
A: If your buttercream is too soft, chill it in the refrigerator for 15-20 minutes, then beat it again until it thickens.

Q: Can I add flavor extracts to the cake batter?
A: Yes, you can add a teaspoon of your favorite extract, such as almond or lemon, to the cake batter for added flavor.

Final Thoughts

This Butter Cream-Filled Cake with Chocolate Butter Cream Filling is a truly special treat, perfect for any celebration or simply a sweet indulgence. Don’t be intimidated by the number of steps; each one is straightforward and rewarding. Gather your ingredients, preheat your oven, and prepare to create a cake that will delight your family and friends. We encourage you to try this recipe and share your delicious creations with us – and don’t hesitate to experiment with variations to make it your own!

Butter Cream-Filled Cake With Chocolate Butter Cream Filling Recipe