Dream Cake

 Dream Cake: A Heavenly Dessert That Melts in Your Mouth

Cake recipes
With a golden, pillowy crust and a billowy cream filling, this Dream Cake looks—and tastes—like a fairytale.
The texture is cloud-soft, the sweetness is balanced, and the whole cake slices beautifully after an overnight chill.

Chilling overnight sets the cream for neat, café-worthy slices.

Table of Contents

    Recipe Details
    Ingredients You’ll Need
        For the Cake Base
        For the Cream Filling
        For Garnish
    Step-by-Step Instructions
    Tips for the Perfect Dream Cake
    Storage & Make-Ahead
    Why This Recipe Works
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        Dessert cookbook

Recipe Details

Author: tinsuf

Cuisine: American

Category: Dessert / Celebration Cake

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Prep: 30 minutes

Bake: 25–30 minutes

Chill: ≥4 hours (best overnight)

Yield: 10–12 slices

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Ingredients You’ll Need
For the Cake Base

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

For the Cream Filling

    2 cups 

 heavy cream, well chilled
8 oz (225 g) cream
 cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch (optional, for stability)

    Heavy cream

For Garnish

     Powdered sugar, for dusting

Step-by-Step Instructions


    Prepare the pan & oven: Heat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
    Make the batter: Cream butter and sugar until fluffy. Beat in yolks one at a time; add vanilla. Whisk flour with baking powder. Mix into the batter in three additions, alternating with milk.
    Whip whites & fold: Beat egg whites to stiff peaks. Gently fold into batter to keep it light.
    Bake the base: Spread batter in the pan and bake 25–30 minutes, until a tester comes out clean. Cool completely.
    Make the cream filling: Beat cream cheese smooth; add powdered sugar, vanilla, and cornstarch (if using). In a chilled bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture until silky.
    Assemble: Split the cooled cake into two layers. Set the bottom back in the springform ring, spread all the cream, then cap with the top layer. (Or keep the cake whole and spread cream on top.)
    Chill & finish: Refrigerate at least 4 hours, preferably overnight. Unmold, dust with powdered sugar, slice, and serve.

    Dessert cookbook

Tips for the Perfect Dream Cake

    Whip cold: Chill the bowl and beaters for the heavy cream to whip quickly and hold peaks.
    Let it cool fully: Warm cake will melt the filling; patience pays off.
    Extra stability: The optional cornstarch helps the cream hold for travel or warm rooms.
    Flavor ideas: Add lemon zest to the filling, swap vanilla for almond extract, or spread a thin layer of fruit preserves between cake and cream.

Storage & Make-Ahead

Keep covered and refrigerated for up to 3 days. The cake actually improves after an overnight chill as the cream sets and flavors marry. For clean slices, use a hot, dry knife and wipe between cuts.

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Why This Recipe Works

The batter’s folded egg whites create a light, tender crumb, while the whipped-cream–cream-cheese filling strikes the perfect balance of structure and silkiness. An extended chill firms the layers without heaviness, giving that signature “cloud” bite.
Recipe provided by tinsuf. Want a cocoa sponge, berry layer, or gluten-free variation? Tell me your twist and I’ll tailor this Dream Cake for you.