The first bite of this cake is a revelation of textures: the firmness of the chocolate ganache giving way to the cloud-like custard filling. This Bavarian Cream Cake is a sophisticated dessert that looks like it came from a high-end bakery but is entirely achievable at home. I vividly remember the first time I made this for a family gathering; my father, who usually skips sweets, went back for a second slice just for the filling. It captures the essence of German Desserts Authentic style-rich, creamy, but not overly sweet.
Why You'll Love This
This recipe elevates a simple butter cake into a masterpiece by pairing it with a silky Bavarian Cream Filling. The contrast between the fluffy sponge and the cool, velvety custard is incredibly satisfying. Unlike heavier cakes, this Vanilla Bavarian Cream Cake feels light on the palate, making it perfect for after a heavy meal. Plus, the glossy chocolate ganache on top adds that professional finish that will impress any guest.
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Ingredients & Equipment
The secret to this cake lies in the technique rather than expensive ingredients. You are building a White Bavarian Bliss Cake profile using standard dairy and pantry staples.
Check the recipe card for exact amounts and full instructions.
Cake Base
- Butter: Salted butter provides a savory undertone that highlights the vanilla.
- Buttermilk: Ensures the sponge remains moist and tender for days.
- Eggs: Provide structure and richness to the yellow cake layers.
- Flour: All-purpose flour gives the cake sturdy structure to hold the filling.
Bavarian Cream Filling
- Egg Yolks: The foundation of the custard, providing richness and color.
- Gelatin: Essential for stabilizing the cream so it doesn't squish out when sliced.
- Heavy Cream: Folded into the custard to create that signature airy texture.
- Milk: The base liquid for the pastry cream.
Chocolate Ganache
- Semi-Sweet Chocolate: Balances the sweetness of the filling.
- Heavy Cream: Melted with the chocolate for a pourable, shiny glaze.
How to Make Bavarian Cream Cake (Step-by-Step)
Patience is key here; allowing the components to cool properly ensures a clean, beautiful slice.
Bake the Sponge
Sift the dry ingredients and cream the butter and sugar until pale and fluffy. Add the eggs and alternating flour and buttermilk to create a smooth batter, then bake until golden.
Prepare the Custard Base
Bloom the gelatin in cold water while you whisk egg yolks and sugar. Slowly pour hot milk into the yolks to temper them-this Pastry Cream Recipe technique prevents the eggs from scrambling.
Thicken and Cool
Cook the custard over low heat until it coats the back of a spoon, then stir in the gelatin and vanilla. Let it cool completely to room temperature; if it's too warm, it will melt the whipped cream in the next step.
Fold and Fill
Whip the heavy cream to soft peaks and gently fold it into the cooled custard. Spread this luscious Bavarian Cream Filling thickly between the cooled cake layers.
Glaze the Top
Heat heavy cream and pour it over chopped chocolate, stirring until glossy. Pour this ganache over the top of the cake, letting it drip artistically down the sides, and chill to set.
Top Tip
Mastering a Bavarian Cream Recipe is easier than it seems if you follow these temperature rules.
Sift the Flour → this aerates the batter → see a finer, lighter crumb in the baked sponge.
Temper the Eggs → this prevents cooking them too fast → notice a smooth liquid instead of scrambled bits.
Bloom Gelatin First → this ensures even dissolving → avoid rubbery lumps in your smooth cream.
Cool Custard Fully → this protects the whipped cream → feel a stable, airy filling that holds its shape.
Chill Before Serving → this sets the structure → cut a clean slice that displays distinct layers.
Follow Aliana on Pinterest →Ingredient Substitutions & Variations
You can easily adapt this Bavarian Bliss Cake Recipe to your taste. For a fruitier version, add a layer of raspberry preserves on top of the cake layers before adding the cream. If you prefer a lighter finish, skip the ganache and simply dust the top with powdered sugar and fresh berries. You can also infuse the milk with orange zest or almond extract for a different aromatic profile.
Storage & Reheating Instructions
This cake must be stored in the refrigerator because of the Cream Filling Recipe. It keeps well for up to 3 days in a cake dome or airtight container. Freezing is not recommended as the gelatin-based filling can weep and change texture upon thawing. Serve chilled for the best texture and stability.
Serving Suggestions
Serve this elegant cake with a dark roast coffee or an espresso to cut through the richness of the cream. It pairs beautifully with fresh strawberries or a tart fruit coulis on the plate. For a festive touch, garnish the top with chocolate shavings or candied nuts.
FAQs About Bavarian Cream Cake
Can I use instant pudding instead of making the filling?
Technically yes, but it won't be a true Bavarian Cream Recipe. Instant pudding lacks the richness and airy texture of the gelatin-stabilized custard.
Why is my filling runny?
This usually happens if the gelatin wasn't fully dissolved or if the custard didn't chill long enough. Ensure you bloom the gelatin properly and let the cake set in the fridge for at least an hour.
What is the difference between Boston Cream and Bavarian Cream?
Boston Cream is typically a standard pastry cream (cornstarch-thickened), while Bavarian Cream is thickened with gelatin and lightened with whipped cream, giving it a mousse-like texture.
Can I make the cake layers ahead of time?
Absolutely. You can bake the sponge layers a day in advance and wrap them tightly in plastic wrap. Make the filling and assemble the cake on the day you plan to serve it.
More Recipes You'll Love
If you enjoy creamy, classic Desserts, these recipes will be right up your alley. This Bavarian Cream Cake is just the start of mastering pastry classics.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Bavarian Cream Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Sift the flour, baking soda, baking powder, and salt into a medium bowl and set aside.
- Cream the butter and 1 ½ cups granulated sugar in a large bowl until pale and fluffy, about 4 minutes.
- Add the eggs one at a time, beating well after each, then stir in 1 teaspoon of vanilla extract.
- Add the flour mixture alternately with the buttermilk, starting and ending with the flour, and mix until just combined.
- Divide batter between pans and bake for 25-30 minutes, then cool completely on wire racks.
- Bloom the gelatin in cold water for 5 minutes; meanwhile, whisk egg yolks and ½ cup sugar in a heatproof bowl.
- Heat the milk until shimmering, then slowly pour it into the yolks while whisking constantly to temper them.
- Return mixture to the pot and cook over low heat until it coats the back of a spoon; remove from heat and stir in the bloomed gelatin and vanilla.
- Let the custard cool to room temperature, then gently fold in the heavy cream that has been whipped to soft peaks.
- Spread the Bavarian cream filling generously between the cooled cake layers.
- Heat ¾ cup heavy cream and pour over chopped chocolate; stir until smooth to create the ganache.
- Pour the ganache over the top of the cake, letting it drip down the sides, and chill for 1 hour before serving.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Bavarian Cream Cake:
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