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Sliced whole bavarian cream cake on a white stand topped with whipped cream and pecans.

Bavarian Cream Cake

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Aliana Recipes
This luxurious Bavarian Cream Cake features layers of tender vanilla butter cake filled with a rich, silky Bavarian Cream Filling. Topped with a glossy chocolate ganache, it is the ultimate treat for dessert lovers.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings:12 slices
Course:Dessert
Cuisine:German
Calories:580kcal
Cost:$18
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour Sifted for lightness
  • 1 teaspoon baking soda Leavening agent
  • ½ teaspoon baking powder Helps the rise
  • ½ teaspoon salt Flavor balancer
  • 1 cup salted butter, softened For the cake batter
  • 1 ½ cups granulated sugar Sweetens the sponge
  • 2 teaspoon vanilla extract Divided use
  • 5 large eggs Room temperature
  • 1 cup whole buttermilk Adds moisture and tang
  • 1 tablespoon gelatin powder Unflavored, for filling
  • 2 tablespoon cold water To bloom gelatin
  • 4 large egg yolks For the custard base
  • ½ cup sugar For the filling
  • 1 ½ cups whole milk Scalded for custard
  • 1 cup heavy whipping cream Whipped to soft peaks
  • 6 oz semi-sweet chocolate Chopped, for ganache
  • ¾ cup heavy cream For ganache

Equipment

  • 2 9-inch cake pans For the sponge
  • 1 Electric mixer For batter and cream
  • 1 Saucepan For the custard
  • 1 Whisk For mixing
  • 1 Wire rack For cooling

Method
 

  1. Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Sift the flour, baking soda, baking powder, and salt into a medium bowl and set aside.
  3. Cream the butter and 1 ½ cups granulated sugar in a large bowl until pale and fluffy, about 4 minutes.
  4. Add the eggs one at a time, beating well after each, then stir in 1 teaspoon of vanilla extract.
  5. Add the flour mixture alternately with the buttermilk, starting and ending with the flour, and mix until just combined.
  6. Divide batter between pans and bake for 25–30 minutes, then cool completely on wire racks.
  7. Bloom the gelatin in cold water for 5 minutes; meanwhile, whisk egg yolks and ½ cup sugar in a heatproof bowl.
  8. Heat the milk until shimmering, then slowly pour it into the yolks while whisking constantly to temper them.
  9. 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.
  10. Let the custard cool to room temperature, then gently fold in the heavy cream that has been whipped to soft peaks.
  11. Spread the Bavarian cream filling generously between the cooled cake layers.
  12. Heat ¾ cup heavy cream and pour over chopped chocolate; stir until smooth to create the ganache.
  13. Pour the ganache over the top of the cake, letting it drip down the sides, and chill for 1 hour before serving.

Nutrition

Serving: 180g (1 slice)Calories: 580kcalCarbohydrates: 62gProtein: 8gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 165mgSodium: 290mgPotassium: 180mgFiber: 1gSugar: 45gVitamin A: 18IUCalcium: 10mgIron: 6mg

Notes

Ensure the Bavarian cream has chilled enough to thicken before assembling the cake; if it is too runny, it will seep out the sides. When making the custard, temper the egg yolks slowly with the hot milk to prevent them from scrambling.