One Easy Way to Cook Layer Cake with Butter Cream

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  • 6Servings
  • 1:10 hPrep Time
  • 1:50 hCook Time
  • 3:0 hReady In
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Layer cake cake with butter cream is a surprisingly simple and delicious dessert. It does not require special culinary skills. And if you don’t want to bother with kneading the dough, you can buy it ready-made in the store. Then the process will be shortened and simplified as much as possible.

The cake in appearance resembles “Napoleon”, but instead of custard, creamy with a hint of vanilla is used here. The cake is light, delicate, moderately sweet, soaked.

It is desirable to take a rectangular shape for a cake. Don’t forget to leave a couple of puff pastry sheets and 2-3 tablespoons of cream to decorate the cake.


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Step by step method

  • Step 1

    Knead the puff pastry. Sift 3/4 of the flour into a large bowl. Pick it up in a heap. Make a funnel in the flour. Pour in the egg, add salt and sugar. Gradually pour in a glass of water. Soda extinguish with vinegar and add to the dough. Knead the dough.

  • Step 2

    Wrap it in cling film and leave for 40-45 minutes.

  • Step 3

    Divide the dough into three parts. Roll out each piece no thicker than 0.3 - 0.5 mm. Lubricate it with a thin layer of butter. To make it easier to spread the butter on the dough, it must be removed from the fridge in advance.

  • Step 4

    Fold the dough in half and in half again. Do this with all parts.

  • Step 5

    After that, wrap all parts in a film and send for 30 minutes in the freezer. Repeat twice the procedure of rolling, folding and chilling in the freezer.

  • Step 6

    After that, roll out one part no thicker than 0.5 cm. Cut the dough, giving it the shape of the future cake. Set the cut edges aside.

  • Step 7

    Transfer the dough onto a baking sheet. Bake in a hot oven. The temperature in it must be kept at + 190. Thus, prepare two more cakes. Bake all scraps separately.

  • Step 8

    While the cakes are cooling, prepare a cream from condensed milk and butter, add vanilla to it, if there is no natural, then vanilla sugar to taste.

  • Step 9

    Lubricate the first cake with cream.

  • Step 10

    Then lay all the remaining cakes, also grease the top with cream.

  • Step 10

    Crush the baked scraps and sprinkle over the top of the cake. Let it soak for a few hours and you can serve homemade layer cake for tea.

Tips & variations

  • The cream for this cake can be anything. You can add vanilla, rum, cocoa or cinnamon to it. But it is better not to add berries to the cream, they are too juicy - they will spoil the texture. They can be used as decoration.

  • You can also experiment with the dough. You can work with texture, such as caramelizing with sugar, and then you get a layer of puff pastry with a thin golden crust, which enhances the taste and crunch.

  • The secret to the success of a layer cake in the winning combination of taste and texture. Crispy dough together with enveloping buttercream is hard to mess up. In addition, for this cake there will always be ingredients in the house.

  • To prepare the dough, choose the highest grade flour. Be sure to sift it several times. This is necessary to give splendor to the test.

  • Cooking dough for the cake should be in a cool room, otherwise it will "float". All products must also be chilled, including water.

  • Even how you roll out the dough affects the result. Do this from yourself, in one direction, while constantly turning the rolled dough over. Fold the dough into squares. In this form, put in the refrigerator for a while. Repeat this procedure several times.

  • The longer the cakes are soaked in cream, the juicier the cake will be. The ideal option is to leave the cake in the fridge for the whole night. For a crunchy effect, spread with butter-condensed cream just before serving.

Comments (4)

  • Natali

    my god, this is a taste from my childhood, my grandmother cooked it for me, and I decided to try your recipe for the first time and it turned out divine, my family is delighted, thanks for the recipe

  • Liza

    The most important thing here is to make a good dough. I had problems with it at first. Later I got used to it and it turned out very tasty. I try to make the cream practically without sugar, it seems to me that it tastes better this way.

  • Ann

    this is a really good recipe. The cake turned out delicious, pleasant in texture, and besides, it is easy to prepare. I have been looking for this wonderful recipe for a long time. I will definitely make this cake recipe again!

    • iam.aiaulym

      totally agree with you!!! this recipe is wonderful. I have been making this delicious cake since I was 15 and now I am 24 and still love it. and I’m not exaggerating, this is actually my favorite cake. I’m downright hungry.

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