Butter Cream-Filled Cake With Chocolate Butter Cre

Name: Butter Cream-Filled Cake With Chocolate Butter Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg yolks; 2 -3 tablespoons warm water (If using large eggs take the smaller amount of water and if using small eggs use the larger amount o); 150 g sugar; 1 (9 g) packet oetker vanilla sugar; 4 egg whites; 100 g plain flour; 100 g cornstarch; 2 teaspoons baking powder; Chocolate Butter Cream Filling; 1 (43 g) packet chocolate Oetker pudding powder (or 43 g vanilla flavour pudding powder plus 2 tbsp cocoa); 100 g sugar; 2 1/2 cups cold milk; 250 g butter or 250 g margarine; For the sides; chocolate vermicelli

Servings: persons

4 egg yolks
2 -3 tablespoons warm water (If using large eggs take the smaller amount of water and if using small eggs use the larger amount o)
150 g sugar
1 (9 g) packet oetker vanilla sugar
4 egg whites
100 g plain flour
100 g cornstarch
2 teaspoons baking powder
Chocolate Butter Cream Filling
1 (43 g) packet chocolate Oetker pudding powder (or 43 g vanilla flavour pudding powder plus 2 tbsp cocoa)
100 g sugar
2 1/2 cups cold milk
250 g butter or 250 g margarine
For the sides
chocolate vermicelli

1
["Sponge Mixture.", "Whisk egg yolks with the water until frothy.", "Add 2/3 of the sugar and the vanillin sugar, a bit at a time.", "Continue whisking until the mixture is thick and creamy.", "In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.", "Gradually whisk in the rest of the sugar.", "fill the egg white snow onto the whisked egg yolk mixture.", "Mix together the flour, corn starch, cocoa and the baking powder.", "Sieve onto the egg whites.", "Fold all the ingredients gently together (do not stir or beat).", "Line the bottom of a 10"" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.", "Bake immediately in a moderately hot oven for 20 to 30 minutes.", "Chocolate Butter Cream Filling:", "Blend the pudding powder and sugar with 6 tbsp of the milk.", "Bring the rest of the milk to a boil.", "remove from heat and slowly stir in the blended pudding powder.", "Stir the pudding occasionally while it is cooling down.", "Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).", "Cut the cake through twice horizontally.", "Spread the bottom layer 1/4 of the butter cream filling.", "Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.", "Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sides with the chocolate vermicelli .", "Pipe the rest of the cream decoratively over the top."]

1467

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 egg yolks, 2 -3 tablespoons warm water (If using large eggs take the smaller amount of water and if using small eggs use the larger amount o), 150 g sugar, 1 (9 g) packet oetker vanilla sugar, and more.

Yes, Butter Cream-Filled Cake With Chocolate Butter Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butter Cream-Filled Cake With Chocolate Butter Cream Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions