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–+ servings
A slice of homemade Bavarian cream cake with two layers of moist vanilla sponge, filled and topped with creamy Bavarian filling and whole tart cherries. The cake is topped with whipped cream swirls and more cherries, served on a white plate with a silver fork.

Bavarian Cream Cake

4 from 2 votes
A show-stopping Bavarian Cream Cake made with layers of airy sponge and silky vanilla custard folded with whipped cream. Easy to make ahead, endlessly adaptable, and perfect for birthdays, holidays, and celebrations.
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Prep Time 40 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 5 hours 5 minutes
Servings: 12
Course: Dessert
Cuisine: American, German-inspired
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake:
  • 4 Large eggs - Room temperature
  • ¾ cup Granulated sugar
  • 1 teaspoon Vanilla extract - Pure
  • ¾ cup All-purpose flour - Sifted
  • ¼ teaspoon Salt
  • 1 teaspoon Baking powder
For the Bavarian Cream:
  • 1 ½ cups Heavy cream - Cold
  • 1 cup Whole milk - Can infuse with spices
  • 4 Egg yolks
  • ½ cup Granulated sugar
  • 1 Vanilla bean - Or 1 teaspoon extract
  • 2 teaspoon Unflavored gelatin
  • 2 tablespoon Cold water - For blooming gelatin
  • 1 pinch Salt
For Garnishing:
  • 1 cup Fresh berries - Or sliced fruits
  • Powdered sugar - For dusting
  • Optional Chocolate shavings - Optional garnish

Equipment

  • 2 8-inch cake pans (For baking the sponge layers)
  • 1 Stand mixer or hand mixer (For whipping eggs and cream)
  • 1 Fine-mesh strainer (For straining infused milk or custard)
  • 1 Rubber spatula (For folding and spreading)
  • 1 Instant-read thermometer (Ensures custard reaches perfect temperature)
  • 1 Offset spatula (For smooth spreading)
  • 1 Whisk (For combining custard and cream)
  • 3-4 Mixing bowls (Various sizes for prep)
  • 1 Cake turntable (optional) (For easy decorating)
  • 1 Springform pan (optional) (For alternative assembly)
  • 1 Pastry brush (optional) (For brushing layers with syrup or coulis)
  • 1 Cake comb (optional) (For decorative sides)

Method
 

  1. Beat eggs and sugar, fold in dry ingredients, and bake cake layers.
  2. Let baked sponge layers cool completely on wire racks.
  3. Soften gelatin in cold water for about 5 minutes.
  4. Heat milk, temper yolks, cook to 175°F, and stir in gelatin.
  5. Whip cream to soft peaks and gently fold into the cooled custard.
  6. Layer sponge and cream, then smooth top and sides.
  7. Chill for 4+ hours, garnish with fruit, and slice to serve.

Nutrition

Serving: 120gCalories: 310kcalCarbohydrates: 29gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4.5gTrans Fat: 0.1gCholesterol: 110mgSodium: 130mgPotassium: 140mgFiber: 0.6gSugar: 20gVitamin A: 720IUCalcium: 80mgIron: 1.1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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