A simple homemade sponge cake with condensed butter cream - a step-by-step recipe with photos. Sponge cake with butter cream
In our family, sponge cake with butter cream and bananas is a frequent guest. We prepare it on holidays, and also often add it to birthday gifts for friends and relatives. Everyone who has ever tasted this sweet miracle loves it. Using the same principle, you can prepare a sponge cake, which does not need to be poured with syrup and greased with cream.
I also once made sponge cake with custard. Also delicious, but buttercream is better. So I recommend making this incredibly delicious cake with bananas. The cake decoration in my case is quite simple - grated chocolate. Even when I prepare cakes to order, I don’t know how to decorate them particularly beautifully.
Ingredients for sponge cake for one cake layer (3 cake layers are needed for the cake)
- 3 eggs
- 1 half glass of sugar
- 1 cup premium flour
Ingredients for buttercream
- 1.5 packs of butter
- 1.5 cans of condensed milk
- 2-3 large bananas
Ingredients for syrup and decoration
- 1 tbsp. Sahara
- 1 tbsp. water
- 100 grams of chocolate
How to make a buttercream cake
Beat the eggs with a mixer until smooth. Add sugar and continue beating. We do this until the mass becomes larger and whiter. Beat for 10 minutes.
This is such a beautiful lush mass. Future biscuit dough.
Now add flour. Be sure to sift through a sieve and mix gently, not with a mixer, but with a whisk.
Place the finished biscuit dough in a mold lined with parchment. Place in the oven at 180 degrees. Bake for 20 minutes. Sometimes less, and sometimes a little longer.
Let's prepare the syrup. To do this, dissolve sugar 1:1 in water and bring to a boil. When the syrup has cooled, add rum essence if desired.
How to make buttercream
The sponge cake goes perfectly with the buttercream. You can, of course, make a cake with sour cream, which is a little lighter in fat and calorie content.
So, beat the softened butter with a mixer. Then add condensed milk. Beat until smooth. Here is our butter cream for the sponge cake and it’s ready. Fast and easy!
Soak and coat the sponge cake with butter cream
Let's bake three cakes. Let's cool. Now we put the first cake on the dish and begin to soak it in syrup. I want the sponge cake to be soaked, but not too wet. Then coat the cake with buttercream. Place sliced bananas on top.
Recipes for making cream and other confectionery decorations
buttercream for cake decoration
400 g
20 minutes
370 kcal
5 /5 (6 )
Knowing different ways to decorate homemade baked goods is no less important than baking a delicious cake. The simplest decoration that can be prepared using a minimum of ingredients and very little time is butter cream with condensed milk. I use this recipe very often because it saves a lot of time and the sweets turn out light and beautiful. I offer two versions of this cream, which you can easily prepare just by looking at its recipe.
Butter cream with condensed milk for cake decoration
I really liked this recipe for the reason that it is very easy to implement at home, and the ingredients can be found in absolutely any store. To prepare the cream you need a minimum of time and a small amount of equipment. Let's look at how to make butter cream with condensed milk with your own hands.
1 tablespoon, 1 tall metal bowl (0.5 l), mixer with cream attachment, food coloring, vanilla.
Dye and vanillin are not important ingredients of the cream and are added as desired.Required Products
To make standard buttercream you only need 2 ingredients:
Choose butter with a fat content of at least 72.5%; high-quality butter with a fat content of 82% is ideal.
How to make butter cream with condensed milk: step-by-step recipe
Now let's talk about the buttercream recipe for decorating the cake. To make it easier to remember, let's break everything down into successive stages.
The main indicator of the quality of condensed milk is the percentage of fat, which should be no lower than 8.5% and no higher than 26.5%.
This completes the preparation of the cream, but it is worth considering a few points.
If the cream begins to separate (this can happen if you beat it for a very long time), it needs to be reheated and whipped again.
French buttercream
French butter custard differs from the one described above in that we will use more ingredients for preparation, but the preparation itself is not complicated. This decoration can be used not only for the “crown” of the cake, but also for soaking the cake layers, so it can be considered a universal filler.
Inventory and kitchen appliances: tall plastic bowl (1 L), measuring cup, mixer, small heavy-bottomed frying pan, silicone brush.
Required Products
- egg yolks (6 pcs.);
- water (100 ml);
- sugar (150 g);
- butter (360 g);
- vanillin (1 package).
How to make French buttercream: step-by-step recipe
Let's move on to the step-by-step preparation of French buttercream according to the recipe.
Do not stir the syrup.
Then increase the heat and continue removing the bubbles with a cold brush. Cook the mixture for 4 minutes, then remove from the stove. Place the saucepan in a saucepan with cold water.
This completes the preparation of the cream; you can see the option for decorating the cake with French buttercream in the photo below. 
It was in France that meringues, creams, caramels, jellies and biscuits first appeared, without which modern cakes are impossible.
We figured out how to make buttercream for cake decoration. Now let's look at the intricacies of preparation so that you get a cream of the desired consistency and color.
Let's start with the dyes for the cream. In fact, if you are impregnating the cakes, then there is no point in adding dye. If you are going to decorate the crown with roses or make a colored inscription, then prepare a small part of the cream separately and gradually add dye at the end while churning. Firstly, too bright a color will look artificial; secondly, even natural dyes have a negative effect on the body. 
To keep the cream at the desired consistency after applying it to the cake, you should keep the sweet dish in the refrigerator and only take it out a few minutes before serving. Since room temperature can make the cream softer, your “crafts” on the cake crown may simply bleed. This is especially true when the cream was initially slightly liquid.
What to do if you don’t have a mixer on your farm? Custard buttercream for decorating a cake can also be whipped using a whisk, but you will need a lot more time and effort. If you try hard, the result will be identical to the work of a mixer. After all, many cream recipes were invented long before the invention of the mixer.
The most important thing in making a sponge cake at home is to bake the “right” base. Ideally, it should not fall off or stick to your hands after baking. Through trial and error, I developed my own (already tested many times) homemade recipe for baking such a crust. I suggest you learn how to bake a beautiful and tasty base for this delicious sponge cake by following my recommendations and step-by-step recipe with photos.
Products for biscuit dough:
- eggs (large) – 5 pcs.;
- starch - 1 table. lie with a slide;
- vanillin – 1 packet;
- sugar – 150 grams (or one glass 200 ml.)
- flour – 150 grams (or one glass 200 ml.)
- butter – 1 pack (200 grams);
- boiled condensed milk – 1 can (400-450 ml.)
- fruit marshmallows – 1 pc. (100g).
How to make sponge cake at home.
First we need to prepare the crust. To do this you need to beat the eggs. You can do this in any way convenient for you: with a whisk, mixer, fork, blender, food processor.
Then, we need to add sugar and vanillin to the beaten eggs. Continue beating the eggs until the sugar has completely dissolved.
After the sugar has dissolved, we need to add starch and flour to the eggs and again mix everything thoroughly but gently.
The dough for our sponge cake should be medium in thickness.
Then, you need to pour the prepared biscuit dough into the prepared form.
And now, the most important point of the recipe is how to bake a sponge cake. To bake a beautiful crust, I use a non-standard baking method. Before sending the pan with the dough into the preheated oven, I cover it tightly with foil.
And in this form, I bake the cake first over medium heat for half an hour, and then reduce the heat to low and bake the cake for another 30 minutes. During baking, the oven must not be opened; the foil must not be removed from the pan until the end of baking.
After an hour has passed, we remove the pan from the oven and remove the foil. We check the readiness of the biscuit with a match; as you can see in the photo, the dough does not stick to it. Leave the biscuit to cool in the mold.
In the meantime, let's get busy preparing cream for layering and decorating the cake.
I make homemade with condensed milk very simply.
Place a can of condensed milk and a stick of butter in a deep container and mix the mixture thoroughly until smooth.
When the sponge cake has cooled completely, we remove it from the mold. This is very easy to do in a springform pan. Then, using a long sharp knife, you need to cut the cake in half lengthwise.
Place the second part of the cake on top and spread the remaining condensed butter cream on it.
To decorate this cake I used fruit marshmallows; it gives the dish a pleasant sourness.
I simply cut the marshmallows into slices and placed them on the finished cake. You can decorate the cake to suit your taste and mood.
The finished homemade sponge cake needs to be refrigerated for at least a couple of hours so that it is soaked in cream. The sponge cake will be more delicious if the soaking time in the cream is at least 24 hours.
Bon appetit everyone!
Prepare the biscuit dough. In a deep container, whisk 4 eggs, 3 yolks, sugar and heat in a water bath until warm. Pour into a blender bowl and blend until fluffy, at least 15 minutes. Finally add vanilla extract. Sift the flour and pour it into the dough in parts, mix very carefully, preferably with a spatula, but if you cannot mix without forming lumps, then you can do this in a blender at the lowest speed, but quickly. Melt the butter until liquid, add 2-3 tbsp. dough, mix and pour back into the dough, mix gently with a spatula.
Grease the multicooker bowl with butter and pour the dough into it. Bake in the “Baking” mode for 50 minutes, turn off the “Warming” mode, wait 10 minutes and open the multicooker. Carefully turn the cake out onto a wire rack and cool completely. The sponge cake turns out fluffy and tall, about 8-9cm.
While the sponge cake is “resting”, prepare the impregnation for the cakes. To do this, mix sugar with water, bring to a boil, reduce heat and simmer until slightly yellow and transparent, add rum extract and cool completely. Prepare butter cream. Beat the butter, softened in advance at room temperature, until fluffy and add sifted powdered sugar in parts. Beat at high speed until fluffy and smooth. Cool the cream a little.
Cut the sponge cake into 3 or 4 thin layers. Pour the impregnation over each cake and grease it with cream. Assemble the cake and generously coat the top with cream. Transfer to a main dish or tray. Place in the refrigerator for 30 minutes.
Step 1: knead the biscuit dough.
Before you start preparing the dough, use an egg separator and carefully separate the whites from the yolks. Place the whites in the refrigerator, and pour half the sugar into the yolks and beat them with a mixer until white foam. Now take the whites and beat them into foam. The dishes for this process must be clean and dry, free of grease, and there should not be the slightest drop of yolk. When the whites are foamy, add the remaining half of the sugar and continue mixing. You need to work with the mixer until the egg whites and sugar form a dense foam that will hold in peaks. At the end, carefully mix the whites and yolks whipped with sugar, but not using a mixer, but making careful movements from top to bottom and from the center to the edges using a spatula.Sift the flour through a sieve and add to the eggs. Mix everything until a homogeneous mass is formed. It is best to do this with a spatula, but those who are especially impatient can use a mixer, selecting the minimum speed.
Step 2: bake sponge cakes.
Place sponge cakes to bake only in a preheated oven. 180 degrees oven, so immediately set it to reach the desired temperature. In the meantime, prepare the pan by greasing it with butter or dusting it with wheat flour. Pour the mixture for sponge cakes into the dish prepared for baking and place in the oven for 25-30 minutes.
After the required time has passed, carefully, not abruptly, open the oven and check the readiness of the sponge cake with a toothpick, simply sticking it in the center, if it comes out wet, then you need to continue cooking, if it’s dry, then carefully close the oven and turn it off. In the switched off oven, the biscuit should be allowed to stand for some time. 15 minutes, then remove and cool at room temperature.
Step 3: prepare the buttercream.
Just before you start making the buttercream, remove the butter from the refrigerator and let it sit at room temperature. It should become soft. Once this happens, place it in a mixer bowl and beat on medium speed for about 5-7 minutes. Then begin to gradually pour in condensed milk in a thin stream, without stopping whisking. You need to stir the cream for a long time and, most likely, it will begin to separate at first. Just be patient and continue mixing with the mixer until your cream is smooth and fluffy.
Step 4: form the cake.
Cut the cooled sponge cake into several pieces using a special thin knife. Cover the prepared flat dish with parchment paper so as not to stain it during the process of forming and decorating the cake. Place the first cake layer on top and spread buttercream on top, then place the second cake layer on top and press down lightly.
Continue folding and frosting the cake layers until you have none left. Grease the sponge cake constructed in this way with butter cream on top and sides.
That's all, your dessert is ready, but, agree, is it missing something? And now you have a huge number of options for decorating it. You can sprinkle the top of the finished cake with coke shavings or crumbs left over from cutting the cakes. But I suggest filling the pastry sleeve with butter cream and decorating the product with various patterns. Whatever you choose, once you're done, set the cake aside to cool. 2 hours, and then you can start serving it on the table.
Step 5: Serve the sponge cake with buttercream.
Serve sponge cake with buttercream slightly chilled. Remove the parchment paper from under it and place it in the middle of the table so that everyone can appreciate the appearance of the dessert you have prepared. But don’t admire it for a long time; quickly cut the cake into portions, place on saucers and serve with unsweetened tea.
Bon appetit!
To give your cake a more appetizing look, as well as diversify the flavor palette, sprinkle the sides and top with ground nuts, such as unsalted peanuts or almonds.
And in order to make your cake colorful, just add food coloring to the cream. You can make not only a single-color cake, but also a rainbow one!
Chocolate also goes very well with this cake. You can simply lay a few tiles on top for decoration or grind it on a grater, turning it into shavings and sprinkle it on the finished cake.
