Delicious Homemade Punch Bowl Cake
A delightful dessert featuring layers of fluffy cake, rich cream, and vibrant fruit, perfect for any gathering.
Equipment
- Mixing Bowl
- Electric Mixer
- 9-inch Round Cake Pans
- Punch Bowl or Trifle Dish
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure for the cake.
- 1 cup Granulated sugar Adds sweetness and moisture.
- 2 teaspoons Baking powder Leavening agent for a light cake.
- 1/2 teaspoon Salt Balances flavors.
Wet Ingredients
- 1/2 cup Unsalted butter Adds richness and moisture.
- 3 large Eggs Bind ingredients together.
- 1 cup Milk Provides moisture.
Frosting and Toppings
- 2 cups Heavy cream For whipped topping.
- 2 cups Fresh fruit Use strawberries, blueberries, or peaches.
- 1/4 cup Powdered sugar Sweetens the whipped cream.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Slowly add milk and mix until smooth.
- Gradually incorporate dry ingredients into the wet mixture.
- Grease two 9-inch round cake pans and pour in the batter.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Slice each cake horizontally into two layers.
- Assemble in a punch bowl, alternating layers of cake, cream, and fruit.
- Refrigerate for at least 2 hours before serving.
- Serve and enjoy!
Notes
Store leftovers covered in the refrigerator for up to three days.
