|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0g||1%|
|Total Sugars 13g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The classic recipe for cream cake is not only delicious but smart and money-saving. For it to be considered a cream cake, you must use heavy cream of at least 35 percent fat content both as the moisturizing liquid and the fat content of the batter. Thus, cream cakes need very few ingredients to yield a tasty end product. Flour, eggs, salt, sugar, baking soda, and vanilla extract are all you need to add to the cream to make a rich batter that will transform, in just 30 minutes, into a chewy golden cake. This recipe can be a go-to when you're in need of a quick dessert, as most ingredients are already in your pantry. It's also a great recipe for novice bakers because it's not very technical and requires just a few simple steps, mainly mixing with a standing mixer or whisk.
Lightly flavored with vanilla, our recipe can be fantastically transformed depending on what you use as filling or frosting. The sky is the limit! Use vanilla filling and frosting and decorate with your favorite berries, or add chocolate chips to the batter and frost with chocolate frosting. Fill with your favorite fruit spread or lemon curd and use lemon or orange glaze to finish the cake. Or, for a quick and easy version, use a store-bought hazelnut and chocolate spread to fill and frost the cake. Sprinkles, chopped nuts, or seeds can be added on top to give some crunch. Even if you just serve this cake as-is, you won't regret trying this recipe. Perfect for an afternoon treat or as a celebratory cake, this cream cake might become your new favorite dessert.
Cream cakes go back many decades and are a resourceful way of replacing milk and butter with just one ingredient. They are light in texture but feel heavy when lifted and can be flavored with other extracts of your liking: lemon, almond, orange, or anything you have at hand make wonderful batters. Dust with powdered sugar for an easy finish, or serve with vanilla ice cream and chocolate fudge for a decadent dessert. This recipe makes two 8-inch round cakes.
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour two 8-inch-round cake pans. Beat eggs until thick and lemon-colored 5 minutes with electric mixer on high speed; gradually beat in sugar.
Sift together the dry ingredients. Stir in sifted dry ingredients alternating with the cream and vanilla. Beat well.
Spread the batter in the prepared pans.
Bake for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in the pans on a rack for 10 minutes before removing from the pans.