Sweet Cream Cake Recipe

Sweet Cream Cake
Sweet Cream Cake with Raspberry Filling. Photo: Diana Rattray
Ratings (16)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
136 Calories
7g Fat
17g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The heavy cream provides the fat for this cream cake recipe.

Fill and frost the cake with your favorite frosting, or fill with a lemon curd or jam filling and frost with a creamy frosting.


  • 2 eggs
  • 1 cup sugar
  • 1 2/3 cups sifted all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup heavy cream (35% butterfat)
  • 1 teaspoon vanilla

Steps to Make It

  1. Beat eggs until thick and lemon-colored 5 minutes with electric mixer on high speed; gradually beat in sugar.

  2. Sift together the dry ingredients. Stir in sifted dry ingredients alternately with the cream and vanilla. Beat well.

  3. Spread batter in 2 greased and floured round 8-inch cake pans.

  4. Bake at 350 F for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

  5. Cool in the pans on a rack for 10 minutes before removing from the pans.