Sweet Cream Cake Recipe

Sweet Cream Cake
Sweet Cream Cake with Raspberry Filling. Photo: Diana Rattray
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 12 to 16 servings
Ratings (14)

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.

What You'll Need

  • 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

How 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.
    Nutritional Guidelines (per serving)
    Calories 136
    Total Fat 7 g
    Saturated Fat 4 g
    Unsaturated Fat 2 g
    Cholesterol 43 mg
    Sodium 178 mg
    Carbohydrates 17 g
    Dietary Fiber 0 g
    Protein 2 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)