Sweet Cream Cake

Sweet Cream Cake

Diana Rattray

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
136 Calories
7g Fat
17g Carbs
2g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 136
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 43mg 14%
Sodium 178mg 8%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 2%
Protein 2g
Calcium 68mg 5%
*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.
(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 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. Gather the ingredients.

  2. Preheat the oven to 350 F.

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

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

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

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

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

  8. Enjoy!

Recipe Variations

  • This can be eaten plain or topped with your favorite frosting or filling.