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.
2 large eggs
1 cup sugar
1 2/3 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy cream
1 teaspoon pure vanilla extract
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour two 8-inch-round cake pans. Beat eggs until thick andlemon-colored5 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.
Enjoy!
| Nutrition Facts (per serving) |
|---|
| 157 | Calories |
| 6g | Fat |
| 23g | Carbs |
| 3g | Protein |
Show Full Nutrition Label
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| Nutrition Facts |
|---|
| Servings: 12to 16 |
|---|
| Amount per serving |
| Calories | 157 |
| % Daily Value* |
| Total Fat 6g | 8% |
| Saturated Fat 4g | 18% |
| Cholesterol 40mg | 13% |
| Sodium 189mg | 8% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 0g | 1% |
| Total Sugars 13g |
| Protein 3g |
| Vitamin C 0mg | 0% |
| Calcium 58mg | 4% |
| Iron 1mg | 5% |
| Potassium 38mg | 1% |
| *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.)
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FAQs
Any cream with a fat level of more than 30% will whip well. Light whipping cream with a fat content of 30 to 36 percent and heavy whipping cream with a fat content of 38 to 40 percent may be found in the dairy case. (You can also switch to the best non dairy whipping cream in India).
What does heavy cream do to cake mix? ›
Folding in whipped cream turns a boxed mix cake into the best version of itself. The cake is almost impossibly moist without being greasy, light and bouncy while still keeping it's structure, and has a tender crumb that seems almost too consistent throughout the cake.
What gives sweetness to cakes? ›
Sugar can give foods the sweet taste we know and love – but there is much more to it. It also performs many other essential functions in cookies, cakes, and other baked goods. We all know that sugar is essential for baking—after all, it's what makes sweets taste sweet.
What is the secret of soft and fluffy cake? ›
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.
What makes a good quality cream cake? ›
TIPS TO IDENTIFY A DELICIOUS CAKE
- Check for moistness. Gently press the top of the cake. ...
- Observe texture. Look for a soft, fluffy texture with an even crumb structure.
- Taste the frosting. The frosting should be smooth, and creamy, and complement the flavors of the cake.
- Assess flavors. ...
- Evaluate visual appeal.
According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%. It may also be called light whipping cream (2).
What is the secret to a perfect cake? ›
The next time you're baking a cake, keep these simple tricks in mind:
- Prep the ingredients. Have all of the ingredients at room temperature, unless the recipe directs otherwise. ...
- Use the right flour. ...
- Prep your pans. ...
- Alternate wet and dry ingredients. ...
- Preheat. ...
- Release air bubbles. ...
- Test for doneness. ...
- Cool down.
A simple way to sweeten it up is by making a sugar syrup. Just dissolve some sugar in water over low heat, let it cool, and drizzle it over your cake. Don't go overboard – a little goes a long way. Another trick is to spread a thin layer of fruit preserves or a sweet glaze on top.
What is the secret ingredient in cake? ›
When it comes to baking moist and delicious cakes, you might be surprised to learn that mayonnaise can be a secret ingredient worth considering. Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.
Why are bakery cakes so fluffy? ›
Leavening Agents
Since we're talking about cake and not yeast bread, we'll focus on chemical leavening. The reaction of baking soda or baking powder with the liquids in the batter releases carbon dioxide, which forms air bubbles to help your cakes be light and airy.
USE VEGETABLE OIL. While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.
How to get the fluffiest cake? ›
Leavening agents, such as baking powder and baking soda, play a crucial role in making cakes rise and achieve a fluffy texture. These agents produce carbon dioxide gas when combined with liquid and heat, creating air pockets that lighten the batter.
How do I choose heavy cream? ›
Whenever you're confused, just remember: Cream that's labeled “heavy” contains more fat. If you're trying to avoid cream with higher fat for a particular reason, try the cream with the fat content just below the one called for, as it will be the closest substitute, before experimenting with lighter creams.
Can I use heavy whipping cream instead of heavy cream for cake? ›
2% and 1% milk contain the percentages of milk fat you would expect, and skim milk contains less than . 5% milk fat. You can usually use heavy whipping cream and heavy cream in recipes interchangeably. Whipping cream is lighter and fluffier when whipped, however.
Which whipping cream is best for cake decoration? ›
To make a sturdy whipped cream frosting, you will want cream with at least 30% fat, either light whipping cream or heavy (whipping) cream. Personally, I always purchase heavy whipping cream, even if I'm doing a quick dollop for pies or trifles.
What to use when recipe calls for heavy cream? ›
You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute.
