- The cream cake’s secret is whipped cream plus butter, creating a light, moist, cloud-like texture that stays tender and versatile.
- Simple prep tips—room-temperature ingredients, chilled bowl, avoid overmixing, and cool completely—ensure bakery-quality results every time.
- Highly customizable: flavor variations, baking methods (oven, steam, no-bake), and fridge storage make it perfect for any occasion.
Every baker has that one recipe they turn to when they want to impress without stress, and for me, it’s this cream cake recipe. It’s light, airy, and beautifully rich with layers that seem to dissolve the moment they touch your tongue. I first made it for a small family celebration, and it’s been a recurring request ever since. Whether you’re planning a cozy weekend dessert, a special birthday, or just craving a slice of something indulgent, this cake fits perfectly. The beauty of this recipe lies in its balance: creamy yet not heavy, sweet but not overwhelming, and with a soft crumb that makes each bite unforgettable.
Table of contents
Easy Steps to Prepare Like a Pro
A little preparation makes the whole baking process smoother and more enjoyable. Before diving in, take a few minutes to get these steps done ahead of time.
Prep essentials:
- Bring ingredients to room temperature: Cold butter or eggs can make your batter split or curdle.
- Whip the cream in advance: Store it in the fridge and whisk briefly before using.
- Prepare your cake pans: Grease and line them so the cake releases effortlessly.
- Measure dry ingredients: Sift flour and baking powder together to avoid clumps.
- Chill your mixing bowl: Especially useful for whipping cream faster.
These steps help ensure your cream cake bakes evenly and keeps its delicate structure.
Cream Cake Recipe Card
Cream Cake Recipe
10
servings20
minutes30
minutes315
kcalA soft, fluffy, and perfectly balanced cake that’s rich yet light. This cream cake recipe is ideal for birthdays, holidays, or any celebration where you want to impress effortlessly.
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Ingredients
2 cups all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
1 cup sugar
4 eggs
1 cup heavy cream (35% fat)
0.5 cup unsalted butter, melted
2 tsp vanilla extract
0.25 cup milk
Directions
- Preheat the oven to 175°C and grease your cake pan.
- Whisk flour, baking powder, and salt in a bowl.
- Beat eggs and sugar until fluffy and pale.
- Mix in melted butter and vanilla extract.
- Add dry ingredients and milk alternately, folding gently.
- Fold in whipped cream until smooth.
- Pour the batter into the pan.
- Bake for about 30 minutes or until springy to the touch.
- Cool completely before frosting.
Notes
- For best results, use cold whipped cream to maintain structure.
- You can replace part of the sugar with honey for a deeper flavor.
- Always cool your cake layers before frosting to prevent melting.
Nutrition Facts
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 22g
- Protein: 6g
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The Magic Behind Its Soft Texture
If you’ve ever struggled with cakes that come out dense or dry, this cream cake recipe will change that forever. The secret lies in the careful balance of whipped cream and butter, creating a texture that’s soft, cloud-like, and incredibly moist.
Here’s what makes it stand out:
- It’s versatile, you can flavor it with vanilla, lemon zest, or even a hint of coffee.
- The batter is forgiving, meaning even beginners can bake it successfully.
- You can frost it with anything from classic whipped cream to fresh fruit toppings.
- It keeps beautifully in the fridge, making it perfect for make-ahead desserts.
This recipe also allows for easy customization. For a lighter version, swap part of the cream for Greek yogurt. Want it richer? Add a layer of custard or chocolate ganache between the layers.
For cream handling tips, link to Serious Eats’ Guide to Whipping Cream.
My Baker’s Notes for a Flawless Finish
o make this cream cake recipe turn out bakery-level every time, here are my go-to tips that truly make the difference:
- Use heavy cream with at least 35% fat for the best texture and structure.
- Avoid overmixing the batter. Stop mixing as soon as the flour disappears, it’s what keeps the cake tender.
- Check doneness early. The cake should spring back lightly when touched.
- Cool completely before frosting. Even slightly warm layers can melt your cream.
- Use a serrated knife for clean slices without tearing the crumb.
he Science Behind a Perfect Cream Cake
Understanding what happens inside your cake can make you a more confident baker. The combination of fat and air in the whipped cream traps moisture, preventing the cake from drying out while adding volume. This is why the texture feels so light and soft.
Flavor Twists That Never Fail
The best part about a great cream cake recipe is its flexibility. Once you’ve mastered the base, you can tweak it to fit any occasion or craving. Below are some of my favorite ways to personalize it.
1. Strawberry Cream Cake
Fresh strawberries folded between layers of whipped cream turn this version into a classic. For extra flavor, brush the cake layers with strawberry syrup. Perfect for spring birthdays or afternoon tea.
2. Chocolate Cream Cake
Add 2 tablespoons of cocoa powder to the flour mixture and finish with a glossy chocolate ganache. This one is a crowd favorite and pairs beautifully with a touch of espresso.
3. Lemon Cream Cake
Add grated lemon zest and a tablespoon of lemon juice to the batter. The citrus balances the sweetness and gives a fresh, elegant taste ideal for summer gatherings.
4. Coconut Cream Cake
Use coconut cream instead of heavy cream and sprinkle toasted coconut flakes between layers. It’s tropical, creamy, and wonderfully fragrant.
5. Matcha Cream Cake
Blend a teaspoon of matcha powder into the batter for an earthy, sophisticated twist. The subtle green hue looks stunning topped with white cream frosting.
Try my Matcha Cake Recipe for a Japanese-inspired twist of a cake.
Different Baking & Cooking Methods
Depending on your equipment and time, there are several ways to bake or assemble this cream cake.
Oven-Baked Classic
The traditional method that yields even, golden results. Ideal if you like a slightly crisp outer layer. Bake at 175°C until lightly golden and springy.
Steamed Cream Cake
If you want an ultra-moist version, steaming is the way to go. It produces a soft and fluffy crumb that stays moist for days, a favorite in Asian-style cakes.
No-Bake Cream Cake
Perfect for summer. Use crushed biscuits mixed with butter as the base, then layer it with whipped cream and fruits. Chill overnight and enjoy a melt-in-your-mouth dessert without turning on the oven.
Common Questions About Cream Cake
Wrap it tightly in plastic wrap once cooled, and refrigerate. The whipped cream keeps it moist for up to 3 days.
Yes, but make sure it has at least 30% fat content for proper structure.
Sponge cakes rely on whipped eggs for structure, while cream cakes include cream or butter for a denser, richer crumb.
Final Thoughts: Your Next Go-To Celebration Cake
This cream cake recipe combines comfort and elegance in every slice. It’s easy enough for a weekday bake yet impressive enough for any special occasion. Once you try it, it’s bound to become your signature dessert, adaptable, soft, and simply irresistible.
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