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5 from 3 votes

Sweet Cream Cake

This light, fluffy cake dates back to the 1940s-50s. It is still delicious today!
Prep Time10 mins
Cook Time40 mins
Course: cake, Dessert
Cuisine: American
Servings: 12


  • A greased and floured 12x8.5 or 9x13 baking dish


For the batter:

  • 3 large eggs at room temperature
  • 1 1/3 cups sugar
  • 2 1/3 cups SIFTED all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/3 cups heavy cream
  • 1 1/2 teaspoons pure vanilla extract

Optional for topping the cake:

  • A mixture of cinnamon and sugar


  • Center the oven rack; preheat the oven to 350°F. Beat the eggs in a large bowl until very thick -- 5 minutes by hand, or 2 minutes by machine. Gradually beat in the sugar.
  • In a separate bowl, whisk together the sifted flour, baking powder, and salt. Tip the cream and vanilla into a small bowl or glass measure.
  • In 3 alternating additions, gradually stir 1/3 of the flour mixture and 1/3 of the cream mixture into the beaten eggs. Stir only until the flour disappears into the batter.
  • Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake in the preheated for 40-45 minutes. If using the cinnamon/sugar topping, sprinkle it on 3 minutes before removing the cake from the oven. Let the cake cool to room temperature before serving.