White Cream Cake

    1 hour

    This cake recipe uses thickened cream instead of butter to produce a very delicate white cake. Perfect with coffee for guests.

    173 people made this

    Serves: 12 

    • 2 eggs
    • 3/4 cup (185g) white sugar
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup thickened cream

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease one 20cm square pan.
    2. Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
    3. Combine the flour, baking powder and salt. In three parts add the flour mixture alternately with the cream to the egg mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pan.
    4. Bake for 30 to 40 minutes or until a toothpick inserted near the centre comes out clean.

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    Reviews and Ratings
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    Reviews in English (134)


    This is a rich, moist white cake with great flavor, perfect for decorating. I made a double recipe and baked it in two 9" layer pans. I thought the amount of salt was extraordinary, so I cut it back by half and was pleased with the results. I frosted it with Decorator Frosting I, also from this site. I reserved some of the frosting and folded in strawberry preserves for a strawberry buttercream filling. Delicious, beautiful, and elegant cake.  -  11 Jun 2009  (Review from Allrecipes USA and Canada)


    This recipe was fantastic. After reading the other reviews that said the cake was dense, I added a little extra baking powder. It turned out, light, airy, and full of creamy vanilla flavor. A definite make-again recipe!  -  16 Jul 2002  (Review from Allrecipes USA and Canada)


    I have a very similar recipe from my very very old (thrift store purchase) cookbook called the Settlement Cookbook (lots of really cool old and now unusual recipes) That recipe calls for 1 cup of sugar, cake flour instead of regular flour, and just a pinch of salt. Make those substitions and this cake is very light, moist, and just the right amount of sweetness. Also the bake time was 375 degrees for just 25 minutes (time was right on for my oven but check yours before 25 to be sure.)  -  11 Jan 2007  (Review from Allrecipes USA and Canada)