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Perfect Cream Cake

Cream Cake

Photo: The Meaning of Pie

Imagine a light and fluffy cream cake that is so very perfect all by itself that you don’t need frosting, icing or any sort of extra adornment.

A morsel of cake that simply melts in your mouth.

The perfect flavour. The perfect texture. So very delicate. So very delicious.

Well you can stop imagining – this Cream Cake is perfection indeed.

The baker extraordinaire behind this Cream Cake perfection is The Meaning of Pie.

Perfect Cream Cake Recipe
  • 1 stick of unsalted butter, softened
  • 3 cups granulated sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
  • 3 cups sifted cake flour
  • 1 cup of heavy cream or “heavy whipping cream” (not whipped)
  1. For the full recipe go here: Cream Cake.

Happy baking!

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7 Responses to Perfect Cream Cake

  1. Hi Chris

    A stick of butter weighs four ounces or 125 grams. Measuring butter in “sticks” is an American thing – not so helpful for the rest of us though. Good luck with the cake!

    • Chris J. at #

      Hi Patricia,
      Thanks so much for getting back to me so soon. I’ve wanted to know this for ages but never got around to asking. I will bake this for the weekend – looking forward to making this delicious sounding
      cake! Thanks too for such a great site.

  2. Sophia D. at #

    I have been looking for a potatoe flour cake recepie and cannot find it anywhere. I made it years ago but lost the recepie. Can I supstitude potatoe flour for any recepie instead of regular flour?

    • Hi Sophia

      Interesting question – I’m afraid I don’t know the answer. Perhaps one of our readers might be able to help you out?

  3. Velina at #

    Hi Patricia,
    I always get confused about cake flower; we don’t get that here in England. What can I use instead!

    • Hi Velina
      Cake flour is a particular American term for flour with low protein levels which generally produces for a fluffier and softer cake texture (but this depends on what else is in recipe too).

      You can convert regular flour into “cake flour” by adding cornflour. I use Nigella Lawson’s method (when I can be bothered) – for 1 cup plain flour remove 2 tablespoons of flour and replace this with 2 tablespoons cornflour (in metric terms use 105g plain flour plus 20g cornflour per 125g flour in the recipe).

      To be honest – I usually don’t worry about it and just use normal flour. Cake flour has become available in supermarkets in Australia in recent years (it’s more expensive of course) but I wouldn’t not make a recipe because I didn’t have it – I grew up baking cakes without specific cake flour and no one has complained!

      Hope that helps.