Soft & Fluffy Cream Cake
A wonderfully moist cake made with heavy cream that melts in your mouth with every single bite. Simple to prepare with just six pantry staples, this crowd-pleasing dessert is perfect for any occasion. Get ready to bake your new favorite cake!
🛒 Ingredients
15 servings
- 4 large eggs
- 2 cups (250 g) all-purpose flour, sifted
- 2 cups (400 g) granulated sugar
- 2 tablespoons (30 g) unsalted butter, melted (plus extra for greasing)
- 1¾ cups (400 ml) heavy cream
- 1 tablespoon baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C).
- 2
In a large bowl, whisk the eggs until light, frothy, and slightly thickened.
- 3
Add the melted butter and sugar, whisking until well combined and smooth.
- 4
Gradually fold in the sifted flour and heavy cream, alternating between the two, until you have a lump-free batter.
- 5
Add the baking powder and stir gently — avoid overmixing to keep the cake fluffy.
- 6
Grease and flour a 9-inch (24 cm) cake pan, then pour in the batter evenly.
- 7
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack.
💡 Chef's Tip
For extra flavor, stir in 1 teaspoon of vanilla extract or the zest of one lemon. Store covered at room temperature for up to 3 days.
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