cake with heavy cream recipe

Written BySheba G Updated On
cake with heavy cream recipe
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The Best cake with heavy cream recipe

I’m so excited to share with you my favorite cake with heavy cream recipe that has been a staple in our household for years. This classic dessert is a crowd-pleaser, and for good reason – it’s incredibly easy to make and always turns out moist and delicious.

The addition of heavy cream gives it a rich and velvety texture that’s simply divine. I remember the first time I made this cake for my family, my kids were hesitant at first, but after one bite, they were hooked.

It’s become a regular at our dinner parties and gatherings, and everyone always asks for the recipe. As a busy mom, I love that this cake can be made ahead of time and refrigerated or frozen for later use.

Plus, it’s a great way to get some extra calcium into our diets from the heavy cream. The best part?

It’s incredibly versatile – you can top it with fresh fruit, nuts, or even chocolate shavings for a decadent treat. My family loves this cake so much that we’ve even started making it for special occasions like birthdays and holidays.

It’s truly a classic dessert that never goes out of style.

Heavy Cream Cake

Heavy Cream Cake

4.8 from 1801 votes

This cake with heavy cream recipe is a delightful treat that combines a moist and tender cake with a rich, creamy frosting. The cake batter is simple to prepare and the heavy cream frosting adds a velvety smoothness to every bite.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1/2 cup whole milk

For the Heavy Cream Frosting

2 cups heavy cream
1/3 cup powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9-inch round cake pan, tapping out any excess flour.
3Line the bottom with parchment paper.
4In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
5In a large bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
6Add the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
9Mix just until combined.
10Pour the batter into the prepared cake pan and smooth the top with a spatula.
11Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should be golden brown and spring back when lightly pressed.
13Remove the cake from the oven and let it cool in the pan for 10 minutes.
14Then, transfer the cake to a wire rack to cool completely.
15While the cake is cooling, prepare the heavy cream frosting.
16In a large bowl, whip the heavy cream using an electric mixer on high speed until soft peaks form.
17Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
18The frosting should be thick and spreadable.
19Once the cake is completely cooled, spread the heavy cream frosting evenly over the top and sides of the cake.
20Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Oven
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 155mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: Ensure all ingredients are at room temperature for better incorporation. You can adjust the sweetness of the frosting by adding more or less powdered sugar.

Watch Video Of How Heavy Cream Cake Works

This cake with heavy cream recipe has been a staple in our household for years, and I’m so glad I can share it with you. Whether you’re looking for a special occasion dessert or just want something easy to make on a Tuesday night, this recipe delivers every time.

The best part? It’s incredibly versatile – you can top it with fresh fruit, nuts, or even chocolate shavings for a decadent treat.

❓ Frequently Asked Questions About Heavy Cream Cake

What is the difference between heavy cream and whipping cream?

Heavy cream is higher in fat content than whipping cream, which makes it perfect for cooking and baking applications. Whipping cream, on the other hand, is lighter and more suitable for topping desserts or making frostings.

Can I use this recipe to make cupcakes instead of a large cake?

Yes, you can definitely use this recipe to make cupcakes! Simply divide the batter evenly among 12 cupcake liners and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

How do I store leftover cake?

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months – just thaw it in the refrigerator or at room temperature before serving.

Can I make this cake gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend and proceed with the rest of the recipe as instructed.

Why does this recipe call for room temperature eggs?

Eggs that are at room temperature mix more easily into batters and doughs, which ensures that your cake turns out smooth and even.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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