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Grandma's 1950s Sweet Cream Cake Recipe: A Tender Vintage Classic

Grandma's 1950s Sweet Cream Cake

A tender vintage-style cake made with heavy whipping cream instead of butter or oil. It has a lightly sweet flavor and moist crumb that pairs beautifully with powdered sugar, berries, or whipped cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Heavy whipping cream, preferably 36% fat
  • 1 1/2 cups Granulated sugar
  • 2 Large eggs, preferably at room temperature
  • 1 teaspoon Vanilla extract
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch square baking pan, or line it with parchment paper.
  2. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl.
  3. In a separate large bowl, beat the heavy cream and granulated sugar until well combined. The mixture will remain thinner than traditional butter-based cake batter.
  4. Beat in the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
  5. Add the dry ingredients to the cream mixture and stir just until no dry flour remains. Do not overmix.
  6. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, until lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cake in the pan for about 15 minutes before cutting and serving.

Notes

Use room-temperature eggs and measure flour by weight when possible. Remove the cake as soon as the center tests done so the edges do not dry out. An 8-inch round pan may be used, although it can require a few extra minutes in the oven.