Sweet Cream Cake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Speedy to mix—no creaming. Cake is light, feathery and flavorful


  • 2⅙ c. sifted flour
  • c. sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1⅓ c. heavy cream
  • c. milk
  • 1 tsp. vanilla
  • 3 eggs
  • Coffee Butter Frosting


  • Sift dry ingredients into mixing bowl. Add cream, milk and vanilla. Mix to dampen dry ingredients. Beat 1 minute at medium speed of electric mixer, or 150 vigorous strokes by hand.
  • Add eggs and mix 1 minute longer.
  • Pour into 2 paper-lined 8" round layer cake pans. Tap sharply on table top to remove air bubbles. Bake in moderate oven (350°) about 40 minutes.
  • Cool cake in pans on rack about 10 to 15 minutes. Remove from pans; take off paper, and turn cake right side up on rack to finish cooling. Frost with Coffee Butter Frosting or your favorite chocolate frosting.