Cream Butter Cake
"This rich, creamy and festive cake gets an extra boost with an addition of whipped heavy cream in the batter."
-- @onesarcasticbaker
Recipe Intro From onesarcasticbaker
Ice cream and sheet cake combined! Such a festive summer cake combination.


Prep time 15mins
Cook time 35mins
Serves or Makes: 1 (9"x13") cake


  • 2 cups all purpose flour
  • 3/ 4 teaspoon baking powder
  • 1/ 2 teaspoon baking soda
  • 1/ 2 teaspoon salt
  • 1/ 2 cup full fat sour cream
  • 1 tablespoon vanilla bean paste
  • 1/ 2 cup heavy cream
  • 3/ 4 cup unsalted butter, softened
  • 4 eggs
  • 2 cups sugar


  • Step 1

    Preheat oven to 350ºF and line 9″x13 inch pan with parchment paper.

  • Step 2

    In a medium bowl, sift the flour, baking soda and baking powder. Set aside. In a large measuring cup, mix together the sour cream and vanilla paste. Set a side.

  • Step 3

    In a bowl of a standing mixer fitted with the paddle attachment, place the butter and sugar and mix on medium-high until you have a light and fluffy mixture. Add the eggs, one at a time waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl on occasion.

  • Step 4

    Add the flour mix, alternating with the sour cream mix starting and finishing with the flour (total 3 flour additions). After adding the last part of the flour, stop the mixer and using a rubber spatula, mix in any flour remaining.

  • Step 5

    In a clean mixer bowl, add the heavy whipping cream and whip on high to a soft peak. Gently fold it into the cake batter.

  • Step 6

    Evenly spread the batter in the pan and bake for 35-40 minutes, or until a tooth pick comes out clean from the center of the cake. Remove from oven and allow to completely cool before frosting.