Cream and Butter Sheet Cake


by: Baker Guy

Because it has a delicate texture and buttery flavor, don’t use too much frosting or too strongly flavored a frosting on this cake, or its flavor may not come through. Consider frosting this cake with a delicate buttercream flavored with kirsch, raspberry brandy (eau de vie de framboise), Cognac, or poire William. Here are directions to make a sheet cake, but you can also make a 9-inch round layer cake.


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serves: 1

1 1/2 cups cake flour

1 teaspoon baking powder

4 eggs (warmed)

1 cup granulated sugar

1/2 cup heavy cream

1 Zest of lemon (or 1 teaspoon vanilla extract)

1/2 cup butter (melted)

Confectioners' sugar for sprinkling

Nutrition Facts
Cream and Butter Sheet Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 2802

  • Total Fat: 132.8 g
  •     Saturated Fat: 77.9 g
  •     Trans Fat: 3.8 g
  • Cholesterol: 980.9 mg
  • Sodium: 1093.9 mg
  • Total Carbs: 367.6 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 202.7 g
  • Protein: 41.2 g

how is this calculated?

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1.  Preheat the oven to 375°F. Line a 13 by 17-inch sheet pan with parchment paper. In a bowl, whisk together the flour and baking powder and sift them.

2.  In a second bowl, combine the eggs and granulated sugar and beat on high speed with a stand mixer fitted with the whisk attachment for about 3 minutes or with a handheld mixer for 10 minutes, or until pale and almost tripled in volume. Stir in the cream and zest.

3.  Whisk the butter into the egg mixture. Gently stir the dry ingredients into the egg mixture with a whisk, just long enough to eliminate lumps.

4.  Spread the batter in the prepared sheet pan with an offset spatula. Bake for about 15 minutes, or until firm to the touch.

5.  Take a sheet of parchment paper the same size as the sheet pan and sprinkle it with confectioners’ sugar. Remove the cake from the oven and quickly flip it out over the parchment paper. Immediately peel away the cooked parchment paper from the bottom of the cake. Sprinkle the top of the cake-what was the bottom-with confectioners’ sugar.

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