One-Bowl Vanilla Cream Cake (No Butter, Just Cream)

This vanilla cream cake is the answer when you want a tender, buttery-tasting crumb without softening a stick of butter. Heavy cream does all the heavy lifting.

It comes together in one bowl, bakes up with a fine, velvety texture, and works for afternoon snacks just as well as it does under a drift of whipped cream and berries.

What Makes This Vanilla Cream Cake So Good

The crumb is soft and tight, not bready. You can slice it thin without it crumbling, and it stays that way for a couple of days on the counter.

A single pour of full-fat cream replaces both the butter and the milk. There is no waiting for butter to come to room temperature, no creaming step. The batter smells like fresh vanilla and baked sugar before it even hits the oven.

Ingredients

• 1 1/2 cups all-purpose flour: spooned and leveled, not scooped straight from the bag.
• 1 cup granulated sugar: plain white sugar works best here.
• 2 tsp baking powder: gives the cake its lift.
• 1/2 tsp fine sea salt: balances the sweetness.
• 2 large eggs: room temperature, so they blend in easily.
• 1 cup heavy cream: full-fat, at least 36% milkfat; the richness builds the cake’s texture.
• 2 tsp vanilla extract: pure extract for a clean vanilla flavor.

Variations / Substitutions

• Add citrus: stir in 1 tsp finely grated lemon or orange zest for a bright note.
• Swap the extract: use 1/4 tsp almond extract plus 1 3/4 tsp vanilla for a subtle nutty twist.
• Make it gluten-free: replace the flour with a 1:1 gluten-free blend that contains xanthan gum.
• Dairy-free option: there is no straightforward swap for heavy cream here that delivers the same crumb. A different recipe built around oil and plant milk will work better.

For a chocolate version, try our Easy Chocolate Cream Cake.

How to Make One-Bowl Vanilla Cream Cake

Step 1: Mix the Dry Ingredients

Preheat your oven to 350°F (180°C) and grease an 8-inch round cake pan, then line the bottom with a circle of parchment. In a large bowl, whisk together the 1 1/2 cups flour, 1 cup sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.

The mixture will look like fine, pale sand and smell gently of flour. Getting the leavening and salt dispersed now means the cake rises evenly later.

Step 2: Stir in the Wet Ingredients

Pour the 1 cup heavy cream, 2 large eggs, and 2 tsp vanilla directly into the dry ingredients. Stir with a whisk just until no streaks of flour remain and the batter is smooth, about 30 seconds.

The batter will be thick and ivory-colored, with a ribbon-like texture that falls in lazy folds off the whisk. Stop mixing the moment it comes together; overworking it can make the cake tough.

Step 3: Bake the Cake

Scrape the batter into the prepared pan and smooth the top gently. Slide the pan into the oven and bake for 30 to 35 minutes.

You will know it is ready when the edges start pulling away from the sides of the pan and the center springs back lightly to the touch. A toothpick inserted in the middle should come out with a few moist crumbs clinging to it, not wet batter.

Step 4: Cool and Slice

Let the cake rest in the pan on a wire rack for 10 minutes. Run a knife around the edge, turn it out onto the rack, and peel off the parchment. Cool completely, then dust the top with powdered sugar and slice.

The crumb is tender and even, and the thin powdering of sugar catches the light on each piece. Serve as is or with a spoonful of softly whipped cream.

Tips for the Tenderest Vanilla Cream Cake

• Bring eggs and cream to room temperature: before you start. Cold ingredients can make the batter seize and take longer to blend.
• Stop stirring the second the flour disappears.: Overmixing activates gluten and turns a soft cake bready.
• Parchment is cheap insurance.: Grease the pan well and line the bottom with a round of parchment for a guaranteed clean release every time.
• Dress it up gently.: A cloud of unsweetened whipped cream and a handful of fresh berries turns this into a celebration cake without extra fuss.

Bake times by pan size (test with a toothpick):

Storing Your Vanilla Cream Cake

Room temperature: Wrap the cooled cake tightly in plastic and keep at room temperature for up to 2 days. The crumb stays soft.

Refrigerate: For longer storage, seal in an airtight container and refrigerate for up to 5 days. The cold firms the texture slightly, which makes it nice for snacking straight from the fridge.

Reheating: Zap individual slices for 10–15 seconds in the microwave to restore that just-baked warmth.

Frequently Asked Questions

Can I use half-and-half instead of heavy cream?

No. Half-and-half contains too little fat, and the cake will come out dry and dense. Heavy cream (36% fat or higher) is what gives this cake its tender crumb.

Why did my cake sink in the middle?

The most common reason is underbaking. The center needed a few more minutes. Opening the oven door before the cake is set can also cause the structure to collapse.

Can I double this recipe for a layer cake?

Yes. Double all the ingredients and divide the batter between two 8-inch round pans. Start checking for doneness at 25 minutes; the bake time will be close to the original.

Can I fold blueberries into the batter?

Absolutely. Toss 1 cup fresh blueberries (or raspberries) with 1 tablespoon of flour after mixing the batter, then fold them in gently. The flour helps keep the berries from sinking.

One-Bowl Vanilla Cream Cake Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Calories: 300

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup heavy cream
• 2 tsp vanilla extract

Method

 

1. Preheat oven to 350°F (180°C). Grease an 8-inch round cake pan and line the bottom with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the heavy cream, eggs, and vanilla. Stir with a whisk until the batter is smooth and no dry streaks remain, about 30 seconds.
3. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
4. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar and slice.

Notes

For the lightest texture, use room temperature eggs and cream. The cake can be made a day ahead; wrap it well and store at room temperature. A simple topping of whipped cream and fresh berries makes it feel special.