Cream Cake Recipe

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Cream Cake

Tabitha Sikora


It was created by my great great grandmother back in the days when you put your milk jugs under trees until the milkman came to pick them up. Whatever was sour by the time he got there was returned and she came up with a way to use the sour milk other than for biscuits and the like. My grandma watched her make it and wrote it down. It is a family favorite. Light,fluffy cake that can be used in place of shortcake, for those strawberry shortcake lovers out there! We make this all the time in my family.

pinch tips: How to Measure Ingredients





20 Min




1 stick
1 c
1 c
sour milk (you can sour milk by adding in 1 tablespoon of vinegar at bottom of measuring cup and letting it sit til you need to add it in..just does not taste as good with non sour milk)
1 tsp
baking powder
2 pinch
baking soda
1 pinch
2 tsp
vanilla (we measure the teaspoons with the lid on the bottle, which is slightly more than 2 teaspoons)
2 c

Directions Step-By-Step

Preheat Oven to 350 degrees F. While oven is preheating, put the stick of margarine in a 9x13 pan and let it melt in oven while it is heating up.
Beat 3 eggs, add sugar. Beat. Add the sour milk, baking powder,baking soda,and salt. Beat. Add vanilla and melted margarine. Beat. Add Flour. Beat.
Bake in the 9x13 pan you melted the margarine in until JUST THE EDGES of the cake are a golden brown. It is cooked all the way through this way, if you let it bake longer it isn't the nice, moist, fluffy cake it is meant to be.
NOTE : The batter will vary in consistency with this recipe, usually depends on what brand of flour you use or what brand of margarine you use but NEVER put more flour in to thicken it. No matter the end result of consistency, it is just fine as it is.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy