Rectangular Cream Cake Recipe

This recipe creates a delightful rectangular cake perfect for any occasion. The fluffy cake is frosted with a light and creamy topping, making it a delicious crowd-pleaser.


  • Cake:
    • 1 ¾ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 ½ cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup milk
  • Frosting:
    • 1 cup heavy whipping cream
    • ⅓ cup powdered sugar
    • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch rectangular baking pan.
  2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl using an electric mixer, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternate wet and dry ingredients: Add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition.
  5. Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the cake: Let the cake cool completely in the pan on a wire rack before frosting.
  7. Make the frosting: In a chilled bowl, whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.
  8. Frost the cake: Once the cake is cool, spread the frosting evenly over the top. You can decorate the cake with fresh fruit, sprinkles, or chocolate shavings (optional).

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