What is a cream cake called?

A cream cake can go by many names depending on the region. In Austria, it’s often called Cremeschnitte , while in Korea, it's simply known as a whipped cream cake. In the U.S., it's typically described by its filling or layers—like “whipped cream sponge cake.” Though the structure varies, they all feature a light base with a creamy center.

What is the difference between a cream cake and a normal cake?

The main difference lies in texture and filling. A traditional cake often uses dense layers and rich frosting, while a cream cake focuses on light sponge layers filled with whipped or pastry cream. The result is a more delicate, airy bite compared to the richness of a typical frosted cake.

What is another name for cream cake?

Depending on the ingredients or cultural twist, a cream cake might be called a chiffon cake, strawberry shortcake, whipped cream cake, or even tiramisu when coffee and mascarpone are used. These are all variations that follow the same concept: soft cake with a luscious cream filling.

What are the types of cream cake?

There are several types, including fruit-topped cream cakes, chocolate-layered versions, and international favorites like the French Mille-feuille , Italian tiramisu cake, or the Korean strawberry cream cake. Each version varies slightly in texture, sweetness, and appearance but shares the signature cream-layered base.

Cream Cake Secrets: 7 Irresistible Ideas for a Fluffy Favorite

Description

A light, nostalgic cream cake made with fluffy sponge and airy whipped cream—perfect for any season or celebration.

Ingredients

Scale

4 eggs
1 cup sugar
1 cup flour
1 tsp baking powder
1 tsp vanilla extract
1 cup heavy cream
2 tbsp powdered sugar
Optional: mascarpone, fresh berries, lemon zest, or chocolate ganache

Instructions

Preheat your oven to 350°F (175°C). Grease and line two round cake pans.
Separate egg whites and yolks. Beat egg whites until stiff peaks form.
In another bowl, beat yolks with sugar until pale and fluffy. Fold in flour, baking powder, and vanilla.
Gently fold the whipped egg whites into the batter until combined.
Divide batter into pans and bake for 20–25 minutes or until lightly golden and springy.
Cool layers completely on a rack before filling.
Whip the cream with powdered sugar until soft peaks form. Add mascarpone or zest if desired.
Layer one cake with cream, add berries or extras, and top with the second layer. Spread cream on top and decorate simply.
Chill cake for 1 hour before serving for best texture.

Notes

Serve slightly chilled. Pairs wonderfully with fresh fruit or warm drinks made with healthy coffee creamer.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Global

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18g
Sodium: 90mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg

Keywords: cream cake, whipped cream cake, sponge cake, classic dessert