Cream Cake

My long time friend( just won’t say how long) Kathy S. and her honey make this wonderful dessert almost every year at Christmas time for our church’s Christmas dinner. Light, delicate and moist. It makes a sweet and perfect ending for your group dinner. This really isn’t a recipe as it is more assembly instructions. 


Cream Cake

Prep Time 40 minutes


  • 1 quarter sheet cake -previously prepared
  • 1 tipped bag of sweet whipped cream
  • 1 tipped bag of pudding or custard
  • toasted crumbs


  1. Split a quarter sheet cake into one/thirds the LONG way.
  2. Lay the three pieces into a single row, end to end.  Trimming the width if it doesn't match and saving the trimmed pieces to toast to make crumbs or the side of the cake.

  3. Slice the now long piece of cake in half, going the complete length of the cake and flip the top half over book style, next to the lower half.
  4. Run a bead of whip cream along the edge of one half all the way around to create a dam for the custard. 

  5. Place custard within the whip cream edge. 

  6. Carefully flip the top back over onto the custard filling.

  7. Ice the stacked layers of Cream Cake with whip cream

  8. Use toasted crumbs and press onto the long sides of the Cream Cake.

  9. Slice the cream cake into 1" to 1.5" slices. Then place three decorative dollops of whip cream on the top of each slice. 

  10. With half sheets of parchment paper, wrap each sliced piece of cake and place side by side on a pan. 

  11. Refrigerate until ready to serve. Remove parchment paper as you plate each piece. Garnish appropriately.