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creme fraiche cake recipe

Crème Fraîche Cake Recipe

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This unique cake is the perfect dessert for showing off fresh, ripe berries or pomegranate.
Course Dessert
Cuisine American
Dish Type cake
Cooking Style Baking
Seasonal autumn, Christmas, Father's Day, Holiday season, Mother's Day, summer
Ingredient creme fraiche
Prep Time 20 mins
Cook Time 25 mins
Cooling/Chilling 1 hr 30 mins
Total Time 45 mins
Author Raymond Morales


for the cake

  • 2 large eggs
  • 2/3 c granulated sugar
  • 7 oz melted butter cooled to room temperature
  • 3/4 c all purpose flour
  • 2 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 1/3 c creme fraiche

for the creme fraiche gelee

  • 2 1/2 c creme fraiche
  • juice and zest of 1 lemon
  • juice and zest of one medium orange
  • pinch salt
  • 2/3 c granulated sugar
  • 2/3 c water
  • 3.5 sheets of bloomed gelatin


for the cake

  • Cream eggs and sugar until tripled in volume and pale yellow (10min).
  • Slowly pour melted butter into ribboned sugar and eggs while on medium speed.
  • Sift dries together.
  • Incorporate dries into ribbon mix in three parts only incorporating partially.
  • Add creme fraiche or sour cream and mix on medium until fully combined.
  • Grease and line a 10x12 baking pan and pour batter in. Bake at 325 F for 20-25 min rotating every 5 min to ensure even coloring on top.
  • Allow to cool at room temp then store in fridge.

to make the creme fraiche gelee

  • Combine all ingredients except gelatin and bring to a boil to melt down sugar whisking continuously.
  • Once boiling add gelatin and allow to dissolve completely. Set mix aside
  • When cake is cool and creme fraiche mix reaches room temp pour mix over cake gently and leave in fridge to set up.

to serve

  • Freeze the cake for about 1 hour to make serving easy. Serve at room temperature or cold with your favorite fruit.