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Baked goods

Yeasted sugar cake with butter and cream

Name: Yeasted sugar cake with butter and cream
Yield: 1 pan
Cuisine: Slovak
Ingredients: 250 g Semi-coarse wheat flour; 100 ml Milk; 1 packet Active dry yeast (7 g); 2 Eggs; pinch Salt; 150 g Butter; 100–150 g Granulated sugar; 200 ml Heavy whipping cream

A buttery yeast cake topped with sugar and soaked with heavy cream after baking. Baked in a 20 × 20 cm pan; makes one pan.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 30 min
Temperature: 180 °C (350 °F)
Servings: 1 pan
Difficulty: Medium
Cuisine: Slovak

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This yeasted sugar cake is a simple butter cake with heavy whipping cream poured over it right after baking. The cream soaks into the dough, keeping the cake moist and soft. The dough, made with eggs and butter, rises for an hour, then bakes in a 20 × 20 cm pan for about 30 minutes at 180 °C (350 °F), topped with butter and granulated sugar. Serve it with coffee or as a weekend afternoon treat.

Ingredients

Semi-coarse wheat flour 250 g
Milk 100 ml
Active dry yeast (7 g) 1 packet
Eggs 2
Salt pinch
Butter 150 g
Granulated sugar 100–150 g
Heavy whipping cream 200 ml

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Instructions

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Dissolve a teaspoon of sugar in the warm milk, add the yeast, stir, and let stand until foamy.
In a bowl, mix the eggs with 100 g of the butter and a pinch of salt. Gradually add the sifted flour, pour in the yeast mixture, and work into a dough. Let rise for one hour.
Prepare a small 20 × 20 cm baking pan and grease it thoroughly with butter.
Place the dough in the pan and press it out evenly with oiled hands. Let rise for about half an hour.
After half an hour, oil your hands again and use your finger to make dimples in the dough. Mix 50 g of butter with the sugar and use a spoon to press the mixture into the dimples.
Bake in an oven preheated to 180 °C (350 °F) for about half an hour.
Remove the cake from the oven, prick it with a toothpick, and pour the cream over it. Return it to the oven for about 10 more minutes.
Serve the cake while still hot, when it is at its moistest.

Tip: Press the dimples deeply with your finger, almost to the bottom of the pan, so the melted butter and sugar stay in them rather than running across the surface. Pour the cream slowly to give it time to soak in.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 359 kcal
Protein: 5.5 g
Carbohydrates: 35 g
of which sugars: 15 g
Fat: 22 g
of which saturates: 14 g
Fiber: 0.9 g
Salt: 0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Cukrový koláč z kysnutého cesta preliaty smotanou