Homemade Cake with fresh berries

Rosemary’s Bakery Whipped Cream Cake is a soft, buttery vanilla cake layered with rich whipped cream and topped with fresh berries. It’s light yet indulgent, perfect for birthdays, tea parties, or any sweet occasion. The whipped cream topping gives it that bakery-style freshness everyone loves — simple ingredients, pure flavor, and a cloud-like texture in every bite.

Prep Time & Details

Step	Duration
Prep Time	25 minutes
Baking Time	35–40 minutes
Cooling Time	1 hour
Assembling & Frosting	15 minutes
Total Time	~1 hour 45 minutes
Servings	10–12 slices
Difficulty	Moderate

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 cup whole milk

For the Whipped Cream Frosting

• 2 cups heavy whipping cream (cold)
• ¾ cup powdered sugar
• ½ tsp vanilla extract
• 1 tsp unflavored gelatin (optional, for stability)
• Optional additions: 2 tbsp pudding mix or 2 oz cream cheese for a thicker texture
• Fresh berries for garnish

Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another large mixing bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
4. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour.
6. Beat just until smooth — do not overmix.

Step 2: Bake the Cake

1. Divide the batter evenly into prepared pans.
2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Whipped Cream Frosting

1. Chill your mixing bowl and beaters for 10 minutes before whipping.
2. If using gelatin, dissolve 1 tsp gelatin in 1 tbsp cold water, then warm slightly until clear. Let it cool but not solidify.
3. In the chilled bowl, beat cold whipping cream with powdered sugar and vanilla extract until soft peaks form.
4. Slowly drizzle in the cooled gelatin (if using) and beat until firm peaks form.
   • Optional: Mix in pudding powder or cream cheese for extra stability and flavor.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a thick layer of whipped cream on top.
2. Add the second cake layer and cover the entire cake with remaining whipped cream.
3. Smooth the sides with a spatula for that clean bakery-style look.
4. Top with fresh berries or a dusting of powdered sugar.

Serving Tips

• Chill for at least 30 minutes before serving for a firm, refreshing texture.
• Best served cold, directly from the fridge.
• Pair with tea, coffee, or a glass of milk for the perfect bite.

Nutrition Table (per slice)

Nutrient	Amount
Calories	420 kcal
Carbohydrates	46 g
Protein	5 g
Fat	24 g
Saturated Fat	14 g
Sugar	32 g
Cholesterol	115 mg
Sodium	210 mg
Calcium	90 mg
Fiber	0.5 g

Storage Tips

• Store in the refrigerator (covered) for up to 3 days.
• Do not freeze the whipped cream layer; it may separate when thawed.
• To make ahead: Bake cake layers a day before, refrigerate, and frost before serving.

Baker’s Notes

For extra aroma, add a sprig of rosemary or a few drops of lemon zest to the batter a subtle nod to Rosemary’s name.

You can replace the berries with chocolate shavings, toasted almonds, or edible flowers for an elegant finish.

A stand mixer gives smoother results for both batter and cream.