Whipped Cream Cake

Whipped Cream Cake is a soft, moist, and rich dessert made by folding freshly whipped cream directly into the cake batter. Unlike regular butter cakes, this cake uses whipped cream as both the fat and liquid component, giving it an incredibly tender crumb, velvety texture, and delicate flavor. It’s perfect for birthdays, family gatherings, or simply when you crave a slice of homemade comfort.

This cake pairs beautifully with fresh berries, chocolate drizzle, or just a dusting of powdered sugar. It’s a simple yet elegant dessert that brings a bakery-quality experience right to your kitchen.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 1 cup whole milk
• 2 cups heavy whipping cream (cold)

Optional Toppings:

• Fresh berries (strawberries, blueberries, raspberries)
• Shaved chocolate or cocoa powder
• Powdered sugar or chocolate glaze

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan or two 8-inch pans for layer cakes.
2. Mix Dry Ingredients:
   In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
   In a large mixing bowl, beat butter and sugar until light and fluffy using an electric mixer (about 3 minutes).
4. Add Eggs and Vanilla:
   Beat in the eggs, one at a time, then add the vanilla extract.
5. Alternate Milk and Dry Mix:
   Add the dry ingredients in three parts, alternating with milk. Mix until smooth but do not overbeat.
6. Whip the Cream:
   In a separate chilled bowl, whip the heavy whipping cream until soft peaks form.
7. Fold in Whipped Cream:
   Gently fold the whipped cream into the batter with a spatula until combined. This gives the cake its fluffy texture.
8. Bake:
   Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Serve:
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   Dust with powdered sugar or top with whipped cream and berries before serving.

Tips for Perfect Whipped Cream Cake

• Use cold heavy cream for best whipping results.
• Do not overmix after folding the whipped cream — it can deflate the batter.
• This cake tastes even better the next day as it becomes moister.
• You can flavor it with lemon zest, almond extract, or cocoa powder for variation.
• Always let the cake cool fully before adding toppings or frosting.

Serving Suggestions

• Serve with fresh berries and mint leaves for a light summer dessert.
• Layer with chocolate ganache or strawberry compote for a richer version.
• Add whipped cream frosting and decorate with edible flowers for special occasions.

Storage

• Store at room temperature for up to 2 days, covered.
• For longer storage, refrigerate up to 5 days in an airtight container.
• You can also freeze it (unfrosted) for up to 2 months. Thaw before serving.

Nutrition Information (per slice)

(Approximate, based on 12 servings)

• Calories: 380
• Protein: 5 g
• Carbohydrates: 42 g
• Fat: 22 g
• Sugar: 27 g
• Sodium: 160 mg
• Cholesterol: 120 mg

Why You’ll Love This Cake

• Super soft and moist texture
• No need for buttercream frosting — already rich from whipped cream
• Simple ingredients and easy method
• Perfect for any celebration or afternoon tea

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