Whipped Cream Cake Recipe

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

10

This recipe for Whipped Cream Cake comes from master baker Rose Levy Beranbaum's cookbook, Rose's Heavenly Cakes. The old-fashioned dessert contains no butter and oil; instead, it uses whipped cream, which gives the cake a rich yet light texture and a subtle floral flavor.

The trick is to use freshly made whipped cream (i.e., heavy cream whipped at home), rather than store-bought whipped cream from a can or tub. The high fat content of heavy cream will give the cake its melt-in-your-mouth fluffiness and delicate structure. Fortunately, you don’t need a lot of heavy cream for the job—just 1 1/2 cups—making this cake recipe perfect for using up leftover cream.

Key Ingredients for Whipped Cream Cake

Heavy cream: To make the whipped cream for this recipe, start with heavy cream or heavy whipping cream—despite their different names, they are technically the same thing and both contain at least 36 percent milk fat. It's important to not get either mixed up with whipping cream, which contains less milk fat (between 30 and 35 percent).

Cake flour: With a lower protein count and finer texture than all-purpose flour, cake flour is ideal for light cakes like this one. The flour tends to result in a higher rise and softer texture than other flours.

Superfine sugar: Also known as caster sugar, superfine sugar is finer than granulated and typically used in cake recipes where it's important to dissolve the sugar in another ingredient like butter or, in this case, whipped cream. If you can't find it, use your food processor to grind down granulated sugar until it's fine in texture. (Start with a bit more than you'll need for this recipe and measure it again after processing).

Eggs: When a recipe calls for room temperature eggs, it's usually because the eggs' temperature will effect the their ability to blend with the other ingredients, which can impact the final result. To bring cold eggs to room temperature quickly, set them in a bowl of warm water for 5 minutes or until they no longer feel cool.

To ensure the cream whips up properly, make sure it's very cold. It also helps to chill the whisk and bowl before starting.

Directions

Preheat oven and prepare cake pan:

Preheat oven to 375°F with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
Combine dry ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
Whip cream:

In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
Whisk eggs and vanilla; add to cream:

In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture to whipped cream; beat until thickened (like mayonnaise) and well combined.
Add sugar:

Gradually add sugar, about 30 seconds.
Combine flour and cream mixtures:

Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture.
Add batter to cake pan:

Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
Bake cake:

Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
Remove cake from pan:

Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely.

What to Serve With Whipped Cream Cake

Sprinkle with powdered sugar and serve with whipped cream, if desired. The cake is also delightful with fresh berries or a spoonful of jam.

How to Store Whipped Cream Cake

Store leftover cake in airtight container at room temperature for 3 to 4 days. You can also wrap individual slices in plastic wrap and store them in the freezer for up to 1 month.

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Frequently Asked Questions

Can I mix this cake by hand?

We do not recommend mixing this cake by hand, as an electric mixer is important for properly whipping the cream and incorporating the other ingredients. If you don't have a stand-mixer, use a large bowl and a handheld mixer instead.
Can I use granulated sugar if I cannot locate superfine sugar for this recipe?

If you cannot locate superfine sugar, we recommend making your own by pulsing a bit more granulated sugar than is called for in the recipe in a food processor until fine (measure it once more before adding to the batter). If you don't have a food processor, you can substitute granulated sugar for superfine but know that the texture of the cake may not be as light and airy.
Can I make this recipe in a round or square cake pan?

We don't recommend using a round or square cake pan for this recipe. The tall sides of a Bundt pan are ideal for containing the batter as it rises gently in the oven; too shallow of a pan could cause the batter to overflow. You can use a tube pan instead of a Bundt pan, if desired.