This Whipped Cream Cake is a delightful dessert that’s light and fluffy but still delivers all the sweetness you want. With whipped cream instead of butter, this cake achieves a perfectly soft and moist texture without feeling heavy.
What I love most about this cake is its simplicity. No fancy equipment or complicated steps—just straightforward ingredients that come together to create a beautiful cake. It pairs wonderfully with fresh berries or a fruit sauce, making it perfect for any event.
Whether you serve it as a quick weeknight dessert or bring it to a gathering, this cake is always a hit. If you’re looking for a light yet satisfying dessert, this recipe is sure to become a favorite!
History
The Old-Fashioned Whipped Cream Cake started to shine in the 19s when home refrigeration became more common. With easier access to dairy products like heavy cream, bakers got creative and began using whipped cream as a butter substitute in cakes. This simple swap didn’t just make the cake richer—it gave it a wonderfully light, airy texture that made it stand out. Using just a few basic ingredients, this cake became a favorite in kitchens everywhere. Its perfect balance of indulgence and lightness has kept it popular through the years, and it’s still a go-to dessert for any occasion today.
Ingredients
- Nonstick cooking spray
- All-purpose flour
- Baking powder
- Kosher salt
- Cold heavy whipping cream
- Granulated sugar
- Large eggs – At room temperature.
- Vanilla extract
How To Make Whipped Cream Cake
- Preheat your oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set it aside.
- Whisk together the flour, baking powder, and salt in a medium bowl, then set aside.
- Whip the cold heavy cream in a large bowl with an electric hand mixer or a stand mixer fitted with the whisk attachment until stiff peaks form, about 2-3 minutes. If using a stand mixer, transfer the whipped cream to another bowl.
- Beat the sugar and eggs at medium speed in the stand mixer bowl with the paddle attachment, or using a hand mixer, until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix on low speed. Gradually add the flour mixture and beat on low until just combined.
- Gently fold in one-third of the whipped cream until just incorporated. Add the remaining whipped cream and gently stir until just combined.
- Spoon the batter evenly into the prepared bundt pan.
- Bake for about 45 minutes at 350°F, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Allow the cake to cool in the pan on a wire rack for about 10 minutes before removing it from the pan.
- Garnish with fresh fruit and a dusting of powdered sugar before serving.
Step-By-Step Process
Chef Jenn’s Tips
- The whipped cream gives this cake its richness and moisture, so there’s no need for butter!
- Fresh fruit or a fruit coulis pairs beautifully with this cake for an extra flavor boost.
- This recipe makes a single bundt cake, ideal for family gatherings or a simple dessert at home.
- To maintain its soft and fluffy texture, keep an eye on the baking time and avoid overcooking.
Make It A Meal
This Whipped Cream Cake is delicious on its own, but you can elevate it with some toppings. Add a dollop of fresh whipped cream and a few berries for a light dessert, or drizzle with chocolate or caramel sauce for a richer treat.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. When ready to enjoy, thaw it in the refrigerator or at room temperature.
Old Fashioned Whipped Cream Cake
Ingredients
- non-stick cooking spray
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoon kosher salt
- 1 ½ cups cold heavy whipping cream
- 1 ¼ cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set it aside.
- Whisk together the flour, baking powder, and salt in a medium bowl, then set aside.
- Whip the cold heavy cream in a large bowl with an electric hand mixer or a stand mixer fitted with the whisk attachment until stiff peaks form, about 2-3 minutes. If using a stand mixer, transfer the whipped cream to another bowl.
- Beat the sugar and eggs at medium speed in the stand mixer bowl with the paddle attachment, or using a hand mixer, until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix on low speed. Gradually add the flour mixture and beat on low until just combined.
- Gently fold in one-third of the whipped cream until just incorporated. Add the remaining whipped cream and gently stir until just combined.
- Spoon the batter evenly into the prepared bundt pan.
- Bake for about 45 minutes at 350°F, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Allow the cake to cool in the pan on a wire rack for about 10 minutes before removing it from the pan.
- Garnish with fresh fruit and a dusting of powdered sugar before serving.
Notes
Chef Jenn’s Tips
- The whipped cream gives this cake its richness and moisture, so there’s no need for butter!
- Fresh fruit or a fruit coulis pairs beautifully with this cake for an extra flavor boost.
- This recipe makes a single bundt cake, ideal for family gatherings or a simple dessert at home.
- To maintain its soft and fluffy texture, keep an eye on the baking time and avoid overcooking.