This Whipped Cream Cake is a classic American dessert that embodies old-fashioned baking charm. Unlike traditional butter-based cakes, this recipe uses freshly whipped cream folded into the batter, giving the cake a light yet rich texture that practically melts in your mouth. It’s a versatile base that pairs beautifully with fresh strawberries, making it especially popular in spring and summer months. The cake’s simplicity allows it to be dusted with powdered sugar for an elegant finish or layered with fruit and cream for a more indulgent treat. Beloved for its tender crumb and timeless flavor, it remains a delightful choice for birthdays, picnics, or just an afternoon tea.
Ingredients
- 1 ½ cups cake flour
- 1 ½ cups sugar
- 2 tsp baking powder
- 1 tsp salt
- 3 eggs
- 1 tsp vanilla extract
- ½ pint 1 cup heavy cream, whipped until fluffy (1 cup, whipped until fluffy)
Instructions
Step 1: Prepare Dry Ingredients
- Sift flour, salt, baking powder, and sugar together several times until well combined.
Step 2: Beat Eggs
- In a mixing bowl, beat eggs until thick and lemon-colored. Stir in vanilla extract.
Step 3: Combine Batter
- Mix eggs with the sifted dry ingredients. Beat for two minutes (electric mixer recommended).
Step 4: Add Whipped Cream
- Gently fold in whipped heavy cream until batter is fluffy and smooth.
Step 5: Bake
- Pour batter into a greased and floured ring pan (or tube pan).
- Bake at 450°F for 15 minutes, then reduce temperature to 350°F and bake for an additional 30 minutes.
Step 6: Cool and Serve
- Remove from pan and cool completely. Dust with powdered sugar or serve with fresh strawberries.
Tips
- Dust with confectioners’ sugar as written, or add fresh strawberries for the “strawberry cake” variation
- Split the cake and fill with lightly sweetened whipped cream and berries
- Substitute almond extract for part of the vanilla for a different flavor
- Bake in two small pans for layered presentation; shorten baking time accordingly
- Make sure the heavy cream is whipped to soft peaks before folding in
- Sift dry ingredients several times as written for extra-light texture
- Line pan bottoms with parchment if you worry about sticking
- Avoid overmixing once cream is folded in to keep the crumb tender
- Add finely grated citrus zest for a fragrant variation
- Serve simply with fruit rather than frosting to highlight the delicate cake
Nutrition
Calories: 280kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 200mgPotassium: 95mgFiber: 0.5gSugar: 24gVitamin A: 420IUCalcium: 45mgIron: 1.2mg
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