Light, tender, and full of rich vanilla flavor, this whipped cream cake is a simple yet elegant dessert. Whipped cream replaces butter or oil, giving it an incredibly soft crumb that pairs perfectly with fresh berries or a dusting of powdered sugar.
This whipped cream cake is a light and tender cake that gets its rich flavor and delicate texture from an unexpected ingredient—whipped cream! Instead of using butter or oil, heavy cream is whipped to soft peaks and gently folded into the batter, creating an incredibly soft crumb with a lovely vanilla flavor.
Whipped cream cakes have been a part of American home baking for decades, known for their tender texture and rich flavor. While not strictly Southern, they share some similarities with classic Southern cakes like pound cake.
Why You’ll Love This Whipped Cream Cake Recipe
- Simple, yet elegant. Perfect for everything from afternoon tea to special occasions.
- Incredibly tender crumb. Thanks to the whipped cream, this cake has a beautifully soft texture.
- Rich vanilla flavor. Made with vanilla bean paste for a deep, aromatic taste.
- No butter or oil needed. The whipped cream provides all the necessary fat and richness.
Key Ingredients
- Heavy whipping cream – The secret to the cake’s tender texture. Be sure to whip it to soft peaks so it incorporates smoothly.
- Eggs – Beaten with sugar to create structure and lightness.
- Vanilla bean paste – Adds deep, speckled vanilla flavor.
- Cake flour – Gives the cake a fine crumb.
- Baking powder – Helps the cake rise properly for a soft, fluffy texture.
How to Make Whipped Cream Cake
- Mix dry ingredients. Whisk together the flour, baking powder, and salt.
- Beat eggs and sugar. Mix until pale and slightly thickened. Mix in the extracts.
- Add dry ingredients. Gently mix in the flour mixture.
- Whip the cream. Beat heavy cream to soft peaks.
- Fold in whipped cream. Carefully fold it into the batter until smooth.
- Bake. Pour into a tube pan and bake until golden.
- Cool and serve. Let it cool before serving with your favorite toppings.
Baking in a Bundt Pan
This whipped cream cake can also be baked in a Bundt pan instead of a tube pan. Be sure to grease and flour it well to prevent sticking. Baking time may be 5-10 minutes shorter, so start checking for doneness at 45 minutes. Let the cake cool in the pan for about 20 minutes before turning it out. A Bundt pan’s design also makes for a beautiful presentation with a dusting of powdered sugar or a simple glaze.
Tips for Success
- Thoroughly grease the pan. This cake can stick, especially in a Bundt pan. Use baking spray with flour or butter and flour every crevice well.
- Use fresh baking powder. Since this cake relies on proper leavening, make sure your baking powder is still active.
- Let the eggs and sugar fully aerate. Beating them together until thick and pale helps give the cake more lift.
- Whip the cream to soft peaks. This ensures it folds in smoothly without deflating the batter. Stiff peaks can make it harder to incorporate, leading to a denser cake.
- Don’t over-mix. Once the flour is added, mix gently to keep the batter light and airy.
- Avoid over-baking. Check for doneness early and remove the cake when a tester comes out clean or with just a few crumbs. Over-baking can dry out the cake and make it less tender.
- Loosen edges before unmolding. Run a knife around the edges of the pan before inverting to help release the cake cleanly.
Serving Suggestions
This whipped cream cake is delicious on its own, but it also pairs beautifully with:
- Fresh berries for a bright, fruity contrast
- Lightly sweetened whipped cream for an extra indulgent touch
- A dusting of powdered sugar for a simple, elegant finish
- A berry compote or coulis for a fresh, fruity topping that complements vanilla flavors
Variations and Additions
- Citrus twist – Add 1 teaspoon of lemon or orange zest to the batter for a fresh, bright flavor.
- Chocolate touch – Serve with a dusting of cocoa powder or a drizzle of chocolate sauce for a hint of richness.
- Nutty crunch – Fold in 1/2 cup of finely chopped toasted almonds or pecans for added texture.
Storage & Make-Ahead Tips
- Store at room temperature for up to 3 days in an airtight container.
- For longer storage, refrigerate for up to 5 days, bringing slices to room temperature before serving.
- This cake can also be frozen for up to 2 months. Wrap it well in plastic wrap and place in an airtight, freezer-safe resealable bag or container. Thaw for an hour or so at room temperature before serving.
More Vanilla Cake Recipes
Get the Recipe:
Whipped Cream Cake
This whipped cream cake is a simple yet elegant dessert that’s sure to impress. Whether you’re serving it with fresh fruit, a dollop of whipped cream, or just a sprinkle of powdered sugar, it’s a lovely treat for any occasion!
Ingredients
- 2 1/4 cups (270 g) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1/2 teaspoon almond extract
- 1 1/2 cups (360 ml) heavy whipping cream, cold
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Instructions
- Preheat the oven to 325°F (160°C). Thoroughly grease and flour a 10-inch tube pan (or use a baking spray with flour).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the sugar and eggs until pale and slightly thickened (2-3 minutes). Mix in the extracts.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined.
- In another large bowl, beat the heavy cream with an electric mixer on medium-high speed until it forms soft peaks. Be sure not to over-whip.
- Fold about 1/4 of the whipped cream into the batter. Then gently fold in the remainder, taking care not to over-mix and deflate the whipped cream.
- Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a tester inserted in the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes, then turn it out onto a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or with fresh berries and lightly sweetened whipped cream.
Notes
- To bake in a similarly sized Bundt pan, you’ll likely need to reduce the baking time by 5-10 minutes.
- Store in an airtight container at room temperature up to 3 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
10 Comments on “Whipped Cream Cake”
For those of us whose vanilla option is between artificial and real vanilla extract, what is an equivalent value substitute for vanilla paste?
Hi, Pat! You can substitute the same amount of vanilla extract. Enjoy!
I don’t have a tube pan. Is there an equivalent sized pan or can the recipe be adapted? Would love to try it!
Hi, Karen! Assuming you don’t have a Bundt pan, the best alternative would be two loaf pans. I would start checking for doneness around 35 minutes. You could also try a 9×13-inch pan, but it will be thinner and need 30-35 minutes to bake. I’d love to know how it goes if you try it!
Can I use cool whip
Hi, Jan! Cool Whip isn’t a good substitute for the heavy cream in this recipe. The whipped cream here isn’t just a topping. It’s a key ingredient that adds fat, moisture, and structure to the cake. Cool Whip is stabilized and lower in fat, so it won’t behave the same way when whipped or folded into the batter. For the best texture and rise, stick with real heavy whipping cream. It makes a big difference!
Can I use a different extract? Maybe lemon?
Hi, Angela! This cake should work well with most any extract.
Hi. Can I use heavy cream instead of heavy whipping cream?
Can I leave out almond extract?
Thanks for answering my two questions.
Wish you good luck.
Hello! Heavy cream and heavy whipping cream are generally interchangeable, so either should work just fine here. You can omit the almond extract if you like. Replace it with more vanilla, a different extract, or just omit it.