Whipped Cream Cake

Whipped cream cake is a vintage favorite that relies on heavy cream instead of butter or oil for richness and moisture. We like to think of it as a butter and buttermilk combination, something Southerners know a thing or two about.

The baked cake has a light vanilla flavor with a bare hint of almond. The texture is somewhere between a layer cake and a pound cake: not as delicate as the former but not as dense as the latter.

Learn how to make whipped cream cake. Fluffy and light, it's great when served with macerated berries and more fresh whipped cream on top.

Ingredients for Whipped Cream Cake

Just eight ingredients are needed to prepare this whipped cream cake (baking spray not included). It's simple, effective, and oh-so-delicious. To make whipped cream cake, you'll need:

• Baking spray: Baking spray with flour keeps confections from sticking to the vessel.
• Cake flour: A flour with a low protein content that helps create the most tender, delicate crumb.
• Baking powder: Improves the texture of the crumb and helps with leavening.
• Table salt: Enhances the flavor of the batter and strengthens the crumb.
• Heavy cream: Heavy cream has a higher percentage of milk fat and essentially replaces the butter in this recipe. It ensures a moist and tender crumb. Start with cold heavy whipping cream to allow the cake to slowly bake from a cooler batter, so that it doesn't brown as easily. Look for "heavy whipping cream" in the dairy aisle.
• Granulated sugar: To sweeten the cake.
• Large eggs: Room temperature eggs bind the batter and also assist with leavening the cake.
• Vanilla and almond extract: Infuse some depth of flavor and aroma throughout the cake.

What's Special About Whipped Cream Cake?

This light and airy cake uses heavy cream as the key ingredient, resulting in a moist texture and rich flavor with a delicate crumb. Made with just eight ingredients, including vanilla and almond extract, it contains no added fat except for the cream.

The heavy cream replaces the butter traditionally used in dense cakes like pound cakes, while also adding moisture typically provided by milk or buttermilk.

Whipping the cream also aerates the batter, similar to how whipped eggs or creamed butter would, making it an easy recipe to make at a moment's notice. The result is a delightful cross between a simple vanilla cake and pound cake. We can see why this vintage recipe has remained a favorite.

How To Make Whipped Cream Cake

If you can whip cream, you can make this cake. In just 15 minutes of active time, you'll be ready to bake and serve. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare oven and tube pan: Preheat oven, and spray to coat a tube pan with baking spray.
• Step 2. Combine dry ingredients: Whisk together flour, baking powder, and salt.
• Step 3. Whip the cream: Beat cream in a large bowl to stiff peaks.
• Step 4. Make batter: Beat sugar and eggs in a separate large bowl until fluffy. Beat in extracts, then flour mixture on low speed to combine. Fold in one-third whipped cream, then remaining whipped cream.
• Step 5. Bake cake: Spoon batter into pan. Bake until a wooden pick inserted in center comes out clean. Cool in pan on rack 10 minutes, then invert onto a plate and again onto the wire rack to cool completely.

Our Tips for the Best Whipped Cream Cake

For the best, most delicious whipped cream cake, keep these simple tips in mind:

• Cake flour: If you don't have cake flour on hand, don't swap with all-purpose—the texture just won't be as light and fluffy! Instead, make your own with just two ingredients.
• Room temperature eggs: Room temperature eggs will whip up more quickly and easily.
• Chill the bowl: Before whipping your cream, chill the bowl for a faster process and better volume.
• Whip to stiff peaks: Whip the cream to stiff peaks (until the peaks stand straight up) to make sure it stays light after folding with the remaining ingredients.
• Whip the eggs and sugar: Whipping the eggs and sugar helps to create additional lightness in the cake.
• Fold gently: Fold the batter gently to avoid deflating all the air you've whipped in.
• Don't overbake: Avoid overbaking, which could cause your cake to dry out.

How To Store Whipped Cream Cake

Store whipped cream cake well-wrapped at room temperature for up to three days. For longer storage, freeze the cake, whether whole or in individual slices, wrapped tightly in plastic wrap, for up to two months. Bring to room temperature before serving.

What To Serve With Whipped Cream Cake

This simple but decadent cake can be topped in a variety of ways to add more interest and flavor to your plate. Serve with fresh fruit, including berries or stone fruits, fruit compote, or lemon curd for a bright and tangy addition.

You can also drizzle with chocolate or caramel sauce, or serve with a dollop of whipped cream or scoop of ice cream for even more decadence. Sprinkle on toasted or candied nuts for a nutty crunch. And of course, don't forget a cup of coffee or tea to go alongside.

More Classic Southern Cake Recipes You'll Love

Cherished for their rich and comforting flavors and textures, these time-honored cake recipes are Southern classics for a reason:

• Caramel Cake
• Hummingbird Cake
• Apple Stack Cake
• Chocolate Mayonnaise Cake
• Texas Sheet Cake with Fudge Icing
• Oatmeal Cake

Editorial contributions by Katie Rosenhouse.