Whipped Cream Cake
Light, airy, and irresistibly tender, this Whipped Cream Cake is a showstopper that’s as easy to make as it is delicious. Featuring heavy whipping cream as its star ingredient, this unique recipe skips the butter and oil for a creamy richness that sets it apart. The whipped cream is beaten to stiff peaks, creating a fluffy texture that melts in your mouth, while vanilla adds a subtle sweetness and warmth. Perfectly balanced with just the right amount of sugar and a soft crumb, this cake is ideal for any occasion, whether dusted with powdered sugar, adorned with fresh berries, or served simply on its own. Ready in under an hour with minimal effort, this crowd-pleaser will quickly become your go-to dessert.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 480 milliliters Heavy whipping cream
- 2 units Large eggs
- 200 grams Granulated sugar
- 1.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, whip the heavy whipping cream using a hand or stand mixer fitted with a whisk attachment on medium-high speed until stiff peaks form. This should take about 3-4 minutes.
In another bowl, crack the eggs and whisk them gently to combine. Gradually add the granulated sugar to the eggs, whisking until the mixture is pale and slightly thickened.
Add the whipped cream to the egg and sugar mixture. Gently fold the mixture together using a spatula, being careful not to deflate the whipped cream.
Add the vanilla extract to the wet mixture and stir lightly to combine.
Gradually add the dry ingredients (flour mixture) into the wet ingredients, folding gently after each addition until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar or serve with fresh berries and a dollop of whipped cream.
Nutrition Facts
Calories |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 390.2 g | 142% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 201.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
