Whipped Cream Cake

Deliciously moist and tender crumb, this Whipped Cream Cake Recipe is the perfect excuse to use up any leftover heavy whipping cream. This simple, yet delectable cake is made with no butter or oil, the magic is in the butterfat in the heavy cream! Step-by-step photos teach you how to bake this cake recipe.

So the other day I had a load of heavy cream that needed using up. So I went looking for recipes that called for lots of whipped cream, which is how I stumbled upon this recipe at Epicurious. I did a bit more research and turns out this is an old-time favorite of many.

This cake is simple at it's finest. The magic of this cake is there is no butter or oil in the ingredients list but the high content of butterfat found in cream helps create the cake. The cake's texture is light and fluffy.

Ingredients

This easy cake is and has a short ingredient list, double win!

• Cake Flour. You can find cake flour in the baking aisle. This flour is a lot lighter and fluffier than all-purpose flour, I do not recommend using all-purpose.
• Baking Powder. This chemical leavening agent will help the cake rise and bake up beautifully.
• Salt. Don't skip it, salt helps enhance the other ingredient's flavor profiles.
• Heavy Whipping Cream. The star of the show. This is the perfect recipe to use up leftover whipping cream! The high butterfat content in the cream is what helps the cake work, so you cannot use plain whipping cream, you need the heavy!!
• Large Eggs. For your eggs to evenly incorporate into the cake batter you'll need them at room temperature. To get eggs to room temperature quickly just place them in a bowl of warm water for 5-10 minutes before using.
• Pure Vanilla Extract. Use the real stuff. This flavors the cake beautifully.
• Superfine Sugar. We want to use superfine sugar because the granules are so small it incorporates into the cake batter easily without creating a grainy texture. You could take regular granulated white sugar and place it in a food processor for a minute or two to break the larger granules down.

To finish the cake a simple dusting of powdered sugar or some fresh strawberries or blueberries would be perfect.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

Instructions

First things first, you need to make sure your oven is properly heated. Preheat the oven to 375F/ 191C and grease a 10-cup Bundt pan with non-stick cooking spray. To ensure the oven is fully heated do this about 20 minutes before baking.

We'll start with the dry ingredients, in a large bowl whisk together the cake flour, baking powder, and salt. 

Now we are going to whip the cream. In, the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric mixer beat the heavy cream on low for the first minute then increase the speed to medium and beat until stiff peaks form. 

I prefer to do this step in a liquid measuring cup so I can slowly stream the mixture in but you could also use a bowl. You just need to whisk the eggs and vanilla together.

With the mixer on medium speed gradually and slowly pour the egg mixture into the whipped cream, then scrape the sides of the bowl and mix on medium-high speed for 15 seconds. At first, the eggs will not fully incorporate but just continue to beat the eggs and they should incorporate and thicken the mixture.

In a medium liquid measuring cup or a medium bowl measure out the sugar. Again, I like to do this in a container with a pour spot so I can evenly stream the sugar in. You could also just pour it in with a spoon.

With the mixer on medium speed gradually and slowly pour the sugar into the batter, I like to pour in a tablespoon or two then take a 5-second break and repeat until all is incorporated. Then scrape the sides of the bowl and mix on medium-high speed for 15 seconds. 

Take the whisk attachment off the mixer and add the dry ingredients and hold the whisk attachment with your hand to gently fold the flour mixture into the wet, do this at a low speed don't go too fast, just until no flour streaks remain, do not over mix. 

Pour the cake batter into the prepared pan and use a spatula to "knife" through the batter to get rid of excess air bubbles then use the back of the spatula to spread the cake batter into an even layer.

Bake the cake for 25-35 minutes, or until lightly golden brown and a toothpick inserted in the center comes out clean with no wet batter. Let the bundt cake cool on a wire rack for 15 minutes then gently invert out of the pan to cool

Let the cake cool completely then use a sieve to gently sprinkle confectioners sugar on top. You could make a simple glaze to drizzle on top too.

Store any leftovers in an airtight container for up to 3 days.

There you have it, the tasty whipped cream cake. A simple, delicious birthday cake option! Perfect with some ice cream or a sliced strawberry.

How to freeze

The cake is an excellent candidate for freezing.

You can wrap the whole cake or slices of it. Let the cake cool completely then wrap it in plastic wrap, twice. This ensures no freezer bite. Or you can wrap individual slices of cake in plastic wrap and then store them all together in a freezer-safe container.

When ready to thaw the cake let it sit at room temperature, the whole cake would need to thaw overnight but slices will thaw in a few hours.

More cake recipes

For another simple but delicious cake try my 7-Up Cake Recipe.

For a delicious layer cake, you've got to check out my Salted Caramel Chocolate Cake.

And for another unique cake recipe check out my Crack Cake Recipe.

Lemon pound cake is a classic sweet treat.

This peach and raspberry olive oil cake my friend Vy makes is absolutely gorgeous!

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