This Whipped Cream Cake is what happens when light, fluffy texture meets old-school simplicity. No butter, no oil-just heavy cream whipped to stiff peaks for a cake that's tender, slightly sweet, and dangerously snackable. It's the kind of cake you can dress up with berries or eat straight from the pan. No judgment.
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.
Gather Your Cake Ingredients
Some ingredient notes:
- 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.
- 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!!
- 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.
Step-by-Step Visuals: Whipped Cream Cake
Don't skip greasing your Bundt pan with non-stick cooking spray.
There you have it, the tasty whipped cream cake. A simple, delicious birthday cake option! Perfect with some ice cream or a sliced strawberry.
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.
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PrintRecipe Card
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.
- Total Time: 45 Minutes
- Yield: 10-12 Slices 1x
Ingredients
- 259 grams (2 ¼ Cups) Cake Flour
- 2 Teaspoons Baking Powder
- ¾ Teaspoon Salt
- 12oz (1 ½ Cups) Heavy Whipping Cream
- 3 Large Eggs, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 230 grams (1 Cup + 2 Tablespoons) Superfine Sugar*
Instructions
- Preheat the oven to 375F/ 191C and grease a 10-cup Bundt pan.
- In a large bowl whisk together the cake flour, baking powder, and salt.
- 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.
- In a medium liquid measuring cup or a medium bowl 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.
- In a medium liquid measuring cup or a medium bowl measure out the sugar. 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 dry into the wet, just until now flour streaks remain, do not over mix.
- Pour the 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 cool on a wire rack for 15 minutes then gently invert out of the pan to cool completely. Once cool use a sieve to gently sprinkle confectioners sugar on top. Store leftovers in an airtight container for up to 3 days.
Notes
- You can buy Superfine sugar or you can take normal granulated sugar and mix it in a food processor for a minute or two to create superfine sugar.
- Recipe slightly adapted from Epicurious
- 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.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Kathie says
Husband picked up too large a container of whipping cream for the scones I was making. Looked for recipe to use up the remainder of the cream. Found your recipe and baked the cake today. It’s absolutely delicious. I will definitely make it again. Thank you.
Elizabeth Waterson says
Hi Kathie, thank you so much for coming back to leave a star rating and review, I truly appreciate it! This cake is so fun to use up leftover cream! So glad you enjoyed it! Take care. XX Liz
Genevieve Langford says
My husband bought double the cream I asked for. My question is can I freeze the cake for a week . Genevieve
Elizabeth Waterson says
Hi Genevieve, thanks for reaching out. You can totally freeze the cake, let it cool completely then wrap it tightly in plastic wrap, twice then once in foil. This helps prevent freezer burn. To thaw place it on the counter at room temperature for a few hours. Please let me know if you try the recipe how you like it! XX Liz
Nigel says
This recipe works really well. I made it in 2 × 20cm (8") sandwich tins instead of a bundt tin. I cooked them for 25mibs@160°C in a fan oven. I've put them together with bkackcurrent jam (balances the sweetness of the cake very well), with even more whipped cream on to to serve
Elizabeth Waterson says
Oh my gosh, blackcurrant jam and fresh cream with his cake sound absolutely terrific!! I am jealous I am not eating this right now! Thank you so much for coming back to leave a review Nigel, it helps me so much so I truly appreciate it! Happy New Year! XX Liz
Zareen says
The sweetness, the lightness, this cake is perfect! So soft! I tried the recipe because I had some double cream to use up and it didn’t disappoint. I however got a bit scared about 20mins into the baker seeing it brown and turned down my oven slightly so it was a bit dense from the bottom. I think I’ll make this in a normal tin or tray bake next time.
Elizabeth Waterson says
Hi Zareen, so glad you enjoyed the cake! Thank you so much of the review, it really helps me out!!! Take care. XX Liz
Sam says
This is delicious! Was questioning it because of the lack of butter but YUM, this is my new loaf cake recipe.
Elizabeth Waterson says
Hi Sam, thank you so much for the lovely review. I am so pleased that you enjoyed your cake! Take care. XX Liz
Jayne says
This cake is absolutely amazing. I didn't have high hopes, I had made a cake with double cream before and it was not good, but this one really is ! I tend to be a butter makes everything taste better baker, so was sceptical. It is also the first time I have attempted a Bundt cake. Only a little bit stuck but it didn't ruin the cake. So I will try again with others. I topped the cake with a lemon sherbet icing and it was gone in a matter of hours.
This cake has a beautiful flavour from the cream and Vanilla, although to be fair, its hard to beat Northern Irish fresh cream.
It has the most light and moist crumb, tender and melts in the mouth. I would encourage others to try it, you wont be disappointed.
Well worth 5 stars or more, in my opinion. I have yet to be disappointed in any of your cakes Elizabeth.
Elizabeth Waterson says
Aww thank you so much Jayne!! I appreciate your kind review. The lemon sherbet icing sounds so so good!! I hope you have a lovely day!! XX Liz
Elizabeth Waterson says
Thank you so much Jayne!! I appreciate your kind words, the lemon sherbet icing sounds delicious on top!!! Happy Baking!! Take care. XX Liz
Pallavi says
It came out so good and yummy! Even with all purpose flour, this recipe is a keeper
Elizabeth Waterson says
Yay! So glad you liked it Pallavi and thank you for reporting back! May I ask a huge favor please would you mind adding a star rating next time you leave a review please? The stars help other readers quickly see if others have had success with the recipe, I would be so grateful! Thank you! XX Liz
Tiff says
Made this many times and ALWAYS a hit. Honestly such a good dense but delicate cake!
Elizabeth Waterson says
Thank you so much for this lovely review, Tiff!! So so glad you enjoy the cake!! Take care. XX Liz
Anonymous says
Margaret Dillane says
Really lovely texture cake, I have made a couple of Heavy cream cakes and this is definitely the best. Only thing was I didn’t have quite enough batter for my 8 cup bundt, but was O K. Great recipe
Pat says
I would have loved to make this cake if the recipe was printable but every time I try, the adds cover the directions so I can’t even give it a star rating. Why have a print button at all?
Elizabeth Waterson says
Hi Pat, thank you for letting me know this is something that is NOT supposed to happen. I specifically had it set up to print ZERO ads. I just reached out my support team and they have assured me that no ads should be printing now, that was a mistake! I appreciate you bringing it to my attention. Take care XX Liz
Nat says
I made this cake few times already and it is turned out beautiful every time, very light and soft. My go-to quick and simple cake recipe when there is some cream leftovers.
Pat says
Hi again, when I finally got the card to print (thanks!) I made it but it collapsed while cooling. Any suggestions to avoid this again? It tastes great, just slightly flat. I want to try it again as it is so easy to whip up. Once again thank you!
Margaret says
I’ve made this cake a number times and always been very pleased with it. So, I start to make it today having decided to add caraway seeds and some cubed apple, and my cream is too thick - as soon as I start to whip it it’s already really thick so can’t whip it properly. Okaaay - well let’s keep going, so add the egg/vanilla mix and it whips well to mayonnaise texture, but then I think I overwhipped it and it ended up really runny. I didn’t want to waste it so just added the sugar and whipped it up until I could see ribbons in the mixture, added the flour as per recipe and the caraway seeds and apple and put it in an 8” x 8” tin and put it in the oven and hoped for the best. Took it out - looked OK so topped it with a lemon cream cheese buttercream, and……. Everyone loved it! My point is - this is the BEST recipe - you cannot mess it up - I tried
Karen M says
A beautiful cake! I put a little of the flour mixture into about a cup of mini chocolate chips and gently stirred them in at the end - because everything is better with chocolate!
Elizabeth Waterson says
That sounds wonderful Karen!! Chocolate is the best!! thank you for the lovely 5-star review!! XX Liz
Cait says
Delicious! Even with all my mishaps it turned out pretty well. Good recipe!
Jen says
So simple! I added spiced ginger instead of vanilla. Also, put regular sugar with the cream and heated it together saved lots of time.
Will be keeping this recipe
Elizabeth Waterson says
HI Jen, so glad you enjoyed the cake the spices sounds like a great addition! Take care XX Liz
Michael says
Made this last night. Haven't tried it yet, but it turned out really well. Released from the bundt with no scraping. Lovely aroma and even brown color. Great soft but springy texture. Can't wait to try it later today.
By the way, thank you for the photos of the process. My batter looked just like yours as I was folding in the dry ingredients. If I hasn't seen your photos, I would have thought it was all going horribly wrong, lol.
Elizabeth Waterson says
Thanks for the 5-star review and appreciation for the step by step photos! I shoot them for the exact reason you mentioned! 🙂 Hope you loved the taste of the cake. Take care. XX Liz
Cecilia says
Hello, I have a question why you don't recommend to use AP flour? where I live cake flour is not a thing and I only have AP and, like many other comments, an excess of heavy whipping cream I don't want to waste. Thank you for the reply.
Elizabeth Waterson says
Hi Cecilia, sorry for the delay. Cake flour has a lower protein content for a more tender cake crumb. You can certainly try with AP flour it may just be a different cake texture! Hope that helps. XX Liz
Margaret says
Have made this a number of times always turns out really well. Added almond extract and chopped glacé cherries this time, for cherry and almond cake, iced with a thin layer of lemon cream cheese frosting and toasted almonds - went down a treat
Kama says
Simply delicious, disappeared overnight. Didn’t have the bundt tin but still came out lovely. Will fill it with cream and mascarpone cheese as a birthday cake.
Thank you for this recipe.
Dion says
I really like the simplicity of this cake, it's always a hit! I do find that it's possible to use all purpose flour but it should be sifted and scooped into the measuring cup to ensure the cake doesn't become too dense.
I've also subbed the vanilla for almond extract to get a more 'angel food cake' flavour and I'm in love!