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.
- 259 Grams (2 1/4 Cups) Cake Flour
- 2 Teaspoons Baking Powder
- 3/4 Teaspoon Salt
- 12oz (1 1/2 Cups) Heavy Whipping Cream
- 3 Large Eggs, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 230 Grams (1 Cup + 2 Tablespoons) Superfine Sugar*
- 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.
- 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
Keywords: heavy cream cake, whipped cream cake recipe, easy whipped cream cake