Welcome, fellow dessert lovers! If you’ve ever dreamed of baking a cake that’s so light it practically floats, so moist it melts in your mouth, and so utterly delicious it becomes an instant family favorite, then you’re in the right place. Today, we’re diving into the enchanting world of whipped cream cake. This isn’t just any cake; it’s a celebration of delicate textures and pure, unadulterated joy. Forget heavy, dense sponges; our recipe promises an ethereal creation that’s surprisingly simple to master. Get ready to impress yourself and everyone lucky enough to grab a slice!
History and Background
While whipped cream itself has a long and storied past, dating back to the 16th century in Italy and France, the concept of a cake primarily featuring whipped cream as a key component of its structure and frosting gained significant popularity in the 20th century. Unlike buttercreams or ganaches, whipped cream offers a lighter, fresher alternative, allowing the delicate flavors of the cake itself to shine through. It became a beloved choice for celebrations, particularly in warmer climates or during summer months, due to its refreshing quality. This style of cake truly embodies elegance and simplicity, proving that sometimes, the most exquisite desserts are built on fundamental, high-quality ingredients.
Why You’ll Love This Recipe
- Incredibly Light and Airy: Say goodbye to heavy cakes! This recipe yields a sponge that’s wonderfully delicate.
- Moist and Tender Crumb: Each bite is soft and melts in your mouth, thanks to carefully balanced ingredients.
- Beginner-Friendly: Don’t be intimidated! We’ve broken down every step to make it accessible for new bakers.
- Versatile for Any Occasion: Perfect for birthdays, holidays, or just a sweet everyday treat.
- Fresh and Not Too Sweet: The whipped cream frosting provides a delightful balance, letting natural flavors shine.
- Easy to Customize: Simple to adapt with different fruits, flavorings, or decorations.
Ingredient Notes
Quality ingredients are the secret to a truly spectacular whipped cream cake. Here’s a quick guide to what you’ll need:
- All-Purpose Flour: Sifted, to ensure a light and lump-free batter.
- Granulated Sugar: Provides sweetness and helps create a tender crumb.
- Baking Powder: Our leavening agent for that beautiful rise.
- Salt: A pinch enhances all the other flavors.
- Large Eggs: At room temperature, for better emulsion and a smoother batter.
- Milk: Whole milk is preferred for richness, also at room temperature.
- Vegetable Oil: Contributes to the cake’s moistness and tender texture.
- Vanilla Extract: Use good quality vanilla for the best flavor.
- Heavy Cream: Must be very cold, with at least 36% milk fat, for stable whipped cream.
- Powdered Sugar: For sweetening and stabilizing the whipped cream.
Equipment Needed
Having the right tools makes baking a breeze. Here’s what you’ll need:
- Two 8-inch Round Cake Pans: Light-colored pans are best for even baking.
- Parchment Paper: For lining the bottom of your cake pans.
- Mixing Bowls: A large one for dry ingredients, another for wet, and one for whipping cream.
- Electric Mixer: Stand mixer or hand mixer for creaming and whipping.
- Whisk: For dry ingredients.
- Spatula: For folding and scraping bowls.
- Measuring Cups and Spoons: Accuracy is key in baking.
- Wire Rack: For cooling the cakes completely.
- Offset Spatula or Icing Spreader: For frosting the cake.
Full Recipe Card
Ingredients
For the Cake
- 2 cups (240g) all-purpose flour, sifted
- 1 1/2 cups (300g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons pure vanilla extract
For the Whipped Cream Frosting
- 3 cups (720ml) very cold heavy cream (36% milk fat or higher)
- 1/2 cup (60g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Your Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix; a few lumps are okay.
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. This is crucial before frosting!
- Make Whipped Cream: In a very cold large bowl (you can chill it beforehand), beat the very cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overbeat, or it will become grainy.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread about 1/3 of the whipped cream over the top. Place the second cake layer on top and gently press down. Frost the top and sides of the cake with the remaining whipped cream.
- Chill and Serve: For best results, chill the cake for at least 30 minutes before serving. This helps the whipped cream set.
Notes
- Ensure all cold ingredients are truly cold for the whipped cream to whip properly.
- Do not open the oven door during the first 20 minutes of baking to prevent the cakes from sinking.
- For extra flavor, you can add citrus zest to the cake batter.
Tips & Variations
This recipe is a fantastic starting point! Here are some ideas to make it your own:
- Fresh Fruit Fiesta: Layer fresh sliced strawberries, raspberries, or kiwis between the cake layers and on top for a burst of color and flavor.
- Chocolate Shavings: Grate some dark chocolate over the top for a sophisticated touch.
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter and a little to the whipped cream for a bright, tangy flavor.
- Nutty Crunch: Sprinkle finely chopped toasted almonds or pistachios on the sides of the cake.
- Coconut Dream: Add a touch of coconut extract to the batter and garnish with toasted coconut flakes.
- Coffee Kick: Dissolve a teaspoon of instant espresso powder in a tablespoon of hot milk and add it to the cake batter for a subtle coffee flavor.
Pro Chef Tips
- Room Temperature Eggs and Milk: This is not just a suggestion! Room temperature ingredients emulsify better, creating a smoother, more uniform batter and a more tender cake. Take them out at least 30 minutes before you start.
- Don’t Overmix: Once you add the wet ingredients to the dry, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dry cake.
- Sift Your Dry Ingredients: Even if your flour says
