Whipped cream cake has a lighter texture and flavor than traditional pound cake, making it ideal for summer parties and potlucks. It's delicious on its own or topped with fresh fruit. Our Test Kitchen perfected the classic whipped cream cake recipe, including the perfect flavor combination of almond and vanilla.
What Is Whipping Cream Cake?
Whipped cream cake, or whipping cream cake, as it's sometimes called, is very similar to a pound cake. Rather than using butter or oil, this cake relies on heavy whipping cream for a light texture and rich flavor. Do not substitute whipping cream or half-and-half; these don't have enough milk fat. This vintage cake recipe starts with homemade whipped cream as the base and is rounded out with eggs, flour, and vanilla. The result is a light, tender cake with plenty of vanilla flavor.
How to Serve Whipped Cream Cake
You can top this cake just as you would a slice of pound cake. We like to serve this whipped cream cake recipe with fresh berries and sweetened whipped cream. It's also delicious with a drizzle of chocolate sauce or caramel. Our recipe testers loved it with just a sprinkle of powdered sugar too!
Ingredients
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2 cups all purpose flour
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2 1/4 teaspoons baking powder
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3/4 teaspoon salt
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1 1/2 cups heavy cream, chilled
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2 eggs, at room temperature
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2 egg whites, at room temperature
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract
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1 cup plus 2 tbsp superfine sugar
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Powdered sugar (optional)
Directions
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Preheat oven to 375°F. Grease and flour a 10-inch fluted tube pan; set aside.
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In a medium bowl sift together flour, baking powder, and salt.
Test Kitchen Tip: If you have cake flour on hand, it makes this recipe even better! Replace the 2 cups all-purpose flour with 2 1/4 cups cake flour.
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In a large bowl beat cream with an electric mixer on medium speed to stiff peaks. In a small bowl whisk together eggs, egg whites, vanilla, and almond extract.
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With mixer running on medium-high speed, gradually add egg mixture into whipped cream and beat until thickened, 1 to 2 minutes. Gradually beat in sugar. Continue beating on medium-high speed until thickened, 1 to 2 minutes.
Test Kitchen Tip: To make superfine sugar, process 1 cup plus 2 Tbsp. granulated sugar in a food processor 30 seconds.
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Gently fold half of the flour mixture into the cream mixture. Add remaining flour mixture and gently fold until fully incorporated. Transfer batter to prepared pan, spreading evenly. The batter will be shallow in the pan, but will rise as it bakes.
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Bake until center springs back when lightly touched, about 35 minutes or until an instant-read thermometer inserted in the center reads 200°F. Cool in pan on a wire rack 15 minutes. Turn cake out onto wire rack and cool completely. If desired, serve dusted with powdered sugar.
Nutrition Facts (per serving)
| 266 | Calories |
| 12g | Fat |
| 36g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 266.4 | |
| % Daily Value * | |
| Total Fat 11.7g | 15% |
| Saturated Fat 7.1g | 36% |
| Cholesterol 64.6mg | 22% |
| Sodium 253.2mg | 11% |
| Total Carbohydrate 35.9g | 13% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 19.8g | |
| Protein 4.6g | 9% |
| Vitamin D 0.6mcg | 3% |
| Vitamin C 0.2mg | 0% |
| Calcium 78.8mg | 6% |
| Iron 1.3mg | 7% |
| Potassium 72.3mg | 2% |
| Fatty acids, total trans 0.4g | |
| Vitamin D 25.6IU | |
| Alanine 0.2g | |
| Arginine 0.2g | |
| Ash 1.3g | |
| Aspartic acid 0.3g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 31.7mg | |
| Copper, Cu 0mg | |
| Cystine 0.1g | |
| Energy 1114kJ | |
| Fluoride, F 1mcg | |
| Folate, total 43.5mcg | |
| Glutamic acid 1.1g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.4g | |
| Lysine 0.2g | |
| Methionine 0.1g | |
| Magnesium, Mg 8.6mg | |
| Manganese, Mn 0.1mg | |
| Niacin 1.3mg | |
| Phosphorus, P 76mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.2g | |
| Phytosterols 0mg | |
| Proline 0.4g | |
| Retinol 133.8mcg | |
| Selenium, Se 11.7mcg | |
| Serine 0.3g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.4mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 482.3IU | |
| Vitamin A, RAE 135.6mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 1mcg | |
| Water 31.1g | |
| Zinc, Zn 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
