Vanilla Cake with Whipping Cream
My Mom’s whipping cream cake recipe is a family favorite passed down through generations and loved by all who taste it. With its rich, moist texture and perfectly balanced flavor, it’s been a true crowd-pleaser.
I remember coming home from school and knowing right away Mom was baking her vanilla cake. The whole house would smell like whipped cream, butter, and vanilla, and it was the best feeling. I’d watch her mix the batter, and she’d always let me help.
When it came out of the oven, we could barely wait for it to cool. Most of the time, she’d just dust it with powdered sugar, and honestly, that was all it needed. It was soft, sweet, and so simple, but always felt special.
Even now, when I make that cake, it reminds me of those afternoons. It’s not just a recipe—it’s a little piece of mom.
Why make this cake?
- Rich and Moist Texture: The combination of butter, sugar, and heavy cream creates a moist and rich texture, making each bite delightful.
- Tender Crumb: The cake flour and careful mixing technique result in a tender crumb that melts in your mouth.
- Versatile: This cake is versatile and can be paired with various fillings, frostings, or toppings to suit different tastes and occasions.
- Simple Ingredients: The recipe uses simple, readily available ingredients, making it easy to prepare without compromising on taste and quality.
Ingredients and substitutes
- Butter: Provides flavor, moisture, and richness to the cake. Margarine or vegetable shortening can be used, but they may slightly alter the flavor and texture.
- Sugar: Sweetens the cake and helps tenderize the crumb. It is best to use fine-grain sugar or castor sugar so it dissolves easily in the batter.
- Eggs: Provide structure, moisture, and help the cake rise. Use large size eggs when baking.
- Cake Flour: Has a lower protein content than all-purpose flour, resulting in a softer, more tender crumb. If you don’t have cake flour, you can make a homemade cake flour substitute. For 1 cup of cake flour, you can use 1 cup minus 2 tablespoons of all-purpose flour plus 1 tablespoon of cornflour.
- Heavy Cream: Adds moisture and richness to the cake. Alternatively, for 1 cup of heavy cream, use 3/4 cup of whole milk with 1/4 cup of melted butter.
- Vanilla Extract: Adds flavor to the cake. You can use other flavor extracts, such as almond or lemon, but this will change the cake’s flavor profile.
- Whipped Cream Buttercream: Provides a light, creamy frosting for the cake. You can use other types of frosting, such as American buttercream or cream cheese frosting, but this will alter the flavor and texture of the cake.
Step by step: Frosted Whipping Cream Cake
- Prep – Preheat the oven to 350°F /175°C/ Gas mark 4 and grease and flour two 9-inch round cake pans.
- Dry ingredients – In a separate bowl, sift together the cake flour, baking powder, and salt.
- Wet ingredients – In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Dry to wet – Add the dry ingredients to the wet ingredients in three additions, alternating with the heavy cream and vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.
- Bake – Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool – Remove from the oven and allow to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
- For the whipped cream buttercream, cream the butter and powdered sugar until light and fluffy. Add the chilled heavy cream and vanilla extract and continue to whip until light and fluffy almost stiff peaks.
- To assemble the cake, cut each cake horizontally in half. Place one cake layer on a serving plate and spread a layer of whipped cream buttercream over the top. Place the second cake layer on top until you have stacked all four layers. Frost the top and sides of the cake with the remaining whipped cream buttercream.
- Decorate as desired and chill in the fridge until ready to serve.
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Frequently asked questions
If properly stored, this cafe latte cake will last for 2 days at room temperature. It can be kept in the fridge for 4 to 5 days.
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days, or freeze them for longer storage. Frost the cake the day you plan to serve it for the best results.
Yes. Freeze it on a tray for a few hours then wrap well in cling/plastic wrap, followed by parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
A white cake is a vanilla cake but without any egg yolks. A vanilla cake uses the whole while some white cake uses more egg whites and no egg yolks this is to prevent the batter from getting the color of the yolks.
Whipping Cream Cake Recipe
My mom's vanilla cake is this old-fashion pound cake that has been in my family for generations and never fails to impress. It's dense like a pound cake, but still moist and tender, with a rich, buttery flavor.
Ingredients
- 226 g (1 cup) Unsalted butter softened
- 500 g (2½ cups) Granulated sugar
- 6 large Eggs at room temperature
- 375 g (3 cups) Cake flour or All purpose flour
- ½ tsp Salt
- 240 ml (1 cup) Heavy cream
- 2 tsp Vanilla extract
- 113 g (½ cup) Unsalted Butter room temperature
- 120 ml (½ cup) Heavy cream chilled
- 250 g (2 cups) Powdered sugar
- 1 tsp Vanilla extract
Method
- Prep – Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Dry ingredients – In a separate bowl, sift together the cake flour and salt.375 g Cake flour, ½ tsp Salt
- Wet ingredients – In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.226 g Unsalted butter, 500 g Granulated sugar, 6 large Eggs
- Dry to wet – Add the dry ingredients to the wet ingredients in three additions, alternating with the heavy cream and vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.240 ml Heavy cream, 2 tsp Vanilla extract
- Bake – Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool – Remove from the oven and allow to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
- For the whipped cream buttercream, cream the butter and powdered sugar until light and fluffy. Add the chilled heavy cream and vanilla extract and continue to whip until light and fluffy almost stiff peaks.113 g Unsalted Butter, 120 ml Heavy cream, 250 g Powdered sugar, 1 tsp Vanilla extract
- To assemble the cake, cut each cake horizontally in half. Place one cake layer on a serving plate and spread a layer of whipped cream buttercream over the top. Place the second cake layer on top until you have stacked all four layers. Frost the top and sides of the cake with the remaining whipped cream buttercream.
- Decorate as desired and chill in the fridge until ready to serve.
Notes
- This cake does not have any leavening, which can be confusing, but yes, there is no baking powder or baking soda. The eggs creaming with butter do most of the leavening.
- Use heavy whipped cream – for the best flavor and texture, not low-fat stuff.
- This cake is best stored in an airtight container at room temperature for up to 2 days, and then in the fridge, well wrapped.
Equipment you will need
Nutrition
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I tried to make the cake but found the batter extremely thick and very hard to spread in the pan. Im wondering what I could have done wrong
The batter is not too loose but not too stiff either. If the whipping cream used is thick the batter can be thick. But, when baked the cream will melt so the consistency in the oven should be ok. Was it ok once baked?
The batter was extremely thick. I had a hard time spreading it. I even put extra butter snd whipping cream. I followed directions. When I beat the butter and sugar it never got fluffy. Stayed thick like butter. Looked like I spread it to the sides of bowl…….. all stuck on bowl. it I beat it for about 10 minutes on high.
I used 3 large eggs maybe they were too small. It rose when baked then fell back.
You much never add extra butter or whipping cream. If ever necessary a few tablespoons of milk would be ok. Also, creaming the butter and sugar until the sugar is dissolved and the mixture becomes light and fluffy is very important. It makes the cake light and helps the fat and sugar incorporated into the batter well.
Nice receipe
Can I replace whipping cream with whole milk ? Thanks
No Anushri. This cake works best with whipping cream. You can use this Vanilla birthday cake but instead of milk use buttermilk. Just add 1 tsp lemon juice to the milk and let stand for a few minutes before using