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
Tried this recipe?
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Week 2 day 2 done
Week 2 Day 2 Done, How do I place my baked cakes?
Sorry Veena, I meant in the comment section here.
Week 2 day 2 done
In making vanilla cream cake, how is the cream made?
Fresh whipping cream is available in any supermarket. Use 35% or more. Thanks
Hi Veena,
I just came across this recipe, and just wondering how tall each layer of the cake is?
I am wanting to make a cake that is at least 7 inches in height and can’t make it out by just the picture.
Thank you!
Hey Lee, This recipe will make 2 x 7-inch cakes each about 1 1/2 inch tall. If you split these in half and make four layers as I have, then you should get between 6 to 7-inch tall cake. My cake in the picture is about 6 inches tall. If you want, you can change the servings number below from 18 to 24 and that will increase your batter by a bit.
Every oven is different so you may, of course, have extra cake after trimmings. I hope my answer was helpful.
It was delicious 🙂 Veena.
I was surprised that it doesn’t use as much butter as other vanilla cake recipes, but uses more flour. (I used cake flour instead of regular)
I wonder what it will be like if I separate egg white and fold it in. I have never twisted recipes and I am not at all capable of experimenting and making new recipes, however, I’m really curious about this one. What do you think??
Hey Kay, Happy you enjoyed the cake. It uses less butter because it has cream in there. The cream is also high in fat so it works perfectly.
Yes, of course, you can separate the eggs to make this a light and fluffy cake. It would be wonderful.
Hi ,
Would like to know whether to add the whipping cream chilled or room temperature
In the cake batter, you can add it chilled or room temperature – does not matter
Hi Veena, I like your easy to follow instructions and explanation behind each ingredient. I have a question on the number of eggs used in this recipe. It shows 3 (5). I am trying to follow US cup measurements and confused about the variation here. I would appreciate it if you could clarify the number of large eggs to be used in this recipe.
Thanks so much,
sradha
Hey Sradha. Thank you for bringing it to my attention. Not sure what happened with the automatic calculator there. I just corrected it.
I hope everything is clear now. Let me know how the cake turns out. Thanks. Happy Holidays
Thank you very much for your quick response. I am planning to make this for Christmas. Happy holidays to you too.
Hi Veena,
I baked the Vanilla Creme Cake as written and it turned out perfect. My question concerns the amount of batter using a 13 x 9inch pan as it wasn’t enough batter to cut in half as you mentioned in the directions. I studied your conversion charts but I’m a bit lost. Do you actually measure the number of cups of batter? It seems to me that doubling the recipe for a 13 x 9 inch pan will work but I’m hesitant as the baking time will be different and if I will end up with too much batter. I’m also tempted to try cake flour, in the post you said that the cake flour measurement is 3 cups and 3 tsp of cake flour, versus the 2.56 cups of all purpose. This is a little more than I’m use to seeing, also the interchange of metric to cups – makes me nervous as it is so easy to measure incorrectly. Can you tell me the metric amount of cake flour? As an aside, I also wonder if you use or have used bake even strips? I am not a professional baker, just a hobby and a wonderful mental exercise – unfortunately, I have an average oven and am curious if you have any opinion on the strips.. I enjoy your recipes and tips, your information is more useful to me than many baking websites. Any Thank you, Beth
Hey Beth. Glad you are enjoying my recipes. Thank you so much.
This cake recipe will make 2×7 inch round cakes which can be cut into 4 layers.
You can bake this as a single layer 9 x 13 sheet cake. If you want to cut in half or need two layers… yes, you will need to double the recipe.
The baking time will be more but the best guide would be to bake until a skewer inserted into the cake comes out clean.
I use 1 cup + 1 tbsp cake flour for every cup of all-purpose flour because cake flour has cornstarch added.
I believe 1 cup all-purpose flour is 128 grams and 1 cup of cake flour is 115 grams
The recipe card below gives you both US cup as well as metric measurements. Just click between the two. These are automatically generated.
I do use cake strip often but sometimes I’m lazy. Using cake strips are highly recommended for flat cakes.
I hope I have answered all your questions. Happy Baking
Thank you for the quick response, you answered my questions. I’ve tested two of your cakes and buttercream so far. Again, thank you so much for the good information.
You are welcome, Beth. Thank you
Made this a few weeks back and it turned out amazing. Used your genoise recipe and used the vanilla buttercream between layers – then topped with more fresh whipped cream and strawberries. Loved it. Thanks for sharing.
Thank you, Abby. So happy you had success with these recipes and enjoyed them too. Thanks for coming back to write this comment. Appreciate feedback. Have a great day.
This is so delicious. We loved it. The cake was so soft. I made Genoise for the first time and it was so soft. Thanks for sharing.
Thank you, Issa. So happy you enjoyed this recipe. Yes, Genoise is supposed to be so soft, light and fluffy. Thanks for coming back to write this feedback. Have a wonderful day.