Whipping Cream Cake Recipe
Calories: 12
Adjust Servings Here: 9 servings
Description
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
Mom's Vanilla Cake
- 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
Whipped Cream Buttercream
- 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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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