There’s something about a cake that doesn’t sit heavy in your stomach but still delivers all the flavor and sweetness you crave. That’s why this Whipped Cream Cake has become a favorite of mine. It’s wonderfully light, super fluffy, and, believe it or not, made without any butter! Instead, whipped cream does all the heavy lifting, giving it a perfectly soft and moist texture.
What really stands out to me about this cake is how easy it is to make. There’s no complicated steps or fancy equipment—just simple ingredients that come together beautifully. Plus, it pairs so well with fresh berries or a drizzle of fruit sauce, making it ideal for any occasion.
Whether you’re serving it as a weeknight dessert or bringing it to a gathering, this cake is always a crowd-pleaser. If you’re looking for something light yet indulgent, this is the recipe you’ll keep coming back to!
Ingredients
- Nonstick cooking spray
- All-purpose flour
- Baking powder
- Kosher salt
- Cold heavy whipping cream
- Granulated sugar
- Large eggs – At room temperature.
- Vanilla extract
How To Make Whipped Cream Cake
- Preheat your oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set it aside.
- Whisk the flour, baking powder, and salt in a medium bowl and set it aside.
- Whip the heavy whipping cream in a large bowl with an electric hand mixer on high or with the whisk attachment of your stand mixer, until stiff peaks form, about 2-3 minutes. Transfer the whipped cream to another bowl if you’re using a stand mixer.
- Place the sugar and eggs in the bowl of your stand mixer with the paddle attachment and beat at medium speed until the mixture is fluffy, about 2 to 3 minutes. Or, beat them with your hand mixer until fluffy and light.
- Beat in the vanilla extract at low speed. Add the flour mixture and beat at low speed until just combined.
- Fold in one-third of the whipped cream and mix until just combined. Then, add the remaining whipped cream and stir it in gently until just combined.
- Spoon the batter into your prepared pan.
- Bake at 350°F for about 45 minutes, or until a wooden toothpick inserted into the center comes out clean and the cake is golden brown.
- Cool the cake in the pan on a wire rack for about 10 minutes before removing it from the pan.
- Garnish with fruit and a dusting of powdered sugar and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Whipped cream makes this cake rich and moist—no butter needed!
- Pair it with fresh fruit or a fruity sauce like coulis for an extra burst of flavor.
- This recipe makes one bundt cake, perfect for gatherings or a simple dessert at home.
- To keep it soft and fluffy, watch the baking time closely and avoid overcooking.
Recommended
Make It A Meal
While Whipped Cream Cake is delightful on its own, it’s easy to dress it up for a complete dessert experience. Top it with a dollop of freshly whipped cream and a handful of berries for a light and refreshing finish. For a richer touch, drizzle it with chocolate or caramel sauce. Either way, it’s sure to please!
Storage
This cake stores well in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can also freeze it. Simply wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It will keep for up to 3 months. When you’re ready to serve, just thaw it in the fridge or at room temperature.
Whipped Cream Cake
Ingredients
- non-stick cooking spray
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoon kosher salt
- 1 ½ cups cold heavy whipping cream
- 1 ¼ cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set it aside.
- Whisk the flour, baking powder, and salt in a medium bowl and set it aside.
- Whip the heavy whipping cream in a large bowl with an electric hand mixer on high or with the whisk attachment of your stand mixer, until stiff peaks form, about 2-3 minutes. Transfer the whipped cream to another bowl if you’re using a stand mixer.
- Place the sugar and eggs in the bowl of your stand mixer with the paddle attachment and beat at medium speed until the mixture is fluffy, about 2 to 3 minutes. Or, beat them with your hand mixer until fluffy and light.
- Beat in the vanilla extract at low speed. Add the flour mixture and beat at low speed until just combined.
- Fold in one-third of the whipped cream and mix until just combined. Then, add the remaining whipped cream and stir it in gently until just combined.
- Spoon the batter into your prepared pan.
- Bake at 350°F for about 45 minutes, or until a wooden toothpick inserted into the center comes out clean and the cake is golden brown.
- Cool the cake in the pan on a wire rack for about 10 minutes before removing it from the pan.
- Garnish with fruit and a dusting of powdered sugar and enjoy!
Notes
Chef Jenn’s Tips
- Whipped cream makes this cake rich and moist—no butter needed!
- Pair it with fresh fruit or a fruity sauce like coulis for an extra burst of flavor.
- This recipe makes one bundt cake, perfect for gatherings or a simple dessert at home.
- To keep it soft and fluffy, watch the baking time closely and avoid overcooking.