This whipped cream cake is a light and delicate vintage cake that gets its rich flavor from the use of freshly whipped cream in the batter, between the layers and on top of the cake and is paired with ripe strawberries to create a perfect flavor combination.
Whipped Cream Cake
Whipped cream cake is a light and delicate cake, containing freshly whipped cream in the batter, filling and on top of the cake. This vintage cake uses only whipping cream for the fat; there is no butter, shortening or oil. This cake simply relies on the rich fat content from whipping cream to make this cake rich, yet light and delicate.
The origins of this vintage cake are hard to pinpoint, however it seems to date back to the depression era. My version dates to the 1950’s, but after doing some research I was able to find another recipe for whipped cream cake dating to the 1930’s. I was also able to find several different versions of this cake, most were layer cakes like this version and some were similar to a pound cake.
About this Recipe
This recipe is from my cherished Grandma Maxine’s recipe files. I had never heard of whipped cream cake, so after I found this recipe in her files, I knew I had to make it. While this cake does take a little extra work, the end result is well worth it.
I worked to adapt this recipe to modern times several summers ago to get this cake just right for my competition baking. After several batches turned out dry, I found that only using the egg white and not the whole egg made a lighter crumb. I also found whipping the egg whites and whipping cream in separate bowls and then folding them in with the dry ingredients was the best method to make this cake moist and delicate, as it should be. You can use either a stand mixer or a hand mixer to whip the whipping cream and egg whites.
This cake does require the use of cake flour, but the remaining ingredients are readily available or you may even have them in your pantry. You can use other fresh berries other than strawberries to pair with this cake as well. Read tips below to set yourself up for success while making this cake.
Tips for Whipped Cream Cake
- Do not over whip the whipping cream; only beat until soft peaks form. Make sure your bowl and beaters are chilled prior to whipping the cream.
- Pasteurized egg white product (in a carton) does not work well for this recipe.
- The cake layers can be baked ahead of time before it is assembled; store unfrosted cake in an airtight container
- Allow the batter to sit in the cake pans for about 5 minutes prior to baking and then gently tap them on the counter to get rid of any large air bubbles, which will eliminate any large air pockets in your cake layers as they bake.
- Do not allow this cake to overbake, or it will be dry. Bake only until edges are lightly golden and a toothpick inserted in the center of the cake comes out clean.
- Strawberries happen to be my favorite pairing for this cake, but I have used other fresh berries as well. Make sure you are using fresh and not frozen berries, as frozen berries contain too much liquid when thawed.
- Consume within 48 hours after making; chill frosted cake in an airtight container.
Have leftover egg yolks? Make these recipes:
Whipped Cream Cake
Equipment
- mixing bowls of various sizes
- 2 – 8" round baking pans
- parchment paper
- cooking spray
Ingredients
For the Cake
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1 cup cold heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 cup cold water
- 3 egg whites, room temperature
- 1/2 teaspoon cream of tartar
For the Filling & Topping
- 3 cups cold heavy whipping cream
- 1/2 cup powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup chopped fresh strawberries
- additional fresh strawberries, diced or sliced for garnish (optional)
Instructions
For the Cake
- Cut parchment paper to line cake pans and grease well.
- Sift the 2 cups cake flour, 1 1/2 cups granulated sugar and 2 1/2 teaspoons baking powder into a medium sized bowl.
- In a large mixing bowl that has been chilled, beat 1 cup cold heavy whipping cream with a mixer on high until soft peaks form. Add in 2 teaspoons vanilla extract
- In a separate large mixing bowl, place 3 egg whites, room temperature and 1/2 teaspoon cream of tartar. Using a mixer, mix on high until stiff peaks form.
- Using a spatula, gently fold the sifted dry ingredients into the whipped cream and alternate with the 1/2 cup cold water (scooping from the bottom-up), in three separate additions beginning and ending with the dry ingredients until combined.
- Using a spatula, gently fold in the beaten egg whites into the batter (scooping from the bottom-up), in three separate additions until no streaks of egg whites are visible.
- Divide batter evenly into prepared cake pans and allow to sit for 5 minutes, then gently tap on the counter to release large air pockets.
- Bake at 350°F for 22-25 minutes until a toothpick inserted in the center of the cakes comes out clean. Do not overbake.
- Allow to cool in cake pans no longer than 10 minutes, then turn out onto wire rack to cool completely before assembling cake. Remove parchment paper from cake layers before assembling.
For the Filling and Topping
- In a large mixing bowl that has been chilled, beat the 3 cups cold heavy whipping cream with 1/2 cup powdered sugar, sifted until soft peaks form.
- Mix in the 2 teaspoons vanilla extract until combined.
- In medium sized mixing bowl, combine 1 1/2 cups of the whipped cream with 1 cup chopped fresh strawberries. Spread in between the two cake layers.
- Use the remaining whipped cream to cover the top and sides of cake. Garnish with additional fresh strawberries, diced or sliced for garnish (optional) .
Notes
- Do not over whip the whipping cream; only beat until soft peaks form. Make sure your bowl and beaters are chilled prior to whipping the cream.
- Pasteurized egg white product (in a carton) does not work well for this recipe.
- The cake layers can be baked ahead of time before it is assembled; store unfrosted cake in an airtight container.
- Other fresh berries can be used for this cake. Make sure you are using fresh and not frozen berries, as frozen berries contain too much liquid when thawed.
- Consume within 48 hours after making; chill frosted cake in an airtight container.
- Makes 12 larger or 16 smaller slices.