Old Fashioned Whipped Cream Cake

If you love vintage recipes, our Whipped Cream Cake is easy to make and delivers a tender, bakery-style cake that’s perfect for any occasion.

Instead of butter or oil, this cake relies on heavy whipping cream beaten with sugar to create structure, richness, and an incredibly soft crumb.

This is one of those desserts that never fails to amaze. Its not hard to make, but you have follow the steps to the letter to get great results.

Trust me when I tell you, everyone that tastes this cake will be aksig for another slice and the recipe.

Whipped cream cakes date back to the mid-20th century, when resourceful home cooks discovered that heavy cream could replace both butter and milk in cakes.

The fat and liquid in the cream created structure and moisture while simplifying the ingredient list.

If you love vintage dessert recipes, you’re going to love our Old Fashioned Buttermilk Cake and Sock it to me Cake recipes.

Ingredients

Gather the ingredients to prepare our whipped cream cake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.

Recipe Variations

Lemon – Add lemon zest to the sugar for a clean citrus flavor; finish with a light lemon glaze.

Almond – Replace vanilla with almond extract (use half); keep it simple and unfrosted.

Berry – Toss small berries in flour and fold them into the batter. Use frozen berries straight from the freezer.

Coconut – Swap part of the cream with full-fat coconut cream; finish with toasted coconut.

Espresso – Dissolve espresso powder into the cream before whipping; pair with mascarpone.

Chocolate Chip – Use mini chips and fold in last to prevent sinking.

Flavor additions should support the cream-based structure; zest, extracts, and add-ins beat extra liquid every time.

How to Make a Whipped Cream Cake

Follow my simple step-by-step instructions to learn how to make a whipped cream cake in your kitchen.

Preheat the oven to 325°F.

Grease and flour a 10-inch tube pan.

Add the flour, baking powder, and salt to a large bowl.

Whisk to combine and set aside until needed.

Add the sugar and eggs to the bowl of a stand mixer fitted with the paddle attachment.

Whip until pale and slightly thickened (2-3 minutes).

Add the vanilla extract.

Beat to combine.

With the mixer on low speed, gradually add the flour mixture.

Mix until just combined.

Add the whipped cream to another large bowl.

Whip the heavy cream with an electric mixer on medium-high speed until soft peaks form.

Fold ¼ of the whipped cream into the batter.

Then gently fold in the remaining whipped cream, being careful not to overmix.

Pour the batter into the prepared pan.

Smooth the top using a rubber spatula.

Place the pan on the center rack of the preheated oven and bake for 50-60 minutes or until a tester inserted in the center comes out clean.

Let the cake cool in the pan for 15-20 minutes, then turn it out onto a wire rack to cool completely.

Chef Tips

Use 36%-40% heavy cream. Use good-quality cream; cheap cream gives cheap results.

Make sure the eggs are room-temperature.

Don’t overbake; it will dry out the cake.

Chill the bowl before whipping the cream to improve its structure.

Sift the dry ingredients together for a lighter crumb.

Chef’s Corner

Whipped cream cake is all about control and restraint. The heavy cream replaces both the fat and liquid in the recipe, so quality matters. Use real, full-fat cream or don’t bother.

Beat the cream and sugar just until it thickens and holds body; if you take it to stiff peaks, you’ve already gone too far and the cake will bake up dense.

Add the eggs slowly to keep the mixture smooth and stable, and once the flour goes in, mix gently and stop as soon as it’s combined. This cake doesn’t forgive overmixing or overbaking, but if you respect the process, you’ll get a tender, bakery-style crumb that stays moist and slices clean every time.

Soft, tender, and comforting, our whipped cream cake tastes like it you made it from a handwritten recipe passed down from your grandmother.

After one taste you’ll understand why its a timeless classic.

Serving Suggestions

Dust with powdered sugar and serve with fresh berries.

Frost with whipped cream or cream cheese frosting.

Layer with fruit compote and mascarpone.

Serve warm with a scoop of vanilla ice cream.

How to Store

Store covered at room temperature for 2 days, or refrigerated up to 5 days.

The cake can be stored frozen for up to 2 months. Bring it to room temperature before serving. Don’t microwave the cake!

Recipe FAQs

More Recipes You’ll Love!