Description
A light and airy cake topped with fresh whipped cream, perfect for any celebration. This Rosemary’s Bakery whipped cream cake combines rich sponge layers with fluffy cream for a refreshing dessert experience.
Ingredients
2 cups heavy whipping cream (cold)
½ cup powdered sugar
1 tsp pure vanilla extract
2 cups all-purpose flour
1 ½ cups granulated sugar
4 large eggs
1 cup whole milk
½ cup unsalted butter (softened)
2 tsp baking powder
½ tsp salt
Fresh fruit or chocolate shavings (optional, for topping)
Instructions
1. Prepare the cake batter: Preheat oven to 350°F. In a large bowl, mix butter and sugar until creamy. Add eggs one at a time, then stir in vanilla.
2. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry mixture to wet ingredients, alternating with milk.
3. Bake the cake: Pour batter into a greased 9-inch cake pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
4. Make the whipped cream frosting: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
5. Assemble the cake: Spread whipped cream frosting over the cooled cake. Add fresh fruit or chocolate shavings if desired.
6. Chill before serving: Refrigerate for at least 1 hour for best texture and flavor.
Notes
For extra stability in frosting, add 1 tbsp cornstarch or instant pudding mix when whipping the cream.
Keep cake refrigerated until ready to serve.
Best enjoyed within 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 360 kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg