Easy Whipped Cream Cake Recipe (Incredibly Moist & Light!)

Get ready to discover the most amazing whipped cream cake recipe that uses just heavy cream instead of butter or oil for an incredibly moist, tender crumb! This stunning dessert is lighter than traditional butter cakes but just as rich and flavorful. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet, this easy whipped cream cake delivers bakery-quality results with minimal effort.

What makes this homemade whipped cream cake so special? The secret is whipping heavy cream directly into the batter, which creates an ultra-tender texture that stays moist for days. This versatile cake works beautifully with any flavor combination – vanilla, chocolate, lemon, or berry – and can be dressed up with frosting and decorations or kept simple with a dusting of powdered sugar. It’s perfect for birthdays, holidays, afternoon tea, or anytime you want to impress with a cake that’s as delicious as it is beautiful. Plus, it’s surprisingly simple to make, requiring just one bowl and basic pantry ingredients!

History / Background

The whipped cream cake, also known as “cream cake” or “whipping cream cake,” has an interesting evolution that reflects changing tastes in American home baking over the past century.

Traditional butter cakes have been the foundation of American dessert-making since colonial times, when butter was churned at home and used generously in baking. However, during periods of butter rationing – particularly during World War I, World War II, and the Great Depression – resourceful home bakers began experimenting with alternatives. While some turned to vegetable shortening (which became commercially available in the early 1900s), others discovered that heavy cream could create equally delicious results.

The whipped cream cake gained particular popularity in the 1950s and 1960s, during the golden age of American home baking. Women’s magazines and community cookbooks began featuring variations of this cake, praising its simplicity and tender crumb. The technique of whipping cream and folding it into batter (or whipping it with sugar and eggs) created a lighter texture than traditional creaming methods, appealing to mid-century preferences for delicate, refined desserts.

What makes this cake truly special from a baker’s perspective is the science behind it. Heavy cream contains about 36-40% milk fat, which is comparable to the fat content in butter. However, when cream is whipped, it incorporates air bubbles that become trapped in the fat globules, creating a stable foam. When this whipped cream is folded into cake batter, those air bubbles expand during baking, resulting in an incredibly light, tender crumb with a luxurious mouthfeel.

The whipped cream cake also became popular because it’s more forgiving than traditional butter cakes. The high moisture content from the cream keeps the cake from drying out, even if slightly overbaked. This made it a favorite among home bakers who wanted consistent, foolproof results.

Today, whipped cream cake has experienced a renaissance among home bakers, particularly on platforms like Pinterest and Instagram. Modern bakers appreciate its simplicity (no creaming butter and sugar!), its reliable results, and its ability to stay moist for several days – a crucial factor for make-ahead entertaining. The cake has also become popular for its adaptability; the neutral base accepts any flavor addition beautifully, from citrus zests to chocolate to spices.

Why You’ll Love This Recipe

This light whipped cream cake is absolutely phenomenal, and once you make it, it might just become your go-to cake recipe!

Here’s why this recipe will win your heart:

• Incredibly moist texture – Stays tender and soft for days, never drying out
• Lighter than butter cakes – Delicate crumb that melts in your mouth
• Simple one-bowl method – No creaming butter, no complicated steps
• Uses just heavy cream – No butter or oil needed, simplifying your ingredient list
• Foolproof results – Forgiving recipe that works beautifully every time
• Versatile flavor base – Easy to customize with any flavoring you love
• Perfect for frosting – Sturdy enough to support layers and decorations
• Make-ahead friendly – Can be baked days in advance and stays fresh
• Beautiful fine crumb – Professional bakery-quality texture at home
• Works for any occasion – Birthday cakes, layer cakes, sheet cakes, or bundt cakes
• No mixer required – Can be made entirely by hand with a whisk
• Budget-friendly – Simple ingredients you likely have on hand

Whether you’re an experienced baker or just starting out, this recipe delivers consistent, impressive results that’ll have everyone asking for your secret!

Ingredient Notes

Let’s break down the simple ingredients that create this magnificent whipped cream cake:

Heavy Whipping Cream – The star ingredient! You’ll need cold heavy cream with at least 36% milk fat. This gets whipped to stiff peaks and provides all the fat and moisture the cake needs, replacing butter or oil entirely. The whipped cream creates air pockets that make the cake incredibly light and tender. Substitution: Heavy whipping cream is essential for this recipe – half-and-half or light cream won’t whip properly. For dairy-free, you can try coconut cream (the thick part from a can of full-fat coconut milk, chilled overnight), though results will differ.

Granulated Sugar – Sweetens the cake and helps create structure. Some of the sugar is whipped with the cream to stabilize it. Substitution: You can use superfine sugar for even better incorporation, though regular granulated works perfectly.

Large Eggs – Provide structure, richness, and help the cake rise. Use room temperature eggs for best results. Substitution: For egg-free baking, this recipe is challenging to adapt, but commercial egg replacers can be tried (results may vary significantly).

All-Purpose Flour – Creates the cake’s structure. Measure carefully using the spoon-and-level method. Substitution: Cake flour creates an even more delicate crumb (use 1 cup + 2 tablespoons cake flour for every 1 cup all-purpose). For gluten-free, use a 1:1 gluten-free baking flour blend.

Baking Powder – Provides lift and creates that tender, fluffy texture. Make sure yours is fresh (test by adding a pinch to hot water – it should fizz vigorously). Substitution: Cannot be substituted with baking soda in this recipe.

Salt – Enhances all the flavors and balances the sweetness. Don’t skip it!

Vanilla Extract – Adds depth and aroma. Use pure vanilla extract, not imitation, for the best flavor. Substitution: Vanilla bean paste, almond extract, lemon extract, or any flavor extract you prefer.

Optional: Milk or Cream – A small amount (2-4 tablespoons) can be added if the batter seems too thick, though this usually isn’t necessary.

Equipment Needed

You’ll need these basic tools for perfect whipped cream cake:

Essential:

• 9-inch round cake pans (two pans for layer cake) or 9×13-inch pan for sheet cake
• Electric mixer (stand mixer or hand mixer) – makes whipping cream much easier
• Large mixing bowl (for whipping cream)
• Medium mixing bowl (for dry ingredients)
• Rubber spatula (for folding)
• Measuring cups and spoons (for accuracy)
• Parchment paper (for lining pans)
• Wire cooling rack (for cooling cakes properly)
• Toothpick or cake tester (for checking doneness)
• Sifter or fine-mesh strainer (optional but recommended for flour)

Optional but helpful:

• Kitchen scale (for most accurate measuring)
• Offset spatula (for frosting)
• Cake leveler (for even layers)
• Turntable (makes frosting easier)

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Tips & Variations

The beauty of whipped cream cake is how wonderfully versatile it is! Here are delicious ways to customize:

Chocolate Whipped Cream Cake: Replace ½ cup flour with ½ cup unsweetened cocoa powder. Sift the cocoa with the dry ingredients for a rich chocolate cake.

Lemon Whipped Cream Cake: Add 2 tablespoons fresh lemon zest and 2 tablespoons lemon juice to the egg mixture. Reduce vanilla to 1 teaspoon. Perfect for spring and summer!

Berry Whipped Cream Cake: Fold 1 cup of fresh blueberries or chopped strawberries (tossed in 1 tablespoon flour) into the batter at the very end.

Almond Whipped Cream Cake: Replace vanilla with 2 teaspoons almond extract. Top with sliced almonds before baking for beautiful texture.

Coconut Whipped Cream Cake: Add 1 cup sweetened shredded coconut to the batter and use coconut extract instead of vanilla.

Marble Cake: Divide batter in half. Fold 3 tablespoons cocoa powder into one half. Alternate spoonfuls of vanilla and chocolate batter in pans, then swirl with a knife.

Spice Cake: Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cardamom to the dry ingredients.

Orange Cream Cake: Add 2 tablespoons orange zest and replace vanilla with orange extract.

Sheet Cake Version: Pour all batter into a greased 9×13-inch pan. Bake for 30-35 minutes. Perfect for casual gatherings!

Cupcakes: Divide batter among lined muffin cups (fills about 18-20). Bake for 18-20 minutes.

Pro Chef Tips

Want bakery-quality results? Here are professional secrets:

Chill your mixing bowl and beaters before whipping cream. Place the bowl and beaters in the freezer for 15 minutes before whipping. Cold equipment helps cream whip faster and achieve better volume with more stable peaks.

Measure flour correctly using the spoon-and-level method. Don’t scoop flour directly from the bag – this packs it and you’ll use too much, resulting in dry, dense cake. Spoon flour into measuring cup, then level with a knife.

Bring eggs to room temperature quickly. Place cold eggs in a bowl of warm water for 5-10 minutes. Room temperature eggs incorporate better and create better structure and rise.

Whip cream to the right consistency. For this recipe, you want stiff peaks that hold their shape but aren’t grainy. If you accidentally overwhip, gently fold in 1-2 tablespoons of unwhipped cream to smooth it out.

Fold with confidence but gentleness. Use a large rubber spatula and cut down through the center, scrape along the bottom, and fold over the top. Rotate the bowl and repeat. This preserves air while incorporating ingredients.

Don’t overmix the batter. Mix just until no flour streaks remain. Overmixing deflates the whipped cream and develops gluten, resulting in a tough, dense cake.

Check oven temperature with a thermometer. Home ovens often run hot or cold. A $10 oven thermometer ensures accuracy. This cake is sensitive to temperature – too hot and it’ll dome and crack, too cool and it won’t rise properly.

Rotate pans halfway through baking. Most ovens have hot spots. Rotating ensures even baking and prevents one side from browning more than the other.

Use the toothpick test correctly. Insert a toothpick in the center. It should come out with a few moist crumbs – not wet batter, but not completely clean. The cake continues cooking from residual heat.

Level cake layers for professional appearance. Use a serrated knife or cake leveler to remove any domed top. This creates flat, even layers that stack beautifully.

Common Mistakes to Avoid

Even simple cakes can go wrong. Here are pitfalls to watch for:

Overwhipping the cream: Once whipped cream reaches stiff peaks, stop immediately! Overwhipped cream becomes grainy and butter-like. If this happens, it won’t fold smoothly into the batter and can result in a heavy, uneven texture. Watch carefully during the last minute of whipping.

Overmixing the batter: Once you add the flour, fold gently until just combined. Aggressive mixing or prolonged stirring deflates all the air you carefully whipped into the cream, resulting in a dense, flat cake instead of light and fluffy. Use a gentle hand!

Using warm ingredients: The cream must be cold to whip properly. Room temperature cream won’t achieve volume or hold peaks. Similarly, if your eggs are too warm, they can slightly deflate the whipped cream when folded in. Cold cream + room temp eggs = perfect balance.

Incorrect oven temperature: Too hot and the outside sets and browns before the inside cooks, creating a domed, cracked top. Too cool and the cake won’t rise properly and may be gummy in the center. Always preheat fully (give it 20-30 minutes) and use an oven thermometer.

Opening oven door too early: Don’t peek for at least the first 20 minutes! Opening the door causes temperature fluctuations that can make the cake sink or bake unevenly. Trust the process and wait until close to the expected done time before checking.

Not preparing pans properly: Skipping the parchment paper or not greasing thoroughly means your beautiful cake will stick. Always grease, line with parchment, and grease the parchment for foolproof release.

Storage & Meal Prep

Whipped cream cake stores wonderfully!

Room Temperature Storage (Unfrosted): Store unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days. The high cream content keeps them moist.

Refrigerator Storage: If frosted with whipped cream frosting or cream cheese frosting, the cake MUST be refrigerated. Store covered in a cake keeper or loosely covered with plastic wrap (don’t let plastic touch the frosting) for up to 4 days. If frosted with buttercream, it can stay at room temperature for 1-2 days or refrigerated for up to 5 days.

Bringing to Room Temperature: Remove refrigerated cake from the fridge 30-60 minutes before serving. This allows the texture to soften and flavors to brighten. Cold cake is fine to eat but doesn’t taste as flavorful.

Storing Slices: Wrap individual slices in plastic wrap and store in an airtight container. Refrigerate if frosted with whipped cream, or keep at room temperature for up to 2 days if unfrosted or using buttercream.

Keeping Cake Moist: If storing unfrosted layers, place a piece of plastic wrap directly on the cut surface to prevent drying. The high moisture content helps, but this extra step ensures perfect texture.

Make-Ahead & Freezer Notes

This cake is perfect for advance preparation!

Freezing Unfrosted Cake Layers: Cool layers completely. Wrap each layer tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator, still wrapped, then bring to room temperature before frosting and serving. Texture will be nearly identical to fresh!

Freezing Frosted Cake: Freeze the assembled, frosted cake uncovered for 1 hour until frosting is firm. Then wrap carefully in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in refrigerator. Whipped cream frosting may weep slightly when thawed, so buttercream is better for freezing.

Freezing Individual Slices: Wrap slices individually in plastic wrap, place in freezer bags. Freeze up to 3 months. Thaw at room temperature for 1-2 hours or in refrigerator overnight. Perfect for portion control!

Make-Ahead Baking Schedule: Bake cake layers 1-2 days ahead. Wrap tightly and store at room temperature or refrigerate. Frost the day of serving for freshest presentation.

Make-Ahead Frosting: If using whipped cream frosting, make it no more than 2-3 hours before using. It can weep and separate if made too far ahead. Buttercream can be made up to 3 days ahead and refrigerated, then brought to room temperature and re-whipped before using.

Best Make-Ahead Strategy: Bake and freeze cake layers up to 3 months ahead. Thaw overnight in fridge, bring to room temperature, then frost fresh the day of your event. This gives you bakery-fresh results with none of the stress!

Serving Suggestions

Whipped cream cake is incredibly versatile for serving!

Classic Layer Cake: Fill and frost with whipped cream frosting, then decorate with fresh berries. Serve slices on dessert plates with fresh berry coulis.

Shortcake Style: Split one layer horizontally. Fill with whipped cream and sliced strawberries. Top with more cream and berries. Classic summer dessert!

Trifle: Cube the cake and layer in a trifle bowl with whipped cream, custard, and fresh fruit. Beautiful make-ahead dessert!

Birthday Cake: Frost with buttercream, pipe decorations, add sprinkles and candles. The sturdy texture holds up beautifully to decoration.

Elegant Tea Cake: Serve unfrosted slices dusted with powdered sugar alongside hot tea or coffee for afternoon tea.

Ice Cream Cake Base: Use as the cake layer in homemade ice cream cake. The delicate crumb pairs beautifully with ice cream.

Perfect Accompaniments:

• Fresh berries (strawberries, raspberries, blueberries, blackberries)
• Berry or chocolate sauce
• Lemon curd
• Vanilla ice cream
• Whipped cream or crème fraîche
• Fresh mint for garnish
• Chocolate shavings
• Candied citrus peel

Beverage Pairings:

• Hot tea (Earl Grey, chamomile, or berry)
• Coffee or espresso
• Cold milk
• Champagne or Prosecco (for celebrations)
• Dessert wine

Occasion Ideas:

• Birthday celebrations
• Bridal or baby showers
• Afternoon tea parties
• Holiday desserts
• Potluck contributions
• Casual weeknight treat
• Bake sales

FAQs Section

Can I make whipped cream cake without an electric mixer?
It’s very challenging. Whipping cream by hand to stiff peaks takes 10-15 minutes of vigorous whisking and strong arms! An electric mixer (hand mixer or stand mixer) is highly recommended for this recipe to achieve proper volume and save your energy.

Why did my cake turn out dense instead of light?
Usually from overmixing the batter after adding flour, or underwhipping the cream before folding. Make sure cream reaches stiff peaks, then fold (don’t stir) remaining ingredients very gently. Overmixing deflates all the air bubbles that make the cake light.

Can I use Cool Whip or whipped topping instead of heavy cream?
No, these products won’t work in the cake batter. They’re stabilized products with different properties and won’t create the same structure. You must use real heavy whipping cream for the cake. However, Cool Whip can be used for frosting if desired (though real whipped cream tastes better!).

How long does whipped cream cake stay fresh?
Unfrosted cake stays fresh for 2-3 days at room temperature or up to 5 days refrigerated. If frosted with whipped cream, refrigerate and consume within 2-3 days. If frosted with buttercream, it keeps longer – up to 5 days refrigerated.

Can I make this as cupcakes?
Absolutely! Line muffin tins with paper liners, fill about ⅔ full (this recipe makes about 18-20 cupcakes). Bake at 350°F for 18-20 minutes until a toothpick comes out clean. Cool completely before frosting.

What’s the difference between whipped cream cake and chiffon cake?
Both are light and airy, but chiffon cake uses oil and beaten egg whites folded in separately. Whipped cream cake uses heavy cream (no oil or butter) and is slightly denser and more moist than chiffon. The flavors are also more buttery/creamy from the cream.

Can I add cocoa powder to make chocolate cake?
Yes! Replace ½ cup of the flour with ½ cup unsweetened cocoa powder. Sift the cocoa with the other dry ingredients to avoid lumps. The cake will be slightly denser but still wonderfully moist.

Conclusion

And there you have it – everything you need to create the most incredible, melt-in-your-mouth whipped cream cake that’ll become your new favorite go-to recipe! This isn’t just any cake – it’s a revelation in texture and simplicity, proving that sometimes the most elegant solutions use the fewest ingredients.

Whether you’re baking for a special celebration, surprising your family with dessert, or just satisfying a cake craving, this easy whipped cream cake delivers every single time. The light, tender crumb stays moist for days, making it perfect for advance preparation. And the best part? Once you master this base recipe, you can customize it endlessly to create countless variations!

I’d love to hear about your whipped cream cake adventures! Did you try any of the flavor variations? How did you decorate yours? Was everyone surprised by how light and delicious it was? Drop a comment below and share your experience – I read every one and love connecting with fellow bakers! If this recipe inspired you, please save it to your Pinterest boards and share it with friends who love homemade cakes. Let’s spread the joy of easier, lighter, more delicious baking!

Now grab that heavy cream and preheat your oven – the most amazing cake of your life is just 45 minutes away! Happy baking! 🍰