Whipped Cream Cake II

Whipped Cream Cake II

sal 20

"Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit."

Ingredients 55 m {{adjustedServings}} servings 333 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
  2. Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
  3. Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews 64

  1. 74 Ratings


I made a fairly significant change to this recipe - by mistake. The result was so wonderful you might want to make the same "mistake!" I committed cardinal sin #1 when it comes to baking and didn't read through the recipe carefully before I began. Since in most cases you'll make a cake with all ingredients at room temperature, I measured out the cream and set it out with the eggs. When I set out to make the recipe I noticed it directed that the cream was to be whipped before adding in the flour, and that wasn't about to happen with it at room temp! But I wasn't about to start from the beginning either by re-chilling the cream. So... I took a chance and beat the eggs with the sugar for a few minutes to aerate the mixture, then added the dry ingredients alternately with the (unwhipped)cream. I baked it in the 8" layer cake pans as directed, but I wasn't comfortable with the baking temperature of 375 degrees, so I lowered it to the more traditional 350 and baked the layers about 23 minutes. I watched it rise nicely and perfectly as it was baking and I was encouraged. I turned the cake out from the pans and it was stilll perfect. Frosted it with "French Silk Frosting" (although a vanilla buttercream would have been nice too), cut myself a slice and was wowed. The cake has an open and tender crumb, fluffy (almost dainty in its lightness!) and is very moist. Because it's flavored with just a little vanilla it would be compatible with just about any frosting. Very pleased!


This is wonderful cake. I did not have any cake flour on hand so I used all purpose. ****Subtract 2 tablespoons of all purpose flour for every 1 cup of cake flour**** This cake turned out wonderful and moist! I made cupcakes with the recipe but next time I will use it as 2 8 in. round pans.


OMG, it's been a while since my family has given a perfect review to something I bake! I made it for mother's day, and it was a huge hit. I followed the recipe exactly and frosted with mocha cream(from this site). It came out fabulous! I made sure not to over beat the batter, and was a bit worried about its texture. It was a bit grainy when I poured in the cake moulds. DOn't worry, it comes out just perfect after baking! Light, fluffy, yet full of flavor. My mother even said it tasted similar to great pound cake. One reviewer said that it tastes like whipped cream? I agree! My brother who is usually very difficult to please, called me at home after I had left their house, to tell me that he had just had a piece, and loooooved it! He also said he would pay at least $40 for it! And he never calls me to tell me he likes something, so that must mean something! Thanks for that great recipe, outstanding!