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Gallery Whipped Cream Cake Recipe Summary Servings: 10

Ingredients Ingredient Checklist Nonstick cooking spray with flour 2 1/4 cups cake flour, sifted 2 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups heavy cream, chilled 3 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup plus 2 tablespoons superfine sugar Nonstick cooking spray Powdered sugar, for dusting cake (optional) Whipped cream, for serving (optional)

Gallery Whipped Cream Cake

Recipe Summary Servings: 10

Whipped Cream Cake

Whipped Cream Cake

Whipped Cream Cake

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • Nonstick cooking spray with flour 2 1/4 cups cake flour, sifted 2 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups heavy cream, chilled 3 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup plus 2 tablespoons superfine sugar Nonstick cooking spray Powdered sugar, for dusting cake (optional) Whipped cream, for serving (optional)

Directions

Preheat oven to 375 degrees with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.

In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.

Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.

Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.

Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely. Sprinkle with powdered sugar and serve with whipped cream, if desired.

Reviews (4)

 Add Rating & Review     89 Ratings   5 star values:        16    4 star values:        34    3 star values:        26    2 star values:        7    1 star values:        6

Reviews (4)

Add Rating & Review     89 Ratings   5 star values:        16    4 star values:        34    3 star values:        26    2 star values:        7    1 star values:        6

Add Rating & Review

89 Ratings 5 star values: 16 4 star values: 34 3 star values: 26 2 star values: 7 1 star values: 6

89 Ratings 5 star values: 16 4 star values: 34 3 star values: 26 2 star values: 7 1 star values: 6

89 Ratings 5 star values: 16 4 star values: 34 3 star values: 26 2 star values: 7 1 star values: 6

  • 5 star values: 16 4 star values: 34 3 star values: 26 2 star values: 7 1 star values: 6

    Martha Stewart Member     Rating: 3 stars       06/25/2019   I tried this recipe as I had extra whipping cream. I used regular sugar, and used regular flour and cornstarch as the internet suggests as a o substitute cake flour. The texture of this cake, even with my substitutions, was incredible! It was, however, quite bland. I will make it again, but maybe with almond flavoring and cherries for a special holiday cake.  

Martha Stewart Member     Rating: Unrated       11/14/2016   Can you use regular box cake for this recipe  

Martha Stewart Member     Rating: 4 stars       05/04/2011   This is a great cake. Light and simple. A cake everybody will love.  

Martha Stewart Member     Rating: Unrated       04/26/2011   It looked so beautiful on your show but I was so disappointed in the results. It came out so dry that it was hard to swallow. Never happened before in all my years of baking. Lovetobake2

    Martha Stewart Member

    Rating: 3 stars 06/25/2019

I tried this recipe as I had extra whipping cream. I used regular sugar, and used regular flour and cornstarch as the internet suggests as a o substitute cake flour. The texture of this cake, even with my substitutions, was incredible! It was, however, quite bland. I will make it again, but maybe with almond flavoring and cherries for a special holiday cake.

Rating: 3 stars

Rating: Unrated 11/14/2016

Can you use regular box cake for this recipe

Rating: Unrated

Rating: 4 stars 05/04/2011

This is a great cake. Light and simple. A cake everybody will love.

Rating: 4 stars

Rating: Unrated 04/26/2011

It looked so beautiful on your show but I was so disappointed in the results. It came out so dry that it was hard to swallow. Never happened before in all my years of baking. Lovetobake2

All Reviews for Whipped Cream Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Whipped Cream Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest