There’s a reason this recipe has been enjoyed for generations.
There are classic desserts and there are classics that make in into the recipe tin after just one try. This old fashioned whipped cream cake is in that second category of dessert. While many people grew up with cakes like this one, for anyone who didn’t one bite is all it takes to see that there is a good reason this recipe has been around for so long.
Some cakes rely on leavening agents and cake flour to ensure that they come out light and fluffy. But, this one has a rich creamy flavor and delicate texture thanks to a hefty heap of whipped cream folded into the batter.
Unlike say, angel food cake, this one is light yet rich without sacrificing anything in the flavor department. You might call it something between an angel food cake and a pound cake. If you’ve ever wanted the best of both cakes then this one is it.
This cake comes together really easily, but you will probably want to use your electric mixer to whip the heavy cream. The consistency needs to be at stiff peaks and while you can do this by hand, it’s so much easier to do with a mixer.
Once you’ve got the cream whipped, set aside half of it for later. Then combine the other wet ingredients and beat for 2 minutes. Add in the in dry ingredients and stir until well combined before folding in the whipped cream and pouring into a greased pan. For simplicity we used a 9″x13″ baking dish, but you can use a 9″ bundt pan if you prefer.
There are only 8 ingredients for this cake, with an optional 9th being fresh berries. While this cake is wonderful with just a dusting of powdered sugar and a dollop of the reserved whipped cream, the berries really take this cake to a new level. We could also see this cake with a very conservative drizzle of chocolate ganache on top.
However you serve up this old fashioned whipped cream cake it’s sure to be love at first bite.
Old Fashioned Whipped Cream Cake
10m prep time
40m cook time
- 2 cups heavy whipping cream
- 4 eggs
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup powdered sugar
- Berries for garnish (optional)
- Preheat oven to 325˚F. Beat cream for 5-7 minutes or until stiff peaks form. Set aside.
- In a medium bowl beat eggs, sugar, and vanilla for 2 minutes or until fluffy. Add flour, baking powder and salt to the egg mixture. Gently fold in 1 cup of the whipped cream until uniform in color (place the other cup of whipped cream in refrigerator). Do not overmix batter.
- Pour batter into a greased 9”x13” rectangular pan. Alternatively you can use a 9” bundt pan instead. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Allow to cool and dust with powdered sugar. Serve with remaining whipped cream and berries if desired.
Recipe adapted from The Domestic Rebel.