Whipping Cream Cake Recipe (Simple Vanilla Cream Cake)
This whipping cream cake recipe uses heavy cream to keep the crumb soft and tender with a simple vanilla flavor. The method is straightforward: cream butter and sugar, add eggs, fold in cake flour, then finish with cream and vanilla. Follow the how-to steps for a reliable, sliceable dessert.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 340°F (170°C). Grease and lightly flour your cake pan so the cake releases easily.
Cream butter and sugar
Beat softened butter with sugar for 3–5 minutes until lighter and fluffy. Scrape down the bowl as needed.
Add the eggs
Add eggs one at a time, mixing after each addition until the batter looks smooth again. This keeps the batter stable.
Mix in the flour
Add cake flour (and salt, if using) in 2–3 additions. Mix on low just until you don’t see dry flour; don’t overmix.
Finish with cream and vanilla
Pour in the heavy cream and add vanilla. Mix briefly until the batter is silky and evenly combined.
Bake
Spread batter into the pan and level the top. Bake 40–50 minutes, until a toothpick comes out clean. If the top browns too fast, tent with foil near the end.
Cool and serve
Let the cake sit in the pan for 10–15 minutes, then turn out onto a rack to cool completely. Slice; dust with powdered sugar if you like.