ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Whipped Cream Cake

Yield one 2-layer cake


  • 1 cup whipping cream
  • 2 eggs
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 cup sliced fresh fruit (optional)

How to Make It

  1. Beat 1 cup whipping cream until soft peaks form. Add eggs, one at a time, beating well after each addition. Gradually add sugar, beating well.

  2. Combine the flour, baking powder, and salt, and fold into whipping cream mixture. Fold in vanilla.

  3. Pour batter into 2 greased and floured 9 - inch round cake pans. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cake cool completely.

  4. Beat 1 cup whipping cream until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Spread sweetened whipped cream between layers and on top of cake. Top with fresh fruit, if desired.

Oxmoor House Homestyle Recipes