Quick answer: whip 1½ cups of cold heavy cream to stiff peaks, beat in 3 eggs and 1 teaspoon of vanilla, then fold in 2¼ cups of cake flour sifted with 1¼ cups of sugar, 2 teaspoons of baking powder and ½ teaspoon of salt. Bake in a greased tube or Bundt pan at 350°F for 35-45 minutes.
Ingredients (one 10-cup Bundt or tube pan)
- 1½ cups (360 ml) cold heavy cream
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 2¼ cups (255 g) cake flour
- 1¼ cups (250 g) sugar
- 2 tsp baking powder
- ½ tsp salt
How to make it
- Heat the oven to 350°F (175°C). Grease and flour the pan well.
- Sift the flour, baking powder and salt together.
- Whip the cold cream to stiff peaks; see soft peaks vs stiff peaks.
- Beat the eggs with the vanilla, then beat them into the cream a little at a time. Gradually beat in the sugar.
- Fold in the flour mixture in two additions, just until no dry streaks remain.
- Spread into the pan and bake for 35-45 minutes, until a skewer comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack.
Other pans
| Pan | Approximate time at 350°F |
|---|---|
| 10-cup Bundt or tube pan | 35-45 minutes |
| Two 8-inch round pans | 25-30 minutes |
| 9 x 5 inch loaf pan | 50-60 minutes |
| 12 cupcakes (half recipe) | 18-22 minutes |
Ovens and pans vary; test with a skewer.
Why it works
Heavy cream is butterfat suspended in liquid; whipping it traps air. Folded into a batter, it does the job of creamed butter. See heavy cream vs whipping cream for the fat levels.
Serving ideas
- Sliced with berries and cream.
- Split and filled as a strawberry shortcake layer cake.
- Frosted with whipped cream frosting or filled like a Chantilly cake.
- With caramel sauce or chocolate ganache.
More ways to use up a carton: heavy cream recipes.
Frequently asked questions
What is a whipping cream cake?
A plain, tender cake in which heavy cream whipped to stiff peaks replaces the butter or oil. The cream supplies both the fat and much of the lift.
Can I use a carton of whipping cream instead of heavy cream?
Yes. Whipping cream (30% to 36% fat) and heavy cream (36% or more) both work, as long as the cream whips to stiff peaks.
Why did my whipped cream cake turn out dense?
The cream was under-whipped or the batter was over-mixed after the flour went in. Fold gently and stop as soon as it is combined.
Does a whipping cream cake need frosting?
No. A dusting of powdered sugar is traditional. Fruit and a spoonful of whipped cream are the usual accompaniment.
