Who doesn’t like cake, especially when it’s a classic cake with a whipped cream topping! This beautiful, light, and fluffy cake is perfect for any occasion, whether it’s a birthday, anniversary, or just a sweet treat to share with loved ones. I loved that we were able to get fresh raspberries in the middle of winter to top it off with fresh microgreens. Here’s how we created this delicious cake!
Ingredients you’ll need
- 1 cup Unsalted Butter
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 3/4 cup Sugar
- 4 Large Eggs
- 1 tbsp Rosewater (optional, for a subtle floral flavour)
For the whipped cream topping:
- 1 cup Heavy Cream
- 2 tbsp Powdered Sugar
- 1/2 tsp Vanilla Extract
Optional decorations: (We used this option!)
- Fresh Raspberries
- Microgreens or edible flowers
Here are some optional ingredients you can use to top a whipped cream cake, depending on your taste and the occasion:
- Fresh berries: Strawberries, blueberries, blackberries, raspberries.
- Tropical fruits: Kiwi, mango, pineapple, passion fruit.
- Cherries
- Shaved chocolate: Dark, milk, or white chocolate curls or shavings.
- Chocolate chips: Mini chips scattered on top.
- Cocoa powder: Lightly dusted over the whipped cream.
- Crushed nuts: Almonds, pistachios, pecans, walnuts, or hazelnuts.
- Toasted coconut flakes: For a tropical twist.
- Edible flowers: Such as violets, pansies, rose petals, or lavender.
There’s so many options, you can get creative and customize your whipped cream cake to suit any occasion.
Step by step instructions
Step 1: Prepare your oven and cake pans
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch round cake pans with butter or nonstick spray, and lightly dust them with flour to prevent sticking.
Step 2: Make the cake batter
- In a large mixing bowl, cream together the butter and sugar using an electric mixer (or by hand with a whisk). Beat until the mixture turns light and fluffy. This step is crucial for achieving a soft, airy cake texture.
- Add the eggs, one at a time, to the mixture. Beat well after each addition to ensure the eggs are fully incorporated.
- Stir in the rosewater for a subtle floral aroma. If you don’t have rosewater or prefer a classic flavour, you can skip this step.
- In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle—folding instead of mixing will help keep the batter fluffy and light.
Step 3: Bake the cakes
- Divide the batter evenly between the two prepared cake pans. Use a spatula to spread the batter out smoothly.
- Place the pans in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 5-10 minutes. Then, carefully transfer the cakes onto a cooling rack to cool completely.
Step 4: Prepare the whipped cream
- While the cakes are cooling, make the whipped cream. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer or whisk, whip the cream until you achieve soft peaks. Be careful not to over whip, as the cream can become grainy.
Step 5: Assemble the cake
- Once the cakes are completely cool, use a sharp knife to level the top of one of the cakes. This step ensures the cake layers sit flat and evenly.
- Place the first cake layer on a cake stand or serving plate. Spread a generous layer of whipped cream on top using an offset spatula or butter knife.
- Gently place the second cake layer on top of the whipped cream. Spread the remaining whipped cream evenly over the top and sides of the cake, if desired.
Step 6: Decorate and serve
- Decorate the top of the cake with fresh raspberries, microgreens, or other toppings like chocolate shavings, toasted nuts, or edible flowers.
- Chill the cake in the refrigerator for at least 30 minutes before serving. This will help the whipped cream set and make slicing easier.
Tips for success
- Room temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This ensures smooth mixing and a better cake texture.
- Don’t overmix: When folding in the flour, mix just until the ingredients are combined to avoid a dense cake.
- Storage: If you have leftovers, store the cake in an airtight container in the refrigerator for up to 3 days.
This classic cake with whipped cream is delicious and surprisingly easy to make! The combination of the soft, buttery sponge cake and the light, sweet whipped cream will have everyone coming back for seconds. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress.
Let us know if you try this recipe, we would love to hear how it turned out! 😊
