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If there’s one thing that unites us all, it’s surely an unadulterated love of cake. What better snack to accompany an afternoon cup of tea or coffee than a rich, moist slab of your favoured flavour cake? And the best cakes always contain whipped cream in the recipe, whether served as a filling, a topping or inside the cake batter itself. It’s a marriage made in the upper echelons of heaven.
Click the images or the title to be taken to the full recipe!
Traditional whipped cream cake
An oldie but a goodie, this traditional whipped cream cake recipe substitutes conventional cake staples butter and oil with the butterfat found in whipped cream. With a moist crumb and a melt-in-your-mouth texture, it’s sure to have all comers clamouring for second helpings.
- Difficulty – Easy
- Servings – 10
- Prep time – 10 mins
- Cooking time – 25 mins
Ingredients
For the cake
- 1 cup butter
- 3 tablespoons milk
- 2 teaspoons baking powder
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
For the cream
- 1¼ cups heavy whipping cream
- 2 cups mixed berries (of your choosing)
- 6 tablespoons powdered sugar
- 1 tablespoon skimmed milk powder
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 170°C. Grease two round baking trays with an 8-inch diameter using cooking spray and flour.
- Place the butter and sugar into a food processor or mixer and blend until light and fluffy. Add in all the other cake ingredients and blend thoroughly.
- Split the cake batter evenly between the two baking trays and bake for around 25 minutes, testing the interior with a toothpick (it should come out clean or with moist crumbs attached). Allow to cool for at least 15 minutes on a cooling rack before removing the cake from the trays.
- While the cake is baking, make the cream. Clean out the food processor or mixer and place all of the cream ingredients into it, blending until it’s thick and doesn’t collapse in on itself.
- Place one of the cake layers on a cake plate and cover it with half of the cream mixture. Then place the other cake layer on top and cover it with the remaining cream, before garnishing with the mixed berries.
Vanilla Cream Sponge Cake
The sponge cake is a true classic of Great British baking culture and this incredibly simple recipe is always a winner wherever it’s served, whether at dinner parties, children’s birthdays or outdoor events. The delicious whipped cream is quite literally the icing on the cake!
- Difficulty – Easy
- Servings – 10
- Prep time – 10 mins
- Cooking time – 25 mins
Ingredients
For the cake
- 1 cup butter
- 3 tablespoons milk
- 2 teaspoons baking powder
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
For the cream
- 1¼ cups heavy whipping cream
- 2 cups mixed berries (of your choosing)
- 6 tablespoons powdered sugar
- 1 tablespoon skimmed milk powder
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 170°C. Grease two round baking trays with an 8-inch diameter using cooking spray and flour.
- Place the butter and sugar into a food processor or mixer and blend until light and fluffy. Add in all the other cake ingredients and blend thoroughly.
- Split the cake batter evenly between the two baking trays and bake for around 25 minutes, testing the interior with a toothpick (it should come out clean or with moist crumbs attached). Allow to cool for at least 15 minutes on a cooling rack before removing the cake from the trays.
- While the cake is baking, make the cream. Clean out the food processor or mixer and place all of the cream ingredients into it, blending until it’s thick and doesn’t collapse in on itself.
- Place one of the cake layers on a cake plate and cover it with half of the cream mixture. Then place the other cake layer on top and cover it with the remaining cream, before garnishing with the mixed berries.
Naked cake with lemon whipped cream frosting and berry puree
Naked cakes are extremely popular with weddings, birthdays and other special occasions right now – and this one is guaranteed to make whatever event it graces go off with a bang! The delightfully light cake is set off perfectly by homemade berry puree and a lemon whipped cream that’s to die for.
- Difficulty – Medium
- Servings – 15
- Prep time – 75 mins
- Cooking time – 30 mins
Ingredients
For the cake
- ¾ cup butter
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup whole milk
- 1/3 cup sour cream
- 4 large eggs
For the cream
- 1 pint heavy whipping cream
- 200g cream cheese
- 2 tablespoons lemon zest (around two large lemons’ worth)
- ½ tablespoon powdered sugar
- 1 teaspoon vanilla extract
- ½ cup raspberries
- ½ cup strawberries (sliced and hulled)
For the berry puree
- 1 cup strawberries (hulled)
- 1 cup raspberries
- ½ cup sugar
Method
- Preheat the oven to 180°C and grease three nine-inch round baking trays with cooking spray and flour.
- In a large mixing bowl, cream the butter for a couple of minutes until it is light and fluffy. Add the vegetable oil and beat for a further minute. Gradually add in ½ cup of sugar at a time until it has all been incorporated. Separate out the eggs and add in the yolks one at a time.
- In a separate bowl, sift the baking powder, cornstarch, flour and salt and mix together. In another bowl, mix together the milk, sour cream and vanilla extract.
- Return to the creamed butter mixture and alternately add in small amounts of the dry and wet ingredients, both beginning and ending with the dry ingredients. Ensure everything is thoroughly mixed together.
- Beat the egg whites until they begin to form stiff peaks. Fold them into the cake batter gently, taking care to ensure they are completely incorporated. Split the batter evenly between the three round baking trays.
- Use a food processor or mixer to blend the raspberries, strawberries and sugar for the puree thoroughly together. Use a sieve to drain the mixture and remove all the seeds, then add four or five tablespoons of the puree to each baking tray, using a knife to swirl it into the batter. Bake the three cakes in the oven for between 25 and 30 minutes, until a toothpick emerges from the interior clean or with moist crumbs attached.
- Meanwhile, make the cream. Whisk the heavy cream until it becomes thick, then add in the lemon zest, powdered sugar and vanilla extract and beat until soft peaks form. Add in the cream cheese and continue to beat until stiff peaks form.
- Once the cakes have been removed from the oven and allowed to cool for 15 minutes, place the bottom layer on a cake plate and cover with one third of the cream mixture, adding in a few raspberries and strawberries as well. Place the second layer on top and cover with another third of the cream and berries, before repeating the process with the final layer. Top with any remaining berries.
Whipped cream pound cake
Allegedly the favourite dessert of none other than Elvis Presley himself, this pound cake is very dense with a crusty exterior and a moist, soft and tender interior. It’s sweet without being sickeningly so, which means it pairs great with fresh fruit, caramel sauce or – more of our favourite – whipped cream.
- Difficulty – Easy
- Servings – 12
- Prep time – 20 mins
- Cooking time – 80 mins
Ingredients
- 1 cup heavy whipping cream
- 1 cup butter
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
Method
- Preheat the oven to 160°C. Grease a 10-inch tube pan or bundt pan with cooking spray and flour.
- In a large mixing bowl, cream the butter until smooth. Add in the sugar and beat again for a couple of minutes, before adding in the eggs one at a time (beating well after each addition). Alternate between adding the flour and the heavy cream to the mixture, beginning and ending with the flour. Finally, add in the vanilla extract and beat gently to ensure that all the ingredients are thoroughly combined.
- Bake in the oven for 1 hour and 15 minutes, checking to make sure it’s done with a toothpick (the toothpick should emerge from the cake’s interior clean or with moist crumbs attached).
- Allow to cool in the pan for 20 minutes, before inverting onto a plate.
Chocolate whipped cream cake
Any list of cakes worth its salt must surely always include a chocolate option, so here’s our favoured recipe. This impossibly rich chocolate whipped cream cake has a mouth-wateringly tender base topped with a creamy filling that keeps the whole affair light, airy and utterly luscious on the lips.
- Difficulty – Easy
- Servings – 16
- Prep time – 10 mins
- Cooking time – 35 mins
Ingredients
For the cake
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup milk
- ¾ cup unsweetened cocoa powder
- ½ cup canola oil
- 2 tablespoons anise-flavoured liqueur (optional)
- 2 teaspoons vanilla extract
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup mini chocolate chips
For the cream
- 1½ cups heavy whipping cream
- 6 tablespoons granulated sugar
- 1½ tablespoons unsweetened cocoa powder
- 1½ teaspoons confectioner’s sugar
Method
- Preheat the oven to 180°C. Grease two nine-inch round baking pans with cooking oil and flour. Bring a small pan of water to the boil and turn down the heat to keep it bubbling consistently.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Slowly beat in the milk, oil and eggs (one at a time), before adding the vanilla extract and anise liqueur (if using). Mix well. Add in one cup of boiling water and mix thoroughly.
- Split the batter between the two baking pans evenly and bake in the oven for around 35 minutes, or until a toothpick emerges from the centre of the cakes cleanly or with only moist crumbs attached. Allow to cool on a wire rack for at least 10 minutes.
- While the cakes are baking, make the cream. In a medium bowl, mix together the heavy cream and confectioner’s sugar until soft peaks form. Gently fold in the sugar and coca powder until all the ingredients are thoroughly combined.
- Place the bottom layer of the cake on a cake plate and cover with half of the cream mixture, plus a sprinkling of the chocolate chips. Place the second cake layer on top and cover with the remaining cream and chocolate chips.
Vegan strawberry cake with whipped cream
Strict dietary requirements should not mean that those who follow them must miss out on the best things in life – cake included! This incredibly simple cake recipe is as straightforward as it is scrumptious, so even the most unexperienced novices can be confident of success.
- Difficulty – Easy
- Servings – 8
- Prep time – 10 mins
- Cooking time – 30 mins
Ingredients
For the cake
- 1 cup sparkling water
- ¼ cup vegetable oil
- 2 teaspoons vanilla sugar
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- ½ cup granulated sugar
For the cream
- 1 cup vegan whipping cream
- 250g strawberries
- 2 tablespoons confectioner’s sugar
- 2 tablespoons vanilla sugar
Method
- Preheat the oven to 180°C. Grease a nine-inch cake pan with cooking oil and flour.
- In a large bowl, mix together the baking powder, flour, sugar and vanilla sugar. Whisk well until all the ingredients are thoroughly combined. Add in the oil and sparkling water and whisk once more.
- Pour the mixture into the cake pan and bake in the oven for 30 minutes, using a toothpick to ensure that the interior is fully cooked through (it should emerge clean or with only a few moist crumbs attached).
- Meanwhile, whip the cream for a couple of minutes, then slowly add in the confectioner’s sugar and vanilla sugar. Continue to whip until soft or stiff peaks are formed (whichever you prefer).
- Wash and dice the strawberries.
- Once the cake has been removed from the oven and allowed to cool for at least 10 minutes, transfer it onto a cake plate and top with the cream and strawberries.
And voila!
There you have it, six of the best whipped cream cake recipes from around the web with something for everyone, whether they be chocolate lovers, strawberry enthusiasts or even vegan baking buffs. Which is your favourite? Try them all to find out!