This 5 ingredient whipped cream cake is truly the hidden gem of vintage recipes. Instead of butter and oil, heavy or whipping cream is whisked into the batter.
This produces the most luscious velvety, textured cake with incredible flavor.
Simple enough to be dusted with powdered sugar, but also sturdy enough to be covered with fondant.
Delicious, easy and budget friendly too, it is the perfect base for birthday cakes, celebration cakes or a quick dessert.
What is whipped cream cake actually?
Whipped cream cake is a fine textured cake, a little like pound cake, though much lighter. The cake needs very few ingredients, but transforms into a golden, light sponge in just 35 minutes.
The sky's the limit when it comes to flavoring and decorating because its so easily adapted for any celebration or occasion.
Dust with powdered sugar for an easy finish or frost with my 3 ingredient whipped cream.
Below I have included delicious frosting and flavoring ideas so be sure to check that out too.
You will love this cake, especially if you are a new or beginner baker. It requires ingredients you likely to have in your kitchen and does not require any special tools.
With just a few simple steps, you're on your way to a deliciously impressive bake.
Ingredients you need and substitutes
While the full printable recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
- Large eggs
- Sugar: I use white castor sugar. It dissolves much easier and faster when whisked with the eggs. You can use white granulated sugar if castor sugar is unavailable. Just whisk it with the eggs a few minutes longer to ensure that its nicely dissolved.
- Whipping or heavy cream: The cream is the star of this recipe, producing that velvety texture. With its high fat content, the cream is the ingredient that replaces the butter and oil. Use full fat cream, not pouring cream. Full fat cream is the same type you use when whipping for frostings.
- Self raising flour: Self raising flour is already mixed with raising agents.
No self raising flour? No problem, here is how you can substitute it for this particular recipe:
This recipe uses 1 ½ cups of self raising flour. To substitute, use either 1 ½ cups all purpose OR plain OR cake flour. Add in 2 ½ level teaspoons of baking powder. Whisk together to combine and then use in place of the self raising flour.
Flavoring: For this recipe, I used vanilla extract. You can use any type of flavoring you like. Try lemon peel or extract, caramel, or even strawberry extract. Flavor as you prefer or for the occasion.
See recipe card for quantities.
Photos: How to make whipped cream cake
The full printable recipe is below, but lets see a few photos of the process.
- Add sugar and eggs into a large bowl.
- Beat for 3 minutes on medium speed with a hand held beater. Or use a whisk to beat for 4 minutes until the mixture is pale in color.
- Pour in the cream and vanilla extract (or the flavoring you are using). Beat or whisk for 1 minute.
- Sift in the flour and fold with a spatula until combined.
- Pour the batter into a greased and lined 8 inch (20cm) baking tin.
- Bake for 35 minutes in a preheated oven of 356° F / 180° C (160° C fan) and until a skewer inserted into the middle comes out clean
- Remove from the oven and leave in the pan for 10 minutes before turning out onto a rack to cool completely.
Flavoring variations
When it comes to flavoring, frosting or decorating, the sky's the limit for this cake.
From a simple vanilla flavor dusted with powdered sugar to a rich lemon buttercream or fondant covered, the choice is yours.
Here are a few great suggestions if you will like to give it a try
- 3 ingredient whipped cream frosting (stabilised, no gelatin)
- Vanilla buttercream from my vanilla cupcake recipe
- Coffee buttercream from my coffee cupcakes recipe
- Lemon zest or lemon extract
- Cover with buttercream and fondant.
- Top with powdered sugar and seasonal fruit or berries
Tips for success
Do not overbeat the batter:
When it's time to add your flour to the mix, simply fold it in. Use a spatula instead of your beaters for this step.
Folding the flour into the batter in a gentle motion keeps it aerated and prevents a dense dry bake.
Double the recipe for a layer cake:
This recipe can easily be doubled to make a two layer cake. Simply divide the batter into two 8 inch/20cm baking pans and bake for 35 minutes.
Don't over bake:
Check the cake when it's 25 minutes into the baking time. All ovens are different. Some bake faster or slower than others.
At 25 minutes it's safe to check if the cake is baked by inserting a skewer into the middle. If the skewer comes out clean, that means without any batter clinging on to it, then it's baked.
If not, leave it in the oven and check every 5 minutes after that. Over baking will lead to a dry dense textured cake.
Storage
At room temperature: This cake will keep for 3 to 4 days covered at room temperature.
Freezing: For longer term storage, it can be wrapped in plastic wrap as a whole cake or cut into pieces, wrapped individually, then frozen. Freeze the cake without frosting.
Defrost the cake completely at room temperature before frosting.
Enjoy ♥
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5 Ingredient whipped cream cake (no butter, no oil)
Ingredients
- 2 large eggs at room temperature
- 1 cup castor sugar see note 1
- 1 cup heavy or whipping cream see note 2
- 1 ½ cups self-raising flour see note 3
- 1 teaspoon vanilla extract see note 4
Instructions
- Preheat the oven to 356° F / 180° C (160° C fan)
- Add sugar and eggs into a large bowl.
- Beat for 3 minutes on medium speed with a hand-held beater. Or use a whisk to beat for 4 minutes until the mixture is pale in color.
- Pour in the cream and vanilla extract (or the flavoring you are using). Beat or whisk for 1 minute.
- Sift in the flour and fold with a spatula until combined.
- Pour the batter into a greased and lined 8-inch (20cm) baking tin.
- Bake for 35 minutes and until a skewer inserted into the middle comes out clean
- Remove from the oven and leave in the pan for 10 minutes before turning out onto a rack to cool completely.
- Frost or decorate as preferred.
Storage
- At room temperature: This cake will keep for 3 to 4 days covered at room temperature.
- Freezing: For longer term storage, it can be wrapped in plastic wrap as a whole cake or cut into pieces, wrapped individually, then frozen. Freeze the cake without frosting.
- Defrost the cake completely at room temperature before frosting.
Notes
- Sugar: I use white castor sugar. It dissolves much easier and faster when whisked with the eggs. You can use white granulated sugar if castor sugar is unavailable. Just whisk it with the eggs a few minutes longer to ensure that its nicely dissolved.
- Whipping or heavy cream: The cream is the star of this recipe, producing that velvety texture. With its high fat content, the cream is the ingredient that replaces the butter and oil. Use full fat cream, not pouring cream. Full fat cream is the same type you use when whipping for frostings.
- Self-raising flour substitute: No self raising flour? No problem, here is how you can substitute it for this particular recipe: This recipe uses 1 ½ cups(187g) of self raising flour. To substitute, use either 1 ½ cups (180g) all-purpose OR plain OR cake flour. Add in 2 ½ level teaspoons of baking powder. Whisk together to combine and then use in place of the self-raising flour.
- Flavoring: For this recipe, I used vanilla extract. You can use any type of flavoring you like. Try lemon peel or extract, caramel, or even strawberry extract. Flavor as you prefer or for the occasion.
Alice says
Thank you so much for this easy recipe. I made it for an Easter treat and it turned out just right. I had a bit of a time with some lumps after adding the flour, but I worked them out. I did make it a second time, added blueberries,some lemon juice and used the light whipping cream that I had. It worked out fine. I also added the flour a small bit at a time, which worked better for me.
Thanks again for a simple yet tasty cake recipe!!
Debby says
Best fluffiest sponge ever
I used duck eggs for extra richness
Highly recommend
The Gardening Foodie says
Hi Debby, thank you, I am so happy to hear that this recipe turned out great for you 🙂
Anita says
I found your recipe as I had some double cream ( I’m in the Uk & that’s the equivalent of your heavy cream) that needed using up as the date was up. I made the cake and it turned out perfectly well. It’s very light and delicious, thanks for sharing.
The Gardening Foodie says
Hi Anita, Thank you and you're absolutely welcome! I'm thrilled to hear that the recipe worked out for you and that you enjoyed it too!😊