Indulge in a cloud-like dessert that’s perfect for any occasion. This whipped cream layer cake is one of the fluffiest cake recipes you’ll ever bake, delivering pure joy in every bite. You’ll love how simple it is to create this light and airy masterpiece.
Key Ingredients & Substitutions
- All-purpose flour: You can substitute with a gluten-free all-purpose flour blend for a gluten-free option.
- Granulated sugar: Consider using superfine sugar for an even lighter texture.
- Eggs: Use large eggs for consistency.
- Heavy cream: This is essential for the whipped cream; do not substitute with milk or half-and-half.
- Vanilla extract: Pure vanilla extract offers the best flavor.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Whipped Cream Frosting:
- 2 cups heavy cream, very cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Optional:
- Fresh berries (strawberries, raspberries) for garnish
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Servings: 8-10 slices
- Tools Needed: Two 8-inch round cake pans, electric mixer, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Lining the bottoms with parchment paper will prevent sticking and make removal easier.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. This ensures all your dry components are evenly distributed.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. This step incorporates air, contributing to a truly fluffy cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is incorporated.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix, as this can make the cake tough.
6. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Prepare the Whipped Cream Frosting
In a large, chilled bowl, beat the very cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
8. Assemble Your Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the whipped cream frosting evenly over the top. Place the second cake layer on top and frost the entire cake with the remaining whipped cream. Garnish with fresh berries if desired.
Variation Ideas
- Add a layer of lemon curd between the cake layers for a tangy twist.
- Fold a tablespoon of cocoa powder into the whipped cream for a chocolatey frosting.
- Infuse the milk with citrus zest before adding it to the batter for a brighter flavor.
Storage Instructions
Store your whipped cream layer cake in an airtight container in the refrigerator for up to 3 days. The whipped cream will hold its shape best when kept cold. For best flavor and texture, allow it to sit at room temperature for 15-20 minutes before serving.
Frequently Asked Questions (FAQ)
Q: Why is my cake not fluffy?
A: You might have overmixed the batter, which develops the gluten too much. Mix until just combined for a lighter texture.
Q: Can I make this cake ahead of time?
A: You can bake the cake layers a day in advance and store them, well-wrapped, at room temperature. Frost the cake just before serving for the freshest whipped cream.
Q: What if my whipped cream won’t stiffen?
A: Ensure your heavy cream, bowl, and beaters are very cold. You can chill the bowl and beaters in the freezer for 10-15 minutes before whipping.
Q: Can I use frozen berries for garnish?
A: Fresh berries are recommended for garnish as frozen berries can release excess water when thawed, making the cake soggy.
Q: Why did my cake sink in the middle?
A: This can happen if the oven door was opened too early during baking or if the cake wasn’t fully baked. Ensure your oven temperature is accurate.