Craving something sweet, fluffy, and utterly delicious? This whipping cream recipe cake is your ticket to dessert heaven. Combining the lightness of whipped cream with the tender crumb of cake, it’s a match made in culinary paradise.
Why This Recipe Works
- The use of whipping cream ensures a moist, tender cake that’s rich in flavor without being overly heavy.
- Simple ingredients come together to create a sophisticated taste and texture that belies the recipe’s ease.
- Perfect for any occasion, from casual gatherings to more formal celebrations, this cake is versatile and always a hit.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whipping cream
- 2 large eggs
- 1 tsp vanilla extract
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your 9-inch round cake pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal. This ensures your cake won’t stick and comes out perfectly every time.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This not only combines them evenly but also aerates the flour, contributing to a lighter cake texture.
Combine Wet Ingredients
In another bowl, beat the whipping cream until it forms soft peaks. Then, add the eggs one at a time, followed by the vanilla extract, mixing well after each addition. This step is crucial for incorporating air into the batter, making your cake fluffy.
Bring It All Together
Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see streaks of flour.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an even fluffier cake, make sure your whipping cream is cold before beating. Room temperature cream won’t whip as well. Also, when folding the wet and dry ingredients together, use a gentle hand to preserve the air bubbles. Lastly, don’t skip the parchment paper step; it’s a lifesaver for easy cake removal.
Recipe Variations
- Add lemon zest and juice to the batter for a citrusy twist.
- Fold in fresh berries before baking for bursts of fruitiness.
- Top with a chocolate ganache for a decadent finish.
- Incorporate cocoa powder into the dry ingredients for a chocolate version.
- Use almond extract instead of vanilla for a nutty flavor.
Frequently Asked Questions
Can I use heavy cream instead of whipping cream?
Yes, you can use heavy cream as a substitute for whipping cream in this recipe. Both have a high fat content, which is key for the cake’s texture. However, heavy cream may make the cake slightly richer.
How do I store the cake?
This cake can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate it for up to 5 days. Just be sure to bring it to room temperature before serving for the best texture.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure the blend is suitable for baking, as some may alter the texture of the cake.
Summary
This whipping cream recipe cake is a delightful treat that’s easy to make and endlessly versatile. Whether you stick to the classic version or experiment with variations, it’s sure to impress.
