Description
A nostalgic light sponge cake layered with silky whipped cream, this rosemary’s bakery whipped cream cake is a beloved classic made from simple ingredients.
Ingredients
6 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour, sifted twice
2 tsp pure vanilla extract
1/4 tsp salt
3 tbsp unsalted butter, melted and cooled
3 cups heavy whipping cream (36% fat)
3/4 cup powdered sugar
2 tsp vanilla extract
4 oz cream cheese, softened
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a stand mixer, whip eggs on high speed for 8–10 minutes until tripled in volume and pale yellow.
3. Gradually add sugar and vanilla extract, beating until fully incorporated.
4. Sift flour and salt together, then gently fold into egg mixture in batches.
5. Fold in melted butter gently just until combined.
6. Divide batter evenly between pans and bake 25–30 minutes until cakes spring back when lightly touched.
7. Cool cakes in pans 10 minutes, then invert onto wire racks to cool completely.
8. Chill mixing bowl and beaters in freezer for 10 minutes.
9. Beat cream cheese until smooth.
10. Add heavy cream, powdered sugar, and vanilla; beat until soft peaks form.
11. Place one cake layer on a serving platter. Spread with one-third of whipped cream.
12. Top with second cake layer and cover entire cake with remaining whipped cream.
13. Refrigerate at least 1 hour before serving. Garnish with fresh berries or a dusting of powdered sugar, if desired.
Notes
Always use room-temperature eggs for best sponge texture.
Fold flour gently to avoid deflating batter.
Chill tools before whipping cream for better stability.
Cake layers can be made ahead and wrapped tightly until assembly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 165mg
Keywords: rosemary's bakery whipped cream cake, whipped cream cake recipe