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  • Whip Cream Cake

    1 vote
    Whip Cream Cake
    Prep: 30 min Cook: 30 min Servings: 12
    by Salad Foodie
    389 recipes
    >
    This vintage recipe was mom's special occasion cake - sublime and delicate. Choose any flavor of frosting. I like to use a buttercream vanilla or chocolate but it depends on the occasion. Photos show a buttercream chocolate frosted and a single layer buttercream vanilla Easter cake. Now that's one the Easter bunny doesn't hide!.

    Ingredients

    • CAKE BATTER:
    • 1 1/2 cup whipping cream
    • 1 1/4 cups granulated sugar
    • 3 large eggs, beaten
    • 2 teaspoons vanilla extract
    • 2 1/4 cups sifted cake flour (measure after sifting)
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1-2 tablespoons milk if needed to thin batter
    • VANILLA BUTTERCREAM FROSTING:
    • 1/3 cup butter, softened
    • 4 1/2 cups powdered sugar
    • 1/4 cup milk or cream
    • 1 1/2 teaspoons vanilla extract
    • Additional milk if needed to thin
    • (SEE CHOCOLATE BUTTERCREAM RECIPE BELOW)

    Directions

    1. CAKE BATTER:
    2. Preheat oven to 350 degrees F. Spray or grease two 8" or 9" round cake pans.
    3. Whip the cream just until soft peaks begin to peak - don't over beat; stir in sugar, eggs and vanilla.
    4. Sift together the cake flour, baking powder and salt. Fold into egg and cream mixture until thoroughly incorporated. If batter appears too thick, thin with milk.
    5. Divide into prepared cake pans. Bake 30-35 minutes or until cake begins to shrink from edges and toothpick tests clean in middle.
    6. Cool on racks 10 minutes in pans. Remove from pans and cool completely before frosting.
    7. VANILLA BUTTERCREAM FROSTING:
    8. Beat butter until fluffy in mixing bowl. Gradually add 2 cups of the powdered sugar, beating well. Beat in the 1/4 cup milk and vanilla.
    9. Gradually beat in remaining 2 1/2 cups powdered sugar. If needed thin to spreading consistency with a tablespoon or more milk.
    10. Frosts tops and sides of two 8" or 9" round cakes.
    11. CHOCOLATE BUTTERCREAM FROSTING:
    12. 1/3 cup butter. softened
    13. 1/2 cup unsweetened cocoa powder
    14. 4 cups powdered sugar
    15. 1/4 cup milk or cream
    16. 1 1/2 teaspoons vanilla extract
    17. Beat butter until fluffy in mixing bowl; add cocoa and beat until incorporated. Gradually add 2 cups of the powdered sugar, beating well. Beat in the 1/4 cup milk and vanilla.
    18. Gradually beat in remaining 2 cups powdered sugar. If needed thin to spreading consistency with a tablespoon or more milk.
    19. Frosts tops and sides of two 8" or 9" round cakes.

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