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Whipped Cream Cake II

Whipped Cream Cake II


"Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit."
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55 m servings 333 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
  2. Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
  3. Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Read all reviews 70
  1. 81 Ratings

Most helpful positive review

I made a fairly significant change to this recipe - by mistake. The result was so wonderful you might want to make the same "mistake!" I committed cardinal sin #1 when it comes to baking and d...

Most helpful critical review

I decided to make this recipe only because I had some extra cream in the fridge I need to use up, and I'm so glad I did because this is going into my collection. I was so impressed with the flav...

Most helpful
Most positive
Least positive

I made a fairly significant change to this recipe - by mistake. The result was so wonderful you might want to make the same "mistake!" I committed cardinal sin #1 when it comes to baking and d...

This is wonderful cake. I did not have any cake flour on hand so I used all purpose. ****Subtract 2 tablespoons of all purpose flour for every 1 cup of cake flour**** This cake turned out wonder...

OMG, it's been a while since my family has given a perfect review to something I bake! I made it for mother's day, and it was a huge hit. I followed the recipe exactly and frosted with mocha cre...

This was fantastic! I didn't have cake flour, so i used All Purpose and it was still delicious! I increased the servings to 12, and I baked the cake in two 9 inch pans. I made fresh whipped crea...

This is the most amazing from scratch cake I have ever tasted. I am glad I tried this one. I knew it was going to be good after I tasted the batter. I followed the recipe and direction, but I ba...

It really tastes like whipped cream! ok ok , I know the name is Whipped cream cake but I just didn't expect such a nice creamy flavour! Thank you!

This cake recipe turned out so light and fluffy...almost like a sponge cake consistency. I used all-purpose flour and deducted about 2 tablespoons worth. The flavor was outstanding! I made th...

A wonderful light and airy cake.And the taste was excellent i put a strawberry and vanilla jam with fresh whipped cream and fresh strawberries in the middle and on top of this cake and everyone ...

Made this as a birthday cake and for the layer I added fresh strawberries and buttercream icing. The cake turned out really fluffy and light. It's an easy recipe with a great result.

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