This Martha Stewart Whipped Cream Cake is a light and fluffy recipe, which uses heavy cream and cake flour. It’s a classic, foolproof recipe, ready in about 55 minutes.
Martha Stewart Whipped Cream Cake Ingredients
- Nonstick cooking spray with flour
- 2 1/4 cups cake flour, sifted
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups heavy cream, chilled
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons superfine sugar
- Powdered sugar, for dusting (optional)
- Whipped cream, for serving (optional)
How To Make Martha Stewart Whipped Cream Cake
- Preheat oven and prep pan: Preheat oven to 375°F and position rack in the lower third. Spray a 10-cup Bundt or tube pan with nonstick spray with flour.
- Mix dry ingredients: In a bowl, whisk together cake flour, baking powder, and salt. Sift and set aside.
- Whip the cream: In a mixer with the whisk attachment, whip heavy cream on low, gradually increasing to medium-high until stiff peaks form.
- Incorporate eggs and vanilla: Whisk eggs and vanilla in a separate bowl. Gradually add to whipped cream on medium-high speed; beat until mixture is thick, like mayonnaise.
- Add sugar: Slowly add superfine sugar while mixing, about 30 seconds.
- Fold in dry ingredients: Remove whisk attachment. Using it to fold, gently incorporate half of the flour mixture into the cream base. Repeat with the remaining flour, folding until just combined.
- Fill the pan: Pour batter into the prepared pan. Run a small spatula or knife through the batter to remove air pockets. Smooth the surface evenly.
- Bake the cake: Bake for 25–35 minutes or until the cake springs back and a tester comes out clean.
- Cool and unmold: Let cool in the pan for 10 minutes. Spray a wire rack with cooking spray, loosen edges of cake with a spatula, and invert onto rack. Cool completely.
Recipe Tips
- Can I use all-purpose flour instead of cake flour? Cake flour is preferred for texture, but you can substitute with a mix of all-purpose flour and cornstarch.
- How to know when cream is fully whipped? Look for stiff peaks that hold their shape when the whisk is lifted.
- Can I use granulated sugar instead of superfine? Yes, but superfine sugar dissolves more easily into the batter.
- Why sift the flour? Sifting ensures a lighter cake texture and helps avoid clumps.
- Can I add flavorings? Yes, try adding lemon zest or almond extract for variation.
What To Serve With Whipped Cream Cake
This cake is simple yet versatile. Try it with:
- A dusting of powdered sugar
- Fresh whipped cream
- Mixed berries
- A spoonful of jam or fruit compote
- Vanilla or lemon glaze
How To Store Whipped Cream Cake
Room Temperature: Store covered at room temperature for up to 2 days.
Refrigerate: Refrigerate in an airtight container for up to 5 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Whipped Cream Cake Nutrition Facts
- Calories: 310
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 180mg
- Carbohydrates: 36g
- Sugar: 22g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why use whipped cream instead of butter?
Whipped cream acts as the fat and adds a light, airy texture without using butter.
Can I bake this in a loaf pan?
Yes, use two 8×4 loaf pans and reduce bake time slightly.
How can I make it extra moist?
Do not overbake and make sure the whipped cream is stiff enough for structure.
What if I don’t have superfine sugar?
Pulse granulated sugar in a food processor for a few seconds to create your own.
Can I frost this cake?
Yes, it pairs well with whipped cream frosting or a light glaze.
Try More Recipes:
Martha Stewart Whipped Cream Cake
Description
A light, airy Bundt cake made with whipped cream for a tender, melt-in-your-mouth texture.
Ingredients
Instructions
- Preheat oven to 375°F. Spray a 10-cup Bundt or tube pan with cooking spray with flour.
- Whisk and sift together cake flour, baking powder, and salt.
- Whip heavy cream until stiff peaks form.
- Whisk eggs with vanilla, then gradually beat into whipped cream.
- Slowly add sugar and mix until incorporated.
- Gently fold in flour mixture in two batches using whisk attachment.
- Transfer batter to pan. Run spatula through to remove air bubbles and smooth top.
- Bake 25–35 minutes. Let cool 10 minutes, then invert onto greased wire rack.
- Cool completely and serve with optional toppings.