Name: Whipping Cream Cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 3¼ cups all-purpose flour, divided; 1 cup salted butter, softened; 3 cups granulated sugar; 6 large eggs; 1 cup whipping cream (unwhipped); 2 teaspoons vanilla extract; Shortening, for greasing the pan

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Whipping Cream Cake is a beautifully simple vintage dessert that’s made with just six basic ingredients—but don’t let its simplicity fool you. With a rich, dense crumb reminiscent of pound cake, and a luxuriously moist texture from the whipping cream, this cake is an unforgettable treat. It’s ideal for any occasion and delicious enough to serve on its own or with fruit and whipped cream.

Why You’ll Love This Recipe

This cake is a shining example of how a few quality ingredients can create something truly special. No leavening agents are needed—the lift comes entirely from creaming the butter and sugar, and the structure is beautifully supported by the richness of eggs and cream. It’s elegant, classic, and has that nostalgic, homemade feel. Plus, it freezes wonderfully, so it’s perfect for making ahead.

Whipping Cream Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour (divided)
salted butter, softened
granulated sugar
large eggs
whipping cream (unwhipped)
vanilla extract
shortening, for greasing the pan

Directions

Prepare the pan: Generously grease a 12-cup Bundt pan with shortening. Add ¼ cup flour, cover with plastic wrap, and shake to coat all surfaces. Discard any excess flour.
Cream butter and sugar: In a large bowl or stand mixer fitted with a paddle attachment, cream the softened butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes. The texture will be stiff.
Add eggs: Scrape down the sides of the bowl. Beat in the eggs one at a time, mixing after each addition just until the yolk disappears.
Add flour and cream: On low speed, add the remaining flour 1 cup at a time, alternating with the whipping cream, beginning and ending with the flour. Mix just until combined. Add vanilla and mix until smooth and silky.
Transfer and smooth: Spoon the thick batter into the prepared pan and smooth the top with a spatula.
Bake: Place in a cold oven and bake at 325°F for 75 to 90 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Do not preheat the oven.
Cool: Remove from oven and let the cake cool in the pan for 30 minutes. Carefully flip it out onto a wire rack, cake plate, or stand to cool completely. Use a rubber spatula to loosen edges if needed.
Serve: Slice and serve plain, or with fresh whipped cream and berries.

Servings and timing

Servings: 12
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Cooling time: 2 hours
Total time: 3 hours 45 minutes

Variations

Loaf cake format: Divide the batter between two loaf pans. Bake for 45–55 minutes, checking for doneness.
Citrus twist: Add 1 tablespoon of lemon or orange zest to the batter for a light citrus note.
Almond version: Replace vanilla with almond extract for a deeper, nuttier flavor.
Glazed: Drizzle with a powdered sugar glaze or lemon glaze for added sweetness and shine.
Berry swirl: Fold in a handful of fresh berries (like raspberries or blueberries) for a fruity surprise inside.

Storage/Reheating

Room temperature: Store covered at room temperature for up to 3 days.

Freezer: Once cooled, wrap the cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature.

Reheating: Serve at room temperature or warm individual slices gently in the microwave for 10–15 seconds.

FAQs

Why shouldn’t I preheat the oven?

Starting the cake in a cold oven allows it to rise slowly and bake more evenly, preventing a dry or overly browned crust.

Can I use unsalted butter?

You can, but it’s important to add a pinch of salt to the batter if you do. The original recipe relies on salted butter for balance.

Is whipping cream the same as heavy cream?

They can be used interchangeably in this recipe. Either will give the cake its rich, moist texture.

What if I don’t have a Bundt pan?

You can use two standard loaf pans. Check for doneness starting around the 50-minute mark.

Can I add baking powder?

You don’t need to—the structure of the cake relies on proper creaming of butter and sugar, plus the richness of the eggs and cream.

How do I know when it’s done baking?

Insert a toothpick or cake tester into the center. It should come out clean with no wet batter, though a few moist crumbs are fine.

Can I make this cake gluten-free?

You can try using a gluten-free 1:1 baking flour, but the texture may vary slightly.

Why is my batter so thick?

That’s normal! This is a dense, rich cake with a pound cake-like consistency.

Can I add chocolate chips or nuts?

Yes, fold in about 1 cup of add-ins at the end if desired, but note it may affect baking time.

How should I decorate the cake?

It’s beautiful served simply, but you can dust with powdered sugar or glaze it for a more elegant presentation.

Conclusion

Whipping Cream Cake is a classic dessert that proves sometimes simple really is best. With a rich, dense texture and a buttery vanilla flavor, it’s a cake that can stand on its own or be dressed up for special occasions. Whether you’re serving it for a family gathering, potluck, or just treating yourself, this old-fashioned favorite is sure to impress—and maybe even become your new go-to cake recipe.