Whipped Cream Cake

When Don and I got married twenty plus years ago, we had a whipped cream cake for our wedding cake. I loved it then and looked for absolutely years to find a recipe that actually used whipped cream, real whipped cream in the batter.  Try this one….it’s an oldie.


  • 1  1/2 cups heavy whipped cream
  • 3 well beaten eggs,  light and fluffy
  • 1   1/2 tsp. clear vanilla
  • 2  1/4 cups cake flour
  • 1  1/2 cups sugar
  • 2 tsp. baking powder
  • pinch of salt

Heat oven to 350 degrees.  Prepare cake pan(s) by buttering and flouring .  Whip the cream until it is stiff and fold in the eggs and vanilla.

Measure flour by dip-level-pour method.  Blend flour, sugar, baking powder and salt.  GENTLY fold in to the cream mixture with a wire whip.  If using layer (2) pans, bake for 35 minutes; if using a 9 x 13 inch oblong pan, bake for 40 minutes.

Let cool and ice with even more sweetened whipped cream.
Oh my, oh my! This is yummy-yummy.


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