Food and Recipes Desserts Cakes Old-Fashioned Whipped Cream Cake Is A Forever Favorite Be the first to rate & review! Whipped cream cake is a vintage favorite that relies on heavy cream instead of butter or oil for richness and moisture. We like to think of it as a butter and buttermilk combination, something Southerners know a thing or two about. The baked cake has a light vanilla flavor with a bare hint of almond. The texture is somewhere between a layer cake and a pound cake: not as delicate as the former but not as dense as the latter. It's more fluffy and light than a pound cake and is great when served with macerated berries and more fresh whipped cream on top. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on August 5, 2024 Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 15 mins Total Time: 2 hrs 25 mins Servings: 12 Caitlin Bensel; Food Stylist: Torie Cox Ingredients Baking spray with flour 2 1/3 cups cake flour (about 10 oz.) 2 tsp. baking powder 1 tsp. table salt 1 1/2 cups cold heavy cream 1 1/2 cups granulated sugar 4 large eggs, at room temperature 2 tsp. vanilla extract 1/2 tsp. almond extract Directions Prepare oven and tube pan: Preheat oven to 350°F. Coat a 10-inch tube pan with baking spray (or coat with regular cooking spray and dust with flour). Caitlin Bensel; Food Stylist: Torie Cox Combine dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl; set aside. Caitlin Bensel; Food Stylist: Torie Cox Whip the cream: Place cream in a large bowl. Fit an electric mixer with a whisk attachment and beat the cream at medium-high speed until stiff peaks form, 2 to 3 minutes. If using a stand mixer, spoon whipped cream into a separate bowl. Caitlin Bensel; Food Stylist: Torie Cox Make batter: Place sugar and eggs in a large bowl. Fit an electric mixer with a paddle attachment and beat at medium speed until fluffy, 2 to 3 minutes. Beat in extracts at low speed. Add flour mixture; beat at low speed until just combined. Fold in one-third of whipped cream until fully incorporated. Add remaining whipped cream and fold until fully incorporated. Caitlin Bensel; Food Stylist: Torie Cox Bake cake: Spoon batter into prepared pan. Caitlin Bensel; Food Stylist: Torie Cox Bake at 350°F until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan on a wire rack for 10 minutes. Caitlin Bensel; Food Stylist: Torie Cox Carefully invert cake on a plate, then invert again onto wire rack to cool completely. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print