Looking for a way to sweeten up your dessert game? You’re in luck! Our roundup of 25 Delicious Whipped Cream Cake Recipes is here to transform your baking routine into a cloud of creamy delight. Perfect for any occasion, these cakes promise to be as fun to make as they are to eat. Dive in and discover your next show-stopping dessert!
Classic Vanilla Whip Cream Cake
Yesterday, as the evening light faded, I found myself craving something sweet, something that felt like a hug in dessert form. That’s when I decided to bake a classic vanilla whip cream cake, a recipe that’s as comforting to make as it is to eat.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 large eggs
- For the whip cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the softened butter, milk, vanilla extract, and eggs to the dry ingredients. Beat on medium speed for 2 minutes, scraping the bowl occasionally to ensure everything is mixed evenly.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for even baking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes cool, make the whip cream. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3-4 minutes.
- Once the cakes are completely cool, spread a layer of whip cream on top of one cake layer. Place the second cake layer on top and frost the top and sides with the remaining whip cream.
The cake is light and fluffy, with the vanilla whip cream adding a delicate sweetness that’s not overpowering. Try serving it with fresh berries on the side for a pop of color and a hint of tartness.
Chocolate Whip Cream Dream Cake
Sometimes, the simplest pleasures come from indulging in a dessert that feels like a cloud kissed by chocolate. This Chocolate Whip Cream Dream Cake is a testament to that joy, blending lightness with rich flavors in every bite.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- For the whip cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, oil, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the whip cream from melting.
- While the cakes cool, make the whip cream. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
- Place one cake layer on a serving plate. Spread a generous layer of whip cream over it. Top with the second cake layer and frost the top and sides with the remaining whip cream.
Every slice of this cake offers a harmonious blend of moist, chocolatey layers and airy, sweet cream. Serve it chilled with a dusting of cocoa powder or fresh berries for an extra touch of elegance.
Strawberry Whip Cream Delight
Evenings like these call for something light, something that whispers of summer’s end with every spoonful. ‘Strawberry Whip Cream Delight’ is just that—a cloud of sweetness, a memory of warmer days.
Ingredients
- For the strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- For the whip cream:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For assembly:
- 1 cup graham cracker crumbs
- 2 tbsp melted butter
Instructions
- In a medium bowl, combine the sliced strawberries and granulated sugar. Let sit for 30 minutes to macerate, stirring occasionally.
- While the strawberries macerate, prepare the whip cream. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3 minutes. Tip: Ensure your bowl and beaters are chilled for best results.
- In a small bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a serving dish to form a crust.
- Layer the macerated strawberries over the graham cracker crust, then top with the whipped cream. Tip: For a decorative touch, use a piping bag to apply the whip cream.
- Chill the dessert in the refrigerator for at least 1 hour before serving. Tip: This allows the flavors to meld together beautifully.
Perfectly balanced between the tartness of strawberries and the sweetness of cream, this dessert offers a delightful contrast in textures. Serve it in clear glasses to showcase the layers, or garnish with a fresh strawberry on top for an extra touch of elegance.
Lemon Whip Cream Zest Cake
Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where the ingredients for today’s creation await. There’s something about the combination of lemon and cream that whispers of summer mornings and the joy of simple, yet profound, flavors.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- Zest of 2 lemons
- For the lemon whip cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for smoother blending.
- Beat in the eggs one at a time, then stir in the lemon zest.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, make the lemon whip cream. In a large bowl, whip the heavy cream until soft peaks form. Tip: Chill the bowl and beaters in the freezer for 10 minutes before whipping for better volume.
- Gently fold in the powdered sugar, lemon juice, and lemon zest until well combined.
- Spread the lemon whip cream over the cooled cake just before serving.
Light and airy, the lemon whip cream melts into the moist cake, each bite a burst of citrusy brightness. Serve it on a porch swing at dusk, the cake barely visible under a blanket of stars and cream.
Red Velvet Whip Cream Cake
Now, as the morning light filters through the kitchen window, there’s something about the quiet that makes baking feel like a gentle conversation with the past. This Red Velvet Whip Cream Cake, with its tender crumb and cloud-like frosting, is a testament to the joy found in simplicity and the beauty of taking one’s time.
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- For the whip cream frosting:
- 2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Add the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar to the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, make the whip cream frosting. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cakes are completely cool, spread a layer of whip cream frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- For best results, chill the cake in the refrigerator for at least an hour before serving to allow the frosting to set.
Light as air yet rich in flavor, this cake is a celebration of contrasts. The velvety texture of the cake paired with the lightness of the whip cream frosting creates a dessert that’s both indulgent and refreshing. Serve it with a dusting of cocoa powder or fresh berries for an extra touch of elegance.
Coconut Whip Cream Paradise Cake
Now, as the golden light of late summer spills across the kitchen counter, I find myself drawn to the simplicity and elegance of a dessert that whispers of tropical breezes and lazy afternoons. This cake, with its layers of fluffy coconut-infused whip cream and tender crumb, is a testament to the joy of baking with intention and love.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- For the coconut whip cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp coconut extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs incorporate more easily into the batter.
- Stir in the vanilla extract.
- Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the coconut whip cream by beating the heavy whipping cream, powdered sugar, and coconut extract until stiff peaks form. Tip: Chill your bowl and beaters for 10 minutes before whipping to ensure the cream whips up nicely.
- Once the cakes are completely cool, spread a layer of coconut whip cream on top of one cake layer, then place the second layer on top and frost the top and sides with the remaining whip cream.
Finally, the cake stands before you, a cloud of coconut bliss, its layers tender and moist, the whip cream light yet rich with the essence of coconut. Serve it adorned with toasted coconut flakes or fresh berries for a touch of color and contrast.
Mocha Whip Cream Indulgence
Zephyrs of coffee and chocolate swirl through the kitchen, a prelude to the Mocha Whip Cream Indulgence we’re about to create. This dessert, a harmonious blend of rich flavors and airy textures, invites you to pause and savor the moment.
Ingredients
- For the mocha mixture:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp instant coffee granules
- 1/2 tsp vanilla extract
- For serving:
- Fresh berries (optional)
- Chocolate shavings (optional)
Instructions
- In a large mixing bowl, combine 1 cup heavy cream, 2 tbsp powdered sugar, 1 tbsp unsweetened cocoa powder, 1 tsp instant coffee granules, and 1/2 tsp vanilla extract.
- Using an electric mixer on medium speed, beat the mixture until soft peaks form, about 3-4 minutes. Tip: Ensure the bowl and beaters are chilled for best results.
- Once the mixture holds its shape, stop mixing to avoid overbeating. Tip: Overbeating can turn the cream into butter.
- Transfer the mocha whip cream into serving glasses or bowls. Tip: For an elegant touch, pipe the cream using a star nozzle.
- Garnish with fresh berries or chocolate shavings if desired.
Mocha Whip Cream Indulgence is a cloud of decadence, with the cocoa and coffee melding into a smooth, velvety texture. Serve it layered with crushed cookies for an unexpected crunch, or alongside a warm cup of coffee to echo its flavors.
Banana Whip Cream Bliss Cake
Dreaming of a dessert that feels like a gentle embrace on a quiet evening? This Banana Whip Cream Bliss Cake is a tender symphony of flavors, where the sweetness of ripe bananas dances gracefully with the lightness of whipped cream, all cradled by a soft, forgiving cake.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup buttermilk
- For the whip cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For garnish:
- 1 banana, sliced
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Fold in the mashed bananas until just combined.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the whip cream. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping to achieve the best volume.
- Once the cake is cool, spread the whip cream evenly over the top. Toss the banana slices in lemon juice to prevent browning, then arrange them on top of the whip cream.
Fluffy and light, this cake offers a delightful contrast between the moist banana-infused layers and the airy whip cream topping. Serve it chilled to accentuate the freshness of the bananas, or accompany each slice with a drizzle of caramel for an extra layer of indulgence.
Pumpkin Spice Whip Cream Cake
Whispering the essence of autumn into every bite, this Pumpkin Spice Whip Cream Cake marries the warmth of pumpkin spice with the lightness of whipped cream, creating a dessert that feels like a cozy embrace on a crisp fall day.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the whip cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
- Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, make the whip cream. In a large bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and pumpkin pie spice until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping for better volume.
- Once the cake is cool, spread the whip cream evenly over the top. Tip: For a decorative touch, use a piping bag to swirl the whip cream.
Unveiling a dessert that’s as delightful to look at as it is to eat, the Pumpkin Spice Whip Cream Cake offers a tender crumb that perfectly contrasts with the airy whip cream. Serve it with a sprinkle of cinnamon or a drizzle of caramel for an extra layer of flavor.
Black Forest Whip Cream Cake
Today, as the early morning light filters through the kitchen window, I find myself drawn to the timeless elegance of the Black Forest Whip Cream Cake. This dessert, with its layers of rich chocolate, tart cherries, and fluffy whipped cream, feels like a celebration of contrasts, a sweet reminder of life’s beautiful complexities.
Ingredients
- For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the filling:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- While the cakes cool, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate. Spread half of the whipped cream over the top, then spoon half of the cherry pie filling over the cream.
- Top with the second cake layer. Repeat the whipped cream and cherry pie filling layers.
- Chill the cake for at least 1 hour before serving to allow the flavors to meld.
You’ll find each bite of this cake a harmonious blend of moist chocolate, airy cream, and the bright burst of cherries. For an extra touch of elegance, garnish with chocolate shavings or fresh cherries before serving.
Carrot Whip Cream Spice Cake
Moments like these, when the kitchen is quiet and the morning light filters through the window, are perfect for baking something that feels like a hug. This carrot whip cream spice cake is just that—a tender, spiced cake topped with a light, fluffy whip cream that carries the subtle sweetness of carrots.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/2 cup buttermilk
- For the whip cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Tip: Sifting the dry ingredients can help avoid lumps in the batter.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla.
- Fold in the grated carrots. Tip: Finely grated carrots will blend more seamlessly into the batter.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the whip cream, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Spread the whip cream over the cooled cake before serving.
Perfectly spiced and moist, this cake is a delightful balance of flavors and textures. The whip cream adds a cloud-like lightness, making each bite a little celebration. Serve it with a dusting of cinnamon or alongside a cup of tea for a cozy afternoon treat.
Tiramisu Whip Cream Cake
Whisking through the quiet of the morning, the thought of a Tiramisu Whip Cream Cake brings a comforting warmth. Its layers, a tender embrace of coffee-soaked sponge and airy mascarpone, whisper of lazy afternoons and the joy of simple pleasures.
Ingredients
- For the sponge cake:
- 1 cup all-purpose flour
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
- For the coffee soak:
- 1 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- For the mascarpone whip:
- 1 1/2 cups heavy cream
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar on high speed until pale and fluffy, about 5 minutes. Gently fold in the flour, water, and vanilla extract until just combined.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- Once cooled, slice the cake horizontally into two even layers. Mix the brewed coffee and coffee liqueur in a shallow dish.
- Dip each cake layer into the coffee mixture, ensuring they’re evenly soaked but not soggy. Set aside.
- In a chilled bowl, whip the heavy cream to soft peaks. Add the mascarpone, powdered sugar, and vanilla extract, continuing to whip until stiff peaks form.
- Place one soaked cake layer on a serving plate. Spread half of the mascarpone whip over it. Top with the second cake layer and the remaining whip.
- Chill the cake for at least 4 hours, or overnight, to allow the flavors to meld.
Gently savor the contrast of textures, from the moist sponge to the cloud-like cream. For a playful twist, garnish with cocoa powder and chocolate shavings right before serving, letting the bitterness balance the sweetness.
Peanut Butter Whip Cream Fantasy
Dreaming of a dessert that feels like a cloud with the rich, comforting taste of peanut butter? This Peanut Butter Whip Cream Fantasy is a light, airy delight that melts in your mouth, offering a perfect balance of sweetness and nuttiness.
Ingredients
- For the whip cream:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1/4 cup smooth peanut butter
- 1 tsp vanilla extract
- For garnish:
- 1 tbsp crushed peanuts
- 1/2 tsp cocoa powder
Instructions
- In a large mixing bowl, combine the chilled heavy cream, powdered sugar, peanut butter, and vanilla extract.
- Using an electric mixer on medium speed, whip the mixture until soft peaks form, about 3-4 minutes. Tip: Ensure your bowl and beaters are chilled for the best volume.
- Once the desired consistency is reached, stop mixing to avoid over-whipping which can lead to a grainy texture.
- Transfer the whip cream to a serving dish or individual glasses.
- Sprinkle the top with crushed peanuts and a light dusting of cocoa powder for an elegant finish. Tip: For a more intense peanut flavor, toast the crushed peanuts lightly before garnishing.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: Serving this dessert in clear glasses showcases its layers and makes for a beautiful presentation.
How the whip cream fantasy unfolds in your mouth is nothing short of magical—creamy, with a hint of peanut butter that’s not overpowering, and a delightful crunch from the peanuts. Try serving it alongside a drizzle of chocolate sauce or fresh berries for an extra touch of indulgence.
Blueberry Whip Cream Burst Cake
Evenings like these call for something sweet, something that feels like a gentle hug after a long day. The Blueberry Whip Cream Burst Cake is just that—a tender, fluffy cake with bursts of blueberry and clouds of whipped cream, perfect for savoring slowly.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- For the blueberry burst:
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour (mixed with baking powder) and milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- While the cake bakes, combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the blueberries burst and the mixture thickens slightly, about 10 minutes. Set aside to cool.
- Once the cake has cooled, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
- Spread the whipped cream over the cooled cake, then drizzle with the blueberry mixture.
Fresh from the oven, this cake is a delightful contrast of textures—the soft, moist crumb against the creamy whipped topping and the juicy blueberry bursts. Serve it chilled for a refreshing summer dessert, or enjoy it as is for a cozy treat any time of year.
Raspberry Whip Cream Elegance
Today, as the light filters through the kitchen window, I find myself drawn to the simplicity and beauty of creating something both delightful and elegant. Raspberry Whip Cream Elegance is just that—a dish that marries the tartness of fresh raspberries with the cloud-like sweetness of whipped cream, a testament to the joy of simple ingredients coming together.
Ingredients
- For the whip cream:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the raspberry sauce:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp water
Instructions
- In a large bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium speed until soft peaks form, about 3 minutes. Tip: Ensure your bowl and beaters are chilled for the best volume.
- In a small saucepan over medium heat, combine the raspberries, granulated sugar, and water. Cook, stirring occasionally, until the raspberries break down and the sauce thickens slightly, about 5 minutes. Remove from heat and let cool for 10 minutes. Tip: Press the sauce through a fine mesh sieve for a smoother texture.
- Gently fold half of the cooled raspberry sauce into the whipped cream until just combined, creating a marbled effect. Tip: For a more pronounced raspberry flavor, add the sauce gradually to taste.
- Spoon the mixture into serving glasses, then drizzle the remaining raspberry sauce on top. Chill in the refrigerator for at least 30 minutes before serving.
Raspberry Whip Cream Elegance is a dance of textures and flavors—the airy lightness of the whip cream perfectly offset by the vibrant, slightly tart raspberry sauce. Serve it in clear glasses to showcase the beautiful layers, or top with fresh raspberries for an extra touch of elegance.
Matcha Green Tea Whip Cream Cake
Mornings like these call for something sweet, yet serene, a dessert that whispers rather than shouts. The Matcha Green Tea Whip Cream Cake is just that—a delicate balance of earthy matcha and airy whipped cream, cradled in a soft sponge.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 tbsp matcha green tea powder
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- For the whip cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp matcha green tea powder
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, make the whip cream. In a large bowl, beat the heavy whipping cream, powdered sugar, and matcha powder until stiff peaks form.
- Once the cake is completely cool, spread the matcha whip cream evenly over the top.
- For best results, chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Best enjoyed in the quiet of the afternoon, this cake offers a cloud-like texture with a subtle, earthy matcha flavor that lingers. Serve it with a dusting of extra matcha powder or alongside a cup of hot green tea for a harmonious pairing.
Orange Whip Cream Sunshine Cake
Remembering the first time I tasted the Orange Whip Cream Sunshine Cake, it was like a gentle embrace of summer, its citrusy aroma mingling with the soft whispers of whipped cream, a dessert that feels both indulgent and light.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the whip cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the orange juice and zest until just combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, make the whip cream by beating the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters for 10 minutes before whipping for best results.
- Once the cake is cool, spread the whip cream evenly over the top. Tip: For a decorative touch, use a piping bag to swirl the cream.
Kindly savor each bite of this cake, where the moist, citrus-infused layers meet the cloud-like whip cream, a harmony of textures and flavors. Serve it on a bright afternoon, perhaps with a sprinkle of orange zest or alongside a cup of Earl Grey tea for an extra touch of elegance.
Almond Whip Cream Joy Cake
Vividly recalling the first time I encountered this dessert, it was as if the world paused, allowing me to savor each moment. The Almond Whip Cream Joy Cake, with its delicate layers and fluffy texture, feels like a gentle embrace on a quiet afternoon.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 2 tsp baking powder
- For the whip cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp almond extract
- For garnish:
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and almond milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, whip the heavy cream, powdered sugar, and almond extract until stiff peaks form.
- Once the cake is cool, spread the whip cream evenly over the top. Garnish with toasted sliced almonds.
Zesty yet soothing, the Almond Whip Cream Joy Cake offers a perfect balance of textures—moist cake meets airy cream. Serve it with a drizzle of honey or alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and light.
Hazelnut Whip Cream Dream Cake
Now, as the early morning light filters through the kitchen window, there’s a quiet moment to reflect on the simple joys of baking. This Hazelnut Whip Cream Dream Cake is a testament to those moments, blending the rich, nutty flavors of hazelnut with the airy lightness of whipped cream, all nestled within a tender cake base.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 tsp baking powder
- For the hazelnut whip cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup hazelnut spread
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour and baking powder; gradually add to the creamed mixture alternately with milk, beating well after each addition.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the hazelnut whip cream, beat the heavy whipping cream and powdered sugar until stiff peaks form, then gently fold in the hazelnut spread.
- Spread the hazelnut whip cream over the cooled cake, creating swirls with the back of a spoon for a decorative touch.
Delightfully, the cake presents a harmonious blend of textures— from the soft, moist crumb to the creamy, nutty topping. Serve it chilled, with a sprinkle of crushed hazelnuts on top for an extra crunch, or alongside a cup of strong coffee to balance the sweetness.
Cherry Whip Cream Blossom Cake
Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of a Cherry Whip Cream Blossom Cake. It’s a dessert that whispers of summer’s end, with its light, airy texture and the sweet-tart burst of cherries.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 tsp baking powder
- For the cherry whip cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup fresh cherries, pitted and halved
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour and baking powder; gradually add to the creamed mixture alternately with milk, beating well after each addition.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the halved cherries into the whipped cream.
- Spread the cherry whip cream over the cooled cake.
Finally, the cake presents a delightful contrast between the tender crumb and the creamy, fruity topping. Serve it chilled, with a few extra cherries on top for a touch of elegance.
Pistachio Whip Cream Wonder Cake
Softly, as the morning light filters through the kitchen window, the idea of a Pistachio Whip Cream Wonder Cake begins to take shape in my mind. It’s a dessert that whispers of elegance and simplicity, a sweet symphony of flavors that dances lightly on the palate.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 tsp baking powder
- For the pistachio whip cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup pistachio paste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour and baking powder; gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form, then gently fold in the pistachio paste.
- Once the cake is cool, spread the pistachio whip cream evenly over the top.
- For an extra touch, garnish with crushed pistachios before serving.
The cake emerges with a tender crumb, perfectly balanced by the rich, nutty cream. Serve it chilled, with a drizzle of honey or alongside a cup of strong espresso, to elevate the experience.
White Chocolate Whip Cream Cake
Evenings like these call for something sweet, something that feels like a gentle hug after a long day. This white chocolate whip cream cake is just that—a tender, cloud-like dessert that melts softly on the tongue, offering a whisper of sweetness and a touch of luxury.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 tsp baking powder
- For the white chocolate whip cream:
- 1 cup heavy cream
- 1/2 cup white chocolate chips, melted
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing just until combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, make the white chocolate whip cream by whipping the heavy cream and powdered sugar to soft peaks.
- Gently fold in the melted white chocolate until fully incorporated.
- Spread the whip cream over the cooled cake, creating swirls with the back of a spoon for a decorative touch.
The cake is a dreamy combination of light, airy sponge and rich, velvety whip cream. Serve it chilled, with a sprinkle of edible flowers or a drizzle of raspberry sauce for an extra special touch.
Dark Chocolate Whip Cream Heaven
Mornings like these, when the light filters softly through the kitchen window, call for something indulgent yet simple to stir together. Dark Chocolate Whip Cream Heaven is just that—a luscious, airy delight that feels like a hug in dessert form.
Ingredients
- For the whip cream:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1/4 cup dark cocoa powder
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine the chilled heavy cream, powdered sugar, dark cocoa powder, and vanilla extract.
- Using an electric mixer on medium speed, beat the mixture until soft peaks form, about 3 minutes. Tip: Ensure your bowl and beaters are cold to help the cream whip faster.
- Once soft peaks have formed, increase the mixer speed to high and continue beating until stiff peaks form, about 1-2 minutes more. Tip: Do not overbeat, or the cream will become grainy.
- Transfer the whipped cream to a serving dish or use immediately as desired. Tip: For an extra touch of elegance, pipe the whipped cream using a star tip for beautiful swirls.
Light as a cloud yet rich with the depth of dark chocolate, this whip cream is versatile enough to crown your morning coffee or evening dessert. Try layering it with fresh berries for a parfait that’s as visually stunning as it is delicious.
Mint Chocolate Whip Cream Cake
Under the soft glow of the kitchen light, there’s something deeply comforting about blending the cool freshness of mint with the rich, indulgent depth of chocolate, especially when it comes together in a dessert as airy and delightful as this one.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the mint whip cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp peppermint extract
- Green food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Tip: Sifting helps to avoid lumps in your batter.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the whip cream from melting.
- While the cakes cool, make the mint whip cream. In a large bowl, beat the heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Add a few drops of green food coloring if desired.
- Once the cakes are cool, spread a layer of mint whip cream on top of one cake layer, then place the second layer on top and cover the entire cake with the remaining whip cream. Tip: For a smoother finish, use an offset spatula.
Fluffy and light, this cake carries the refreshing burst of mint perfectly balanced with the deep cocoa flavors. Serve it chilled for a dessert that feels like a cool breeze on a warm day, or garnish with chocolate shavings for an extra touch of elegance.
Caramel Whip Cream Deluxe Cake
Venturing into the realm of desserts, there’s a certain magic in the air when the rich aroma of caramel meets the lightness of whipped cream, all nestled within the tender embrace of a cake. It’s a moment where time seems to pause, inviting you to savor the simplicity and elegance of baking.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 tsp baking powder
- For the caramel whip cream:
- 1 cup heavy whipping cream
- 1/4 cup caramel sauce
- 1 tbsp powdered sugar
- For assembly:
- 1/2 cup caramel sauce, for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour and baking powder; gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form, then gently fold in the caramel sauce.
- Once the cake is cool, spread the caramel whip cream evenly over the top.
- Drizzle with additional caramel sauce before serving.
Unveiling the cake reveals layers of moist, buttery cake beneath a cloud of caramel-infused whipped cream, each bite a harmonious blend of textures and flavors. Serve it chilled to accentuate the cream’s lightness, or at room temperature to deepen the caramel’s richness.
Conclusion
Just like that, we’ve whipped through 25 scrumptious whip cream cake recipes that are sure to delight any dessert lover! Whether you’re a seasoned baker or just starting out, there’s a recipe here for you. We’d love to hear which ones you try—drop a comment with your favorites and don’t forget to share the sweet inspiration on Pinterest. Happy baking!
