Vanilla Cake with Whipped Cream Frosting

There’s something timeless about a vanilla cake, isn’t there? It’s like the little black dress of desserts: simple, elegant, and always appropriate. This Vanilla Cake with Whipped Cream Frosting takes that classic charm and elevates it with layers of fluffy whipped cream. The result? A dessert that’s light, luscious, and perfect for any occasion.

The first time I baked this cake, it was for a friend’s birthday. I wanted something that felt indulgent but not heavy, and this recipe delivered. The cake was tender and moist, and the whipped cream frosting added just the right touch of sweetness. It was a hit, and now it’s my go-to recipe whenever I need a show-stopping yet easy dessert.

Whether you’re celebrating a birthday, hosting a brunch, or simply treating yourself, this cake is a guaranteed crowd-pleaser. Let’s bake something beautiful together.

This Vanilla Cake with Whipped Cream Frosting is a classic dessert made with a moist, tender vanilla cake base and a light, airy whipped cream frosting. Perfect for birthdays, celebrations, or a simple weekend treat, this cake is easy to make and endlessly customizable.

The recipe uses basic pantry ingredients and a straightforward method to create a dessert that’s as delicious as it is beautiful. Whether you’re a seasoned baker or a beginner, this cake is sure to impress.

Exciting Story

The first time I served this cake, it was for a family gathering. My niece, who’s notoriously picky about desserts, took one bite and said, “This tastes like a cloud!” That’s when I knew this recipe was something special. It’s the kind of cake that brings people together, sparking smiles and compliments with every slice.

Why This Vanilla Cake with Whipped Cream Frosting

What Makes It Special

• Light and Fluffy: The whipped cream frosting is airy and perfectly complements the moist vanilla cake.
• Versatile: Add fresh fruit, chocolate shavings, or edible flowers for endless variations.
• Simple and Elegant: Easy enough for a casual treat but sophisticated enough for special occasions.
• Customizable: Works beautifully as a layered cake, sheet cake, or even cupcakes.

What You Need for Vanilla Cake with Whipped Cream Frosting

For the Vanilla Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream, chilled
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Optional Toppings:

• Fresh berries
• Chocolate shavings
• Edible flowers

How to Make Vanilla Cake with Whipped Cream Frosting

1. Prepare the Cake Batter: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
2. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
3. Bake the Cake: Divide the batter evenly between the prepared pans. 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, then transfer to a wire rack to cool completely.
4. Make the Whipped Cream Frosting: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on medium speed until soft peaks form. Be careful not to overwhip.
5. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream frosting over the top. Add the second cake layer and frost the top and sides of the cake. Smooth with an offset spatula.
6. Decorate and Serve: Garnish with fresh berries, chocolate shavings, or edible flowers, if desired. Refrigerate for at least 30 minutes before serving. Slice and enjoy!

Tips for Vanilla Cake with Whipped Cream Frosting

• Use room-temperature ingredients for the cake batter to ensure even mixing.
• Chill the mixing bowl and beaters before making the whipped cream for better results.
• Frost the cake just before serving to maintain the freshness of the whipped cream.

Substitutions and Variations

• Swap whole milk for buttermilk for a tangier flavor.
• Use almond or lemon extract instead of vanilla for a different twist.
• Add a layer of fruit preserves or lemon curd between the cake layers.

Make a Healthier Version

• Use a sugar substitute or reduce the sugar in the cake and frosting.
• Replace half the butter with unsweetened applesauce for a lower-fat option.
• Use whole wheat pastry flour for added fiber.

Closing for Vanilla Cake with Whipped Cream Frosting

And there you have it! This Vanilla Cake with Whipped Cream Frosting is a delightful combination of classic flavors and light, airy textures. Perfect for any occasion, it’s a dessert that’s sure to become a favorite. Don’t forget to share your creations and explore our other delicious recipes for more inspiration. Happy baking!

Frequently Asked Questions for Vanilla Cake with Whipped Cream Frosting

1. Can I make the cake layers ahead of time? Yes! Wrap the cooled cake layers tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 2 months.
2. What if I don’t have heavy cream for the frosting? Substitute with stabilized whipped topping or make a buttercream frosting instead.
3. Can I use a different pan size? Yes, adjust the baking time for different pan sizes. A 9×13-inch pan will take about 35-40 minutes.
4. How do I prevent the cake from drying out? Avoid overbaking and store the cake covered or wrapped to retain moisture.
5. What’s the best way to store leftovers? Refrigerate the frosted cake in an airtight container for up to 3 days.
6. Can I add food coloring to the frosting? Absolutely! Use gel food coloring for the best results.
7. How do I stabilize the whipped cream? Add 1 tablespoon of powdered gelatin dissolved in 2 tablespoons of water to the whipped cream.
8. Can I make this gluten-free? Yes, use a gluten-free all-purpose flour blend as a substitute.
9. Can I make this into cupcakes? Yes, divide the batter into cupcake liners and bake for 18-22 minutes.
10. What fruits pair well with this cake? Strawberries, blueberries, raspberries, and peaches all pair beautifully.
11. Can I double the recipe for a larger crowd? Yes, simply double the ingredients and bake in larger pans.
12. What’s the best way to frost the cake smoothly? Use an offset spatula and apply a crumb coat before the final layer of frosting.