Old-Fashioned Whipped Cream Cake

This Old-Fashioned Whipped Cream Cake is a delicious vintage recipe that still holds up today! Super light and fluffy vanilla cake made with real whipped cream for a decadent, creamy flavor and light-as-air texture!

On Friday I attended my first wedding. Well, kind of.

I’ve been to weddings before but always as a package deal with my family – “of course you can bring the kids!” This was the first wedding *I* was invited to, and it was for one of my best pals.

You guys, it will forever be the best wedding I’ve been to, save for maybe my own if my life goes that direction. It was fast, it was fun, and she had a wall of donuts. What more could you ask for?

But since I was there for a lot of the planning process (except for actually, you know, planning it) I started to think about my future wedding. As a kid, I never really thought about it. I have always wanted to get married, but I never had details ironed out like some of my friends had. But now it all became clear to me: vintage carnival wedding.

Vintage elements. Carnival vibes. Hot Dog on a Stick food truck. Photo booth. And me in a rainbow tulle dress, of course.

Sometimes, with the exception of my friend’s wedding, it seems like weddings are for the guests rather than the bride and groom. They plan so much, desperate for it to be perfect and inspiring to others, but they lose the purpose of the wedding in the process. I want my wedding to be just like Chelsie’s: fast and fun but whimsical. And I am 100% DEAD SERIOUS about the Hot Dog on a Stick food truck being there as the primary food. They’ve got beef, chicken, turkey, veggie options and fries. What more do you need?

Except for maybe this Whipped Cream Cake. I need it for every occasion here on out!

I recently thrifted this very old dessert cookbook while I was out antiquing. I always love vintage cookbooks, but especially dessert-centric ones! This one had a lot of fun recipes, but one caught my eye and I knew I had to make it: the whipped cream cake. What was a whipped cream cake? What makes a whipped cream cake? And, more importantly, would the recipe hold up in 2019?

Y’all. It holds up. It holds up the whole damn cookbook and then some. This cake pulls its weight with a killer texture and INCREDIBLE flavor. Vintage recipe, FTW!

So what constitutes a whipped cream cake? Whipped cream! (Duh). Instead of butter, oil, or shortening as the fat in the recipe, we use freshly whipped cream. No, you cannot use Cool Whip or the stuff in a can. Only freshly whipped heavy cream. Trust me, you don’t want to cut the corners.

You’ll prepare the cake as any other cake would go: sugar, eggs, vanilla extract, flour, leavening… but then you’ll fold in the fresh whipped cream and bake it in a pan. The result is a super light-as-air, fluffy cake with a texture similar to angel food cake but more moist and a delectable vanilla whipped cream flavor. It was SO good.

Of course, this cake stands alone on its own or with a light dusting of confectioners’ sugar on top… but to drive the point home, I served it with some more whipped cream and some berries. Simple, perfect, easy and totally delicious! Whipped cream cake, will you marry me?

Print Recipe

5 from 3 votes

Old-Fashioned Whipped Cream Cake

This Old-Fashioned Whipped Cream Cake will soon become a new family favorite! Easy and delicious, it comes together quickly and tastes amazing with a light and fluffy texture, a moist crumb, and a delectable vanilla flavor.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Cakes/Cupcakes, Dessert

Cuisine: American, Dessert

Servings: 15 -18

Author: Hayley Parker, The Domestic Rebel

Ingredients

• 4 large eggs
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• Additional fresh whipped cream confectioners sugar or berries for garnish, optional

Instructions

• Preheat oven to 325 degrees F. Liberally grease a 9x13 rectangular baking pan with cooking spray; set aside.
• In a medium bowl, beat the heavy whipping cream with a mixer until stiff peaks form, about 5-7 minutes. Set aside. Meanwhile, cream together the eggs, sugar, and vanilla with the mixer in another large bowl until pale and fluffy, about 2 minutes. Add in the flour, baking powder, and salt until well blended. Fold in the whipped cream gently until fully incorporated and no streaks of whipped cream remain. Pour into the prepared baking pan.
• Bake for approximately 30-40 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely before cutting into squares. Dust with confectioners' sugar if you'd like and serve up with more fresh whipped cream and fresh berries.

This is most definitely my new favorite cake recipe – give it a try!

Have a super sweet day!

xo, Hayley