Martha Stewart Whipped Cream Cake

Martha Stewart whipped cream cake uses an easy technique: no butter, no oil, just chilled heavy cream whipped to stiff peaks. She folds in cake flour, eggs, and vanilla for a golden Bundt that bakes in under an hour, a crowd-pleaser for holidays or lazy weekends.

Dust with powdered sugar and serve each slice with fresh berries or a spoonful of jam. The cream must be ice cold when you whip it, because warm cream will not hold stiff peaks and the cake will turn out dense.

Martha Stewart Whipped Cream Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

260

kcal

Airy and springy with a fine, golden crumb, this Bundt cake gets all its richness from whipped heavy cream instead of butter.

Ingredients

• Nonstick cooking spray with flour
  

• 2 1/4 cups cake flour, sifted
  

• 2 teaspoons baking powder
  

• 3/4 teaspoon salt
  

• 1 1/2 cups heavy cream, chilled
  

• 3 large eggs, room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1 cup plus 2 tablespoons superfine sugar
  

• Nonstick cooking spray
  

• Powdered sugar, for dusting cake (optional)
  

• Whipped cream, for serving (optional)
  

Directions

• Preheat oven and prepare cake pan: Preheat oven to 375°F with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
• Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
• Whip cream: In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
• Whisk eggs and vanilla: In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture to whipped cream; beat until thickened (like mayonnaise) and well combined.
• Add sugar: Gradually add sugar, about 30 seconds.
• Fold in flour: Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture.
• Add batter to cake pan: Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
• Bake cake: Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
• Remove cake from pan: Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this whipped cream cake without a stand mixer?

You cannot mix this cake by hand, because the cream needs real speed to reach stiff peaks. A handheld mixer works fine as a substitute. Chill the bowl and beaters before you start, since cold equipment helps the cream whip faster and hold its volume.

What can I substitute for superfine sugar in this cake?

Pulse granulated sugar in a food processor until it looks powdery, then re-measure to get 1 cup plus 2 tablespoons. Start with a few extra tablespoons because the volume drops once ground. Without a food processor, granulated sugar still works, but the crumb will not be quite as airy.

How should I store whipped cream cake?

Keep leftover slices in an airtight container at room temperature for up to 4 days. For longer storage, wrap each slice in plastic wrap and freeze for up to 1 month. Let frozen slices come to room temperature on the counter before serving so the crumb softens back up.

Can I bake this cake in a regular round pan instead of a Bundt pan?

A round or square pan is too shallow for this batter, and it will overflow as the cake rises. Use a 10-cup Bundt pan or a standard tube pan instead. The tall sides give the batter room to climb without spilling over the edge.

What goes well with this whipped cream cake?

Dust the top with powdered sugar for a clean finish, or serve each slice with a dollop of whipped cream. Fresh strawberries, raspberries, or a good berry jam pair best, because the plain cake lets the fruit flavor come through without competing.