Whipping Cream Cake Recipe (Simple Vanilla Cream Cake)

Heat the oven to 340°F (170°C). Grease and lightly flour your cake pan so the cake releases easily.

Beat softened butter with sugar for 3–5 minutes until lighter and fluffy. Scrape down the bowl as needed.

Add eggs one at a time, mixing after each addition until the batter looks smooth again. This keeps the batter stable.

Add cake flour (and salt, if using) in 2–3 additions. Mix on low just until you don’t see dry flour; don’t overmix.

Pour in the heavy cream and add vanilla. Mix briefly until the batter is silky and evenly combined.

Spread batter into the pan and level the top. Bake 40–50 minutes, until a toothpick comes out clean. If the top browns too fast, tent with foil near the end.

Let the cake sit in the pan for 10–15 minutes, then turn out onto a rack to cool completely. Slice; dust with powdered sugar if you like.