Ingredients for Whipping Cream Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups cake flour
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Lemon Extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon almond extract (optional)
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How to Make Whipping Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the whipped cream.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with whipped cream and serve with raspberry sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
2408g
Fat
906g
Carbs
310g
