Homemade Rosemary’s Bakery Whipped Cream Cake Recipe You’ll Love

The Rosemary’s Bakery Whipped Cream Cake Recipe has long been a local secret. People who’ve tried it love its soft, delicate bites and rich topping.

It’s the kind of cake you can serve to your family, bring to a birthday party, or enjoy with your afternoon tea.

What makes this Rosemary’s Bakery Whipped Cream Cake Recipe so special? It’s easy to make and it really tastes like a classic bakery cake. Imagine a cake so tender it’s almost like custard, layered with lightly sweetened whipped cream.

No wonder it’s become a favorite among cake lovers everywhere.

I tried this Rosemary’s Bakery Whipped Cream Cake Recipe for the first time at a friend’s birthday and fell in love immediately. The airy cake paired perfectly with the rich whipped cream. What a treat!

Whether you’re an experienced baker or a beginner, this recipe walks you through every step to make sure your cake turns out perfectly the first time.

So, please put on your apron and let’s dive into this delicious adventure!

If you loved this Rosemary’s Bakery Whipped Cream Cake Recipe, you might also enjoy exploring a few other favorites on the blog. Try my Cherry Chip Cake Recipe: Moist, Soft, and Full of Cherry Flavor .

Why You’ll Love Rosemary’s Bakery Whipped Cream Cake Recipe

 

Visual Appeal: This Rosemary’s Bakery Whipped Cream Cake Recipe is a real showstopper. Its pure white topping and golden cake layers make a beautiful contrast that will impress anyone. You can also decorate it with fresh fruits or edible flowers for an extra touch.

Flavor: The cake has a perfect balance of sweetness and creaminess. It’s not too sweet, letting the natural flavors shine, while the whipped cream adds a rich, luxurious touch.

Easy to Make: Don’t be fooled by its stunning look it’s actually simple to prepare. With basic ingredients and easy steps, you can make a bakery-quality dessert at home.

Versatile: This Rosemary’s Bakery Whipped Cream Cake Recipe is highly adaptable. Add fresh strawberries, chocolate drizzle, or any topping you like. It’s a dessert that can fit any occasion or taste.

Ingredients for Rosemary’s Bakery Whipped Cream Cake Recipe

When it comes to baking, quality ingredients make all the difference. For this recipe, you’ll want the freshest eggs and the best quality cream you can find. Here’s what you’ll need to create your own whipped cream cake:

• For the Cake:
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) whole milk
• For the Whipped Cream Topping:
  • 2 cups (480ml) heavy whipping cream
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract

How to Make Rosemary’s Bakery Whipped Cream Cake Recipe

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans. This will ensure your cakes come out cleanly without sticking.
2. In a medium bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening agents and salt throughout the flour, which helps create a uniform cake texture.
3. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, which is crucial for a light cake.

1. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract. The batter may look a little curdled, but don’t worry, it will come together in the next steps.
2. Alternatively, add the flour mixture and milk to the wet ingredients, beginning and ending with the flour. Mix just until combined after each addition to avoid overmixing, which can make the cake dense.
3. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. This ensures even baking.

1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be lightly golden and spring back when touched.
2. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Cooling ensures the cakes set properly and don’t crumble.

1. For the whipped cream topping, chill a mixing bowl and beaters in the freezer for about 10 minutes. Cold equipment helps the cream whip faster and more voluminously.
2. In the chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. This means when you lift the beaters, the peaks hold their shape. Be careful not to overbeat, or you’ll end up with butter!

1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of whipped cream over the top of the cake.
2. Place the second cake layer on top and spread the remaining whipped cream over the top and sides of the cake, smoothing it out with a spatula for an even finish.

1. For a decorative touch, you can add fresh berries or a drizzle of chocolate on top. Serve immediately or chill in the fridge for up to 2 hours before serving to allow the flavors to meld.

Expert Tips for Perfect Rosemary’s Bakery Whipped Cream Cake Recipe

Tip 1: Use Room Temperature Ingredients
Make sure your eggs and butter are at room temperature. This helps them mix more easily into the batter and gives you a smoother cake texture.

Tip 2: Don’t Overmix
Mix the wet and dry ingredients just until combined. A few lumps are okay. Overmixing can make the cake dense.

Tip 3: Whip Cream the Right Way
For the whipped cream, use very cold cream, a chilled bowl, and cold beaters. This helps you get light and fluffy whipped cream every time.

Tip 4: Serve Fresh
The cake tastes best right after assembling. The whipped cream is at its fluffiest. If needed, store the cake in the fridge for up to 2 hours.

Creative Variations and Substitutions

•         Chocolate Whipped Cream Cake
• Add 1/4 cup of unsweetened cocoa powder to the flour mixture for a chocolate twist. You’ll get a rich, chocolaty cake that goes perfectly with the vanilla whipped cream topping.
•        Lemon Zest Cake
• Add the zest of one lemon to the batter for a fresh, citrusy flavor.
• This is perfect for summer and adds a bright note that pairs beautifully with the creamy topping.
•         Fruit-Filled Layer
• Before placing the second cake layer, spread fruit preserves or fresh fruit slices over the whipped cream. Each bite will have a delicious fruity surprise.
•         Nutty Crunch
• Fold in 1/2 cup of chopped toasted nuts (almonds or pecans) into the batter. This adds a pleasant crunch and extra flavor for nut lovers.

How to Store and Freeze Rosemary’s Bakery Whipped Cream Cake Recipe

Room Temperature Storage: If you plan to serve the cake within a few hours, it can be stored at room temperature in a cool, dry place. Use a cake dome or cover it with plastic wrap to prevent drying.

Refrigerator Storage: For longer storage, keep the cake in the refrigerator. Place it in an airtight container to maintain freshness, and consume it within 2-3 days for the best taste and texture.

Freezer Storage: To freeze, wrap the cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Store for up to 2 months. To thaw, place it in the refrigerator overnight.

Reheating/Refreshing Instructions: While the cake is best enjoyed fresh, if you need to refresh it, a quick stay in the fridge will firm up the whipped cream. Avoid reheating in the oven, as the whipped cream will melt.

Frequently Asked Questions 

Can I use a different type of flour?
Yes! You can use cake flour instead of all-purpose flour for a lighter cake. Use 2 1/4 cups of cake flour instead of 2 cups of all-purpose.

What if I don’t have heavy cream?
You can use whipping cream, but it may not whip as stiffly. Make sure it’s very cold before beating.

How can I tell if my whipped cream is overbeaten?
If it becomes grainy and starts to separate, it’s overbeaten. To fix it, gently fold in a little more cream until smooth.

Can I make the cake layers in advance?
Yes! Bake the layers a day ahead, wrap in plastic wrap, and store at room temperature. You can also freeze them for up to a month.

Is this cake gluten-free?
For a gluten-free version, use a 1:1 gluten-free flour. Make sure all other ingredients are gluten-free certified.