Classic White Cake with Whipped Frosting is a timeless dessert that feels both nostalgic and elegant. It’s the kind of cake you might find at a birthday party, a wedding shower, or a weekend gathering—simple in appearance but deeply satisfying in flavor. This version stays true to tradition with a delicate, buttery crumb and a subtle vanilla essence that pairs beautifully with its billowy, not-too-sweet whipped cream frosting. Made from pantry staples like flour, sugar, eggs, and milk, this cake is easy to prepare, even for beginner bakers, but always delivers bakery-level results.
What truly makes this cake shine is its whipped frosting. Unlike heavier buttercream, whipped cream frosting offers a light, airy texture that melts on the tongue and complements the tender cake layers without overpowering them. It’s ideal for those who prefer a less sugary dessert and makes the cake feel fresh and light. Whether enjoyed plain, garnished with fruit, or dressed up with edible flowers, this Classic White Cake is a versatile dessert that’s just as fitting for a casual Sunday afternoon as it is for a celebratory table centerpiece.
Why You’ll Love This Recipe
• Light, fluffy texture with a tender crumb
• Whipped cream frosting keeps it airy and less sweet
• Simple ingredients with reliable, consistent results
• Versatile for layering with fruit, jam, or curds
• Perfect for birthdays, brunches, or any special occasion
Ingredients
For the Cake:
2½ cups all-purpose flour
2 cups sugar
1 cup unsalted butter, softened
1 cup whole milk
4 large eggs
4 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
For the Whipped Frosting:
2 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy—about 3 to 5 minutes.
Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can toughen the cake.
Step 2: Bake the Cake
Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
Place the pans on the center rack of your preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes. Then, gently invert onto a wire rack and allow them to cool completely before frosting.
Step 3: Make the Whipped Frosting
Chill your mixing bowl and beaters in the refrigerator for 10 to 15 minutes before starting.
Once chilled, pour the heavy cream into the bowl and begin whipping on medium-high speed.
When the cream begins to thicken, add the powdered sugar gradually, then the vanilla extract.
Continue beating until stiff peaks form—be careful not to over-whip, or the cream may turn grainy.
Step 4: Assemble the Cake
Once the cake layers are completely cool, place one layer on your serving plate or cake stand.
Spread a thick layer of whipped frosting evenly across the top.
Gently place the second cake layer on top.
Use the remaining frosting to cover the top and sides of the cake, smoothing it with a spatula or offset knife.
For a decorative touch, you can pipe additional whipped frosting along the edges or top with fresh berries or a dusting of powdered sugar.
Tips for Success
• Make sure your butter is fully softened for easy creaming
• Room temperature eggs mix more smoothly into the batter
• Don’t skip alternating the milk and flour—it helps the batter remain light and even
• Cool the cakes completely before frosting to avoid melting the whipped cream
• Chill the cake after frosting to help the whipped topping set and hold its shape
Storage Options
Refrigerator
Because of the whipped cream frosting, this cake must be stored in the refrigerator. Place it in an airtight container or cover it with plastic wrap.
It will stay fresh for up to 3 days. For best flavor and texture, bring slices to room temperature for 20–30 minutes before serving.
Freezer
While whipped cream does not freeze well on its own, the cake layers can be frozen ahead of time.
To freeze, bake and cool the cake layers completely. Wrap each one tightly in plastic wrap, then in foil.
Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
If you need to freeze a fully frosted cake, do so by placing it uncovered in the freezer until firm (about 1 hour), then wrap it carefully. Note that whipped cream may separate slightly upon thawing, so it’s best enjoyed fresh.
This Classic White Cake with Whipped Frosting is a delightful and adaptable treat that suits nearly every celebration. Its soft crumb and pillowy frosting create a delicate yet flavorful dessert experience that appeals to all ages. Whether you’re serving it plain, pairing it with fresh fruit, or dressing it up with floral accents, this cake is a celebration of simplicity done right.
