This vanilla cake with whipped frosting is the epitome of simplicity and elegance. Moist, tender, and delicately sweet, this cake is a true classic that never goes out of style. Topped with a cloud-like whipped frosting and a dusting of powdered sugar, it’s perfect for birthdays, celebrations, or as an everyday treat to pair with tea or coffee.

Why You’ll Love This Recipe

Soft, fluffy crumb with a rich vanilla flavor
Light whipped frosting that isn’t overly sweet
Versatile enough for everyday desserts or special events
Easy to customize with fillings or flavor extracts
No special equipment or advanced baking skills required

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter
Eggs
Whole milk
Vanilla extract
Heavy whipping cream
Powdered sugar
Optional: cream cheese or mascarpone (for added richness in frosting)

Directions

Prepare the batter:
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
Combine dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in batches, alternating with milk. Mix until just combined—do not overmix.
Bake the cake:
Pour the batter into a greased and floured round or square cake pan. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely:
Let the cake rest in the pan for 10 minutes, then remove and cool fully on a wire rack before frosting.
Prepare the whipped frosting:
In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and a splash of vanilla. Continue whipping until stiff peaks form. Optional: Add a few tablespoons of softened cream cheese for more structure and richness.
Frost the cake:
Spread the whipped frosting over the cooled cake. Decorate with piped swirls or a dusting of powdered sugar for a simple finish.

Servings and Timing

Servings: 8–10 slices
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling and Frosting Time: 40 minutes
Total Time: 1 hour 35 minutes

Variations

Lemon Vanilla: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
Filled version: Add a layer of jam or fruit compote in the center before frosting.
Chocolate swirl: Swirl a bit of melted chocolate into the batter before baking for a marbled effect.
Coconut topping: Sprinkle shredded coconut over the frosting for added texture and flavor.

Storage/Reheating

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
Reheating: Not typically reheated, but slices can be enjoyed chilled or brought to room temperature.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will make the cake even softer and lighter. Use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour.

Why is my cake dense instead of fluffy?

Overmixing or using cold ingredients can lead to a dense texture. Always use room temperature ingredients and mix just until combined.

Can I make this into cupcakes?

Yes, the batter works well for cupcakes. Bake at the same temperature for 18–20 minutes.

How do I know when the whipped cream is ready?

It should form stiff peaks and hold its shape. Avoid overbeating, as it may turn into butter.

Can I use store-bought whipped topping?

You can, but fresh whipped cream offers a superior texture and flavor.

What’s the best way to level the cake?

Use a serrated knife to trim the top if it domes during baking. This creates a flat surface for frosting.

Can I double the recipe for a layer cake?

Yes, simply double the ingredients and bake in two pans. Adjust baking time slightly.

Is this cake suitable for fondant?

The light frosting may not support fondant well. Use a buttercream if planning to decorate with fondant.

Can I make the cake ahead of time?

Yes, bake the cake a day in advance and store it tightly wrapped. Frost just before serving.

Is it possible to add fruit to the batter?

Yes, small berries like blueberries or chopped strawberries can be folded into the batter just before baking.

Conclusion

This vanilla cake with whipped frosting is a timeless dessert that’s both understated and luxurious. Whether served at a gathering or enjoyed quietly with a cup of tea, it delivers comfort and delight in every bite. With a soft texture, balanced sweetness, and light topping, it’s a recipe you’ll return to time and time again.

Vanilla Cake with Whipped Frosting

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A light and fluffy vanilla cake topped with a smooth and airy whipped frosting. Perfect for birthdays, celebrations, or any occasion that calls for a classic, elegant dessert.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Divide batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then remove from pans and cool completely on wire racks.
For the frosting, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Frost the cooled cakes with the whipped cream frosting. Serve or refrigerate until ready to serve.