Best Whipped Cake Ever
Fresh berries (strawberries, blueberries, raspberries)
Chocolate shavings
Caramel drizzle
Toasted nuts (almonds, pecans, or hazelnuts)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed for about 3–4 minutes, until light and fluffy.
Step 4: Add the Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, alternating with milk (start and end with flour). Mix just until combined — don’t overmix to keep the cake tender.
Step 6: Bake the Cake
Divide the batter evenly between the two pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Whipped Frosting
In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla on high speed for 3–4 minutes, until stiff peaks form.
(Do not overbeat, or it may turn grainy.)
Step 8: Assemble the Cake
