Rosemary’s Bakery Whipped Cream Cake Recipe

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Rosemary’s Bakery Whipped Cream Cake is the kind of dessert that makes you pause mid-bite, close your eyes, and let the cream melt across your tongue. I still remember the first time I walked into Rosemary’s on a hot Georgia afternoon—the air smelled of sugar, vanilla, and nostalgia. When that slice of whipped cream cake landed in front of me, it wasn’t just dessert; it was a memory wrapped in sweetness.

Unlike the heavy frostings I grew up seeing at church suppers, this cake felt light and cloudlike, yet somehow indulgent. The layers were tender, the cream airy but rich, with just enough sweetness to keep you reaching for another forkful. It reminded me of the kind of cakes I chased across Europe—those airy tortes in Vienna, feather-light sponge cakes in Rome—except this one had Southern soul baked right in.

If you’ve ever wished for a cake that feels both comforting and celebratory, this is it. And today, I’ll show you how to make it in your own kitchen—step by step, with tips to keep it fresh, adaptable, and downright irresistible.

In a Nutshell

Rosemary’s Bakery Whipped Cream Cake is a light sponge layered with airy whipped cream, perfect for birthdays or summer gatherings. It’s easier than it looks: bake a tender vanilla cake, whip chilled cream with sugar, frost generously, and serve fresh. Store leftovers in the fridge for up to 3 days.

What You’ll Find Here

How to Make Rosemary’s Bakery Whipped Cream Cake Recipe

Before we dive into the ingredients, let’s pause to appreciate what makes this recipe special. Unlike the dense, sugar-heavy cakes you often find at big celebrations, Rosemary’s Bakery Whipped Cream Cake feels like a breath of fresh air. The sponge is soft and golden, the cream is feather-light, and together they create a dessert that’s elegant without being fussy. It’s the kind of cake that looks impressive on a table but comes together with simple, familiar ingredients you probably already have in your kitchen. That balance of approachability and bakery-level charm is what makes this recipe a keeper.

Ingredients

For the Cake:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (or dairy-free alternative), softened
1 cup granulated sugar
3 large eggs, room temp
2 tsp vanilla extract
½ cup whole milk (or almond milk for dairy-free)

For the Whipped Cream Frosting:

2 cups heavy cream, chilled
½ cup powdered sugar (or sugar substitute, see below)
1 tsp pure vanilla extract

Optional: Fresh fruit (berries, peaches, or mango slices) for topping.

Directions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Mix dry ingredients: Whisk flour, baking powder, and salt in a small bowl.
Cream butter + sugar: In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Combine: Alternate adding dry mix and milk until batter is smooth.
Bake: Divide into pans and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely.
Whip cream: In a chilled bowl, beat cream, sugar, and vanilla until stiff peaks form.
Assemble: Layer cake rounds with whipped cream between and on top. Add fruit if desired.
Chill & serve: Refrigerate at least 30 minutes before slicing for clean layers.

A slice of airy sponge and whipped cream.

Tools You’ll Need

Stand mixer or hand mixer
Two 8-inch round cake pans
Mixing bowls
Rubber spatula
Serrated knife for slicing cake layers

For People with Diabetes: Sugar Substitutes

Swap the powdered sugar with monk fruit, stevia, erythritol, or allulose. Avoid honey and maple syrup—they spike blood sugar quickly.

Storing & Serving Tips

Refrigeration: Keep covered in the fridge up to 3 days. The cream stays stable if chilled properly.
Freezing: Freeze cake layers (without cream) for up to 2 months; thaw, then frost fresh.
Reviving whipped cream: If it deflates, whip again briefly before spreading.
Best served: Slightly chilled, with fresh fruit for brightness.

If you love bakery-style sweets, you’ll also enjoy my Strawberry Earthquake Cake — gooey, fruity, and just as nostalgic.

Why Rosemary’s Bakery Whipped Cream Cake Feels Different

When people ask me why I can still remember that first slice of Rosemary’s Bakery Whipped Cream Cake, the answer is simple: it didn’t taste like any other frosted cake I’d had before. Most bakery cakes are coated in buttercream—rich, sugary, and heavy. Whipped cream, though, creates an entirely different experience. It’s airy, cloudlike, and melts on your tongue almost instantly. That texture makes each bite feel indulgent without ever overwhelming you.

The beauty of this cake is its balance. The sponge layers are tender and light, while the cream adds a velvety richness that doesn’t linger too long. It’s the kind of dessert you can enjoy after a big family meal and still go back for seconds without guilt. That’s why it remains such a beloved bakery classic: it satisfies a sweet craving while keeping the flavors fresh and approachable.

Who This Cake Is For

If you’ve ever found buttercream cakes too heavy, this cake was made for you. It’s perfect for birthday parties, summer barbecues, or bridal showers where you want something festive yet not overbearing. Families with kids love it because it’s not cloyingly sweet, and adults appreciate how elegant it looks dressed up with fresh fruit or chocolate shavings. For anyone searching for a dessert that feels bakery-special but still light and homemade, this whipped cream cake is the answer.

When to Bake Whipped Cream Cake

Certain cakes feel seasonal, and whipped cream cake is no exception. In the spring and summer, it pairs beautifully with fresh strawberries, peaches, or blueberries. During the holidays, you can dress it up with shaved chocolate, candied nuts, or even a hint of espresso powder in the cream for a wintry touch. And of course, there’s always room for it at birthdays, anniversaries, or just those cozy weekends when you want to recreate the joy of Rosemary’s Bakery in your own kitchen.

A Story from My Travels

When I first tasted this cake at Rosemary’s Bakery, it brought back memories of desserts I’d chased across Europe. In Vienna, I had delicate layered tortes topped with feather-light creams, while in Rome, cakes were often filled with custards or zabaglione. Rosemary’s cake felt like a bridge between worlds: European refinement with a Southern soul. It was the kind of dessert that whispered nostalgia while still surprising you with its simplicity. That’s what makes this whipped cream cake so special—it doesn’t just feed you, it stays with you.

Variations You’ll Love

One of the best things about Rosemary’s Bakery Whipped Cream Cake is how adaptable it is. Whether you’re baking for a fruit lover, a chocoholic, or someone looking for a lighter dessert, here are delicious ways to make it your own:

Fruit-Topped Whipped Cream Cake: Layer sliced strawberries, blueberries, or peaches between the sponge and cream for a refreshing bakery-style finish.
Chocolate Twist: Whip 2 tablespoons of cocoa powder into the cream or scatter shaved dark chocolate between layers for a richer flavor.
Tropical Flair: Add crushed pineapple and shredded coconut for a sunny, vacation-worthy dessert.
Nutty Crunch: Sprinkle toasted almonds, pistachios, or hazelnuts over the whipped cream for a delicate crunch.
Light & Healthy: Use almond flour for the sponge and monk fruit or stevia instead of sugar to create a lower-carb, diabetic-friendly cake.

A decadent chocolate and raspberry twist.

If this bakery-style indulgence speaks to you, you’ll also enjoy my Cinnamon Roll Honeybun Cheesecake—a dessert that layers nostalgia with creamy decadence, just like this whipped cream cake does in its own way.

FAQs

What is the difference between buttercream and whipped cream cake?

Buttercream and whipped cream might look similar at first glance, but the difference is night and day once you take a bite. Buttercream is made with butter and powdered sugar, giving it a dense, rich sweetness that clings to the cake. Whipped cream, on the other hand, is lighter because it’s made by whipping chilled cream with sugar until airy peaks form.
That’s why Rosemary’s Bakery Whipped Cream Cake feels so memorable—it delivers indulgence without the heaviness. Each bite melts instantly on your tongue, while buttercream tends to linger. If you prefer a cake that feels airy and cloudlike, whipped cream is the way to go.

How long will a whipped cream cake last?

Whipped cream is delicate, which means this cake is best enjoyed fresh. Generally, a whipped cream cake will keep for:
2–3 days in the refrigerator: Store it in a cake carrier or cover lightly with plastic wrap to prevent the cream from absorbing fridge odors.
Up to 2 months in the freezer (cake layers only): Freeze the sponge unfrosted, then thaw and frost with fresh whipped cream before serving.
The longer the cake sits, the softer the cream becomes. That’s part of the charm of whipped cream cakes—they’re made to be enjoyed soon after they’re created, just like Rosemary’s Bakery intended.

What is the name of the whipped cream on a cake?

The whipped cream you see on a cake is usually just called whipped cream frosting, but bakers sometimes call it chantilly cream (a French version sweetened with sugar and vanilla). Both names describe the same airy topping that gives Rosemary’s Bakery Whipped Cream Cake its signature look and taste.
Unlike buttercream, it doesn’t need heavy ingredients to hold its shape—just proper whipping and a chilled bowl. For extra stability, some bakers fold in a spoonful of mascarpone or cream cheese, but at Rosemary’s Bakery, the classic version is kept pure and simple.

Is whipped cream on cake a good idea?

Yes—whipped cream on cake is more than a good idea, it’s what makes this dessert unforgettable. It’s especially perfect when:
You want a lighter alternative to buttercream.
You’re pairing cake with fresh fruit like berries or peaches.
You’re serving guests who prefer desserts that aren’t overly sweet.
The only caveat is that whipped cream is more delicate, so it’s best for cakes that will be served within a couple of days. But that freshness is part of the magic. When you bite into Rosemary’s Bakery Whipped Cream Cake, you taste cream that feels alive, not heavy or overly processed.

If you’re craving more bakery-inspired desserts, you’ll love my Easy Apple Chocolate Chip Cookies for weeknight baking, or even my playful Big Mac Pizza Recipe when you want something savory before diving into a sweet slice of cake.

Conclusion

When I think back to that first slice of Rosemary’s Bakery Whipped Cream Cake, I remember more than just the flavor. I remember the cool sweetness of the cream on a warm day, the way the sponge held its lightness even under rich layers, and how a simple cake managed to feel both elegant and homey. That’s what makes this dessert so enduring—it’s more than a recipe, it’s an experience.

Baking this cake in your own kitchen lets you carry that tradition forward. You can keep it classic with vanilla and cream, dress it up with fresh berries, or try one of the playful variations we’ve explored. However you make it, you’re not just creating dessert—you’re creating moments. It’s the cake you serve when you want people to feel cared for, when you want the table to feel warm and welcoming.

That’s the heart of what we do here at PureSavory: soulful cooking that connects cultures, travels, and memories, while staying simple enough for everyday kitchens.

Now it’s your turn: bake this cake, make it your own, and then tell me how you transformed it. Did you add chocolate curls? A swirl of tropical fruit? Or keep it as pure and classic as Rosemary’s did?

And if you’re still craving something creamy, don’t miss my nostalgic Cookie Monster Ice Cream—a dessert that’s every bit as fun and comforting as this whipped cream cake.

Come hang out with me on Facebook and Pinterest—I’d love to see your creations!