Whipped Cream Loaf Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and dust lightly with 1 teaspoon flour, tapping out excess.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined.

Whip the cream for batter

In a chilled bowl, pour 1 cup heavy whipping cream (for folding into batter) and whip with an electric mixer on medium-high until soft peaks form. Do not overwhip — you want airy soft peaks that will lighten the batter.

Wet ingredients

In a large bowl, whisk 1 cup granulated sugar and 3 large eggs until combined. Add 2 teaspoons vanilla extract and 1 cup whole milk and whisk until smooth. Stir in the melted and slightly cooled 1 tablespoon butter.

Combine batter

Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula until just combined; do not overmix. Carefully fold the whipped cream (soft peaks) into the batter in three additions, folding gently to preserve as much air as possible. The batter will be lighter and slightly aerated.

Optional filling

If using jam or fresh berries, gently fold half of the berries or 1/2 cup jam into the batter now for a marbled interior, or reserve for a swirl layer when pouring the batter into the pan.

Bake

Pour the batter into the prepared loaf pan and smooth the top. If you reserved jam for a swirl, dollop teaspoons of jam on the surface and swirl with a skewer. Bake in the preheated oven for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 30 minutes.

Cool

Remove the loaf from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a knife around the edges, then invert onto the rack and cool completely, about another 45 minutes. Cooling completely helps the whipped cream topping set properly without melting.

Chill bowl and beaters

Place a mixing bowl and beaters in the refrigerator for 10–15 minutes before making the topping, or ensure the cream is very cold.

Make sweetened whipped cream

Pour 1 cup chilled heavy whipping cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until medium-stiff peaks form — the cream should hold shape but still be spreadable. Do not overwhip into butter.

Assemble topping

Once the loaf is completely cool, spread the whipped cream evenly over the top of the loaf using an offset spatula. If desired, press a few fresh berries on top or pipe a decorative border. For a softer, slightly set finish, chill the assembled loaf for 30–60 minutes before slicing so the whipped cream firms slightly.

Slice: Use a sharp serrated knife and wipe between cuts for clean slices. Serve the loaf chilled or at room temperature. Leftovers: store covered in the refrigerator for up to 2 days (whipped cream topping will soften over time).