Whipped Cream Loaf Recipe

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly with softened butter or nonstick spray, then lightly dust with 1 tablespoon flour, tapping out the excess.

Dry ingredients

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

Wet ingredients

In a large mixing bowl, whisk 1 cup granulated sugar and 3 eggs until smooth and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a stand mixer on medium-low). Add 1 tablespoon vegetable oil, 2 teaspoons vanilla extract, and 1 cup whole milk; whisk until fully combined.

Combine

Sprinkle the dry ingredients over the wet mixture and fold gently with a spatula until just combined—no large streaks of flour. Do not overmix; a few small lumps are fine.

Scrape the batter into the prepared 9x5-inch loaf pan and smooth the top with an offset spatula or the back of a spoon.

Bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning if your oven has hot spots.

Remove the loaf from the oven and place the pan on a wire rack. Allow the cake to cool in the pan for 15 minutes, then carefully run a knife around the edges and invert onto the rack to cool completely (about 1 hour). Cooling completely is important so the whipped cream doesn't melt.

Chill equipment

Place the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes or the freezer for 5–10 minutes—chilled equipment helps heavy cream whip more easily.

Make whipped cream

Pour 1.5 cups chilled heavy cream into the chilled bowl. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip by hand with a whisk (4–6 minutes) or with an electric mixer on medium-high (2–3 minutes) until soft to medium peaks form. Do not overwhip: the cream should hold shape but still be smooth and spreadable.

Assemble

Once the loaf is completely cool, place it on a serving plate. Spread a generous layer of whipped cream over the top of the loaf using an offset spatula, creating soft peaks and swirls. If using berries or mix-ins, gently fold 1 cup of berries into about one-third of the whipped cream before spreading to create a marbled look or scatter berries over the top, pressing lightly so they adhere.

If desired, sprinkle toasted sliced almonds on top and dust lightly with 1 teaspoon powdered sugar just before serving.

Keep the finished loaf refrigerated and serve within 24–48 hours for best texture; whipped cream will begin to weep after longer storage.