Whipped Cream Loaf Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly with butter and line the bottom with parchment paper for easy removal.

Whisk dry ingredients: In a medium bowl combine 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp fine salt. Whisk until evenly blended.

Whisk wet ingredients: In a separate large bowl, whisk together 3 large eggs until combined. Add 6 tbsp melted cooled butter, 1 cup whole milk, and 2 tsp vanilla extract; whisk until smooth.

Combine: Pour the dry ingredients into the wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix; some small lumps are fine.

Chill bowl and beaters if possible: For best volume, place the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes before whipping.

Make sweetened whipped cream: In the chilled bowl, pour 1.5 cups cold heavy cream. Add 3 tbsp powdered sugar and 1 tsp vanilla extract. Using an electric mixer on medium-high speed, beat until soft peaks form (the cream holds a peak that droops slightly). Avoid overwhipping to stiff peaks; you want a stable but still spreadable cream.

Fold whipped cream into batter: Transfer about one-third of the whipped cream into the cake batter and stir gently to lighten the batter. Then, using a spatula, fold in the remaining whipped cream in two additions, folding carefully until streaks disappear but keeping as much air as possible. The final batter will be lighter and mousse-like.

Transfer to pan: 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: Place in the preheated 350°F (175°C) oven and bake for 40–50 minutes. Start checking at 35 minutes: the top should be golden and a toothpick inserted near the center should come out with a few moist crumbs (crumbs are fine because the whipped cream makes the cake very tender). If the top browns too quickly, tent loosely with foil for the remaining time.

Cool in pan: Remove the loaf from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Then run a thin knife around the edges, invert onto the rack, remove parchment, and cool completely right-side up.

Optional finish and serve: When cool, dust the top lightly with 1 tsp powdered sugar and serve slices with fresh berries (about 1 cup) on the side. Store leftover loaf covered in the refrigerator for up to 3 days (the whipped-cream-enriched crumb is best chilled).