My daughter picked this recipe for her birthday cake. She liked the idea of the whipped cream and the coffee.
Using whipped cream in the cake itself is a nice touch. The cake gets some moisture from the cream.
The cakes cook very nicely and are hearty enough that they aren’t falling apart when you are removing them from the pans.
Lining the pans with wax paper really helps get the cakes out of the pans. I had no problem getting the cakes onto the cooling rack. There is nothing worse than making a cake only to have the top half of it stay in the pan!
The star of this recipe, by far, is the icing. The icing is amazing!
The recipe doesn’t call for it, but I mixed the coffee flakes with the whipping cream. The instant coffee I have is not powdered, but more granules. I felt that mixing it with the cream would give it a chance to dissolve a bit while sifting it with the powdered sugar would not.
The icing is rich, but not overly sweet. If you have ever had a coffee ice cream and loved it you will love this icing. It has a similar coffee and cream flavor.
I do make a lot of cakes for this blog. Usually four or five slices are eaten then the cake goes bad. There was only one slice of this cake left before we had to dispose of it. So I take it the family really enjoyed it!
Whipped Cream Cake
2 Cups Sifted Cake Flour
1 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Cup Heavy Cream
1 Teaspoon Vanilla
2 Eggs
COFFEE BUTTER FROSTING
1/3 Cup Butter
3 Cups Confectioners’ Sugar
1 1/2 Teaspoons Instant Coffee
3 Tablespoons Cream
Lightly grease two 8 inch round cake pans. Line the bottoms with wax paper and lightly grease. Sift flour, sugar, baking powder, and salt together twice. Pour cream and vanilla into a deep bowl. Beat with an electric mixer until just stiff, about 2 minutes. Add eggs and beat until just blended. Add flour mixture and beat at low speed. Pour into prepared pans. Bake in a 350 degree oven for 25 to 30 minutes. Cool in pans on a wire rack for 10 to 15 minutes. Remove from pans, take off wax paper and finish cooling. For frosting, cream butter. Sift sugar and coffee together. Add gradually to butter, creaming until light and fluffy. Add cream as frosting becomes thick. Place one cake on serving platter. Spread frosting on top only. Top with other cake. Frost the top and sides of the cake with remaining frosting.
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