Today is Delaney’s birthday! And his favorite kind of cake is any kind of whipped cream cake, haha. That means any cake as long as it has Whipped Cream Frosting. He loves my Strawberry Whipped Cream Cake and I’ve made many more that haven’t made their way to the blog yet, like Banana Caramel Whipped Cream Cake and Coconut Cream Whipped Cream Cake. But, those will all eventually get here.
So, what is whipped cream frosting? How is it different from regular whipped cream? I am going to break it down for you right now. Traditional whipped cream is usually made up of three ingredients: heavy whipping cream, sugar, and vanilla extract. The sugar in whipped cream is minimal, and I truly mean that when I say it. It’s only like a teaspoon per 2 cups of whipped cream, which is basically nothing! Homemade whipped cream is light and fluffy and delicious! I have my favorite whipped cream recipe inside my book, The Mountain Baker and you can also find it here. But when making cakes, I prefer to use whipped cream frosting instead.
What is whipped cream frosting? Whipped cream frosting is also made up of three ingredients: heavy whipping cream, powdered sugar, and vanilla extract. You can find my favorite homemade Whipped Cream Frosting recipe here. You may notice the difference in ingredients, I use cane sugar in my whipped cream and powdered sugar in my whipped cream frosting recipe. You can also use powdered sugar in whipped cream, so that’s a personal preference and that part doesn’t really matter. It’s the amount of sugar. There is more sugar in whipped cream frosting, and because I’m using powdered sugar, it gives it stability and so you can get more coverage on a cake than you would with traditional whipped cream. Using more powdered sugar in whipped cream frosting also makes it bright white and creamier in texture as opposed to airy like traditional whipped cream. It’s also a little sweeter, as frosting should be!
For this Chocolate Cherry Whipped Cream Cake, I just used my go to Whipped Cream Frosting and replaced the vanilla extract with black cherry extract for more cherry flavor in this cake. You can do that with any flavor to change up my Whipped Cream Frosting recipe. This way you can also get creative and make your own whipped cream cakes! Get the recipe below for my Chocolate Cherry Whipped Cream Cake.
Tips for making the best Chocolate Cherry Whipped Cream Cake
• Make sure your butter and dairy products are at room temperature. This makes your cake batter come together so easily and you won’t have any lumps. It’s truly worth the wait to have a perfectly smooth cake batter, as smooth cake batter is what will give you that perfect cake fluffy texture and good crumb.
• Make sure your cakes are cool before removing from the cake pans. I like to freeze them for a little bit (like 15 to 20 minutes) so they are solid. This way, they come out easily and I can handle the cakes without worry of breaking them!
• If you’re looking for an organic black cherry extract, the one I use is linked here.
• Makes sure to use delicious ripe cherries! You can use traditional cherries, rainier cherries, or even strawberry cherries. All of them would be delicious on top of this cake!
• Make sure to store this in the refrigerator if you don’t eat it all, as whipped cream frosting needs to be stored in the fridge. It’s also best to keep in an airtight container since the cake is naked (no frosting on the sides), as this will keep the cake moist.
Chocolate Cherry Whipped Cream Cake
Makes 3 layer 6-inch cake
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic heavy whipping cream
57 grams (1/4 cup) organic sour cream
127 grams (3/4 cup plus 2 1/2 tablespoons) cake flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon organic ground vanilla bean
1/2 teaspoon fine sea salt
1 cup organic heavy whipping cream
71 grams (1/2 cup) organic powdered sugar, sifted
1 teaspoon black organic cherry extract
6 ounces organic cherries
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined and there are no chunks of butter.
Add the eggs, milk, heavy whipping cream, and sour cream and mix on low until combined. Scrape down the sides of the bowl and mix again so there’s no butter chunks.
In a separate bowl, add the cake flour, cocoa powder, baking powder, vanilla bean, and sea salt and whisk together. Turn the mixer on low, and slowly add the flour mixture and mix on low until a smooth batter forms. Scrape the sides of the bowl as needed so there’s no flour bits. Measure the batter evenly into each cake pan, they should weigh about 226 grams each.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow cakes to cool completely in the pans.
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and cherry extract. Mix on low and gradually increase speed, as the mixture starts to thicken, until you are full speed. Whisk until stiff peaks form.
To assemble: Place the first cake layer on a plate or spinner. Top with a third of the frosting, and spread evenly.
Repeat this process with the additional two cake layers. Top the cake with fresh cherries.
Store in the fridge for up to 3 days.
Gluten Free — Replace the cake flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.
High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!