How long will a whipped cream cake last?

A freshly made rosemary's bakery whipped cream cake stays at its best for one to three days when stored in the refrigerator. Keep it in an airtight container to preserve freshness and prevent the cream from absorbing odors.

What is the name of the whipped cream cake?

The original dessert is simply known as rosemary's bakery whipped cream cake . Its straightforward name reflects the bakery’s focus on quality ingredients and traditional preparation rather than fancy titles.

Why is my whipped cream cake sweating?

Sweating occurs when moisture separates from the cream, often caused by over-whipping or storing the cake in a warm space. To keep a rosemary's bakery whipped cream cake from sweating, whip cream to soft peaks and store it in a cool, consistent environment.

Which whipped cream is best for cake?

Heavy whipping cream with 36–40% fat content is ideal for a rosemary's bakery whipped cream cake . It whips easily, holds shape longer, and delivers the rich yet airy texture that makes this dessert special.

The Original Rosemary’s Bakery Whipped Cream Cake Recipe You’ll Love

Name: Rosemary's Bakery Whipped Cream Cake – Timeless & Delicious
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup whole milk; 2 cups heavy whipping cream; 1/4 cup powdered sugar; Fresh berries or chocolate shavings for garnish

Description

A light, fluffy sponge layered with freshly whipped cream, inspired by the original rosemary’s bakery whipped cream cake.

Ingredients

Scale

1 cup all-purpose flour

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup whole milk

2 cups heavy whipping cream

1/4 cup powdered sugar

Fresh berries or chocolate shavings for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. Sift together flour, baking powder, and salt in a medium bowl.

3. Beat eggs and sugar until pale and fluffy.

4. Mix in vanilla extract.

5. Warm the milk slightly, then slowly blend it into the batter.

6. Fold in the dry ingredients gently until combined.

7. Divide batter evenly between pans and bake for 20–25 minutes or until a toothpick comes out clean.

8. Cool cakes completely on a wire rack.

9. Whip heavy cream with powdered sugar until soft peaks form.

10. Place one cake layer on a serving plate, spread with cream, and add berries if desired.

11. Top with the second layer and cover the cake with remaining cream.

12. Garnish with extra berries or chocolate shavings before serving.

Notes

Best served the same day for optimal freshness.

Store leftovers covered in the refrigerator for up to three days.

Avoid freezing after cream is added.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18
Sodium: 120
Fat: 19
Saturated Fat: 12
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 28
Fiber: 0
Protein: 5
Cholesterol: 95