What makes Rosemary’s Bakery whipped cream cake unique?

It’s the simplicity combined with quality. Unlike heavy frosted cakes, Rosemary’s Bakery whipped cream cake relies on fresh cream and a tender sponge. The cream isn’t just decoration—it’s the star, giving the cake its signature lightness. Another unique feature is balance. The cake is sweet without being overwhelming, making it a favorite across generations. That mix of nostalgia and bakery craftsmanship is what sets it apart.

Can I make this cake without heavy cream?

Heavy cream is essential for the authentic texture, but there are alternatives if you’re in a pinch. Coconut cream, when chilled and whipped, creates a dairy-free substitute that works surprisingly well. Whipped topping products are another option, though they won’t capture the same fresh taste. For the true Rosemary’s Bakery whipped cream cake experience, stick with heavy cream if possible—it’s what makes the layers hold together with that cloud-like softness.

How long does whipped cream cake last in the fridge?

Freshness is key. Once assembled, this cake should be eaten within three days. After that, the cream can start to break down and the sponge may absorb too much moisture. To extend its life slightly, store it in an airtight cake carrier or gently cover it with plastic wrap. If you’d like to prepare ahead, you can bake the sponge in advance and refrigerate it separately for up to two days. Add the whipped cream only when you’re ready to serve for the best texture.

Can I freeze Rosemary’s Bakery whipped cream cake?

Freezing is possible, but results vary. The sponge holds up beautifully, but whipped cream can lose its airy texture when thawed. If you want to freeze leftovers, slice the cake, wrap each piece tightly, and place in a sealed container. Defrost in the refrigerator overnight before serving. Expect the sponge to taste nearly the same, while the cream may appear slightly looser. If serving for guests, make it fresh. If enjoying solo, frozen slices are still delicious with a cup of coffee.

Rosemary’s Bakery Whipped Cream Cake: 7 Proven Secrets

Name: Rosemary's Bakery Whipped Cream Cake – The Classic Recipe You’ll Love
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cake flour; 2 tsp baking powder; ½ tsp salt; 4 large eggs (room temp); 1 ½ cups granulated sugar; 2 cups heavy cream (cold); 2 tsp vanilla extract

Ingredients

Scale

2 cups cake flour

2 tsp baking powder

½ tsp salt

4 large eggs (room temp)

1 ½ cups granulated sugar

2 cups heavy cream (cold)

2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans.

2. Sift flour, baking powder, and salt together.

3. Beat eggs and sugar until pale and fluffy. Add vanilla.

4. Fold in dry ingredients gently until combined.

5. Bake 25–30 minutes, until toothpick comes out clean.

6. Cool layers completely before frosting.

7. Whip cream until stiff peaks form, sweeten with sugar if desired.

8. Spread cream generously between layers and on top.

9. Serve immediately or refrigerate up to 3 days.

Notes

Best enjoyed fresh. Store refrigerated for up to 3 days. Freeze sponge layers separately if making ahead.

Author: Casey Morgan
Prep Time: 20 mins
Cook Time: 30 mins
Category: Cake
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 120mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg

Keywords: Rosemary’s Bakery whipped cream cake, bakery cake, whipped cream dessert