Orange Whipped Cream Cake

If you read my previous post for Orange Cupcakes, you may recall me saying that it is freezing here in Ohio. This arctic chill has me baking with citrus and yearning for summer. Today’s recipe is from Rose Levy Beranbaum’s new book, Rose’s Heavenly Cakes. I adapted it slightly (see my notes at the bottom of the recipe) to appeal to my mood and the results were quite splendid. This cake really hit the spot on a frigid, 16 degree day…it was moist, flavorful and the perfect snack with a cup of hot tea! I will get to the recipe in a sec, but first I want to discuss the book. It sat unopened on my counter for weeks, but once I opened it, I could not put it down. A couple of things that I love about Rose’s new book are that the recipes give volume and weight measurements and the simplistic photography is quite stunning. There is a vast array of fabulous recipes that I cannot wait to bake and taste! If you haven’t checked out this book, definitely do so, it’s has great buzz! If you want to win a copy, leave a comment on this post answering this question:

Describe the best cake you have ever tasted…you get bonus points for linking a recipe!

The Details…
1.) Open to U.S.A. residents only.
2.) One winner will be chosen on 2/5/10 by using
3.) Make sure that I have a way to contact you when you leave a comment; either through your blog or an email.
4.) One comment per person, please.
5.) I will contact the winner via email or commenting on their winner’s site.
6.) You have until 2/8/10 to claim the prize, or I will have to choose another winner.
7.) Book will be sent via USPS Media Mail.

Orange Whipped Cream Cake


2 1/4 cups Cake Flour or all-purpose flour, sifted
2 teaspoons Baking powder
3/4 teaspoon Salt
1 1/2 cups Heavy cream
3 large eggs, at room temperature
1 teaspoon Pure vanilla extract
1 cup plus tablespoons Superfine sugar


Special Equipment
One 10-cup fluted metal tube pan, coated with baking spray with flour

Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F/190°C (350°F/175°C if using a dark pan).

Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.

Mix the Liquid Ingredients
In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

Make the Batter
Add half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.

Bake the Cake
Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Cool and Unmold the Cake
Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream (page 115).


Rose's Notes: Do not chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold.

My Notes: I added the zest of one orange and 1/2 teaspoon of pure orange extract to the batter. I also made a quick glaze of confectioners' sugar and orange juice. This glaze was poured over the cooled cake.


94 Responses to “Orange Whipped Cream Cake”

  1. Mel — February 2, 2010 at 7:33 pm

    That’s a tough question, it’d have to be a tie. I recently had a delicious lemon cake filled with a lemoncello lemon curd. It was topped with raspberries and drizzled with white chocolate. Heavenly. Simply heavenly.

    My other favorite is actually a cupcake from “Vegan Cupcakes Take over the World”. Awesome book, and their coconut-lime is fantastic. I get compliments every time I bake them. It tastes like summer in your mouth!


  2. Jennifer Plank — February 2, 2010 at 8:41 pm

    The best cake I have ever tasted is probably this molten chocolate lava cake at a local restaurant here in Ohio. So yummy. The link to the cake should be up in the next few days. It was featured in a local magazine and they have not updated their website yet. I will let you know when they do. It is simply amazing. I am a cake lover and it was hard for me to narrow it down but this is a favorite. Love your blog.


  3. Amanda Vanderpool — February 2, 2010 at 9:25 pm

    The best cake I’ve ever tasted was Tres Leches cake! I had it for the first time last year at a Spanish Honors Society induction. I’d heard of it before but thought it sounded weird, milk in cake?? But I was so so pleasantly surprised. And I’m going to be making it this Sunday for Super Bowl Sunday!! I hope mine turns out good :)
    I’ll be using this recipe:


  4. Nora — February 3, 2010 at 2:04 am

    My favorite cake is a a simple, classic chocolate sheet cake. I’ve been making it for years — it’s my aunt’s recipe and I tend to eyeball it instead of measure the ingredients. It has lots of sugar, a dab of butter, unsweetened chocolate and hot water! Yummy. Rose’s cookbooks are all wonderful — I’d love her latest one!


  5. tia — February 3, 2010 at 2:34 am

    i adore martha’s classic pound cake. so simple, so perfect.
    my blog says i’m from Canada but it’s actually Wyoming. :) don’t ask. lol


  6. Niki — February 3, 2010 at 8:05 am

    It’s a hard toss up b/w my carrot cake:
    and my banana chocolate chip cake:

    The banana chocolate chip cake pictures are kinda hideous since I put the frosting on way too soon and it kinda made it look gross, but I guarantee, it was delicious. As was the carrot cake. I’m torn. So good. Both of them. OMG, so good. I think I’ll make them both this weekend and try to narrow it down… :)


  7. Allie — February 3, 2010 at 8:39 am

    I love Rose’s cakes! My favorite cake came from Bon Appetit though: peanut butter cake, chocolate-peanut butter ganache, and cream cheese/whipped cream frosting. I love it!


  8. S — February 3, 2010 at 8:42 am

    Hmm, one of the first cakes that comes to mind is one I had on, I think, my 6th birthday. It was a white (vanilla?) birthday cake with the most delicious frosting (can’t remember what it was). Since that gives so few details, I’d say another is my mom’s apple cake! Thanks for the offer!


  9. Katie @ goodLife {eats} — February 3, 2010 at 1:34 pm

    My favorite cake ever was our wedding cake : Italian Cream Cake. SO good, moist, full of flavor…I have never tried to recreate it but I’m sure anything I make won’t stand up to the memory.


  10. Steph — February 3, 2010 at 1:36 pm

    The best cake I’ve ever had was from the bakery Olexa’s in Mountain Brook, AL. It is light and fluffy with the perfect amount of sweetness.


  11. Amanda — February 3, 2010 at 1:47 pm

    This chocolate peanut butter cake from Smitten Kitchen ( is not only the best cake I’ve ever eaten, but one of the best foods I’ve ever eaten, period. It is deadly delicious and completely worth the effort. I’ve made it once and dreamed of it ever since (my sister has made it once as well, so now the entire family is hooked). Thanks for the contest!


  12. Erin — February 3, 2010 at 2:07 pm
  13. Catey — February 3, 2010 at 2:53 pm

    Two favorites of mine-one is this coconut cake (cupcakes here) recipe…it is to die for! I have people request it frequently when we are have get-togethers.
    (bad pictures-great cake!)
    The other is the Great Wall of Chocolate at PF Changs. Mmm…my mouth is watering just thinking about it! The most amazing chocolate cake ever!


  14. LaRae Davenport — February 3, 2010 at 5:19 pm

    Well, my favorite cake is my twist on a family recipe from my husband’s grandmother–the peppermint Ho-Ho-Ho cake. I think it’s only appropriate since my favorite time of the year corresponds with my absolute favorite cake. It’s beyond delicious and fabulously rich in taste! His grandmother makes it with ice cream, but it’s not as flavorful (shh…don’t tell her!). The picture on my blog was from a friend who made it, and isn’t as pretty as it can me :) Hope you LOVE it!

    Here’s a link to the recipe on my blog:


  15. Lori H — February 3, 2010 at 6:48 pm

    I have to say my favorite cake is still Hershey’s Black Magic Cake! So good, and so divine! I add extra espresso crystals to the icing


  16. Puppydogs — February 3, 2010 at 9:19 pm

    I love the sound of this cake! I will try it this weekend.

    As for my favorite cake? hmmm I think I would have to go with Lemon, with lemon filling and whipped cream for a ‘frosting” I also like a lemon cake with raspberry filling and lemon frosting.


  17. Tracey — February 3, 2010 at 10:56 pm

    This cake looks amazing Jamie! I’ve fallen behind in my commenting so I haven’t had a chance to tell you how much I love the new design. It looks great!

    My favorite cake – hmmm, probably coconut cupcakes that I made just a few weeks ago from Martha Stewart’s Cupcakes book. They were so delicious I didn’t even need frosting :)


  18. Kathy Schweitzer — February 4, 2010 at 5:45 am

    My favorite is a carrot cake that has a cooked glaze instead of cream cheese frosting and normally I want lots of frosting so, I know this is good


  19. Heather — February 4, 2010 at 5:59 am

    I’ve had plenty of fancy cakes. But the hands-down best-tasting cake I’ve ever had was a marbled Bundt cake made by Bernice’s Bakery in Missoula, MT. The moistest, most-wonderful cake around. I would love to have her recipe … (But maybe I really don’t want to know how much butter is in it!)


  20. Mary Ann — February 4, 2010 at 7:07 am

    The best cake I have ever tasted? Wow. I don’t know if I can answer that question because I love cake!
    Maybe the Pumpkin Spice Bundt Cake I made this past fall. I could’ve eaten the whole thing!


  21. Melissa — February 4, 2010 at 7:25 am

    The first cake that came to mind is Cheesecake Factory’s Anniversary Cake – it was layers of its chocolate fudge cake and original cheesecake. Each cake alone is very rich; they complimented each other perfectly. I’m sad it’s no longer offered!
    The best cake that I can give a recipe for is my Shirley Temple Cake that I just made! Check out the recipe here


  22. Pam — February 4, 2010 at 7:31 am

    My Granny’s Apple Pound Cake:

    I also love red velvet cake, with cream cheese icing. Mmmm.
    And carrot cake.

    Mmm. I love cake. :)


  23. Adelina — February 4, 2010 at 10:54 am

    For now, my favorite cake is “Lemon Mirror cake”, the recipe from the blog “use real butter” –

    It is one of those cakes where it tastes so refreshing, yet slightly rich, but oh so satisfying ….as if you’re sitting on a cloud, during a spring/ summer day and everything is just “lemony”! It is very good!

    Thanks for sharing and for posting!


  24. Elizabeth — February 4, 2010 at 10:55 am

    For me it’s Texas Sheet Cake – my mother’s recipe. Many have their own versions, but hers is the best. Which reminds me that I should get this made and blogged! :)


  25. Karen@Mignardise — February 4, 2010 at 1:31 pm

    You’ve been raving about that cookbook for awhile. If I don’t win it, I’ll probably have to buy it.

    This chocolate cake is my absolute favorite, with any icing. The recipe never fails.


  26. Kristine T — February 4, 2010 at 10:02 pm

    The best cake I’ve ever had … that’s a tough one. I used to love, love, love the Chocolate Lasagna cake from the Olive Garden. One day I’m hoping to attempt to duplicate it since thye don’t have that dessert any more. The best cake I’ve ever made would have to be a Pumpkin Streusel cake.


  27. Renee — February 5, 2010 at 6:48 am

    This cake looks amazing. Light and refreshing. Anything with citrus and I’m all over it. Love the photo’s too. Great work!
    Honestly, I don’t make or eat much in the way of cakes so I don’t really have a favorite but if I had to make a choice, it would probably be a coconut cake or something but just thinking of it makes my teeth hurt. Sorry, no link. Ah well.
    Like I said, great work on this cake :)


  28. banquet manager — February 5, 2010 at 9:23 am

    Cakes are my downfall, especially one that seems as good as this. Great idea to make a print version of the recipe. Well done.
    The Banquet Manager


  29. Betty — February 5, 2010 at 4:11 pm

    My absolute favorite cake is my mom’s cold oven pound cake. It’s good either all by itself or topped with berries and cream. Buttery and sweet…yumm.


  30. housewolf — February 12, 2010 at 5:02 pm

    Well, the contest is over but I’d like to comment on my favorite “best cake I ever tasted” anyway. I used to live in Southern California where there was an Italian deli that sold the most amazind cake. They called it a “Princess Cake”, I’ve also seen it as “Princess Torte.” It’s has its origins in Sweden, and it’s white layer cake with 1 layer filled with raspberry, another layer filled with pastry cream, whipped cream on the top built up into a dome that’s covered with colored marzipan. It was like a bite of heaven. As light as angel’s wings. Incredible combination of tastes, flavors and texture. So, so good….

    I also love Rose’s Whipping Cream Cake that you enhanced with your orange flavors – it’s a just lovely, light, incredible flavor. And oh so pretty, made it a bundt pan. I’ve made it severl times. I like my slice dusted with some powdered sugar and cinnamon. Mmmmm…..


  31. ingrid — February 14, 2010 at 3:14 pm

    While I’ve not baked anything out of her book I’ve drooled over the photos and recipes in it.

    Your cake and photos do the book justice!


  32. Ooh this cake looks delicious!! I’m thinking of buying the book, would you recommend it over the first?


    • Jamie — April 3, 2010 at 4:32 pm

      Truly, I love both of them!

  33. Joan — April 10, 2010 at 9:50 pm

    Love the cake! But mine was kind of crumbly and doesn’t look as pretty as your. But still a keeper.


  34. Lori — November 21, 2010 at 7:59 am

    This one sounds so good. I am all about oranges right now.


  35. winn — December 6, 2010 at 5:05 am

    This looks really good. My partner will should love this one.


  36. Ming — February 26, 2011 at 3:46 am

    do you know why my cake has a crumbly texture?

    Thanks a lot


  37. Jennifer — May 20, 2013 at 9:48 am

    Happy Monday Jamie! I started reading your website last Friday. I made your orange whipped cream cake this past weekend and it brought the house down. It’s so good! My family wants me to make it for all special occasions going forward.


    • Jamie — May 22, 2013 at 11:29 am

      I am so happy to hear you enjoyed the cake – nothing better than “bringing the house down” – woo-hoo! Thanks so much for stopping by and letting us know about your experience with the recipe!

  38. Cindy — April 26, 2015 at 9:33 pm

    Root beer cake is so good!!


    • Jamie — April 28, 2015 at 11:00 am

      Thanks so much for stopping by!



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