Gluten-Free Whipped Cream Cake

This Gluten-Free Whipped Cream Cake is light, fluffy, and incredibly moist, featuring delicate vanilla cake layers filled and frosted with freshly whipped cream. Perfect for birthdays, celebrations, holidays, or afternoon tea, this elegant cake has a cloud-like texture that melts in your mouth while remaining completely gluten-free.

Unlike heavy buttercream cakes, whipped cream cake feels refreshingly light and pairs beautifully with fresh berries, fruit compotes, or simple decorations. It’s an easy yet impressive dessert that everyone can enjoy, whether they follow a gluten-free diet or not.

Why You’ll Love This Recipe

• Completely gluten-free
• Light and airy texture
• Fresh whipped cream frosting
• Perfect for birthdays and celebrations
• Not overly sweet
• Easy to customize with fruit
• Beautiful presentation
• Moist and tender crumb

Prep Time, Cook Time & Yield

Prep Time: 25 minutes

Cook Time: 25–30 minutes

Cooling Time: 1 hour

Total Time: About 2 hours

Servings: 10–12

Oven Temperature: 350°F (175°C)

Ingredients

For the Cake

• 2 cups (280g) gluten-free all-purpose flour blend (with xanthan gum)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 large eggs, room temperature
• 1 cup (200g) granulated sugar
• ½ cup (120ml) neutral oil
• ¾ cup (180ml) whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)

For the Whipped Cream Frosting

• 3 cups (720ml) cold heavy whipping cream
• ⅓ cup (40g) powdered sugar
• 2 teaspoons vanilla extract

Optional Filling and Garnish

• 2 cups fresh strawberries, sliced
• Fresh raspberries
• Blueberries
• Strawberry jam
• Mint leaves

Equipment Needed

• Two 8-inch round cake pans
• Parchment paper
• Electric mixer
• Mixing bowls
• Cooling racks
• Offset spatula

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease and line two 8-inch cake pans with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Gluten-free flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, beat:

• Eggs
• Sugar

for about 3–4 minutes until light and fluffy.

Add:

• Oil
• Milk
• Vanilla extract
• Almond extract (if using)

Mix until smooth.

Step 4: Combine the Batter

Gradually add the dry ingredients to the wet mixture.

Mix until just combined.

Do not overmix, as gluten-free cakes can become dense.

Step 5: Bake

Divide the batter evenly between the prepared cake pans.

Bake at 350°F (175°C) for 25–30 minutes, or until:

• The tops are lightly golden
• A toothpick inserted in the center comes out clean
• The cake springs back when touched

Step 6: Cool Completely

Allow the cakes to cool in the pans for 10 minutes.

Transfer to wire racks and cool completely before frosting.

Step 7: Make the Whipped Cream

In a chilled bowl, combine:

• Cold heavy whipping cream
• Powdered sugar
• Vanilla extract

Beat on medium-high speed until stiff peaks form.

Be careful not to overwhip.

Step 8: Assemble the Cake

Place one cake layer on a serving plate.

Spread a generous layer of whipped cream over the top.

Add sliced strawberries or your favorite fruit if desired.

Place the second cake layer on top.

Step 9: Frost the Cake

Cover the top and sides of the cake with the remaining whipped cream.

Use an offset spatula to create smooth swirls or rustic peaks.

Step 10: Decorate

Top with:

• Fresh strawberries
• Blueberries
• Raspberries
• Mint leaves

Refrigerate for at least 30 minutes before serving.

Tips for the Best Gluten-Free Whipped Cream Cake

Use Room-Temperature Ingredients

This helps create a smoother batter and more even baking.

Chill the Mixing Bowl

Cold bowls and beaters help whipped cream whip faster and hold its shape longer.

Don’t Overmix the Batter

Overmixing can result in a dense cake.

Cool Completely

Warm cake layers will melt the whipped cream.

Use a Quality Gluten-Free Flour Blend

Choose a blend designed for baking that already contains xanthan gum.

Flavor Variations

Strawberry Whipped Cream Cake

Add sliced strawberries between layers and on top.

Lemon Whipped Cream Cake

Add 1 tablespoon lemon zest to the batter.

Berry Chantilly Style Cake

Layer mixed berries with whipped cream.

Chocolate Whipped Cream Cake

Replace ¼ cup flour with cocoa powder.

Coconut Whipped Cream Cake

Add ½ cup shredded coconut to the batter.

Storage Instructions

Refrigerator

Store covered in the refrigerator for up to 3 days.

Freezer

Freeze unfrosted cake layers for up to 2 months.

Thaw completely before assembling.

Serving Suggestions

This cake pairs beautifully with:

• Fresh fruit
• Coffee
• Tea
• Hot chocolate
• Fruit compote
• Lemon curd

Nutritional Information

Per Slice (Based on 12 Servings)

• Calories: 360
• Protein: 5g
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 20g
• Sodium: 190mg
• Cholesterol: 105mg

Nutritional values are estimates and may vary based on ingredients used.

Frequently Asked Questions

Can I Make This Ahead?

Yes. Bake the cake layers a day in advance and assemble before serving.

Why Did My Whipped Cream Deflate?

The cream may not have been cold enough, or it may have been under-whipped.

Can I Use Dairy-Free Whipped Topping?

Yes. A stabilized dairy-free whipped topping can be substituted.

What Gluten-Free Flour Works Best?

A high-quality 1-to-1 gluten-free baking flour blend works best.

Can I Make Cupcakes Instead?

Absolutely. This batter makes approximately 24 cupcakes. Bake at 350°F (175°C) for 18–20 minutes.