WHIPPED CREAM CAKE RECIPES

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WHIPPED CREAM POUND CAKE RECIPE: HOW TO MAKE IT



Whipped Cream Pound Cake Recipe: How to Make It image

This Whipping Cream Pound Cake recipe never lasts long at family gatherings. Slices taste terrific whether served alone or when topped with fresh fruit. —Shirley Tincher, Zanesville, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 35 minutes

Prep Time 15 minutes

Cook Time 01 hours 20 minutes

Yield 2 cakes (12 pieces each).

Number Of Ingredients 8

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
Sliced fresh fruit, optional

Steps:

  • Preheat oven to 325°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Add flour alternately with cream, beating just until blended. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 80-85 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. If desired, serve with fruit.

Nutrition Facts : Calories 275 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 82mg sodium, CarbohydrateContent 38g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

COCONUT CREAM POKE CAKE WITH COCONUT WHIPPED CREAM FROS…



Coconut Cream Poke Cake with Coconut Whipped Cream Fros… image

This coconut cream poke cake is so moist, and it’s topped with coconut cream whipped cream frosting and sweetened coconut. A Coconut Lover’s DREAM come true!

Provided by Michaela Kenkel

Total Time 6 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 9

Number Of Ingredients 17

Cake:
1 box of white cake mix
1 3.4 ounce box of instant vanilla pudding
1 1/4 cup milk
1/3 cup oil
3 egg whites
1 teaspoon coconut extract
"Poke" Cream:
1- 15 ounce can coconut cream
1- 14 ounce can sweetened condensed milk
Frosting:
1- 8 ounce package cream cheese, softened
1/2 cup sugar
1 teaspoon coconut extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
2 1/2 cups shredded sweetened coconut

Steps:

  • Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.
  • In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
  • Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
  • Combine ingredients for cream and set aside.
  • While cakes are warm poke holes all over with a large fork or skewer.
  • Pour cream mixture over the top of the cakes.
  • Place in the refrigerator for about 5 hours, or overnight is even better.
  • To make the frosting, cream together cream cheese, sugar and extracts until smooth.
  • Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
  • To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
  • Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
  • Place the second layer on top, frost, and top with remaining coconut.

Nutrition Facts : Calories 528 calories, CarbohydrateContent 52 grams carbohydrates, CholesterolContent 65 milligrams cholesterol, FatContent 33 grams fat, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 20 grams saturated fat, ServingSize 1, SodiumContent 331 grams sodium, SugarContent 47 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

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