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Cinnamon whipped cream cake dusted with cinnamon
Light and spicy dessert with whipped cream

Cinnamon Whipped Cream Cake

Author: Flavelo
Recipes Cakes and Desserts
The warmth of cinnamon meets the cool silkiness of whipped cream in this cake. The base is a 'butter sponge', richer and moister than a traditional sponge thanks to added melted butter. The stability of the whipped cream is key: beating the milk fat globules at the right temperature creates a structure capable of holding the cake's shape and the trapped air bubbles.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International, Homestyle

Ingredients

Equipment Needed

  • Electric Mixer
  • 9-inch Cake Pan
  • Sifter
  • Cooling Rack

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Beat the whole eggs with the sugar and salt until very foamy (about 5-8 minutes), pale yellow, and thick.

Tip: This mechanical aeration provides the structure for the cake. The sugar helps stabilize the egg foam.
2 ✓

While stirring constantly, drizzle in the melted (but not hot!) butter.

Tip: If the butter is hot, it will scramble the eggs. The fat coats the flour particles, inhibiting gluten formation for a tender crumb.
3 ✓

Sift in the flour, baking powder, and 1 teaspoon of cinnamon. Gently fold together so as not to deflate the foam.

Tip: Sifting and folding aims to preserve the air in the batter.
4 ✓

Bake for 25-30 minutes until a toothpick comes out clean. Turn out onto a rack and cool completely.

Tip: The rack ensures air circulation so steam can escape, preventing a soggy bottom.
5 ✓

Whip the ice-cold heavy cream with the powdered sugar, vanilla, and the remaining cinnamon until stiff peaks form.

Tip: The cinnamon particles help seed the bubbles, but be careful not to churn it into butter!
6 ✓

Slice the cake in half, fill with half the cream, and spread the rest on top.

Tip: Only frost completely cooled cake, otherwise the whipped cream structure will collapse (melt) from the heat.

Recipe FAQ

Why did the whipped cream deflate?
If the cream is too warm or you overbeat it, the fat structure collapses (making butter). Always work with ice-cold heavy cream!
Can I substitute the butter?
Oil works, but butter provides that distinctive, rich flavor that pairs so well with cinnamon.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs
  • 3.5 oz Butter (melted and cooled)
  • 1 1/4 cups Heavy Cream (min. 30% fat, cold)
  • 1/2 cup Powdered Sugar
  • 2 tsp Ground Cinnamon
  • 1 1/2 tsp Baking Powder
  • 1 pinch Salt
  • 1 tsp Vanilla Extract