In 1998 I sat next to Rose Levy Beranbaum on a panel of bakers at a Barnes & Noble for a “Celebrity Cook Book Club.” I was freshly out of culinary school and working as a pastry chef at a fine dining restaurant. I was neither a “celebrity” nor a cookbook author, so how I ended up on that panel was a complete mystery. I just wanted to meet my baking hero in person. I was so nervous I could barely speak, felt like a world class imposter and must have blacked out because I recall NOTHING! I do remember Rose being kind and welcoming.
I baked my way through Rose Levy Beranbaum’s original Cake Bible in an attempt to fill the gaps left in my instruction at the Culinary Institute of America (CIA). Rose’s recipes are an education! The way she structures her books is so unique and the recipes ironclad—there is nothing left to chance. I can say with complete confidence that they ALL work flawlessly. Every pastry kitchen has a copy of The Cake Bible. I had two copies when I was running a pastry kitchen. I left one behind as a gift to my staff when I had my boys and decided to leave the restaurant world. It was the right thing to do, but I regret not taking that treasure home, which was filled with all my notes and splattered with so many years of baking memories.
Since that first encounter I have had the great fortune of seeing Rose at events and getting to meet her husband, Woody. They met over their love of baking cakes and have gone on to build a partnership and eventually create this 35th Anniversary edition of The Cake Bible together. In my view, the original book was perfection but now it is even better! I am so thrilled to consider them friends and mentors.
Be sure to enter for your chance to win a copy below!
GIVEAWAY
[GIVEAWAY CLOSED] Winners (Tiffanie & Vickie!) have been notified and accepted their prizes!
Rose and Woody have generously shared the Whipped Cream Cake recipe from the book, and are giving away TWO copies of The Cake Bible. GIVEAWAY DETAILS: Simply leave a comment below by Sunday, June 15, 2025 at 11:59 p.m. and you’ll be entered to win! We’ll randomly select winners early next week and notify them via email. US addresses only.
Video
Equipment
Ingredients
- 225 g (2 1/4 cups sifted into the cup and leveled off) bleached cake flour
- 2 tsp baking powder
- 3/4 tsp fine sea salt
- 3 large eggs at room temperature
- 1 tsp pure vanilla extract
- 348 g (1 1/2 cups / 355ml) cold heavy cream
- 225 g (1 cup plus 2 Tbsp.) sugar preferably superfine sugar
Instructions
PREHEAT THE OVEN + PREPARE THE PAN
- Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 375℉/190℃.
- Coat the tube pan with baking spray and flour.
MIX THE DRY INGREDIENTS
- In a medium bowl, whisk together the flour, baking powder, and salt and then sift the mixture onto a piece of parchment to make it easier to incorporate.
MIX THE LIQUID INGREDIENTS
- In a 1 cup/237 ml glass measure with a spout, lightly whisk the measured egg yolks and egg whites. Add the vanilla and whisk until lightly combined.
MAKE THE BATTER
- In the bowl of a stand mixer fitted with the whisk beater, whip the cream on medium-high speed until stiff peaks form when the beater is raised.
- Starting on medium-low speed, gradually beat in the egg mixture and continue beating for 2 minutes. The mixture will thicken into mayonnaise consistency (if high-butterfat cream is used, it will be less thick). Gradually beat in the sugar; it should take about 30 seconds to incorporate it.
- Remove the bowl from the stand. Add half the flour mixture to the cream mixture and with a flat wire whisk, or the whisk from the stand mixer, stir and fold it in until most of the flour disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Finish with a silicone spatula, reaching to the bottom of the bowl.
- Scrape the batter into the prepared pan. Run a metal spatula or dull knife blade through the batter, to prevent large air bubbles, avoiding the bottom of the pan, and smooth the surface with a small offset spatula. The pan will be half full.
BAKE THE CAKE
- Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the center tube and sides of the pan 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. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Cool completely.
Notes
Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months POINTERS FOR SUCCESS The bowl and beaters for whipping the cream should not be chilled because the eggs will not emulsify as readily if the whipped cream is too cold. For the smoothest top crust, to eliminate bubbles from the airy batter, start filling the pan by spreading a little of the batter into the grooves of the pan and pressing it in with a silicone spatula. Then add the remaining batter. UNDERSTANDING
Compared to a basic layer cake, this cake has about 18 to 25 percent more butterfat, depending on the fat content of the cream, and almost the same amount of water content. It also has one extra egg, balanced by less baking powder. A lower amount of vanilla is needed because of the floral quality of the cream. COMPLEMENTARY ADORNMENTS
A light dusting of powdered sugar or whipped cream and berries
What a beautiful cake! Perfect for summer and fresh berries!
Thank you for sharing this recipe. Looking forward to sharing this with family
This looks like the perfect summer cake—not too fussy but beautifully made and delicious.
Well written and clear directions. I appreciate recipes that cover even the most minute detail to allow bakers better understanding of the why it works and the chemistry
Love your recipes and your tips!!!
I hope to improve my baking skills and would love the help from the Cake Bible!
I have the original cookbooks and love all of Roses recipes. I own all of Zoe’s.. it’s a match made in heaven! This was so good!
Anxious to bake this cake and serve with strawberries and more whipped cream!
I’m always looking for the next thing to bake- this is definitely it!
Thank you for passing along this divine ‘Whipped Cream Cake’ recipe with a hopeful aspirational baker—what a treat to receive it from two of the most fabulous dessert Mavens!” Oh là là! A sweet blessing!
Recipe looks wonderful! I will definitely give it a try soon!
Thank you for sharing the recipe!
Very much looking forward to making this cake and adding something rhubarby.
I can’t wait to try this beautiful cake!
I’m always searching for something special… basically that’s all desserts! Thanks for always tempting us!
I am typically not a cake lover when it comes to desserts but I have to try this one. I love whipped cream and am intrigued by the addition of it as a replacement for butter. Thanks for sharing the recipe!
Admittedly I am not a great baker though I do try. Thankfully my family continues to support my efforts. I follow Zoe religiously and would love the opportunity to win the Cake Bible. PS : my family would also consider this a win!
I purchased Rose’s Pie Bible many years ago as I was learning the science and art of making pies. It’s full of references and recipes, so I’m sure her Cake Bible is just as excellent! My son is visiting from NYC next week for his birthday and he asked that I bake his cake. This is the perfect recipe! Thank you to Rose (&Woody) and Zoe for sharing their knowledge and recipes!
Thank you for the recipe. Would like to have the book!!!!
Zoe, Rose, whipped cream? can. not. wait. Thank you both!
My go to ladies when I want to bake are: Rose, Zoe and Sarah. I have many recipe books by each one. My baking is always a great success with them helping!! Agreed, Father’s Day for this cake!!!!
This is a glorious and delicious cake. I am grateful for the sharing of the recipe. In my opinion, Zoe and Rose are powerhouses in the baking world.
Thank you for this recipe…can’t wait to bake it! Really excited to enter the contest too.The Cake Bible would be a treasure to add to my cookbook collection…don’t ask, lol!
Can’t wait to try it! Looks amazing…
This book would be amazing. As a homeschool mom we love to bake together as a family. Will try this recipe! Thanks for sharing!
Thanks for this recipe & all the cakes, Rosie & Zoe!
Thanks for this recipe & all the cakes, Rosie & Zoe!
Thank you for sharing! Looks amazing!