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
I have always purchased and loved Rose’s cookbooks, and both of my adult children now enjoy baking from her books.
Thank you!
Thanks for sharing! I’m looking forward to trying this soon!
Thank you for the recipe! A friend of mine made a whipped cream cake last year, and I’ve been wanting to try my hand at it ever since. This post has convinced me that I finally need to do it :).
Cake looks wonderful will make it this weekend
Beautiful. Can’t wait to try the recipe.
This is the recipe I don’t know I needed!!! Cannot wait to bake this for Sunday!!
Thank you so much for sharing ♥️
Excited to bake this cake for Father’s Day and a college graduation party! Thank you for sharing the recipe!
I’m making this TODAY! Can’t wait to try the deliciousness. Thank you Zoe and Rose xoxo
Looking forward to making this lovely cake to honor my husband on Father’s Day! Thank you for the delicious recipe!
My mouth is watering! I will definately be making this.
Read the recipe-what good and detailed instructions. Will definitely try this in a Bundt pan. As always, Zoe’s decorations are beautiful and luscious. Thank you both!
My copy of the Cake Bible is well-loved. Can’t wait to see the new edition.
I will definitely be making the Whipped Cream Cake for our family Father’s Day get-together. Maybe 2, given the size of the group and everyone’s addiction to CAKE! Thanks for sharing the recipe.
Oh my! Who doesn’t love cake! Can’t wait to make this one!
Will be making this for guests this weekend. Thank you for the recipe!
Wow! Looks great. Look forward to trying it. Thanks for sharing!
My copy of The Cake Bible is well-loved. Can’t wait to see the new edition!
I’m definitely making this whipped cream cake for our family Father’s Day get-together. In fact, I probably should make 2, given the number of people and everyone’s addiction to CAKE! Thank you for sharing the recipe
I’ve watched Rose make this recipe so many times on YouTube. I wanted to make it so badly but I’m terrible with Bundt Cakes. But I think I’m finally going to work up my courage and, following this recipe exactly, I’m going to give it a try. I’m still nervous but I’m also excited! It looks like an amazing cake that my family would love.
Zoe and Rose!
Give me strength to bake more cakes
I can’t wait to make this! Whipped cream and berries is the absolute best combination and this looks amazing!!!
Yummy!!
Beautiful cake. Thank you for sharing the recipe, I’ve printed it, and have it sitting on my counter ready to try! You had me at whipped cream!!!!
❤️
Can’t wait to try this beautiful cake!
It’s hard to believe that one could find her passion for baking cakes at the age of 65 but that’s what has happened for me! I don’t have a copy of the Cake Bible but would love to sit and savor each tip and recipe! I will be making this cake over the weekend for sure!
I can’t wait to make this cake ! It looks delicious. I have all the ingredients already!
I have to make this! Whipped Cream is my husband’s favorite thing in the world. Who knew there was a whipped cream cake! I can only imagine the many wonderful cakes in The Cake Bible that need to be baked!