Home Baking Recipes Vanilla Sponge Cake with Whipped Cream and Fruits

Vanilla Sponge Cake with Whipped Cream and Fruits

by

This easy eggless vanilla sponge cake with whipped cream frosting and fruits is the perfect cake for any occasion and celebration. It’s fresh, light, and melts in the mouth!!

Vanilla Sponge Cake with Whipped Cream and Fresh Fruits is a rich moist eggless cake suitable for many special occasions.

It has a spring summery vibe to it making it the perfect dessert for a backyard party or a casual get-together. 

I made this for my daughter’s second birthday as well as our anniversary and it was enjoyed by All!!

This vanilla cream sponge cake is

  • made from scratch
  • completely eggless
  • super simple to make
  • can be made ahead of time
  • treat to the eyes and taste bud.
  • light, soft, and melts in the mouth

A white fluffy whipped cream frosting over an eggless spongy vanilla cake makes an excellent combo.

Top it with colorful fruits and its a treat to the eyes and your taste buds. 

For this cake, I’ve used my go-to vanilla sponge cake recipe and divided the cake batter portion into two 6 inches round baking pans.

I then layered and frosted it with whipped cream and topped it with fresh fruits like strawberries, blueberries, kiwis, and mangoes. It looked just so gorgeous!!

This cake is highly customizable too. You could make it an eggless Chocolate cake with whipped cream instead of a vanilla cake.

You can even make it as a single-layer cake instead of 2 layers. Use fruits of choice and as available.

Don’t feel like frosting the entire cake, just layer with whipped cream like I did for this mango cake to give that naked cake look. Either way, it is super tasty and delicious!

So let’s see how to make vanilla cake with whipped cream frosting!!

Recipe Ingredients

For Eggless Vanilla Sponge Cake

  • Wet Ingredients: Milk, unsalted butter, and sweetened condensed milk all at room temperature. Vinegar, and Vanilla extract (to flavor the cake), and white granulated sugar.
  • Dry ingredients: All-purpose flour, baking powder, and baking soda

For the Whipped Cream Frosting

  • Heavy whipping cream: Use heavy whipping cream only, don’t use regular cream as it will be too runny.
  • Powdered sugar: Also known as confectioners’ sugar. This sugar is very fine and combines easily while helping to thicken the frosting.
  • Vanilla extract: For flavor.

For the Topping

  • Fresh fruits cut in slices – I’ve used Mangoes, Strawberries, Kiwis, and Blueberries. You can use any choice. Wash them thoroughly and dry before using.

Please refer to the recipe card for exact measurements of ingredients

Step by Step Instructions

Make Eggless Vanilla Sponge Cake

Preheat oven to 350F. Line 2-6 inch round baking pans with parchment paper and spray lightly with oil. Keep aside.

1 – In a large mixing bowl or stand mixer, whisk the butter until smooth.

2 and 3- Add the sugar & condensed milk and whisk until light and fluffy.

4 – Stir in the milk, vanilla extract and vinegar and mix until well combined.

5 – Sift all the dry ingredients in to the wet ingredient bowl.

6 – Beat just until combined. Do not over mix.

7 – Split the batter between 2 greased 6 inch round pans.

8 – Bake for 25-30 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Remove it from the oven & let it cool in the pan for 15 mins after which transfer it out of the pan on to a cooling rack.

Make The Whipped Cream Frosting

I use my kitchen aid stand mixer with a wire hook attachment to make the frosting. You can also use a hand mixer.

Keep the Wire hook attachment and the stand mixer bowl in the freezer for 15 minutes just before you make the frosting.

Also, make sure the whipped cream is chilled and in the refrigerator.

9 – After 15 mins, remove the bowl and whisk from the freezer. Add cream to the chilled bowl.

10 – Starting low slowly increases the stand mixer speed to medium-high (6-8). Beat for about 2-4 mins or until you see the cream thickening

11 – Add the sugar (begin with ½ cup and increase as needed). I added about ¾ cup. Also, add in the vanilla extract. 

12 – Start at low speed again to prevent the powdered sugar from flying all over your kitchen. Slowly increase the speed to medium-high (6-8).

Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks). 

Whipped Cream Frosting is ready!! Chill until ready to use.

Assemble The Cake

Place a tablespoon of the frosting at the center of the cake stand or serving plate and then place the cake on it aligning the center. This will act as glue to hold the cake in place. 

Tip: Cut the parchment paper into 4 lengthwise strips & place it on four sides of the cake plate/stand. This will prevent the plate from looking messy when you apply the frosting & filling.

13 – Once the cake is cooled, place the first layer on a cake plate or serving stand and top it with half the cream frosting.

Place the other cake (top side down so the flat portion is on the top) on top of the first one & press gently. It’s alright if some of the fillings ooze out from the side. Use the angled spatula simply spread it around the cake.

You can leave it like so to give it a naked cake and jump to step 15 or go ahead and frost further

14 – Apply the remaining frosting t the top and sides f the cake and smoothen it out as much as possible (need not be perfect). Always frost from top & moving downwards. 

15 – Now place the sliced fruits in the center. You can place them as you want – randomly or in a particular order.

16 – Using the piping bag filled with whipped cream make small flowers (using wilton 2D tip) on the sides of the cake.

Carefully pull the parchment paper strips from all sides. If at all there is any frosting left on the cake plate then wipe it with a clean paper towel.

Add a border to the bottom of the cake. Cover & keep refrigerated till it’s time to cut & celebrate.

Soft, spongy, fluffy, and fruity Vanilla Sponge Cake with Whipped Cream Frosting and Fresh Fruits is ready. Slice and serve. Enjoy!! 

Recipe Tips for Sponge Cake

  • Grease and line the pans: with parchment to prevent them from sticking
  • Prep all your ingredients before starting: Measure out the ingredients and have them ready before you start mixing. This prevents over-mixing the cake or leaving the cake mixture sitting too long.
  • Do not over-mix the batter, or your cake won’t be light and fluffy.
  • Single-layer cake: I’ve used the regular batter portion and divided it into two 6 inches round baking pans to make 2 layer cake. You can also bake it as one single-layer square or round cake.
  • Double the recipe for larger size layer cake: This recipe can be easily doubled to make a bigger 8 or 9-inch cake. 
  • Shape the cake: If the baked cake has a dome, trim off the top to make it flat before layering the cake to make it more stable while stacking.
  • Cool the cake before frosting: Bake the cake at night and allow it to cool on a cooling rack overnight. This way I am all set to fill & frost it the next morning.

Tips for Whipped Cream Frosting

  • Soft and runny whipped cream: When you are working with frosting especially during the hot days you find it’s becoming runny, simply refrigerate the cake & or the frosting for 10-15 mins or till you get a workable consistency.   
  • Don’t over-whip the frosting as over whipped cream may flatten faster.

Frequently Asked Questions

Can you make this cake ahead of time?

Yes, you can bake the cake a night or 3-4 days in advance. Cool it completely, wrap it in plastic, and refrigerate.

Alternately you can freeze it for 3 months. Wrap in plastic wrap and place inside a zip-lock bag. Thaw in the fridge overnight and then frost as usual.

How long will the assembled cake keep?

This cake can last for 2-3 days in the fridge, but it is best on the day that you have frosted. Since this cake has fresh fruits I would suggest not keeping this cake for long as the fruits might start tasting weird. The actual sponge cake would still be fine.

More Delicious Cake Recipes

  • Thandai Cake
  • Rasmalai Cake
  • Eggless Mango Cake
  • Pumpkin Streusel Cake

Hope you enjoy this Fluffy Vanilla Cream Sponge Cake!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

Tried this recipe?Please rate the recipe by clicking the stars below

Vanilla Sponge Cake with Whipped Cream and Fruits

Shweta Arora
This easy eggless vanilla sponge cake with whipped cream frosting and fruits is the perfect cake for any occasion and celebration. It's fresh, light, and melts in the mouth!!
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10
Calories 342 kcal

Ingredients
  

For Eggless Vanilla Sponge Cake :

  • ½ cup milk at room temperature
  • ½ cup condensed milk at room temperature
  • ½ cup butter at room temperature
  • 2-3 tablespoon granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

For the Whipped Cream Frosting:

  • 2 cup heavy whipping cream
  • ½ – ¾ cup powdered sugar depending on the sweetness you like
  • 1 teaspoon vanilla extract

For Topping (Fruits of choioce):

  • 1 Mango skin peeled and cut in slices
  • 1 Kiwi skin peeled and cut in slices
  • 4-5 strawberries cut in slices
  • ¼ cup blueberries

Instructions
 

To make eggless vanilla sponge cake

  • Preheat oven to 350°F. Line 2-6 inch round baking pans with parchment paper and spray lightly with oil. Keep aside.
  • In a large mixing bowl or stand mixer, whisk the butter until smooth.
  • Add the sugar & condensed milk and whisk until light and fluffy.
  • Stir in the milk, vanilla extract, vinegar and mix until well combined.
  • Sift all the dry ingredients into the wet mixture and beat until just combined. Do not over-mix.
  • Split the batter between 2 greased 6 inch round pans. Bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Remove it from the oven & let it cool in the pan for 15 mins after which transfer it out of the pan onto a cooling rack.

To make the whipped cream frosting.

  • Keep the Wire hook attachment and the stand mixer bowl in the freezer for 15 minutes just before you make the frosting. Also, chill the whipped cream in the refrigerator.
  • After 15 mins, remove the bowl and whisk attachement from the freezer. Add cream to the chilled bowl.
  • Starting beating on low slowly increasing the stand mixer speed to medium-high (6-8). Beat for about 2-4 mins or until you see the cream thickening
  • Add the vanilla extract and sugar (begin with ½ cup and increase as needed). I added about ¾ cup.
  • Start beating at low speed again to prevent the powdered sugar from flying all over your kitchen. Slowly increase the speed to medium-high (6-8).
  • Whisk for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
  • Whipped Cream Frosting is ready!! Chill until ready to use.

To assemble the cake

  • Place a tablespoon of the frosting at the center of the cake stand or serving plate. This will act as glue to hold the cake in place.
  • Once the cake is cooled, place the first layer on a cake plate or serving stand and top it with half the cream frosting.
  • Optional: Cut the parchment paper into 4 lengthwise strips & place it on four sides of the cake plate/stand. This will prevent the plate from looking messy when you apply the frosting & filling.
  • Place the other cake on top (top side down so the flat portion is on the top) & press gently. It’s alright if some of the fillings ooze out from the side. Use the angled spatula simply spread it around the cake.
  • Apply the remaining frosting to the top and sides of the cake and smoothen it out as much as possible (need not be perfect). Always frost from top & moving downwards.
  • Place the sliced fruits in the center. You can place them as you want – randomly or in a particular order.
  • Using the piping bag filled with whipped cream make small flowers (using Wilton 2D tip) on the sides of the cake.
  • Carefully pull the parchment paper strips from all sides. If there is any frosting left on the cake plate then wipe it clean.
  • Add a flower border to the bottom of the cake. Cover & keep refrigerated till it’s time to cut & celebrate.
  • Soft, spongy, fluffy, and fruity Vanilla Sponge Cake with Whipped Cream Frosting and Fresh Fruits is ready. Slice and serve. Enjoy!!

Notes

For the sponge cake:
  • Grease and line the pans: with parchment to prevent them from sticking
  • Prep all your ingredients before starting: Measure out the ingredients and have them ready before you start mixing. This prevents over-mixing the cake or leaving the cake mixture sitting too long.
  • Do not over-mix the batter, or your cake won’t be light and fluffy.
  • Single-layer cake: I’ve used the regular batter portion and divided it into two 6 inches round baking pans to make 2 layer cake. You can also bake it as one single-layer square or round cake.
  • Double the recipe for larger size layer cake: This recipe can be easily doubled to make a bigger 8 or 9-inch cake. 
  • Shape the cake: If the baked cake has a dome, trim off the top to make it flat before layering the cake to make it more stable while stacking.
  • Cool the cake before frosting: Bake the cake at night and allow it to cool on a cooling rack overnight. This way I am all set to fill & frost it the next morning.
For the whipped cream frosting:
  • if the whipped cream is runny, especially during the hot days simply refrigerate the cake & or the frosting for 10-15 mins or till you get a workable consistency.  
  • Don’t over-whip the frosting as over whipped cream may flatten faster.
Storage: 
  • This cake can last for 2-3 days in the fridge, but it is best on the day that you have frosted. Since this cake has fresh fruits I would suggest not keeping this cake for long as the fruits might start tasting weird or go bad.   
  • The sponge cake can be baked 4-5 days in advance, wrap in plastic wrap, and store in the fridge. Frost on the day of serving.
  • Alternately you can freeze the sponge cake for 3 months. Wrap in plastic wrap and place inside a zip-lock bag. Thaw in the fridge overnight and then frost as usual.

Nutrition

Calories: 342kcal | Carbohydrates: 37g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 154mg | Potassium: 216mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1015IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 1mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.

Update Notes: This post was originally published in April, 2012, but was republished with, step by step instructions, photos, and tips in May of 2021.

You may also like

Leave a Comment