Rosemary’s Bakery–Style Whipped Cream Cake (Copycat)

Description: A light and elegant cake with tender vanilla sponge layers filled with pastry cream, wrapped in whipped cream, and finished with fresh fruit and chocolate wafers—modeled after the iconic Rosemary’s Bakery version.

Ingredients

• For the Vanilla Sponge Cake
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk
• For the Pastry Cream Filling
• 1¾ cups whole milk
• 3 large egg yolks
• ¼ cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• For the Whipped Cream Frosting
• 2½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Toppings
• Assorted fresh fruits (e.g., berries, kiwi, grapes)
• Chocolate wafer cookies or pieces

Directions

1. Bake the Cake Layers:
2. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
3. Whisk flour, baking powder, and salt. Cream butter & sugar until light, then beat in eggs and vanilla. Alternate adding dry mix and milk until just combined.
4. Divide batter between pans and bake for 20–25 minutes. Cool completely.
5. Make the Pastry Cream:
6. Heat milk until steaming. In a separate bowl, whisk yolks, sugar, and cornstarch until smooth. Slowly whisk hot milk into yolks, return to pot, and cook until thickened. Stir in butter and vanilla. Chill.
7. Prepare the Whipped Cream:
8. Beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
9. Assemble the Cake:
10. Place one sponge layer on a cake board. Spread an even layer of pastry cream. Top with second sponge layer.
11. Cover entire cake with whipped cream using an offset spatula. Chill to set.
12. Decorate:
13. Artfully arrange fresh fruit atop the cake and edge with chocolate wafer accents before serving.