Whipping Cream Cake
User Reviews
4.5
810 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
16 -20 servings
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Course
Cake
Whipping Cream Cake
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This Whipping Cream Cake is an example of vintage recipes at their finest! This luscious cake is both simple and unique and is sure to become a family favorite.
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Ingredients
- 1 cup unsalted butter room temperature
- 2 ½ cups granulated sugar
- 6 large eggs room temperature
- ½ teaspoon kosher salt
- 3 cups all-purpose flour
- 1 cup heavy whipping cream do not whip
- 2 teaspoons vanilla extract
Instructions
- Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy - about 5 minutes.
- Add one egg at a time, beating after each egg.
- Add salt to the measured flour, whisking to combine and aerate the flour. Then alternately add the flour and heavy whipping cream starting and ending with the flour. Scrape down the sides and mix to combine. Add in vanilla extract and mix until incorporated.
- Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate.
- Top with whipped cream and fresh berries.
Notes
- Adapted slightly from Reddit.
Genuine Reviews
User Reviews
Overall Rating
4.5
810 reviews
Excellent
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