Whipping Cream Cake
User Reviews
4.5
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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
Description
Whipping Cream Cake relies on creaming butter and sugar until light and fluffy, then adding eggs one at a time to build volume. Flour and heavy cream are alternated into the batter to maintain moisture and structure, with vanilla for flavoring. Baking begins in a cold oven at 325°F, allowing gradual heat to ensure a tender crumb and even baking throughout the 1 hour and 15-minute cooking time.
After cooling, the bundt cake is inverted to release it from the pan and typically topped with whipped cream and fresh fruit or just served plain. The use of heavy cream in the batter contributes richness without becoming dense, giving a soft and moist cake that holds its shape well.
The recipe produces a large 12-cup bundt cake suitable for gatherings or slicing for everyday dessert. Proper pan preparation with nonstick spray ensures a clean release for the characteristic bundt shape.
Ingredients
- 1 cup butter room temperature, unsalted
- 2 ½ cups granulated sugar
- 6 egg room temperature, large
- 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
- Use room temperature ingredients to help achieve a smooth batter and uniform baking.
- Baking the cake starting in a cold oven helps the cake rise evenly without cracking.
- Allow the cake to cool for 45 minutes before removing from the bundt pan to prevent sticking or breaking.
- Top with whipped cream and fresh fruit for a simple, elegant finish.
User Reviews
Overall Rating
4.5
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