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    Home » Recipes » Cake

    Old-fashioned Whipping Cream Bundt Cake

    Published: Mar 16, 2022 · Modified: Jun 21, 2023 by Nora · This post may contain affiliate links · 18 Comments

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    Vintage Whipping Cream Cake ready to eat
    Vintage Whipping Cream Cake ready to eat
    Vintage Whipping Cream Cake ready to eat
    Vintage Whipping Cream Cake ready to eat

    This article is also available in Deutsch.

    Last week, I faced the following "problem": I wanted to bake a bundt cake with my new bundt cake mold that I got as a gift. I had no butter at home, but whipping cream. 

    While browsing through my Grandma's recipe treasures, I came across this old-fashioned whipping cream bundt cake recipe!

    Vintage Whipping Cream Cake ready to eat
    Jump to Recipe - Print Recipe

    A recipe that does not need butter! Perfect since I did not have any in the fridge but had whipping cream. 

    Awesome! This recipe was my rescue.

    In just a few steps, I prepared this wonderful old-fashioned cake quickly and easily. As a result, you get a fluffy, pleasantly sweet, but not too sweet bundt cake dough that does not need any butter. And it was delicious! 

    The vintage cake is just the thing to go with a lovely coffee, cocoa, or tea and works well at any time of the year!

    And it pairs well with Eggnog, Eggnog Coffee, Snowball Cocktail, or a Lumumba!

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 🌡️ Storage
    • 💭 Top tip
    • 📖 Recipe
    • 🍰 You might also like
    • ⛑️ Food Safety
    • 💬 Comments

    🥘 Ingredients

    ingredients whipping cream cake
    • Whipping cream
    • Powdered sugar
    • Eggs
    • Vanilla sugar
    • Flour - white spelt flour or all-purpose flour
    • Baking powder
    • Non-Stick cooking Spray or butter for greasing the bundt pan

    See the recipe card for quantities.

    🍽 Equipment

    • Bundt pan
    • Mixer
    • Wooden spoon
    • Cooling rack
    • Mixing bowls
    • Close-meshed sieve

    🔪 Instructions

    As with all my recipes that need yolks and whites separate, I recommend doing this step first. 

    On the one hand, separating the eggs is often the most tedious part; on the other hand, the difficulty of separating shows my respective state of mind of the day well. 😄

    Today it worked well without any complications! Yey! 

    Before you continue, turn to your oven and preheat it to 180 °C // 356 °F convection oven. 

    While the oven slowly heats up, you can take your time to make the dough.

    Free Basic Dough Recipes

    First, pour the whipping cream into a mixing bowl and beat it with an electric mixer until stiff. 

    Now sift the powdered sugar through a sieve into the whipped cream. Then stir in the vanilla sugar and the yolks. 

    Beat the egg whites with a mixer until stiff in a separate bowl. Mix the flour and baking powder and fold into the beaten egg whites. 

    In the last step, combine the beaten egg white, flour mixture, egg yolk mixture with the powdered sugar mixture and stir well! It is essential that you mix the two well together so that no lumps form!

    Now all you need is your bundt cake pan. Spray it with nonstick cooking spray or grease it with butter. Since I really did not have a shred of butter left at home, I opted for the spray. 

    fill the finished dough into the bundt pan

    Fill the dough into the greased bundt cake pan and put it into the oven. Bake on the middle shelf at 180 °C // 356 °F for 50-60 minutes. 

    After 50 minutes:

    1. Test with a wooden pick to see if the cake is done.
    2. Poke the dough with a long wooden pick.
    3. Pull out again, and if no dough sticks to it, you can take the bundt cake out of the oven.   
    let it cool before turning out of the mold

    Let the bundt cake cool for 15 minutes before turning it out onto a cooling rack.

    Then let cool until the bundt cake is no longer warm. Otherwise, the warm dough could cause a stomachache. 

    Before serving, sprinkle with powdered sugar and enjoy with coffee, tea, or cocoa. 

    The bundt cake gets a beautiful dark color from the long baking time, which shimmers wonderfully through the powdered sugar.

    Vintage Whipping Cream Cake ready to eat

    More delicious recipes for you to try

    • Six egg white chocolate cake
    • Flourless Chocolate Cake
    • Old-fashioned whipping cream Bundt cake
    • Austrian strawberry sponge cake
    • Ultimate double chocolate Bundt cake
    • Chocolate chip ricotta loaf cake
    • 7 Flavor Pound Cake (created by callmepmc.com)

    🌡️ Storage

    Ideally, store the cake under a cake cover. It keeps there for up to a week if not previously already savored up! 😀

    💭 Top tip

    The type of flour I used here is called "Griffiges Mehl" flour type W 480. Since this is not available in the U.S., you can use all-purpose flour for this bundt cake or white spelt flour.

    If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

    📖 Recipe

    Vintage Whipping Cream Cake ready to eat

    Whipping Cream Bundt Cake

    Nora
    No butter at home? No problem! Use whipping cream as a substitute and conjure up this delicious bundt cake in no time. Sweet, delicious, and beautiful! Baked in an hour!
    5 from 136 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Baking Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Dessert, Snack
    Cuisine European
    Servings 14 Slice
    Calories 227 kcal

    Equipment

    • Bundt Pan
    • Close meshed sieve
    • Wooden spoon
    • Electric Handmixer
    • Cooling Rack
    • Mixing bowls

    Ingredients
     
     

    • 1 ⅛ cups Whipping Cream
    • 2 ¼ cups Powdered Sugar
    • 6 Egg Yolks
    • 6 Egg Whites
    • 2 teaspoon Vanilla Sugar
    • 2 cups Flour all-purpose or white spelt
    • 1 teaspoon Baking Powder
    • Non-Stick cooking spray or butter for greasing the bundt pan

    Instructions
     

    • Preheat oven to 180 °C // 356 °F convection.
    • Seperate the eggs.
    • Beat 1 ⅛ cups Whipping Cream in a bowl with a hand mixer until stiff.
      1 ⅛ cups Whipping Cream
    • Sift 2 ¼ cups Powdered Sugar and stir with 2 teaspoon Vanilla Sugar and 6 Egg Yolks into stiff whipped cream.
      2 ¼ cups Powdered Sugar, 2 teaspoon Vanilla Sugar, 6 Egg Yolks
    • Beat 6 Egg Whites until stiff.
      6 Egg Whites
    • Mix 2 cups Flour and 1 teaspoon Baking Powder and fold into beaten egg white.
      2 cups Flour, 1 teaspoon Baking Powder
    • Combine the beaten egg white flour egg yolk mixture with the powdered sugar mixture and stir well!
    • Spray the bundt cake pan with Non-Stick cooking spray or butter.
      Non-Stick cooking spray or butter
    • Fill the cake pan with the dough.
    • Bake for 50-60 minutes on the middle shelf.
    • After baking cool for 15 minutes before turning it out onto a cooling rack.
    • Sprinkle with powdered sugar before serving.
    Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!
    Keyword 6 eggs recipe, bundt cake, no butter cake, oldfashioned whipping cream cake, whipping cream cake
    Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!
    Nutrition values are estimates only, using online calculators. Please verify using your own data.
    Serving: 1Slice | Calories: 227kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 103mg | Sodium: 61mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
    Enjoy creating delicious food all year round! Truffles, eggnog, chocolates, Christmas cookies, cakes, boozy drinks, and divine Austrian delicacies!

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      How to Make a Ricotta Vanilla Cream Cake
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      Chocolate Chip Ricotta Loaf Cake
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      The Ultimate Double Chocolate Bundt Cake
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    ⛑️ Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

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    1. Ash B

      March 24, 2022 at 2:06 am

      5 stars
      I love this recipe. It reminds me of my grandma's recipe, but I definitely still need more practice with baking lol. but it was delicious nonetheless!

      Reply
      • Nora

        March 31, 2022 at 6:42 pm

        Thanks, Ash! Yea, grandmas recipes are the best, right?

        Reply
    2. Kristina

      March 24, 2022 at 6:37 pm

      5 stars
      This cake was a hit at our family gathering last weekend. It's been requested for Easter dinner, so needless to say it might become a tradition!

      Reply
      • Nora

        March 31, 2022 at 6:41 pm

        It's so nice to hear when the recipes are so well received! Thank you so much!

        Reply
    3. Lilly

      March 29, 2022 at 5:28 pm

      5 stars
      This cake is so delicious! Thank you for such clear directions. It was fun to make

      Reply
      • Nora

        March 31, 2022 at 6:36 pm

        Thank you! I am happy it worked out! 🙂

        Reply
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    combinegoodflavors author nora

    Hi, it's me, Nora! I love good food, especially when it's homemade. I am a home chef with a passion for baking and mixing drinks.

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