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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!
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
- 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.
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 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:
- Test with a wooden pick to see if the cake is done.
- Poke the dough with a long wooden pick.
- Pull out again, and if no dough sticks to it, you can take the bundt cake out of the oven.
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.
Do you like my tableware? Snag it from Villeroy & Boch, too!
🌡️ 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.
📖 Recipe
Whipping Cream Bundt Cake
Equipment
- Wooden spoon
Ingredients
- 250 ml Whipping Cream
- 250 g Powdered Sugar
- 6 Egg Yolks
- 6 Egg Whites
- 1 Pack Vanilla Sugar
- 250 g 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 the whipped cream in a bowl with a hand mixer until stiff.
- Sift powdered sugar and stir with vanilla sugar and yolks into stiff whipped cream.
- Beat the egg whites until stiff.
- Mix flour and baking powder and fold into beaten egg white.
- 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.
- 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.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ 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
Jerika
Wow! I'm so grateful that you're sharing your family recipe for us to make it too. I'm very excited to try this whipping cream bundt cake recipe without a butter!:) Thanks!:)
Natalie
My grandma used to make bundt cake just like this one. It was delicious. I need to give your recipe a try. I'll bake it this weekend. Can't wait.
nancy
thanks for sharing this tasty whipping cream bundt cake recipe. everyone loved this moist dessert
Jamie
This was such a treat for my family! We loved this bundt cake and will be making it again!
Oscar
Great recipe, it was fun to make this cake and it turned out super moist. Going to make this again for easter. Thank you.
Agnieszka
Making this bundt cake this weekend. I love old fashioned recipes like this one!
Megs
What an absolute stunning and delicious cake. I love making bundts and this is just the best recipe. Thanks Nora.
Genevieve
I love a good bundt cake recipe and my Grandmother was the expert at it, sadly I have not yet perfected a bundt cake recipe. I'm going to try my hand at it again this weekend using your recipe. The whip cream is a genius idea!
Sue
I love the special richness the whipping cream gives this cake. Delish!
Nora
Thank you, Sue!
Colleen
I have whipping cream in the fridge that I wasn't sure what to do with. Now I know! Thank you.
Nora
Awesome! Let me know how it turned out!
Ash B
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!
Nora
Thanks, Ash! Yea, grandmas recipes are the best, right?
Kristina
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!
Nora
It's so nice to hear when the recipes are so well received! Thank you so much!
Lilly
This cake is so delicious! Thank you for such clear directions. It was fun to make
Nora
Thank you! I am happy it worked out! 🙂