Old-fashioned Whipping Cream Bundt Cake

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
• 🍽 Equipment
• 🔪 Instructions
• 🌡️ Storage
• 💭 Top tip
• 📖 Recipe
• ⛑ Food Safety
• Related Posts
• 💬 Comments

🥘 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.

🔪 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:

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 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.

🌡️ 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

⛑ 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

See more guidelines at USDA.gov.

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