Old-fashioned Whipping Cream Bundt Cake
Modified: Published: by Nora Breyer Combine Good Flavors 18 Comments
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Soft, fluffy, and beautifully golden, this old-fashioned whipping cream Bundt cake is proof that you don’t need butter to bake something wonderful! Whipped heavy cream gives this vintage cake its tender crumb, while a little vanilla adds just the right touch of sweetness. Finish it with a dusting of powdered sugar, pour yourself a good cup of coffee, and you’ve got a lovely afternoon treat.
Funny enough, I stumbled across this recipe because of a little baking dilemma. I’d just received a gorgeous new Bundt pan as a gift and couldn’t wait to use it. There was only one problem: not a bit of butter left in my fridge!
So I went digging through Grandma’s old recipe collection, hoping to find something that would work with the whipping cream I had on hand. And there it was. Her old-fashioned whipping cream cake!
A few simple ingredients and one happy afternoon in the kitchen later, I had a beautiful homemade Bundt cake cooling on the counter. Sometimes the best recipes are the ones you find when things don’t quite go according to plan.
Growing up in Austria, Gugelhupf was always a familiar sight on the coffee table. There are so many lovely variations, including this traditional Gugelhupf made with yeast, raisins, and walnuts. My grandmother’s whipping cream version is a little different, but every bit as wonderful with an afternoon coffee.
What you’ll love about this recipe:
Just a few ingredients
See the recipe card for quantities.
🔪 Instructions
Start by preheating your oven to 180°C / 356°F on the convection setting and separating the eggs.
Pour the cold whipping cream into a mixing bowl and beat it with your electric hand mixer until stiff peaks form.
Next, sift the powdered sugar into the whipped cream. Add the vanilla sugar and egg yolks, then mix until everything is combined.
In a separate, clean bowl, beat the egg whites until stiff. Mix the flour with the baking powder and carefully fold it into the egg whites.
Now combine the egg white mixture with the whipped cream mixture. Work gently, just until you have an even batter without visible pockets of flour. There’s no need to keep mixing once everything has come together!
Give your Bundt pan a good coating of nonstick cooking spray or butter, making sure you reach all those decorative little corners.
Spoon the batter into the prepared pan, smooth the top, and bake on the middle rack for 50 to 60 minutes.
After about 50 minutes, check the cake with a long wooden skewer. If it comes out without wet batter, you’re good to go!
Let the cake rest in the pan for 15 minutes before carefully turning it out onto a cooling rack.
Once cooled, finish with a generous dusting of powdered sugar. Now all that’s missing is the coffee!
Tips & Tricks
- Start with cold whipping cream. Straight from the fridge is best. It whips up more easily and gives you a lovely, airy base for the cake.
- Keep those egg whites happy! Use a clean, grease-free bowl and make sure no yolk sneaks in. Even a little fat can make whipping them a challenge.
- A gentle hand makes a difference. Once the mixtures come together, resist the urge to keep stirring. You want to hold on to as much of that lovely air as possible.
- Show your Bundt pan some love. I adore decorative Bundt pans, but they do need a little extra attention. Grease every groove carefully so your cake comes out looking just as pretty as the pan itself.
- Don’t rush the unmolding. Give the cake its 15-minute rest before turning it out. A little patience goes a long way when you want a beautiful Bundt cake!
🍽 Equipment
- Bundt pan
- Mixer
- Wooden spoon
- Cooling rack
- Mixing bowls
- Close-meshed sieve
storage
- Once your whipping cream Bundt cake has cooled completely, pop it under a cake dome or into an airtight container to keep it from drying out.
- For the best taste and texture, enjoy it within 3 to 4 days when stored in a cool room. If your kitchen is particularly warm, keep the cake covered in the fridge instead.
- Want to save a few slices for another day? Wrap them well, tuck them into a freezer-safe container, and freeze. Just let them thaw before serving.
FAQ’s
Can I make a Bundt cake without butter?
Absolutely! That’s exactly what makes this old-fashioned whipping cream cake so lovely. Instead of butter or oil, it uses heavy whipping cream to give the cake its rich, tender texture. The whipped egg whites help keep everything nice and fluffy.
Why did my whipping cream Bundt cake stick to the pan?
Those beautiful decorative Bundt pans can be a little tricky! Make sure you grease every groove before adding the batter. Once the cake comes out of the oven, let it rest in the pan for about 15 minutes before carefully turning it out onto a cooling rack.
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
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Whipping Cream Bundt Cake
Equipment
- Wooden spoon
Ingredients
- 1 ⅛ cups Whipping Cream
- 2 ¼ cups Powdered Sugar
- 6 Egg Yolks
- 6 Egg Whites
- 2 tsp Vanilla Sugar
- 2 cups Flour all-purpose or white spelt
- 1 tsp 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 tsp Vanilla Sugar and 6 Egg Yolks into stiff whipped cream.2 ¼ cups Powdered Sugar, 2 tsp Vanilla Sugar, 6 Egg Yolks
- Beat 6 Egg Whites until stiff.6 Egg Whites
- Mix 2 cups Flour and 1 tsp Baking Powder and fold into beaten egg white.2 cups Flour, 1 tsp 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.
Nutrition
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⛑️ Food Safety
- Wash hands, utensils, and work surfaces before preparing food or drinks.
- Use clean glasses, jars, cutting boards, and utensils.
- Keep raw eggs, raw flour, and unbaked dough or batter away from ready-to-eat foods.
- Do not eat raw dough or batter that contains raw flour or raw eggs.
- Keep perishable ingredients chilled until ready to use.
- Do not leave perishable foods or drinks at room temperature for more than 2 hours, or 1 hour if the temperature is above 90 °F / 32 °C.
- Refrigerate leftovers and perishable items promptly in airtight containers.
For further information, check Safe Food Handling – FDA.
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!:)
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.
thanks for sharing this tasty whipping cream bundt cake recipe. everyone loved this moist dessert
This was such a treat for my family! We loved this bundt cake and will be making it again!
Great recipe, it was fun to make this cake and it turned out super moist. Going to make this again for easter. Thank you.