Whipping Cream Cake is a 6 ingredient vintage dessert that is so simple yet so delicious! It quickly became another internet sensation recipe after being shared on Reddit – everyone loves its dense pound cake-like consistency!
Whipping Cream Cake is lightly crisp and buttery on the outside yet perfectly tender and moist on the inside making it the tastiest blank canvas to pile delicious toppings onto! This easy-to-make cake will surely be a crowd-pleaser with your own friends and family since it’s clearly well-loved across the entire internet!
We can all thank Jamie Moranz for sharing this Whipping Cream Cake filled with dense buttery goodness on the /Old_Recipes Reddit thread for us all to enjoy! She first got a taste of this recipe after her mother-in-law made it for her birthday cake one year and she hasn’t turned away from it since!
And I’m willing to bet that you won’t either after you have just one bite of this dense, decadent dessert! I love eating it up after it’s been dusted with powdered sugar, covered in fresh strawberries, and topped with my Perfect Homemade Whipped Cream!
But you can also enjoy it plain, served with other fresh fruit, covered in your favorite jam, or Easy Homemade Strawberry Sauce Topping! Some are even frosting it with a cream cheese frosting, YUM!
I love that a cake this good doesn’t have a long list of ingredients or even fancy ingredients that could require a trip to a special grocery store! That alone may be what earns this Whipping Cream Cake Recipe a permanent spot in your recipe box!
To bake this Whipped Cream Pound Cake all you need is butter, sugar, eggs, all-purpose flour, whipping cream, and vanilla extract. There is however one super easy trick to ensure this recipe turns out just right!
And that’s starting out with a COLD oven! Yup, no preheating the oven whatsoever for this cake! Starting with a cold oven allows the dense batter to warm up evenly and cook more thoroughly without overcooking the outside of the cake.
How To Make Whipping Cream Cake
- Prepare by coating a bundt pan with shortening and flouring it, but DO NOT preheat the oven!
- Cream the butter and sugar together in a medium bowl or stand mixer.
- Add in one egg at a time, beating the mixture after each addition.
- Alternate between adding in the flour and whipping cream, but do not whip the mixture!
- Stir the vanilla into the flour mixture.
- Bake for 1 hour before checking for doneness. Once it’s finished baking allow it to cool completely before slicing and enjoying!
Do not use butter to grease your bundt pan. The milk fats in the butter can actually cause the cake to stick. So shortening and flour is the preferred method for greasing a bundt pan. Nonstick cooking spray is also an option but doesn’t work as well. You could also use this Miracle Pan Release.
Frequently Asked Questions
Can I Make This Whipping Cream Cake The Day Before I Plan To Enjoy It?
Yes you can! Just make sure you keep it at room temperature in an airtight container or wrapped tightly in plastic wrap or aluminum foil.
What Else Can I Use If I Don’t Have A Bundt Pan?
You can also use loaf pans or a cake pan. You may need to increase or decrease the cooking time depending on what you bake this cake in. I recommend checking them around 50 minutes in to see if they’re done.
Just be sure check for doneness by carefully inserting a toothpick or skewer into the center of the cake. If it comes out completely clean it’s done!
Can I Use Heavy Whipping Cream In This Recipe?
You can definitely use that if that’s all you have on hand! But if you’re planning to run to the store I’d recommend picking up a carton of regular whipping cream.
Can I Freeze This Cake?
You sure can! Let the cake cool completely at room temperature, then wrap in a double layer of plastic wrap and then in a layer of aluminum foil and freeze for up to 3 months. Baking in loaf pans will be the easiest to freeze given their shape and size.
This dense Whipping Cream Cake instantly won my family and I over! Check out more Bundt cake recipes that you and your family may love just as much!
- Lemon Butter Cake – Loaded with butter, sugar, and lemon for the ultimate summertime cake!
- Air Fryer Chocolate Bundt Cake – Moist cake with a smooth chocolate ganache coating, cooks in just under 30 minutes!
- Cream Cheese Pound Cake – This dense, sweet cake is the perfect dessert to cover in your favorite toppings!
- Mini Chocolate Bundt Cakes – Made with a doctored-up boxed cake mix, ready to enjoy in under 30 minutes!
- Pumpkin Bundt Cake with Brown Sugar Icing – Cake that’s overflowing with warm fall spices and topped with a 5-ingredient decadent brown sugar icing!
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Whipping Cream Cake
- Generously grease a 12-cup bundt pan with the shortening then add 1/4 cup of flour to the pan and cover with plastic wrap. Turn and shake the pan to coat the inside with flour. Discard any excess flour.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until pale and fluffy, about 3 minutes. The mixture will be more stiff than smooth.
- Scrape down the sides of the bowl and beat in the eggs one at a time, mixing after each addition just until the yolk is no longer visible.
- In low speed (stir on a stand mixer), add the remaining flour 1 cup at a time, alternating with the whipping cream, beginning and ending with the flour. Add in the vanilla and mix until silky smooth.
- Transfer the batter into the prepared bundt pan and smooth out the top.
- Bake for 75 to 90 minutes at 325°F (DO NOT PREHEAT OVEN) or until a cake tester or toothpick comes clean from the center.
- Remove from the oven and allow to cool in the pan for 30 minutes before flipping out onto a cake stand, wire rack, or plate and allowing to cool completely. You can use a small rubber spatula to help loosen the sides, if needed.
- Serve with fresh homemade whipped cream and berries.
- Store covered at room temperature for up to 3 days.
- This cake freezes amazingly well! Allow the cake to cool completely then wrap in plastic wrap then in aluminum foil and freeze for up to 3 months. Let thaw at room temperature.
- You do not want to preheat the oven because starting in a cold oven will ensure a more even bake.
- I have tested this recipe in a 10-cup bundt bant and while it fit, the top of the bundt got quite crunchy before the center was fully baked which took about 1 hour and 45 minutes.
- Usually, in baked goods, you use unsalted butter, but it’s very important that you use salted in this one since there’s no added salt in the recipe.
- You can use heavy cream in place of heavy whipping cream in this recipe.
- You don’t want to whip at high speed once the cream has been added because you don’t want it to start whipping.
- If you don’t have a bundt pan, you can divide the batter between two loaf pans. Check for doneness around 50 minutes.