The Ultimate No-Butter Whipping Cream Bundt Cake: An Easy Old-Fashioned Recipe for Fluffy Perfection

Have you ever found yourself in a baking dilemma, craving a beautiful, classic bundt cake, only to discover you’re out of butter? It’s a common kitchen predicament that can often derail your baking plans. But fear not, because sometimes the best solutions come from the most unexpected places – like Grandma’s cherished recipe collection! That’s exactly what happened to me recently. I was eager to try out my new Nordic Ware Crown Bundt Pan, a thoughtful gift I couldn’t wait to put to use. But alas, my fridge was butter-free. What I did have, however, was plenty of whipping cream.

In my quest for a butterless alternative, I dove into my Grandma’s old recipe box, a treasure trove of forgotten culinary gems. And there it was: her old-fashioned whipping cream bundt cake recipe! A recipe that miraculously uses whipping cream instead of butter, promising a rich flavor and an incredibly light texture. It was the perfect solution to my butter shortage and my bundt cake craving.

This delightful discovery meant I could proceed with my baking adventure without a hitch. The process was surprisingly quick and straightforward, culminating in a truly wonderful old-fashioned cake. The result? A remarkably fluffy, perfectly sweet (but never overly so) bundt cake. Each bite was moist, tender, and simply delicious – a testament to the magic of using whipping cream as a butter substitute. This vintage recipe isn’t just a workaround; it’s a celebration of simple ingredients creating extraordinary flavors.

This classic whipping cream bundt cake is more than just a dessert; it’s a versatile treat perfect for any season. Imagine serving a slice with a lovely cup of coffee, a comforting mug of cocoa, or a relaxing cup of tea. Its inviting aroma and tender crumb make it an ideal companion for a cozy afternoon or a delightful addition to a brunch spread. And for those special occasions or holiday gatherings, it pairs beautifully with festive drinks like creamy Eggnog, a warm Eggnog Coffee, a sparkling Snowball Cocktail, or a rich Lumumba. This recipe truly proves that necessity is the mother of delicious invention!

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🥘 Simple Ingredients for a Spectacular Cake

One of the beauties of this old-fashioned whipping cream bundt cake is its reliance on readily available, simple ingredients. You likely have most of these staples in your pantry and fridge right now! Each component plays a crucial role in achieving the cake’s signature fluffy texture and delightful sweetness. Forget the butter, because heavy cream steps up to the plate, delivering richness and moisture that will surprise and delight you.

• Heavy Cream: This is the star of our no-butter show! It provides the necessary fat and moisture, contributing to the cake’s tender crumb. Ensure it’s cold for best whipping results.
• Powdered Sugar: Also known as confectioners’ sugar, it dissolves easily, creating a smooth batter and a delicate sweetness.
• Eggs: Separated eggs are key for this recipe. The yolks add richness, while the whipped egg whites create incredible lift and airiness, making the cake wonderfully fluffy. This is truly a “6 eggs recipe” that maximizes their leavening power.
• Vanilla Sugar: Whether you prefer homemade vanilla sugar or a store-bought version, this ingredient infuses the cake with a warm, inviting aroma and classic flavor. If you don’t have vanilla sugar, you can use vanilla extract and adjust the total sugar slightly.
• Flour: Use either white spelt flour for a slightly nuttier, wholesome touch or standard all-purpose flour for a classic texture. Both work beautifully in this recipe.
• Baking Powder: Our primary leavening agent, ensuring the cake rises beautifully and achieves that coveted light and airy structure.
• Non-Stick Cooking Spray or Butter: Essential for greasing your bundt pan to ensure a clean release and preserve the cake’s intricate design. Even though it’s a no-butter cake, a tiny bit of butter for greasing is fine if you prefer it over spray.

For precise quantities and measurements, please refer to the comprehensive recipe card below.

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🔪 Step-by-Step Baking Guide: Achieving Bundt Cake Perfection

Baking this old-fashioned whipping cream bundt cake is a joyful experience, and with these detailed instructions, you’ll achieve a beautifully fluffy and delicious result every time. The key is to handle the ingredients with care, especially the whipped cream and egg whites, to maintain maximum airiness. Follow these steps closely, and prepare to impress your family and friends with a cake that tastes like it came straight from Grandma’s kitchen.

Begin by preheating your oven to 180 °C (356 °F) convection. This ensures the oven is at the correct temperature when your batter is ready, promoting even baking and a good rise. Next, carefully separate your eggs. This is a crucial step as the yolks and whites will be whipped separately to create the distinct airy texture of this bundt cake.

In a clean mixing bowl, pour your heavy whipping cream. Using an electric mixer, beat the cream until it forms stiff peaks. This means when you lift the beaters, the cream stands up firmly without collapsing. Be careful not to overbeat, or it might turn into butter!

Now, take your powdered sugar and sift it directly into the stiff whipped cream using a fine-mesh sieve. Sifting prevents any lumps and ensures the sugar incorporates smoothly. Gently stir in the vanilla sugar and the egg yolks until just combined. You want to maintain the airiness of the whipped cream, so fold rather than beat.

In a separate, impeccably clean bowl (ensure no grease or yolk residue), beat the egg whites until they also form stiff peaks. These stiff whites will give our bundt cake its incredible lift and light texture. In another small bowl, whisk together the flour and baking powder, then gently fold this dry mixture into the beaten egg whites. Again, use a light hand to preserve the air in the whites.

In the final step, delicately combine the egg white-flour mixture with the whipped cream-yolk-sugar mixture. Stir gently but thoroughly until no lumps remain and the batter is homogeneous. The goal is a light, airy batter. Overmixing at this stage can deflate the egg whites and lead to a dense cake.

Now, prepare your bundt cake pan. Whether you use nonstick cooking spray or butter and flour, ensure every crevice is thoroughly coated. This is paramount for a clean release and to showcase your bundt pan’s beautiful design. Then, carefully pour the prepared batter into the greased pan, distributing it evenly.

Place the filled bundt pan on the middle shelf of your preheated oven. Bake for approximately 50-60 minutes at 180 °C (356 °F). Baking time can vary slightly depending on your oven, so keep an eye on it.

After 50 minutes: It’s time to check for doneness. This is a critical step to ensure a perfectly baked, moist bundt cake and prevent it from being undercooked or dry.

1. The most reliable method is the wooden pick test.
2. Carefully insert a long wooden skewer or toothpick into the thickest part of the cake (usually the center).
3. Gently pull it out again. If the pick comes out clean, with no wet batter clinging to it, your bundt cake is perfectly baked and ready to be removed from the oven. If it’s still sticky, continue baking for a few more minutes and re-test.

Once baked, resist the urge to immediately unmold your beautiful creation. Allow the bundt cake to cool in the pan for about 15 minutes on a wire rack. This crucial resting period allows the cake to firm up slightly and pull away from the pan’s edges, making it much easier to turn out without damaging its delicate shape. After 15 minutes, carefully invert the pan onto the cooling rack, lift the pan, and let the cake cool completely.

Before serving, a simple sprinkle of powdered sugar is all this elegant cake needs. It adds a touch of classic charm and an extra hint of sweetness. Slice it up and enjoy with your favorite coffee, tea, or cocoa. This no-butter whipping cream bundt cake is a delightful reminder that sometimes, the simplest recipes yield the most satisfying results.

💡 Tips for Bundt Cake Baking Success

Even though this whipping cream bundt cake recipe is straightforward, a few expert tips can elevate your baking and ensure a perfect outcome every time. Achieving that beautifully detailed bundt shape and a wonderfully fluffy texture comes down to attention to detail.

• Room Temperature Eggs: For best results, allow your eggs to come to room temperature before separating and whipping. This helps them whip up to their maximum volume, contributing to the cake’s airy structure.
• Proper Pan Greasing: This cannot be stressed enough for bundt cakes! Use a non-stick spray that contains flour (like Baker’s Joy) or thoroughly grease with softened butter and then dust with flour, tapping out the excess. Get into every nook and cranny of your bundt pan.
• Don’t Overmix: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can develop the gluten in the flour too much, leading to a tough, dense cake.
• Even Oven Temperature: Know your oven! If your oven runs hot or cold, adjust the temperature accordingly or use an oven thermometer for accuracy. An even baking temperature is key to prevent uneven browning or undercooked spots.
• Cooling is Crucial: The 15-minute cooling period in the pan is not optional. It allows the cake to set and pull away from the pan, making it much easier to unmold cleanly. Rushing this step can lead to your beautiful cake sticking or breaking apart.

✨ Variations & Customizations for Your Bundt Cake

While this old-fashioned whipping cream bundt cake is absolutely delightful on its own, it also serves as a fantastic base for various customizations. Feel free to get creative and tailor it to your taste or the occasion:

• Citrus Zest: Add the finely grated zest of one lemon or orange to the batter for a bright, refreshing flavor. This pairs wonderfully with the vanilla.
• Chocolate Chips: Gently fold in ½ to 1 cup of mini chocolate chips or finely chopped chocolate into the batter for a delightful chocolatey surprise.
• Nutty Crunch: Add ½ cup of finely chopped pecans, walnuts, or almonds for a textural contrast and a hint of nutty flavor.
• Spiced Cake: Incorporate ½ teaspoon of ground cinnamon or a pinch of nutmeg for a warm, comforting twist, especially appealing in cooler months.
• Simple Glaze: Instead of just powdered sugar, whip up a simple glaze using powdered sugar and a liquid like milk, lemon juice, or even a liqueur like rum or brandy for an extra layer of flavor and elegance.
• Cocoa Powder: For a chocolate whipping cream bundt cake, replace about ¼ cup of flour with unsweetened cocoa powder.

❓ Frequently Asked Questions (FAQs)

Here are some common questions you might have about baking this unique no-butter whipping cream bundt cake:

• Can I use light whipping cream instead of heavy cream?
  No, heavy whipping cream (with at least 36% milk fat) is essential for this recipe. Light whipping cream has a lower fat content and will not provide the same richness, stability, or moisture, which could result in a denser or drier cake.
• Why do I need to separate the eggs?
  Separating eggs allows you to whip the whites to stiff peaks, incorporating a significant amount of air into the batter. This air is what gives the bundt cake its incredibly light and fluffy texture, acting as a natural leavening agent alongside the baking powder.
• How do I prevent my bundt cake from sticking to the pan?
  Thorough greasing and flouring (or using a baking spray with flour) is key. Ensure every crevice of your bundt pan is coated. Also, letting the cake cool in the pan for 10-15 minutes before inverting is crucial, as it allows the cake to slightly shrink from the sides.
• Can I make this recipe in a different cake pan?
  Yes, you can. However, baking times will vary significantly. For a 9×13 inch pan, the baking time might be shorter, and for loaf pans, it could be similar but require more attention to doneness. Always use the wooden pick test to check.
• My cake came out dense. What went wrong?
  A dense cake is usually a sign of overmixing the batter, which deflates the whipped egg whites and develops too much gluten. Ensure you fold ingredients gently and stop mixing as soon as everything is just combined. Also, ensure your baking powder is fresh.

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)

🌡️ Storing Your Whipping Cream Bundt Cake

This delightful whipping cream bundt cake stays fresh and moist for several days, making it perfect for preparing ahead or enjoying throughout the week. To maintain its optimal flavor and texture, proper storage is key.

Ideally, store the cake under a cake cover or in an airtight container at room temperature. This will protect it from drying out and keep it wonderfully tender. It typically keeps well for up to a week – if it lasts that long without being completely devoured, that is! For longer storage, you can also wrap individual slices tightly in plastic wrap and then foil, and freeze them for up to 2-3 months. Thaw at room temperature when you’re ready for a treat.

If you bake this incredible no-butter whipping cream bundt cake, I would absolutely love to hear how you enjoyed it! Please let me know your thoughts by leaving a ★★★★★ star rating and a comment below. Your feedback is truly awesome! You can also stay updated with my latest delicious creations by signing up for our Newsletter or by following me on Pinterest or Instagram. Don’t forget to share your baking masterpieces with me by tagging @combinegoodflavors and using the hashtag #combinegoodflavors, so I don’t miss out on your wonderful creations!

📖 Recipe

⛑️ Food Safety

Ensuring food safety is paramount in any kitchen. When baking this bundt cake, or any recipe involving eggs, always adhere to these guidelines to prevent foodborne illnesses:

• Cook all baked goods, especially those containing eggs, to a minimum internal temperature of 165 °F (74 °C). This ensures that any potential bacteria are eliminated.
• Avoid cross-contamination by not using the same utensils on cooked food that previously touched raw ingredients (like unbaked batter or raw eggs) without proper cleaning.
• Always wash your hands thoroughly with soap and water before and after handling raw ingredients, particularly eggs.
• Do not leave prepared batter or baked goods sitting out at room temperature for extended periods, especially in warm environments.
• Never leave cooking or baking food unattended, as this can lead to overcooking or fire hazards.
• If you use cooking sprays, be aware of their smoking points and ensure good ventilation.
• Maintain good ventilation in your kitchen, especially when using gas stoves, to ensure air quality.

For further comprehensive information on safe food handling practices, always refer to reputable sources such as the Safe Food Handling – FDA guidelines. Your health and safety are always the top priority in the kitchen!