At a glance
You're whipping up a dreamy cream bundt cake that comes together in just 50 minutes—the quick batter mixing pairs perfectly with the straightforward baking time. This versatile cake practically begs for creativity, so feel free to swirl in cocoa for a marbled effect, mix in chocolate or nuts, or keep it classic and golden.
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Whisk it up
Beat together the eggs, cream, sugar and vanilla sugar. Add the flour mixed with baking powder and whisk again until smooth.
For this step
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Pour into the pan and bake
Pour the batter into a greased and floured bundt pan and bake at 180°C for about 40 minutes.
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Wonderful Cream Bundt Cake
bohynekuchyneIngredients — what you'll need
You only need 6 ingredients
Equipment
What you'll need besides the ingredients.
What's in it?
366 kcal
Calories
53 g
Carbohydrates
14 g
Fats
8 g
Proteins
The nutritional information is an estimate and may vary based on the specific ingredients used.
About this recipe
I've been baking this bundt cake for several years now. It's incredibly versatile, so you can add chopped nuts, grated chocolate, coconut… or do the classic trick of coloring half the batter with cocoa to turn a golden bundt cake into a beautifully marbled one… honestly, there's no limit to what you can try.
Tips from the Yumsto kitchen
Why it works
The 33% whipping cream does the job of both butter and milk: the fat keeps the crumb moist and tender, the liquid loosens the batter. Eggs beaten with the sugars bring in air, and baking powder does the rest. So beat the eggs, cream and sugar well until pale, then work in the flour only briefly. Long beating after the flour goes in makes the cake dense.
Tips for a reliable bake
Grease the pan with butter and dust it with flour or breadcrumbs, especially in the ridges, where bundt cakes stick most. Ovens vary, so start testing with a skewer from minute 35: push it into the highest point and it should come out dry. Leave the cake in the pan for about 10 minutes, then turn it out. Straight from the oven it is too fragile; once fully cold it tends to stick.
Variations
Marbled: take half the batter and stir in 1–2 tablespoons of cocoa. Alternate light and dark batter in the pan and run a fork through once. You can also fold in 50–100 g of chopped nuts, grated chocolate or coconut. The batter gets a little thicker, so the cake may need a few extra minutes. Granulated sugar instead of powdered dissolves more slowly and gives a slightly coarser crumb.
If something goes wrong
Sunken in the middle? It was underbaked, or the oven door was opened too early. Bake longer next time and keep the door shut for the first 25 minutes. Dry? It baked too long or too high in the oven. A damp, dense streak at the bottom? The batter was overbeaten after the flour went in, or the cake was underbaked.
Storage
Covered or wrapped in plastic wrap, it keeps 2–3 days at room temperature. For longer, slice it, wrap the pieces and freeze. Thaw at room temperature.
Common questions
Can I use 31% or 12% cream?
31% whipping cream works equally well. With 12% cooking cream there is less fat in the batter, so the cake turns out drier and less tender.
What size pan do I need?
A standard Bundt pan works. The batter shouldn't fill it more than two-thirds of the way, so the cake has room to rise.
Can I bake it in a sheet pan?
Yes, as a sheet cake, ideally in a smaller pan. The layer is thinner, so start testing with a skewer earlier, after about 25 minutes.
Can I bake it a day ahead?
Yes, the crumb settles nicely by the next day. Wrap the cooled cake in plastic wrap or keep it under a cover so it does not dry out.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
