This recipe is a real revelation for those who love soft pastry: the whipped cream bundt cake is the perfect dessert to obtain a spongy, light texture without using butter or oil. The secret of this preparation is all in the air incorporated while whipping, which makes the whipped cream bundt cake incredibly tall and aromatic, perfect for dunking or enjoying plain. The addition of lemon extract gives a fresh note that balances the richness of the dairy, creating a breakfast dessert that smells like home and good things. Follow my technical steps to obtain a perfect structure that melts in the mouth!
If you love large ring cakes try the classic ring cake, the bar-style ring cake, the lemon ring cake or the yogurt ring cake.
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OTHER RING CAKE RECIPES
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for your whipped cream bundt cake
- 7 fl oz heavy cream (about 3/4 cup + 2 tbsp)
- 1 3/8 cups type 1 flour
- 1/3 cup + 1 tbsp cup cornstarch
- 3 eggs
- 3/4 cup sugar
- 1 tbsp lemon extract
- 1 sachet baking powder
- 1 pinch salt
- as needed powdered sugar
Tools
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- Electric hand mixer
- Hand whisk
- Bundt pan 8 in (20 cm)
Steps to prepare the whipped cream bundt cake
Start by preparing the fatty, fluffy component. In a very cold bowl, pour the heavy cream and whip it to stiff peaks using electric beaters; once you obtain a firm consistency, set it aside in the refrigerator to prevent it from collapsing. In a second large bowl, break the whole eggs and start working them with the sugar, adding the sugar little by little. Continue whipping for at least 8–10 minutes, until the mixture is pale, foamy and has tripled in volume: this phase is essential to give the right lift to your cake.
To the egg-and-sugar mixture, now add the previously sifted type 1 flour together with the cornstarch and the sachet of baking powder. This sifting step removes any lumps and makes the whipped cream bundt cake even softer. Add the lemon extract and a pinch of salt, then gently mix with a hand whisk. Use smooth motions to incorporate the dry ingredients without deflating the air you created with the eggs, making sure to bring up the mixture from the bottom of the bowl.
Take the whipped cream from the fridge and fold it into the rest of the batter in three separate additions. For the first third you can mix a bit more vigorously to loosen the batter, but for the remaining two parts proceed very gently, using a spatula with circular motions from bottom to top. This technical method preserves all the air bubbles from the cream, which act as a natural leavening during baking, ensuring a tall, soft cake. The final batter should look velvety, puffy and slightly glossy.
Take a bundt pan 7–8 in (18–20 cm) in diameter, butter and flour it carefully (or use a baking release spray), then pour the batter and level it slightly. Bake in a conventional oven preheated to 356°F and bake for about 45–50 minutes. Do not open the oven before the first 35 minutes have passed so as not to compromise the cake’s rise. Always perform the skewer test before removing: if it comes out dry, the cake is ready. Cool completely on a rack, unmold the cake and serve with a generous dusting of powdered sugar.
Tips for a perfect result
Very cold cream: To obtain a perfect whip, the heavy cream must be used straight from the refrigerator. If the ambient temperature is very warm, you can also put the bowl and beaters in the freezer for ten minutes before starting; this will ensure impeccable peak stability.
Room temperature eggs: Unlike the cream, the eggs should be at room temperature. The proteins in warm eggs form a more elastic network and incorporate much more air when beaten with the sugar compared to cold ones, improving the fluffiness of the cake.
Use of cornstarch: Replacing part of the flour with cornstarch is a technical trick to lower the gluten percentage in the batter. The result will be a whipped cream bundt cake with a very fine crumb, silky on the palate and never gummy or heavy.
Delicious variations you can try
Chocolate chips: If you want a richer version, add 1/2 cup (about 3 oz) of dark chocolate chips to the batter. Remember to keep them in the freezer and lightly flour them before adding, so they won’t sink to the bottom of the pan during baking.
Marbled version: Divide the batter in half and add two tablespoons of unsweetened cocoa powder (sifted) and a splash of milk to one portion. Pour the two mixtures alternately into the pan and run a skewer through to create a marbled effect: you’ll get a beautiful two-tone whipped cream bundt cake.
Orange aroma: Replace the lemon extract with the grated zest of one organic orange and 1 teaspoon of cinnamon. This variant makes the cake perfect for autumn afternoons, giving the whole house a warm, enveloping aroma.
Storage and suggestions
Under a glass dome: The whipped cream bundt cake stays fresh for about 3–4 days if kept at room temperature under a glass dome or in an airtight container. The absence of butter makes it less prone to hardening quickly.
For breakfast: If the cake dries out slightly after a few days, I recommend briefly warming your slice in the oven or microwave for a few seconds. The heat will reactivate the fats from the cream, restoring the cake’s original softness.
Freezing: You can freeze the cake already sliced, wrapping the slices in cling film. It’s a very convenient solution to always have a wholesome snack ready: just let it thaw at room temperature or pop it in the toaster.
Now it’s your turn!
The whipped cream bundt cake is a little home-bakery magic: with very few ingredients and no added fats, you’ll get a tall, cloud-like cake. It’s the perfect recipe for when you have cream close to its use-by date or simply when you want to pamper your family with a simple yet surprisingly textured dessert.
How do you prefer to enjoy it? Plain to taste the lemon aroma or do you like to dunk it in a steaming cup of latte coffee? Tell me in the comments; I’m curious to know if it will become your favorite breakfast cake too!
FAQ (Questions and Answers)
Can I use plant-based cream?
Yes, you can use plant-based cream, but keep in mind that it is often already sweetened. In that case, slightly reduce the amount of sugar in the batter (about 1/2 cup instead of 3/4 cup) to avoid the bundt cake becoming too sweet.
Why did my cake deflate after baking?
It could be due to opening the oven too early or mixing the whipped cream into the batter too vigorously. It’s essential to fold the whipped cream in with very gentle motions to avoid breaking the air bubbles that support the structure.
Can I use all-purpose flour instead of type 1?
Certainly. All-purpose (00) flour will make the cake even whiter and finer in texture, while type 1 flour gives a slightly rustic touch and a more pronounced wheat flavor that pairs wonderfully with the heavy cream.
