Sweet Cream Bundt Cake

By • April 12, 2012 • 42 Comments

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Author Notes: I don't know what the origin of this cake is, but I got the recipe years ago from a neighbor, who didn't know where it originated from either. If any of you readers out there have heard of this cake and have any idea of its origin -- please let me know! In any event this is seriously the easiest, moistest cake I have ever made and, despite its simplicity, I have received the most compliments and requests for this recipe over any others. The taste of this delicious bundt has been compared to honey, or honey cruellers. I like to serve this cake drizzled with a simple maple icing but to be honest the cake really doesn't need anything! It is absolutely delicious and makes an excellent coffee-time treat or a light after-dinner dessert. I have even served it to my kids for breakfast with a little maple syrup -- it is just that versatile.BrendaZ

Food52 Review: WHO: BrendaZ is a mom who sometimes serves her kids cake for breakfast.
WHAT: The definition of a show-stopping dessert.
HOW: Make what seems to be a standard cake batter, and bake it in a bundt pan. Then, when the cake is just out of the oven, pour cream, butter, and sugar on top of it until it all absorbs. Drizzle with icing.
WHY WE LOVE IT: What is there not to love about a light, springy bundt cake, that happens to have a hefty dose of cream and butter poured on top of it until it's so moist it's almost melting? Yeah. You should make this as soon as possible, and eat it at every opportunity.
The Editors

Serves 12

The Cake

  • 1 1/4 cups sugar
  • 1 1/4 cups flour
  • 2 tablespoons baking powder
  • 4 eggs
  • 1/2 cup cold water
  • 1 1/2 cups heavy cream
  • 2 tablespoons butter
  • 2 tablespoons sugar
  1. Preheat oven to 350° F and grease your bundt pan.
  2. Into a batter bowl, add the 1 1/4 cups sugar, flour and baking powder and give it a quick stir with a fork to mix. In another bowl, whisk the eggs and water until smooth. Pour the egg mixture into the flour mixture and whisk until smooth.
  3. Pour batter into the greased bundt pan and bake for 25 minutes or until golden brown and a toothpick tests done.
  4. As soon as you take the cake out of the oven, pour the heavy cream into a glass measure and add the butter and the 2 tablespoons sugar. Heat this in the microwave until it is very hot but not boiling. Stir cream mixture and slowly pour it over the hot bundt cake. (It will seem like a lot, but it will all absorb!). Let sit for 15 minutes.
  5. After the cream has absorbed but before the cake cools completely gently loosen the edges by sliding a small spatula between the cake and the pan in a few spots. Invert the pan onto a serving plate and release the cake.
  6. Let cool completely. At this point you can serve the cake as it is (you won't believe how moist it is!) or you can drizzle with a but of icing, below.

Maple Drizzle

  • 1 1/2 cups icing sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons maple extract
  • Enough milk to make a thin icing- add a couple of teaspoons at a time to avoid over-thinning
  1. Whisk all ingredients together until smooth, adding milk a teaspoon at a time until desired consistency is reached. Drizzle over cake.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!
Jump to Comments (42)

Comments (42) Questions (1)

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about 3 hours ago BrendaZ

Looking forward to heating how it turned out Ticketytwo!

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about 3 hours ago Ticketytwo

I just made this cake and it looks perfect. I'm taking it to a party so I haven't tasted it yet. I put orange zest and grand marnier in the batter and threw a pinch of a few spices (cinn,cardamom, nutmeg) in the cream mixture. It looks delish!

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about 1 month ago Rupa

This cake was definitely very good, but I felt like it lacked a certain depth of flavor. If I was to make it again, I would improvise on step 4 - I'd heat the cream, butter and sugar in a saucepan along with some added herb, like lavender or rosemary, to make it a bit more interesting.

Stringio

2 months ago Laurence Tillett

OK....anyone know if I can use maple syrup instead of maple extract?? Can't find the extract anywhere near where we live. Or could I use orange extract?? (not a fan of almond so looking for something else)

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2 months ago JulieBee

Yes you can use maple syrup just don't use the butter:
Use 1/2 cup confectionary sugar to 2 Tbls of Syrup. Or double it to 1 cup:4Tbls

Stringio

2 months ago Laurence Tillett

THANK YOU! JulieBee, for responding so quickly. I've got the butter all melted and ready to go....will wrap it and stick in frig for something else.

Stringio

2 months ago Laurence Tillett

OOps.....the original instructions called for 1-1/2 cup sugar....can I still do that amount with 6 Tbsp syrup now?

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2 months ago JulieBee

Oh and if it gets too thick, add bits of water to thin it out.

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2 months ago JulieBee

I think you'll be fine with the 1 cup to 4 Tbls, but if nbot just do a second batch with 1/2 cup:2Tbls.

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4 months ago Arbour

You can absolutely freeze it, frosting and all, and the flavor is just the same, if not better.

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4 months ago Christy

This sounds delish, but a little more cake than my husband and I can eat without getting tired of it. Can I freeze half if I haven't frosted/iced it? Thanks!

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4 months ago MQAvatar

Looks awesome! Any chance you have the sugar and flour measurements by weight?

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4 months ago Arbour

All you people complaining about the metallic taste, switch to ALUMINUM FREE baking powder like Rumford. You should be using that sort anyway. I have made this twice and it didn't fall. I added my own-made 5 fold vanilla loaded with
vanilla beans the second time and it added some depth of flavor. Muuumm. Yes, much better the next day. This is a sponge cake easy as a "piece of cake".
If you have ever made a traditional sponge cake you know what I mean. oh, btw,
I didn't open the oven door, and I keep a thermometer in my oven so I know the temperature exactly.

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5 months ago Joy Belamarich

I made this last night, sneaking in 1/4 teaspoon salt and 1 teaspoon of vanilla, baking it for ~30 minutes and making a small amount of the frosting to drizzle on top. I had a little difficulty releasing the cake from the bundt pan, but the cake itself was so delicious, custardy, eggy, and sweet. And incredibly simple to throw together. Keeping this guy around!

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6 months ago JulieBee

OK...despite the metallic taste of the batter, I give this 2 thumbs up! Super moist and sweet. However, I really think 1 cup of cream would suffice...1 1/2 cups just seemed overwhelming and heart stopping! The cake tasted better after sitting for several hours, and even better the next day. Note that it must be refrigerated with all that cream. Richy rich, very tasty and 100% quick and easy.

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7 months ago JulieBee

I admit it, I tasted the batter...raw...and boy, the metallic taste was strong from 2 tablespoons of baking powder. I am skeptical, but I'll report back when all is said and done.

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7 months ago Regine

This cake is very tasty. It definitely tasted like a Tres Leches Cake but less sweet. The cake is moist and silky in your mouth. Excellent with some raspberries or strawberries on the side.

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7 months ago Regine

Mine did not collapse at all. But it took 35 minutes to bake. Made it for dinner tomorrow. So I have not yet tasted it but I can tell it will be delicious. I mixed batter by hand. I also added 1 tsp vanilla to the water prior to adding it to the batter.

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7 months ago myrakohn

25 minutes and the cake has collapsed in the oven even though I barely mixed the ingredients to avoid overworking the batter. It's also not cooked through. Giving it 10 more minutes.

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7 months ago myrakohn

Baking this cake with reservations. In fact, it is about to come out of the oven now. I'm concerned about the 2 tablespoons of baking powder, lack of baking soda, salt or vanilla. Crossing fingers. :)

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7 months ago Alec

I have no made this cake twice and each time it is raising perfectly in the oven and then around 20 minutes it falls. Anyone have any idea why?

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7 months ago BrendaZ

Hi Alec, as I mentioned to JP, if you over mix it the cake may fall before or soon after you take it out; try it again, but don't use an electric mixer and just stir your ingredients with a whisk or wooden spoon until just smooth, then pour into your pan.

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7 months ago Alec

I found that for me that the cake had to cook for 40 minutes to not fall. If I opened the oven door to check out it prior it would fall, the cake is delicious and was the race at my brunch. Everyone asking for the recipe. It was a success.

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7 months ago JP

Thank you. I bet I did overmix it. I just tasted it. Delish!

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7 months ago JP

It completely collapsed then I brought the cake out of the oven. Color was right but it wasn't done. Put it back in the oven for 10 min. Cake is done but never rose again. I have a convection oven. Any suggestions?

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7 months ago BrendaZ

hi JP, I have had it collapse in me once before, when I first began making it. I also have a convection oven and sometimes it does need an extra 3-5 mins. Also, I find that if I over-mix the batter it will fall as well. The trick is to stir the batter until just smooth (do not us a hand mixer) and test with a toothpick before removing from the oven.

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7 months ago Regine

Karina, based on my humble opinion and own experience, when I switch from a bundt/tube pan as requested in recipe to a loaf or round pan (with no hole in between), I like to reduce the temperature by 25 degrees. So this recipe should be able to work in a loaf pan (maybe 9x5) at 325 degrees, but I think it may take longer to bake. I say to check with a skewer inserted in the middle after 30 minutes.

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7 months ago Karina Navarro

Do you think it would work in a different pan? Loaf...? Round...? Muffins...?

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7 months ago rachmcc

I just made this (before the clarification that 2 tbsp. of baking powder was correct, so I used 2 tsp. as in other bundt recipes I've tried). Regardless of my mistake, it came out absolutely delicious and was super easy. Definitely a keeper!

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7 months ago Regine

Thanks BrendaZ. Can't wait to make this after we finish in my household a caramel banana cake I made yesterday. Regarding the copious amount of baking powder, I now recall that I have a baba au rum cake recipe which also asks for a lot of baking powder. I think that it makes the cake more "holey " and therefore more ready to absorb the liquid. I will let you know how it turns out.

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7 months ago Regine

Thanks BrendaZ. Can't wait to make this after we finish in my household a caramel banana cake I made yesterday. Regarding the copious amount of baking powder, I now recall that I have a baba au rum cake recipe which also asks for a lot of baking powder. I think that it makes the cake more "holey " and therefore more ready to absorb the liquid. I will let you know how it turns out.

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7 months ago JPLipp

Thank you BrendaZ. Cannot wait to try it!

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7 months ago BrendaZ

Please let me know how you like it! Also, the secret to this cake is really just to not over mix it- all I do is whisk everything in one bowl only until it is just smooth, then pour into prepared bundt pan.

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7 months ago BrendaZ

Hi Everyone, yes it is 2 Tablespoons of baking powder- I know it seems like a lot but trust me, the result is worth it!

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7 months ago topper

ditto on the baking powder, seems an awful lot -- pl advise.

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7 months ago Regine

Culturedpea, based on the picture I think that the bundt size used is the standard 12 cup pan. This is the size you will find at the baking aisle of supermarkets (in the US). Other sizes are usually carried only in specialty stores. But I could me mistaken.

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7 months ago JPLipp

This looks like the absolute perfect dessert for my family. I do, however, agree with the question about the amount of baking powder. If you could clarify, it would be appreciated! Thanks!

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7 months ago culturedpea

Looks delicious! What size bundt pan do you use?

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7 months ago BrendaZ

Yes, Regine is right, mine is a standard 12-cup bundt pan.

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7 months ago Regine

One more comment. Looks like a sophisticated yet simpler and less sweet version of Tres Leches Cake. Can't wait to make this.

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7 months ago BrendaZ

Yes, 2 tablespoons is correct. I have never tried a Tres Leches Cake....I'll have to look it up!

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7 months ago Regine

Did you really mean 2 tablespoons of baking powder (which is the equivalent of 6 teaspoons) or did you actually mean 2 teaspoons of baking powder?