Sweet Cream Bundt Cake

By BrendaZ
April 12, 2012
76 Comments


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
Prep time: 30 min
Cook time: 25 min

Ingredients

The cake

  • 1 1/4 cups sugar
  • 1 1/4 cups flour
  • 2 tablespoons baking powder
  • 4 large eggs
  • 1/2 cup cold water
  • 1 1/2 cups heavy cream
  • 2 tablespoons butter
  • 2 tablespoons sugar

Maple drizzle

  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons maple extract
  • 2 tablespoons milk, plus more as needed to yield a thin icing

Directions

The cake

  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. 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!
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Reviews (76) Questions (1)

76 Comments

Regine December 24, 2017
Strange cake turns out well sometimes but not always. Scratching my head.
 
Regine December 24, 2017
A very finicky cake indeed. I made it successfully once but unsuccessfully several times. I won’t make it anymore.
 
Jean December 24, 2017
Wish I had read the comments about it falling before I tried this on Christmas eve. I made two -- both fell. I thought I had old baking powder so I bought new baking powder and it was worse than the first. The remnants without the cream tasted good. Unfortunately, I mixed the butter with the cream in anticipation of taking it out of the oven so I wasted that, too. Now to figure out a replacement dessert for Christmas. =(
 
john G. June 4, 2017
This was an unmitigated disaster. There's nothing about the recipe that makes sense especially with all that baking power. I fortunately put it on a baking sheet because it spilled over. Just before the baking time was up and nicely risen the cake still looked undone. A minute later it all collapsed. I wish I could include the photo I took of i.
 
Caprice E. May 13, 2017
I didn't get mine out of the oven and it fell!! I didn't over mix. Baked at 350 (temp gauge in oven). So sad. Was going to be my contribution to Moms Day.
 
Author Comment
BrendaZ May 13, 2017
I'm so sorry! It seems to be one of those cakes that either work out great or not at all. I have been wondering about altitude lately, since commenters are from all over. I am in central Canada on the prairie and I'm not sure how one would compensate for higher or lower altitudes.
 
Bee February 7, 2017
Hi, BrendaZ, from BrendaM! I can't help you out with the origins of this cake but it 'reads' as a Mock Tres Leche cake, which I make ALL THE TIME! But, with a Tres Leche, you allow the cake to come to complete room temperature, and then slowly pour and MASSAGE the 3 milks into the top of the cake by working the milks over the cake with the palm of your hand. Could all the failures listed in the comments be mitigated if the cake was allowed to cool, and then with a bamboo skewer pre-poking the cake with holes, and THEN the warmed cream mixture slowly poured over it? I'm wary of making this cake because of all the failures listed.
 
Author Comment
BrendaZ February 7, 2017
Interesting! I will have to give this a try and see how it turns out! As a side note, I made this cake again on Sunday and it turned out fine, but I am certainly going to try your suggested method next time I make it- thank you!
 
Bee February 7, 2017
Hi, BrendaZ. Thank you for taking the time to come back and comment. I make up to 15 Tres Leche cakes per year for my Hispanic staff. The HIGHEST compliment that you can get from ANYONE is, "It tastes exactly like my Abuela makes in Mexico!" Now, THAT'S a compliment! <br /><br />This is how I do it to my cakes, but bare in mind, they are sheet cakes; I've never done this on a Bundt cake. When the cake is removed from the pan, poke holes all over it with a long bamboo skewer. When the cake is still warm but NOT hot, take the milk mixture and very slowly pour small amounts over the cake, using the palm of your hand to literally smooth/help the milk into the cake. It's a slightly slow process but SO WORTH the extra bit of time. I got my Tres Leche recipe from a dear friend from Mexico and that massaging technique is one that her great grandmother taught her so that the cake didn't end up with soggy vs. dry spots. <br /><br />I'd love an update if you decide to try this. Good Luck! <3
 
Author Comment
BrendaZ February 7, 2017
😊
 
DBSNEAKERS June 26, 2016
Wish I had skimmed comments -grabbed this b/c it's easy... Then discovered how finicky it is (via comments) AFTER it was in the oven. What a mess. Didn't, nay, wouldn't come out of the bundt pan. Soggy... Gross... Ended up in trash and my dinner guests had no dessert. I'm sure I over-whisked or under cooked... I'm sure it's an amazing recipe once one gets it right. Maybe the intro should indicate that reading comments is a good idea as it's not fool-proof.
 
Author Comment
BrendaZ June 26, 2016
I'm so sorry this didn't turn out for you! I know what it's like to have to trash something and not have enough time to replace it. Don't give up on the recipe completely though, give it another try one day and hopefully it will turn out beautifully!
 
Marques May 28, 2016
Hi, made this for a friend's birthday lunch -- it was pretty spectacular. Surprised how easy it was. Both kids and adults loved it. Would definitely make it again!!
 
Author Comment
BrendaZ May 28, 2016
So glad you enjoy it! After all these years it's still my go-to dessert and most requested by friends and family!
 
Regine April 10, 2016
Oh well. Fiasco again. First time it came out well. Second and third time, it collapsed. I give up. LOL
 
Author Comment
BrendaZ April 10, 2016
Don't give up ☺ It should turn out if mixed by hand just until the batter is smooth...I no longer even beat the eggs first. I sit I've never tried adding rum or other extracts to the cream- has anyone else tried successfully?
 
Regine April 10, 2016
Hmmm. My cake collapsed although the first time I made it, it did not. I admit that I used food processor to mix batter but I did it quickly. Major fiasco. First time, I mixed by hand. Trying a third time and mixing it by hand. I hope it comes out alright.
 
Regine April 10, 2016
Getting ready to make this really good cake again but will this time add some orange zest and vanilla extract to cake batter, and maybe 2 tbsp rum to the heavy cream mixture.
 
Xena April 2, 2016
I just made this, and OH MY GOSH... THIS IS SO AMAZING THANK YOU SO MUCH I LOVE YOU
 
Author Comment
BrendaZ April 2, 2016
Lol, I'm so glad you like it!
 
Marques January 18, 2016
Made this today for a friend's birthday -- amazingly easy and wonderful! Great flavor and consistency. I couldn't find maple extract, so used orange instead. Perfection. I used aluminum-free baking powder. I thought the cream mixture might be too much, but it worked fine.
 
Author Comment
BrendaZ January 19, 2016
So glad you enjoyed! It's an awesomely-easy cake to make and so yummy!
 
Author Comment
BrendaZ January 7, 2016
Hi Cynthia, perhaps a few minutes longer in the oven may have helped, but I also find that over mixing can cause the cake to not rise properly- I just mix with a wooden spoon just until the batter is smooth. Also, the 2 full Tbsp of baking powder is very important. I'm sorry to hear it was soggy! Did you use heavy cream (35%) heated very warm? <br />Depending on where you are, altitude mat also play a role. I hope you try it again and that it turns out as light and delicious as it should!
 
Cynthia January 8, 2016
Thanks for the quick reply! I over mixed it for sure, using a kitchen aid mixer.
 
Cynthia January 7, 2016
mine didn't rise that much, I should have left it for longer in the oven? it's quite soggy too. Taste good though.
 
Author Comment
BrendaZ March 21, 2015
Hi Iris, depending on your oven you may need to adjust the cooking time, trust the toothpick test there. As for spilling, I have never had that happen! I wonder if perhaps your Bundt pan is a smaller size? 2Tbsp baking powder is required to give this cake the absorption it will need for the hot cream later.
 
Iris M. March 21, 2015
maybe, it was a very sad affair :-) to whatever was left and didn't spill and burn up in the oven (half pan height) i poured half the cream mixture over and it turned kind of gelatin like after cooling
 
Iris M. March 21, 2015
additionally cooking time is off too - 30 min in and it's nowhere near done - don't quite understand what I am doing wrong
 
Iris M. March 21, 2015
Anybody else have issues with the amount of baking powder? 2 Table spoons seemed excessive but i trusted the recipe and now it is spilling all over my oven!
 
rachelsunday January 26, 2015
This cake was ridiculously delicious! I added orange zest to the batter and grand marnier to the icing (as suggested by Ticketytwo below) as I was afraid there would be a lack of flavor in the cake. It was lovely but next time I will trust the recipe as is. It's textural perfection! We couldn't stop eating it! Quick question: is this meant to eat at room temperature or chilled? We ate it chilled but I'm wondering if that is the intended way to serve.
 
JenHngo January 22, 2015
Is this possible with wholewheat flour and milk opposed to heavy cream?
 
Author Comment
BrendaZ January 22, 2015
I don't know that you would obtain the same consistency that makes this cake so tender and moist- I think the milk would make the cake on the soggy side rather than ultra-moist, but you can give it a try and let us know how it turns out!