Serves a Crowd
Sweet Cream Bundt Cake
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100 Reviews
[email protected]
December 8, 2022
Not sure why the stars are so low. This is my favorite cake. So moist it’s almost a pudding.
SS
May 8, 2022
This cake was delicious! I read through the reviews prior to baking this so make the cake with only 1 tbsp of baking powder (instead of 2) as recommended. I also didn't have a bundt pan so made this in a 9" spring form cake pan (which is perhaps why I didn't have any issues with sticking/taking the cake out of the pan).
In any case the cake was delicious, not too sweet (though I forgot to make the glaze) and very light. Next time I'll serve it with whipped cream and berries!
In any case the cake was delicious, not too sweet (though I forgot to make the glaze) and very light. Next time I'll serve it with whipped cream and berries!
Regine
May 9, 2022
Good you reduced the baking powder to 1 tbsp. This is a delicious cake but can be « finicky » with the original amount of baking powder. It also likes to stuck in the bundt pan but lots of baking spray and maybe unmolding the cake and then putting it back in pan prior to pouring the sauce can prevent cake from sticking in pan. I love this cake served with raspberries.
Marques
July 18, 2021
Gave this fave another go for summer’21, using an intricate Bundt mold. Portions of the cake stuck in the mold, giving it a Frankenstein effect. Flavor and texture were totally fine. Was planning to serve w strawberries and whipped cream, so instead sliced/chopped cake and made parfaits. BEST SAVE EVER. Because it’s a wet texture, I constructed parfaits just before sitting for dinner and stuck in the fridge — they were perfect. Added two big dollops of Greek yogurt to whipped cream, which stabilized cream, cut the sweetness and gave a nice hit of acid. Huge hit. Truly is the cake that just keeps giving.
Carolin B.
May 7, 2021
Experienced baker here: made this according to the recipe, cake needed about 7 min longer in the oven but otherwise behaved well, the cream soaked right in and it released from the pan beautifully and kept its shape. And yet: what a waste of ingredients. This is more pudding than cake, too wet for my liking and with off-putting texture in the places where the cream has pooled. I admire everyone in the comments who keeps re-making this cake in an effort to make it better. I definitely won‘t.
Kat
March 29, 2021
After reading the reviews I was highly skeptical, but decided to try the recipe anyway. I baked it in a 13x9 pan instead of a bundt, and instead of making the maple glaze I added a tablespoon of instant espresso to the soak. It turned out to be EASILY one of the best cakes I've ever made, and I'll definitely be making it again.
elizab
March 21, 2021
I made this cake for a birthday, and was surprised at how low it baked, but proceeded with the hot cream and let it sit for 15 minutes before tipping it onto s serving plate. It was a nice texture, and everyone at the party loved it. It reminded some of us of a cassava cake, which is really moist and dense. I had no leftovers. PS I skipped the maple drizzle, didn't really need it.
A. R.
February 27, 2021
Like Regine, I can't help but try again. This time I did 1/4 teaspoon less than 1 T of baking powder and it rose fine and had lots and lots of holes for the cream to seep into. I also added 1 T vanilla to the water/egg blend. It tastes edible, maybe even good, but some bites are still so strongly flavored of baking powder. Because I'm at high altitude, I reduced the sugar by 1/4 and cooked it at 340*. Next time I will cook it for 30 minutes instead of 25 to see if it comes out of the pan more smoothly. This time, with a lot of sliding between the cake and the bundt pan it came out fine except for a few spots right on top - the spatula I use is a super super thin, hard plastic that is very flexible, not the sticky rubbery material I use for scraping batter out of pans, and that seems to make a huge difference. It came with my Vitamix a million years ago.
Regine
February 28, 2021
A.R., mine with the 3 tsp (1 tbsp) baking powder had no taste of baking powder and it tasted wonderful. But I guess things r different at high altitudes. I myself live in Gaithersburg Maryland which is not a high altitude area (for lack of a better word). I like the way you said it. You couldn’t help but try again. 😎
Regine
February 25, 2021
I remade this cake successfully for the first time after failing 3/4 times, but the secret is to cut the baking powder by half from 2 tbsp (6 tsp) to 1 tbsp (3 tsp). the cake came out perfectly. I baked it for abour 35/40 minutes. I also let it cool a bit and removed it from the pan, then put if back in the pan before pouring the cream. Many people complain this cake is
finicky but I believe that if you reduce the baking powder, you will succeed. Also, reducing it does not cause the cake to be less tall or less spongy.
finicky but I believe that if you reduce the baking powder, you will succeed. Also, reducing it does not cause the cake to be less tall or less spongy.
Regine
January 9, 2021
Although I made this cake so many times and succeeded at it only once, I am again tempted to redo it. It looks like a majority of the reviews shows that cake does not turn out well and collapses. The recipe calls for two tbsp of baking powder which is a lot. The equivalent of six tsp of baking powder. I think that cutting it in half to only 1 tbsp or 3 tsp will accomplish two things. First, cake is likely not going to collapse. Second, cake is likely still going to be spongy. Last, less people will complain about it not turning out well. Stay tuned. 😎 I will make it soon and let you know if i am right.
A. R.
November 19, 2020
I adjusted the recipe for high altitude, although it still sunk a little in the middle. I poured the cream on, set a timer for 10 minutes and it came right out of the mold. However, this cake is terrible, it tastes like nothing but baking powder (unsurprising based the ingredients, but the reviews are so positive I thought there must be some chemical magic that eliminated the baking powder taste). I made the icing but with vanilla instead of maple and twice as much of it to try to mask the taste of the baking powder but to no avail. It's truly terrible. That said, my oldest son loves it, though the younger agrees with me.
RalphO
November 16, 2019
I also had the same experience as others as my cake fell apart when I tried to take it out from the mold. The taste of the cake is good, my son is a picky eater and eats the “debris” without reservation. I have to agree with others that I won’t make this cake.
Marques
May 26, 2019
Just made twice in one week — great the first time, though I tried to turn out too early, and top broke off. For the 2nd, I added 1/2c more cream for the big pour, and the resulting texture was otherworldly. Festive occasions, so served both with pile of mixed berries in the center topped with a cloud of whipped cream (gilding the lily, I know, but it helped hide the broken top the first time). I let the 2nd cake cool longer before turning out. Recipe is a true winner and so easy!
Nadia J.
May 12, 2019
Bad instructions!! 25 minutes was definitely NOT enough for the cake to cook all the way.
Amy
April 20, 2019
I'm not a "novice" baker by any means. I made this twice and both times it completely fell. It's also way too moist. Maybe the original recipe was for a good cake, but whatever recipe this is, it's not good. Won't do this one again.
P
March 31, 2019
Cake crumbled & adding the cream mixture only seemed to make it worse. Thought about making cake balls but would've been much too sweet & a lot of hassle. Won't make again.
Daniel S.
February 6, 2019
Made this cake for a quick dessert for Tuesday nite Chicken / Chili stew. As is, it was easy, quick and the cake came out perfect. Wasn’t too crazy about the maple flavor as in the bio, it may have been an alternative for donuts as it’s more of a “breakfast cake” I substituted vanilla with orange zest and threw some blueberries on the side with a little whipped cream and they ate it up, Thanxs for the recipe. 👍🏻👍🏻👍🏻
Ginfay
December 8, 2018
Like other posters, I made this cake four times. The first time it came out perfectly. Every other time, the cake didn’t come out of the bundt pan intact. It’s git or miss. I sprayed Pam on the bundt pan to help it come out intact but it still fell apart.
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.
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.
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!
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.
I'd love an update if you decide to try this. Good Luck! <3
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.
I'd love an update if you decide to try this. Good Luck! <3
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.
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!
Jen V.
March 28, 2021
Hi Brenda,
I have not made this cake, but in answer to you question of its origin...it sounds like a take on a recipe I have made called “Kentucky Butter Cake”. It was a Pillsbury bake off contest winner back in 1936 or something. You can check it out if you google it.
I have not made this cake, but in answer to you question of its origin...it sounds like a take on a recipe I have made called “Kentucky Butter Cake”. It was a Pillsbury bake off contest winner back in 1936 or something. You can check it out if you google it.
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!!
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
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?
Tina G.
February 25, 2021
I have a version of tres leches cake that I make out of an old Pillsbury Bake-Off booklet. It calls for rum extract, and that flavor with the milks is heavenly.
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.
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.
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?
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!
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!
H D.
January 8, 2016
Thanks for the quick reply! I over mixed it for sure, using a kitchen aid mixer.
H D.
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.
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?
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!
BrendaZ
November 29, 2014
So glad it was a hit! it is always my go-to cake for pot-lucks, parties, etc -everyone seems to enjoy it!
Ticketytwo
November 29, 2014
Well brendaz. I made this and a devils food bundt cake(crowd fave) and your recipe won. Delicious. I thought it tasted a bit of cereal with milk at the end. No one else got that but me. Anywho, delish!! Will make again
Ticketytwo
November 28, 2014
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!
Rupa
October 28, 2014
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.
Laurence T.
September 26, 2014
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)
JulieBee
September 26, 2014
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
Use 1/2 cup confectionary sugar to 2 Tbls of Syrup. Or double it to 1 cup:4Tbls
Laurence T.
September 26, 2014
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.
Laurence T.
September 26, 2014
OOps.....the original instructions called for 1-1/2 cup sugar....can I still do that amount with 6 Tbsp syrup now?
JulieBee
September 26, 2014
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.
Arbour
August 11, 2014
You can absolutely freeze it, frosting and all, and the flavor is just the same, if not better.
Christy
August 10, 2014
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!
MQAvatar
August 4, 2014
Looks awesome! Any chance you have the sugar and flour measurements by weight?
Arbour
July 25, 2014
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.
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.
Joy B.
June 27, 2014
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!
JulieBee
May 19, 2014
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.
JulieBee
May 13, 2014
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.
Regine
May 5, 2014
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.
Regine
May 3, 2014
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.
myrakohn
May 3, 2014
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.
myrakohn
May 3, 2014
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. :)
Alec
May 1, 2014
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?
BrendaZ
May 1, 2014
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.
Alec
May 4, 2014
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.
JP
May 1, 2014
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?
BrendaZ
May 1, 2014
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.
Regine
May 1, 2014
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.
Karina N.
April 30, 2014
Do you think it would work in a different pan? Loaf...? Round...? Muffins...?
rachmcc
April 30, 2014
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!
Regine
April 30, 2014
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.
Regine
April 30, 2014
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.
BrendaZ
April 30, 2014
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!
Regine
April 30, 2014
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.
JPLipp
April 30, 2014
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!
Regine
April 30, 2014
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?
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