Serves a Crowd

Sweet Cream Bundt Cake

by:
March 28, 2021
22 Ratings
Photo by James Ransom
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

Test Kitchen Notes

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

  • Prep time 30 minutes
  • Cook time 25 minutes
  • Serves 12
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
In This Recipe
Directions
  1. The cake
  2. Preheat oven to 350° F and grease your bundt pan.
  3. 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.
  4. Pour batter into the greased bundt pan and bake for 25 minutes or until golden brown and a toothpick tests done.
  5. 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.
  6. 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.
  7. 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.
  1. Maple drizzle
  2. Whisk all ingredients together until smooth, adding milk a teaspoon at a time until desired consistency is reached. Drizzle over cake.

See what other Food52ers are saying.

  • Regine
    Regine
  • Marques
    Marques
  • Nadia Juhnke
    Nadia Juhnke
  • Ginfay
    Ginfay
  • Caprice Epps
    Caprice Epps

94 Reviews

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.
 
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.
 
Charles U. December 27, 2019
Mine too! It was awful and a waste of ingredients
 
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. 👍🏻👍🏻👍🏻
 
Cindy January 11, 2019
What a disaster. The cake fell. Will not make this again.
 
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
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!

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
 
Author Comment
BrendaZ February 7, 2017
😊