Whipped Cream Bundt Cake

Prep Time: 15 mins | Cook Time: 35 mins | Course: Dessert | Serves: 10

Whipped cream creates a most tender crumb in this perfect bundt cake. The always inspiring Rose Levy Beranbaum (author of The Cake Bible) amazes again. A sparkler makes a fun celebration candle. https://www.realbakingwithrose.com/month/2020/12/29/whipped-cream-cake-from-roses-heavenly-cakes 

2 cups flour

2 tsp baking powder

¾ tsp salt

1 ½ cups heavy cream, cold

3 eggs, at room temperature

1 tsp vanilla

1 cup sugar + 2 Tbsp

Preheat the oven to 375*. Butter a 10 cup bundt pan and tap flour through a sieve to coat the sides and center. Set the prepared pan to one side. In a mixing bowl, whisk flour, baking powder and salt together. In a stand mixer with the whisk beater attached, whip the cream until you have a stiff peak when the beater is raised. Whip in the eggs and vanilla until incorporated and the mixture has thickened. Gradually beat in the sugar whisking for about 30 seconds and then the flour mixture until just incorporated. Bake for 25-35 minutes. The cake will pull away from the sides of the pan and a toothpick will come out batter free. An insta-thermometer test will be around 197-205* when done. Allow the cake to cool for 10 minutes before un-molding (I like to run a skinny rubber scraper around all edges) and turning onto a serving board or platter. 

Rose suggests dusting with powdered sugar or serving with slightly sweetened whipped cream. I made a lemon whipped cream cream cheese icing and served with fresh berries.

Lemon Whipped Cream Cream Cheese Icing:

8 oz cream cheese, softened

¼ cup butter, softened

½ cup powdered sugar

½ tsp vanilla

1 tsp lemon extract

1 lemon zested & juiced

1 cup cream + more as necessary to thin

In a stand mixer beat the cream cheese and butter together until light and fluffy with the whisk attachment. On slow speed, stir in the powdered sugar, vanilla and lemon extract. Whip until incorporated. Add in the lemon zest and juice, then the heavy cream. Whip until the mixture comes together and is a desired consistency, add more cream to thin as needed. Spoon over the cake decoratively and serve an extra dollop on the dessert plate with the cake.