Guess what I made! Second attempt turned out perfectly!
By - sloneill
I like big bunts and I can not lie?
Oh my gawd Bakie.
Look at her bunt. It is so big.
It looks like one of those rap guys cakes!
Dude I love your handle @daaaayyyy_dranker
Thank you!!! My mom used to sing “Day Drinker” instead of “Day Tripper” so it’s based off that
Gosh, that took me so long to find out. And I found out.
can I ask if there were any “lessons learned” between first and second attempts that made it any better?
I think the first time I over mixed the batter. And this time I greased the pan with the “cake goop” that another poster suggested
When I made it, I used all room temperature ingredients. That cold oven start is for real, too.
[*A golden brown, swirl-shaped bundt cake with a dusting of powdered sugar sits on a crystal platter with a design of plum clusters and large leaves. There is a package of sugar and other baking supplies in the background.*]
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What kind of mold makes this beautiful design?
Nordic Ware Heritage pan
I used the same one for my Nana's DFC and it turns out one slick looking cake. Far far better looking than the boring old standard Bundt pan, you just have to be very thorough prepping it.
See these all the time here. Odd question, how do you slice it??
Just like a regular Bundt cake
It looks like [this Nordicware pan](https://www.nordicware.com/products/heritage-bundt-pan-1/)
It’s good sometimes to make mistakes. Especially if they’re delicious mistakes.
It looks fantastic, what is it?
The Whipping Cream Cake.
What is it? Link to the original recipe post?
Whipping Cream Cake:
\- 1 cup butter
\- 3 cups sugar
\- 6 eggs
\- 3 cups flour
\- 1 carton (1/2 pint) whipping cream
\- 2 tsp vanilla
Leave butter to soften at room temperature. Add sugar and cream well. Add 1 egg at a time, beating after each egg. Add flour and whipping cream (do NOT whip) alternately and add vanilla. Start in a COLD oven at 325 degrees. Bake 1 hour and 15 mins. Test for doneness.
Do not whip; does that mean just fold it in?
No idea. I used the hand mixer to make sure everything was mixed properly. Also I wasn’t sure if I needed to use regular whipping cream or heavy whipping cream. I went with the heavy. I feel the cake came out too dense though and a little dry. It was in the oven cold at 325 for 1:15 but when I checked with a stick it was still not done. Had to leave it in for another 20 minutes. Not sure where I went wrong. I will need to try again. See here: https://imgur.com/gallery/oTde5Q2
The whipping cream cake.
How long did it take? Like in the oven.
It was in the oven for 1 hour and 15 minutes. I could have probably pulled it out of the oven 5 minutes early.
Cool. When I did mine, it took a lot longer, but my oven might suck and I love in Denver. Did you preheat it, or put it in cold? Also was it at 325°?
Cold oven at 325.
But what does that mean?? Is it cold or 325? Like the oven is off, you put the cake in and then set the temp to 325?
Put the cake in the oven and set the temp at 325. No preheat. Baking time starts when it’s in the oven and you turn on the oven
that's too pretty to eat
That is beautiful! Should be on the cover of a magazine.
This looks absolutely beautiful AND delicious. I've never heard of a whipping cream cake. Do you serve as-is or do you serve with fruit and cream (Chantilly cream)
I definitely serve with a fruit sauce
May I ask where everybody gets this cake pan?
I purchased mine off of Amazon.
I’m not even sure what to type into the search field. Rotating Bundt pan?
Nordic Ware Heritage Bundt Pan.
What is that? Looks good! Work of art.
Thank you! Whipping Cream Cake.
I just made one too and it wasn’t as good as my first one, wasn’t as moist. Can’t figure out what I am doing wrong? Did I overcook, I followed time & temp. Is my oven off on temp? Beat the butter too much? It was really soft, maybe that was the problem. Baking is a science I wish I understood better.
Also I cut sugar to 2-1/2 cups and would like to go to 2 is that ok?
Anyone else want to try making it with lemon?
I don’t eat sweets so my taste testers said it was a little dry and very sweet. Was your second attempt with less sugar? I’d like to reduce the sugar too.
I have made it 4 times and the last 3 were 2-1/2 cups of sugar and it wasnt as moist. Wonder if that makes a difference?
I am tempted to try making it with lemon juice and zest. But I don’t know what that would do to it? If I still add the cream?
Interesting. I think the lemon is a great idea. Maybe lemon extract instead of the vanilla extract?
I just googled reducing sugar in a cake. It says if you do, it will reduce moisture in a cake. But only reducing by half a cup shouldn’t make too much of a difference.
Well that explains it then! I never think to Google lol. Thanks for your help!
that looks fantastic