Product Used In This Recipe
Yellow Cream Cake
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PREP: 30 MINUTES
COOK: 1 HOUR 45 MINUTES
SERVINGS: 8 SERVINGS
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Ingredients
- 1 cup butter
- 3 cups cake flour
- 3 cups sugar
- 1 cup whipping cream
- 6 eggs
- 1 teaspoon vanilla
Directions
Preheat oven to 325 degrees F. Grease and flour pan. Cream butter with mixer on medium speed, gradually adding sugar. Add eggs one at a time, beating well after each addition. Add flour and cream alternately, beginning and ending with flour. Stir in vanilla. Pour batter into pan and bake 1 hour or until toothpick inserted near center comes out clean. Cool 10-15 minutes before removing from pan. Pour half of batter into pan, filling ¾ full. Bake for 40 to 45 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan and cool completely. Repeat with remaining batter.
Posted by Stephanie Jacobs
I LOVE this recipe! I’ve made it twice so far and will be making it many more times. It makes a beautiful light-colored cake – doesn’t develop a brown crust on the outside at all. The texture is wonderfully moist, the flavor is delicious and – big bonus – it’s SO quick and simple to make. One caveat: you might want to make a small cake on the side because, even though it doesn’t contain leavening or even beaten egg white, it rises to completely fill the large classic bundt pan which leaves too-crunchy edges I had to trim off. Small price to pay for such a perfect cake, but you can avoid it by not using quite all the batter in one pan. It lends itself to any sort of glaze you might want to use, but is pretty perfect with just a sprinkle of confectioner’s sugar. Big hit for our Easter dessert this year and I’m sharing it with all the bakers I know.