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Retro Recipes: Whipping Cream Cake

It’s time for another installment of Retro Recipes where KC and her niece Mallory try out a recipe from a bygone era. This month, they’re making Whipping Cream Cake.

Whipping Cream Cake

This vintage recipe comes from this reddit thread:

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.

*Answers to a few questions that have popped up in the comments a few times

  1. The pan is a Nordic ware heritage 10 cup Bundt pan
  2. The flour is all purpose
  3. I have used both salted and unsalted butter, personally I haven’t noticed a huge difference
  4. Cold start means place the pan in your oven, then turn your oven to 325, then set your timer.
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