Whipped Cream Cake

I saw a new bundt cake recipe the other day on Kirbie's Cravings... and because I love a good bundt, I decided to try it out!

This cake was especially interesting to me because of the main ingredient: heavy cream!

Other than cream, the cake required very few ingredients:

I started by pouring the cream in the bowl of my mixer, and started beating it (on high) with the whisk attachment.

And in a separate bowl I combined the dry ingredients.

When the cream had formed stiff peaks...

I broke the eggs (into the same measuring jar I used for the cream, hence the white stuff)...

And stirred in some vanilla extract...

Before adding it to the cream.

About 30-seconds of beating later, I added half of the dry ingredients and turned the mixer on until the flour had just combined.

I then took the bowl off the mixer, and used a spatula to incorporate the rest of the dry ingredients.

When the batter was ready, I sprayed the bundt pan with Baker's Joy...

And proceeded to fill it with batter.

Once all of the batter was in the pan, I smoothed the top and placed it into a pre-heated oven.

About a half an hour later, I pulled the baked cake from the oven.

After it cooled in the pan for 10 minutes, I flipped it onto a serving plate and dusted the top with powdered sugar.

Doesn't that look like a yummy cake?

I couldn't resist slicing right in- and this cake didn't disappoint!

It was moist, fluffy, and a great consistency. In the future I would probably add a dash of almond extract (because I love it), but basic recipe is still really good!

If you'd like to bake a Whipped Cream Cake at your house, here's the recipe:

Whipped Cream Cake

Ingredients:
2 Cups Cake Flour
2 tsp Baking Powder
1/2 tsp salt
1 ½ Cups Cold Heavy Cream
3 Large Eggs, at room temperature
1 tsp vanilla extract
1 cup sugar


Instructions:
Preheat the oven to 375 degrees. Coat a 10-cup bundt pan with baking spray with flour. In a medium bowl, whisk together the cake flour, baking powder, sugar and salt. Using a stand mixer fitted with the whisk attachment, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form. In another bowl, whisk the eggs and vanilla until just combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. Gradually beat in half the dry ingredients. It should take about 30 seconds to incorporate it. Then add the rest of the flour mixture into the cream and, with a large spatula, stir and fold in the ingredients until most of it disappears. Scrape the batter into the prepared pan. Smooth the surface evenly. Bake the cake for about 30 minutes, or until a wooden toothpick inserted comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack to finish cooling. Lightly dust the cake with powdered sugar, if desired.

Thank you for stopping by- I hope you have a nice day!

Chocolate Chai Bundt Cake

No, this is not a close-up of some slimy sea creature (although I understand why you might think that).
It's actually chocolate- a Chocolate Chai Bundt Cake, in fact!
This cake used a few ingredients, though I suspect most of them can be found in your cupboard...
After adding the usual suspects into my mixing bowl...
I brewed some Chai Rooibos tea...
And added tons of cocoa powder...
Before dumping it into the rest of the batter.
I know what you're thinking: tea in a cake? But believe it or not, the spices seemed to be a welcome addition to the recipe (and it sure made my kitchen smell good).
And after just under an hour in the oven, I flipped this beautiful bundt from the pan!
While I left it to cool on the wire rack, I turned my attention to the frosting.
I whisked various ingredients together, including more chai tea!
Once the frosting was lump free, I set about drizzling away to my heart's content.
And in short order I had finished smothering the cake in frosting- not too shabby, eh?
If you'd like to whip up this tasty cake at home, here's the recipe:

Chocolate Chai Bundt Cake

INGREDIENTS FOR THE CAKE:
1-¼ cup Chai Tea, Strong Brewed
¾ cups Cocoa Powder, Unsweetened
2-¼ cups Sugar
1-¼ teaspoon Kosher Salt
2-½ teaspoons Baking Soda
2 whole Eggs
1 Egg Yolk
1-¼ cup Whole Milk
1 cup Canola Oil, Plus 2 Tablespoons
1 Tablespoon Vanilla Extract
2-¾ cups Unbleached Flour

INGREDIENTS FOR THE ICING:
6 ounces, weight Bittersweet Chocolate
¾ cups Unsalted Butter, Melted And Cooled
2 cups Powdered Sugar, Sifted
½ cups Sour Cream At Room Temperature
⅓ cups Chai Tea, Strong Brewed, Cooled To Room Temperature

DIRECTIONS:
Preheat the oven to 350 degrees. Whisk the cocoa powder into the hot brewed tea to combine thoroughly and then let cool. In a mixer with a whisk attachment, mix together the sugar, salt, baking soda, whole eggs, and egg yolk until combined. Add the milk, canola oil, vanilla, and mix again to combine. Add the flour and mix until well incorporated. Add the cooled chocolate mixture and whisk again until all the ingredients are well mixed. Pour the batter into the prepared cake pan and bake for 60 minutes. Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely. Meanwhile, make the icing. Melt the chocolate in the microwave, heating in 20-second intervals and stirring in between. Be very careful not to burn the chocolate. Just keep heating and stirring until all the chocolate is melted. Melt the butter in a separate bowl and whisk into the chocolate. Add half of the sifted powdered sugar into the chocolate mixture, whisking to remove any remaining lumps, followed by the sour cream. Then add the rest of the powdered sugar, followed by the chai tea. The icing should be thick and shiny. Drizzle the glaze over the bundt cake. (There will probably be extra icing... just an FYI!)

And while I made this cake to take to my friends, there was enough batter left over to bake a few mini-cakes... so I had a chance to taste the fruits of my labor. This bundt is quite rich but also very moist- and the spices from the chai really add a nice flavor!
Thank you for visiting- I hope you have a great day!

Autumn Pear Cake

Fall is my favorite time of year- I love the weather, the clothes and especially the produce. So this weekend I decided to bake a cake...
Filled with these:
The recipe called for some pretty basic ingredients... see?
Butter...
White sugar...
Light brown sugar...
And mashed pear. (I used my immersion blender to puree the pear- and it turned out pretty well!)
To that I added some eggs...
Vanilla...
Flour...
Baking powder...
Salt...
And pumpkin pie spice!
Once the batter was blended, I took some diced pears...
Coated them in a bit of flour...
And folded them into the batter.
I poured the batter into a greased and floured bundt pan, before inserting it into a 325 degree oven.
About an hour later I pulled the pan from the oven...
And flipped out a lovely little cake!
I ended up taking it to church, so I don't have a shot of the cakes interior- but it was extremely flavorful and moist... a perfect compliment to my favorite season!
If you'd like to bake this cake for yourself, here's the recipe:

Autumn Pear Cake

Ingredients:
1 cup Butter, Softened
1 cup Brown Sugar
1 cup White Sugar
4 whole Eggs
1 cup Pears, Mashed
1 teaspoon Vanilla
3 cups Flour, Divided Use
1 teaspoon Baking Powder
½ teaspoons Salt
1 teaspoon Pumpkin Pie Spice
2 cups Pears, Chopped

Directions: Cream the butter and sugars. Add the eggs in, one at a time, beating well after each addition. Beat in the 1 cup of mashed pear. Stir in the vanilla. Reserve 1/4 cup of the flour. Sift the remaining flour, baking powder, salt and pumpkin pie spice. Stir in to the butter and sugar mixture. Use the reserved flour to coat the chopped pears. Fold the pears into the batter. Bake for 60-70 minutes, or until a toothpick comes out clean.

Thank you for visiting- I hope you have a wonderful day!