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In the bowl of a stand mixer, cream the softened unsalted butter with the granulated sugar on high speed until the mixture is fully blended and light and fluffy, about 5-7 minutes.

Reduce the mixer speed to low. Crack each egg into a separate small bowl to ensure no shell fragments enter the batter, then add them one at a time to the butter-sugar mixture. Ensure each egg is fully incorporated before adding the next.

Sift the all-purpose flour. (If making a chocolate cake, replace 1/3 cup of the all-purpose flour with 1/3 cup of cocoa powder and sift together.) With the mixer on a low speed, alternately add the sifted flour and the whipping cream to the batter, beginning and ending with flour. Mix until just combined, being careful not to overmix.

Once the flour and cream are incorporated, add the vanilla paste or extract to the batter and mix until just combined.

Thoroughly grease a Bundt cake pan or standard tube pan using a baking spray with flour. If using a decorative pan, use a pastry brush to ensure the spray is evenly distributed into all the crevices of the design.

Transfer the prepared cake batter evenly into the greased pan.

Place the pan with the batter into a cold oven. Set the oven temperature to 325°F and bake for 1 hour and 30 minutes.

When the baking time is complete, check the cake for doneness by inserting a cake tester or toothpick into the center. It should come out clean.

Allow the cake to cool in the pan on a wire rack for at least 20 minutes before carefully inverting and removing it from the pan. Serve warm or cold.


In the bowl of a stand mixer, cream the softened unsalted butter with the granulated sugar on high speed until the mixture is fully blended and light and fluffy, about 5-7 minutes.

Reduce the mixer speed to low. Crack each egg into a separate small bowl to ensure no shell fragments enter the batter, then add them one at a time to the butter-sugar mixture. Ensure each egg is fully incorporated before adding the next.

Sift the all-purpose flour. (If making a chocolate cake, replace 1/3 cup of the all-purpose flour with 1/3 cup of cocoa powder and sift together.) With the mixer on a low speed, alternately add the sifted flour and the whipping cream to the batter, beginning and ending with flour. Mix until just combined, being careful not to overmix.

Once the flour and cream are incorporated, add the vanilla paste or extract to the batter and mix until just combined.

Thoroughly grease a Bundt cake pan or standard tube pan using a baking spray with flour. If using a decorative pan, use a pastry brush to ensure the spray is evenly distributed into all the crevices of the design.

Transfer the prepared cake batter evenly into the greased pan.

Place the pan with the batter into a cold oven. Set the oven temperature to 325°F and bake for 1 hour and 30 minutes.

When the baking time is complete, check the cake for doneness by inserting a cake tester or toothpick into the center. It should come out clean.

Allow the cake to cool in the pan on a wire rack for at least 20 minutes before carefully inverting and removing it from the pan. Serve warm or cold.
