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Whipping Cream Cake (Judy Gregg family recipe)

AmericanDessertEasy
Prep
15 min
Cook
75 min
Total
120 min
Serves
12–16
✦

Ingredients

  • 1 cupbutter
  • 3 cupssugar
  • 6eggs
  • 3 cupsflour
  • 1 carton (1/2 pint)whipping cream
  • 2 tspvanilla

Method

  1. 1Leave butter to soften at room temperature.
  2. 2Add sugar and cream well.
  3. 3Add one egg at a time, beating after each egg.
  4. 4Add flour and whipping cream (do NOT whip) alternately and add vanilla.
  5. 5Start in a COLD oven at 325°F. Bake one hour and 15 mins. Test for doneness.

Notes

Family recipe from Judy Gregg, shared via email on June 12, 2021. Distinct from recipe-150 (Whipping Cream Pound Cake by Melissa Diamond / My Cake School) — this is a simpler family version with a higher egg count (6 vs 5), different butter ratio (2 sticks vs 3 sticks), and the signature cold-oven start at 325°F. Pan type and size not specified in the original email; a 10-inch tube pan or bundt is typical for this style of cake.