Wait, what? A yellow cake that has less calories and fat than the average cake, but which actually tastes as good as, if not better than the real thing? Save me a slice 😉 I present to you: cake made with cream instead of butter!
Yes, another post on healthier baking! I have to say, I really like this January theme. There’s so much to learn! And for someone still recovering from the blogging blues – cough cough, um, me – that’s great, because learning about stuff always gives people – meaning me – a lot of ideas. Well, learning about new baking things, that is. Taking my math skills to the next level. Um, pass…
I also received some very supportive comments about my January theme! Anyone here ever heard of aquafaba? It’s the liquid stuff in a can of beans, and apparently you can bake with it. One question though: why is it called ‘aquafaba’? Is it because it’s ‘fabulous water’ or something? (← o haha, just looked it up. It just means ‘bean water’ in Latin 😁) I’m definitely going to try to make these delicious looking egg-free macarons with it sometime in the near future (I hope), but for now, let’s talk cake.
Cake isn’t healthy. It’s like sugar that way. No getting around it, cake just isn’t healthy. But that doesn’t mean you can’t make it healthier. Which this cake is! It’s a cake made with cream instead of butter, but hey, you already got that from the title of this post.
This cake has been on my to-bake list for a long time! Is it three years? Anyway, ever since a Dutch boxed cake mix company launched a new cake mix, made with cream instead of the usually called for butter. Wait, what are cake mixes like in the rest of the world? Do they call for butter, because Dutch cake mixes usually do. Butter and eggs. But anyway, since cake mixes are usually just a mix of flour, sugar, flavor enhancers and rising agents, I thought about making a similar cake from scratch. Which this is! And guys, it’s DELICIOUS!
And yes, a lot healthier, actually.
Whipping cream contains about 35% fat, while butter is 83% fat. If you take a look at my go-to yellow cake recipe, which you can find in this post, you can see that, for two cake layers, my regular yellow cake recipe calls for 150g of butter, which means 124g fat. THIS recipe, on the other hand, calls for 230g of whipping cream to make two cake layers, which means 80g of fat. As the other ingredients called for in these recipes don’t contain a lot of fat (buttermilk and flour have negligible amounts of fat) and both recipes use 2 eggs, I think it’s pretty safe to say that yes, this cake contains 36% less fat!
The cake is also very easy to make! First, you whip up some whipping cream. I whipped it to the point where it started to clump in the whisk ↑
Next up, beating the eggs until they kind of look like cake batter all by themselves. Just beat them on high speed, using a mixer fitted with the whisk attachments (I used a handheld mixer) and beat, beat, beat. At first, the eggs will foam a lot, but as you keep beating the larger bubbles will pop and you end up with something that looks like thick, pale yellow cake batter.
Mix in the sugar one spoonful at a time, then fold the whipped cream into the beaten egg mixture with a rubber spatula until mostly incorporated, then mix for 5 seconds with the mixer (cause who wants to fold until their arm falls off?). Fold in some dry ingredients like flour, baking powder and salt, mix for another 5 seconds until the batter looks smooth, and done. Plop the batter in a cake pan and bake until golden brown and perfect.
The Rocking Rebel and I were both blown away by the flavor of this cake! Subtly sweet, with a mellow vanilla flavor and a fresh creamy taste. Great texture, too! A bit dense, but in a good way, and very tender, with a delicate crumb. Yum! I think this cake would go great with fruity frostings like strawberry buttercream or lemon cream cheese frosting.
So yes, the cake was delicious, but I don’t think it baked all too well. Well, it baked all right, actually, but after I pulled it out of the oven, it shrunk a bit. This happens to me a lot when I bake yellow cakes, so I wasn’t too bummed out, but still. I’m going to experiment a bit more with this recipe, because other than the shrinking thing it IS amazing! I mean, maybe, just maybe, this cake tastes even better (am I really saying this??) than ‘traditional’ cake. Just maybe… But I’d have to do some side by side taste testing to be sure 😉
Anyway, if you like this recipe and would like more awesome recipes delivered straight to your inbox, click here to sign up to my mailing list and get my super cute eCookbook ‘The Tough Cookie’s Five Favorite Frostings’ (which includes an AMAZING recipe for Nutella frosting that hasn’t been posted on the blog yet) for FREE! As a thank you 😉
And if you want to pin this recipe, scroll down for a nice pin.
And make this cake. It’s sooo good!
- 230g (or 1 cup - 2 teaspoons) cream, cold from the fridge
- 2 large eggs
- 130g (or ½ cup + 2 tablespoons + 1 teaspoon) granulated sugar
- ½ teaspoon vanilla extract
- 190g (or 1½ cup) all-purpose flour
- ¼ teaspoon table salt
- 1¼ teaspoon baking powder
- Preheat oven to 175°C/350°F (standard oven setting). Lightly butter a 18-cm/7-inch round cake pan and line the bottom with baking parchment. Set aside.
- In a medium-sized bowl and using a mixer fitted with the whisk attachment, beat the cream until it holds stiff peaks. Set aside.
- In another medium-sized bowl, using a mixer fitted with the whisk attachment, beat the eggs until they have tripled in size and have turned a pale yellow, about 3-4 minutes on high speed. Most of the bubbles should be gone, but the eggs should look somewhat like meringue.
- Add the sugar one tablespoon at a time, mixing continuously. Once all the sugar has been added, add the vanilla and mix to combine.
- Using a rubber spatula, fold the whipped cream into the egg mixture. Once mostly incorporated, mix for 5-10 seconds until smooth.
- In a small bowl, stir together flour, salt and baking powder. Add the dry ingredients to the cream and egg mixture and fold with a rubber spatula until mostly incorporated. Again, mix for 5-10 seconds to make the batter smooth.
- Transfer the batter to the prepared cake pan and bake on a rack in the middle of the oven for 35 minutes, or until a tooth pick inserted into the center of the cake comes out clean. Remove fro the oven and allow to cool in the pan on a wire rack.
- Serve warm or allow to cool to room temperature. Cake keeps, stored in an airtight container, for about 3 days.