There’s no oil or butter in these  Mini Whipped Cream Bundt Cakes, just pure whipping cream, and they are so flavorful,  tender &  fluffy.  They are the perfect little cakes to serve with fresh fruit and a dollop or bed of whipped cream.


  • Cake flour
  • Baking powder
  • Heavy cream
  • Eggs
  • Granulated sugar
  • Pure vanilla extract
  • Salt
  • Fresh fruit, optional


  • Use cake flour.
  • Sift the cake flour twice for an even finer crumb.
  • Gently mix the dry ingredients into the wet. Remove the whisk attachment from the mixer and gently fold the dry ingredients into the wet, 1/2 at a time. Once all the dry ingedients are incorporated, stop mixing.


  • Butter the molds thoroughly with butter. Lightly flour them with cake flour and shake off the excess.
  • Only fill the molds about 2/3 full…no more! Otherwise, you will end up with muffin tops instead of cute little decorative bundt cake tops.

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Recipe adapted from Martha Stewart.

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Mini Whipped Cream Bundt Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy Gibbs @My Country Table
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini cakes 1x
  • Category: cakes
  • Method: bake
  • Cuisine: American


These Mini Whipped Cream Bundt Cakes are so tender and moist and they’re super easy to make.  They’re also not overly sweet, just perfect!


Units Scale


  • 2 1/4 cups cake flour, plus more for cake molds
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1 cup plus 1 tablespoon superfine sugar*
  • Butter for greasing cake molds
  • Fresh fruit for serving, optional


  • 1 1/4 cups heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract




  1. Preheat oven to 375 degrees.  Set a rack in the lower third of the oven.  Brush 12 mini Bundt cake molds generously with butter and dust with cake flour.  Set aside.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt.  Sift the flour mixture two more times and set aside.
  3. In a small bowl or large measuring cup, use a fork and whisk together the eggs and vanilla.  Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, whip the cold whipping cream on medium-low speed until the whipping cream starts to slightly thicken.  Gradually increase speed to medium-high and whisk until it’s thick.  Gradually add the egg mixture and mix until the mixture thickens.  Gradually add the sugar and mix to combine. 
  5. Remove the whisk attachment from the mixer.  Holding the whisk attachment, gently fold half of the flour mixture into the cream mixture until the flour is just incorporated.  Repeat with the second half.
  6. Using a large piping bag with a round tip, pipe the batter into the cake molds, filling them no more than 2/3 full.  Run a small knife through the batter to prevent air bubbles from forming.  Smooth the surface of the batter.
  7. Bake the cakes until they spring back when lightly pressed or a toothpick test comes out clean, about 18 to 20 minutes.  Transfer the cake pans to a wire rack to cool for 10 minutes.  Slightly tap the pans if necessary to make sure cakes have loosened from the molds.  Invert cakes onto wire racks and allow them to completely cool.
  8.  Serve with whipped cream and fresh fruit.
  9. Store leftover cakes covered at room temperature for up to 3 days.


  1. Add the whipping cream to the mixing bowl of a stand mixer fitted with the whisk attachment.  Whisk on low speed until the cream slightly thickens.  Add the powdered sugar and vanilla and whisk until the whipping cream becomes thick.  Serve immediately or refrigerate.  


  • *If you don’t have superfine sugar, add regular granulated sugar to a blender and pulse a few times.