I still remember the first time I tasted a cake that was so rich, so velvety, and so perfect that it didn’t even need frosting. It was a total game-changer for my baking confidence. That is exactly what this Ribbon Cake brings to your table—a texture so dense and moist, it feels like a hug on a plate.
This isn’t just a standard bake; it is a “Blue Ribbon” style masterpiece that relies on heavy whipping cream and a double dose of vanilla to create a flavor pop that feels timeless. It is the kind of recipe that proves you don’t need complicated techniques to create something truly memorable.
A Prize-Winning Texture
There is a reason this style of cake often takes home the top prize at county fairs. The crumb is incredibly tight yet tender, thanks to the combination of heavy cream and cornstarch. It melts in your mouth in a way that lighter, airier cakes just can’t compete with.
I also love how simple the process is. There are no separating eggs or whipping meringues here. It is a straightforward batter that transforms basic pantry staples into a showstopper. The heavy cream adds a richness that butter alone can’t achieve, making every bite feel luxurious.
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Ribbon Cake
- Total Time: 1 hour 35 mins
- Yield: 12 servings
Description
This Ribbon Cake is a prize-winning masterpiece that features an incredibly dense, velvety crumb and a rich vanilla profile. By combining heavy whipping cream with a unique flour-and-cornstarch blend, it achieves a luxurious texture that melts in your mouth with every bite.
Ingredients
- 1 cup unsalted butter, room temperature
- 3 cups granulated white sugar
- 7 large eggs, room temperature
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-inch tube pan.
- In a large bowl, cream the butter and sugar together until the mixture is pale, light, and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the batter.
- In a separate small bowl, whisk together the all-purpose flour and cornstarch.
- Add half of the flour mixture to the butter and egg mixture, beating just until combined.
- Pour in half a cup of the heavy whipping cream and beat it in, then add the remaining flour mixture.
- Beat in the final half cup of cream along with the vanilla extract until the batter is thick and luxurious.
- Pour the batter into the prepared pan and bake for 60 to 75 minutes, or until a tester comes out clean.
- Let the cake cool on a wire rack for exactly 10 minutes before carefully turning it out of the pan.
Notes
To ensure the most velvety texture possible, always use a high-quality vanilla extract and ensure your butter and eggs are truly at room temperature before starting. If you find your cake browning too quickly in the oven, loosely tent it with aluminum foil during the last 15 minutes of baking to protect the golden crust.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Flavor Stars
This recipe relies on a few key players to get that signature dense texture. Here is what you need to grab from your pantry:
- Butter: You need a full cup, and it must be softened to room temperature to cream properly with the sugar.
- White Sugar: A generous amount ensures a beautiful, golden crust on the outside.
- Eggs: Seven whole eggs give this cake its structure and richness. Yes, seven!
- Cornstarch & All-Purpose Flour: This duo mimics cake flour, keeping the crumb tender rather than tough.
- Heavy Whipping Cream: The secret weapon! This adds fat and moisture for that melt-away texture.
- Vanilla Extract: Two tablespoons might seem like a lot, but it provides the essential flavor pop that balances the richness.
How to Make It
Step 1: Prep and Cream
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch tube pan thoroughly so nothing sticks. In a large bowl, cream the butter and sugar together until the mixture is pale and fluffy. This sets the stage for a light crumb.
Step 2: The Egg Parade
Add the eggs one at a time, beating well after each addition. This step is crucial—you want each egg fully incorporated to build a stable emulsion before adding the next one.
Step 3: Dry Ingredients
In a separate small bowl, whisk together the flour and cornstarch. Add half of this flour mixture to your butter and egg mixture, beating just until combined.
Step 4: The Cream and Finish
Pour in half cup of the whipping cream and beat it in. Then, add the rest of the flour mixture. Finish by beating in the remaining half cup of cream and that lovely vanilla extract. The batter will be thick and luxurious.
Step 5: Bake to Perfection
Pour the batter into your prepared pan. Bake for 60 to 75 minutes. You are looking for a golden top and a tester that comes out clean. Let it cool on a rack for 10 minutes before turning it out.
Jasmine’s Flavor Tips
- Temperature Matters: This is my number one rule for pound cakes. Your butter, eggs, and heavy cream should all be at room temperature. Cold ingredients can cause the batter to curdle, which affects that velvety texture we want.
- The Cornstarch Trick: If you don’t have cake flour, the cornstarch used here is a brilliant hack. It inhibits gluten formation, ensuring your cake is tender, not chewy. It’s a technique often seen in a classic vintage cake recipe.
- Don’t Rush the Cool: This cake is heavy. If you try to flip it out of the pan too soon, it might break. Give it that full 10 minutes to set up before removing it from the mold.
Make It Yours
While this cake is perfect in its vanilla glory, it is also a fantastic blank canvas for your creativity.
- Citrus Pop: Rub lemon or orange zest into the sugar before creaming it with the butter. The oils will release and perfume the entire cake.
- The “Ribbon” Swirl: To lean into the name, take one cup of the batter and mix in a tablespoon of fruit jam or cocoa powder. Swirl it into the pan with the plain batter for a beautiful visual effect, similar to a lemon rainbow cake.
- Spice It Up: Add a teaspoon of cardamom or nutmeg with the flour for a warmer, cozier flavor profile.
Simple Serving Ideas
This cake is rich enough to stand on its own, but a few simple additions can make it dessert-course ready.
- Fresh Berries: The density of the cake pairs perfectly with the acidity of fresh strawberries or raspberries.
- Coffee Companion: This is arguably the best morning cake. The vanilla notes sing when paired with a dark roast coffee.
- Color Contrast: If you want to make your dessert table pop, serve this golden slice next to a vibrant purple cake recipe for a fun visual mix.
The Sweet Spot
This Ribbon Cake is the definition of “simple magic.” It takes humble ingredients and transforms them into something award-worthy just by adjusting the ratios and adding that heavy cream. It is a recipe I return to whenever I need comfort food that looks elegant.
If you love this kind of old-school baking, you should definitely check out our old fashioned chocolate cake for another nostalgia trip. This specific recipe was inspired by the classic Blue Ribbon Whipping Cream Pound Cake found on Allrecipes, a true staple in the baking community.
I’d love to see how your cake turns out! Snap a photo and tag us on Pinterest, Instagram, Facebook, or X. Happy baking!
