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

Cook Mode Prevent your screen from going dark

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