There is a distinct nostalgia found in the county fair—the scent of spun sugar, the vibrant quilts on display, and the quiet pride of a blue ribbon pinned to a perfect bake. This recipe channels that prize-winning spirit, delivering a cake with such a velvety, dense crumb that it instantly becomes a family legacy. It is the kind of honest, high-quality dessert that reminds us why we turn on the oven in the first place.
With seven farm-fresh eggs and a generous pour of heavy whipping cream, this Ribbon Cake is rich, moist, and deeply satisfying. It does not rely on fancy frosting or complex techniques; instead, it celebrates the natural flavor of butter and vanilla in a sturdy, sliceable loaf that is perfect for any gathering.
A Prize-Winning Slice
This cake defines the beauty of farmhouse baking. It is incredibly dense yet tender, melting in your mouth with every bite thanks to the addition of cornstarch and heavy cream. The crust turns a deep, golden brown that contrasts beautifully with the pale, yellow interior.
You will love how sturdy it is, making it ideal for picnics or wrapping up as a thoughtful gift. The flavor improves the next day, allowing the vanilla and butter notes to deepen. It is a simple, unpretentious treat that tastes like a victory.
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Ribbon Cake
- Total Time: 1 hour 30 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich, prize-worthy farmhouse cake featuring a dense, velvety crumb and a beautiful golden crust. Made with seven fresh eggs and heavy whipping cream, it offers a timeless buttery flavor and sturdy texture perfect for any gathering.
Ingredients
- 1 cup butter, softened
- White sugar
- 7 eggs
- 6 tablespoons cornstarch
- All-purpose flour
- 1 cup heavy whipping cream
- Pure vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and thoroughly grease and flour a 10-inch tube pan or Bundt pan.
- In a large bowl, cream together the sugar and softened butter until the mixture is pale and light.
- Add the seven eggs one at a time, beating well after each addition to ensure a smooth consistency.
- In a separate bowl, whisk together the flour and cornstarch.
- Beat half of the flour mixture into the egg and butter mixture, then pour in 1/2 cup of the whipping cream and mix until combined.
- Follow with the remaining flour mixture, and finish by beating in the final 1/2 cup of cream and the vanilla extract.
- Pour the thick 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 turning it out onto a serving plate.
Notes
To achieve the signature velvet texture, ensure all refrigerated ingredients reach room temperature before mixing to allow for a perfect emulsion. Be careful not to over-mix the batter once the flour is added, as this can lead to a tougher crumb. If using a Bundt pan with intricate details, use a pastry brush to apply grease to every corner for an easy release.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Farmhouse Pantry
Quality ingredients are the heartbeat of this recipe. When you use simple staples, their freshness truly matters.
- Butter: You need one cup of butter, softened to room temperature. This provides the structural base and unmistakable flavor.
- Sugar: White sugar aerates the butter, creating that classic tight crumb.
- Eggs: This recipe calls for seven eggs. Use the freshest local eggs you can find for the best color and richness.
- Cornstarch: Six tablespoons of cornstarch mixed with the flour softens the proteins, ensuring the cake remains tender despite its density.
- All-Purpose Flour: Provides the necessary structure.
- Heavy Whipping Cream: The secret to moisture. This adds fat and liquid, resulting in a luxurious texture.
- Vanilla Extract: Use pure vanilla extract for a warm, aromatic finish.
How to Make It
Step 1: Prepare the Pan
Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease and flour a 10-inch tube pan or Bundt pan. This step is vital to ensure your cake releases cleanly later.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the sugar and softened butter until the mixture is pale and light. Take your time here; incorporating air now is key to the final texture.
Step 3: Add the Eggs
Add the seven eggs one at a time, beating well after each addition. This slow emulsification prevents the batter from breaking and ensures a smooth consistency.
Step 4: Mix Dry and Wet Ingredients
In a separate bowl, whisk together the flour and cornstarch. Beat half of this flour mixture into the egg and sugar mixture. Next, pour in 1/2 cup of the whipping cream, mixing until combined. Follow with the remaining flour mixture, and finish by beating in the final 1/2 cup of cream and the vanilla extract.
Step 5: Bake and Cool
Pour the thick batter into your prepared pan. Bake for 60 to 75 minutes, or until a tester comes out clean. Let it cool on a wire rack for 10 minutes before turning it out onto a serving plate.
Christine’s Baking Secrets
Temperature Matters:
Ensure your butter, eggs, and heavy cream are all at room temperature before you start. Cold ingredients can cause the batter to curdle, affecting the rise. If you want to learn more about the science behind this, check out our guide to foundational recipes for baking success.
Don’t Rush the Cooling:
This cake is heavy and fragile when hot. Letting it rest in the pan for exactly 10 minutes allows the structure to set just enough to release without breaking.
The “Ribbon” Texture:
The cornstarch is what gives this cake its unique, silky texture, often associated with prize-winning “blue ribbon” cakes. Do not skip it or substitute it without adjusting expectations.
Seasonal Swaps
Citrus Zest:
Rub lemon or orange zest into the sugar before creaming. This releases the oils and adds a bright, sunny fragrance that cuts through the richness.
Classic Marble:
To create a visual ribbon effect, divide the batter and mix cocoa powder into one half. Swirl them together for a beautiful two-tone look similar to a vintage cake design.
Berry Fold-In:
During peak summer, toss a handful of blueberries or raspberries in flour and gently fold them into the batter for bursts of fruit flavor.
Rustic Presentation
This cake is a stunner on its own, so keep the presentation simple and rustic. A light dusting of powdered sugar is often all it needs. For a summer gathering, serve thick slices with a dollop of unsweetened whipped cream and fresh strawberries or peaches.
If you are feeling festive, you can drizzle a simple glaze over the top. The pale yellow interior looks beautiful plated on a ceramic dish or a lemon rainbow cake stand for a pop of color.
Simple Baking Joy
This Ribbon Cake represents everything I love about baking—simple ingredients coming together to create something memorable. It brings the warmth of the farmhouse kitchen straight to your table. Whether you serve it plain with coffee or dressed up with seasonal fruit, it is sure to be a favorite.
For more colorful inspiration, you might enjoy our purple cake recipe. Happy baking!
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