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

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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