Name: Fresh Cream Vanilla Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 1/2 cups cake / pastry flour* ((180 grams)); 3/4 cup granulated sugar ((150 grams)); 1 cup + 2 tablespoons whole / whipping cream** ((270 grams)); 1 large egg**; 1 large egg yolk**; 1 1/2 teaspoons baking powder; 3/4-1 teaspoon vanilla; 1 pinch salt; 1 zest of lemon / mandarin or orange**; 2-3 tablespoons icing / powdered sugar for dusting

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This Italian Vanilla Cake is quite an easy cake to make. Made with fresh cream and no butter but with the added touch of citrus. Whether you choose lemon, orange or even mandarin zest this cake would make a delicious addition to any dessert table.

vanilla cake on a black cake plate and a slice on a black plate with a silver fork

This Italian cake is known as a Ciambellone, which actually means big donut. These types of cakes are eaten for breakfast or snack. They are never glazed or frosted, but they are dusted with a good amount of powdered sugar.

They are quick and simple to make because you never know who will be stopping by for an afternoon espresso and a little bit of town gossip.

And now I know why Italians eat cake for breakfast, I am pretty sure one of the reasons is this cake.

I have made a lot of Italian cakes in my day, but I am going to say that this is probably one of my favourites.

If there is one thing that Italians love to add to their sweet recipes it’s either lemon zest or lemon juice.

Well I decided to change it up and I added mandarin zest instead, and what a good choice it was. If you wanted you could substitute with orange or maybe even lime might be an interesting choice. You choose.

You could probably leave out the citrus if you wanted and just add a bit more vanilla.

Table of Contents

How to make the Vanilla Cake

In a medium bowl whisk the flour, baking powder and salt, set aside.
In a large bowl, beat on medium speed the eggs and sugar until light and fluffy (5-6 minutes).

eggs and sugar beaten until light a fluffy

Then add the vanilla, and then slowly add the cream while beating on medium / low speed for 2 minutes.

vanilla and cream beaten into the fluffy eggs and sugar

Add the flour mixture and zest and beat to combine until smooth.

flour and zest added to the mixture until combined

Pour the batter into the prepared pan and bake until done or a toothpick comes out dry.

batter for vanilla cake in prepared bundt pan ready for baking

Let cool completely before removing from the pan.
Dust with powdered sugar before serving.

vanilla cake on a black cake plate on a wooden board

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Tips for making the Best Vanilla Cake

Be sure to use cake or pastry flour. This helps to make a softer cake.
To make your own homemade pastry flour, for every one cup of all purpose remove 2 tablespoons and substitute with corn starch. Be sure to sift together before using.
Remove the eggs, cream and and zest from the fridge at least 30-45 minutes before using.
Room temperature ingredients will mix easier and better with the batter and they rise more easily.
Be sure to use whole / whipping / heavy cream, in other words cream with at least 30% fat.
Since there is no butter or oil in the cake you need the fat from the cream.
You can make the cake in a tube pan or even a 9 inch cake pan.
Let the cake cool completely in the pan before removing.

vanilla cake baked without powdered sugar on a black cake plate

How to store a Homemade Cake

The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for 4-5 days.

The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep up to three months in the freezer.

More Delicious Italian Cakes

If you are like me and love trying a not too sweet Italian cake that is perfect for breakfast or even for snack in the afternoon with a cup of tea or coffee, then I hope you give this Fresh Cream Vanilla Cake a try. Enjoy!