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Fresh Cream Vanilla Cake

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.

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

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.

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!

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

Fresh Cream Vanilla Cake

Rosemary Molloy
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.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine Italian
Servings 10 servings
Calories 229 kcal

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**

*To make homemade cake flour from 1 cup of flour remove 2 tablespoons and substitute with cornstarch. Sift together before using.

    **Remove from the fridge at least 30-45 minutes before using.

      TOPPING

      • 2-3 tablespoons icing / powdered sugar for dusting

      Instructions
       

      • Pre heat the oven to 350F (180C), grease and flour an 8 inch (20-22cm) cake or bundt/tube pan.
      • In a medium bowl whisk the flour, baking powder and salt, set aside.
      • In the bowl of your stand up mixer or large bowl, beat on medium speed the eggs and sugar until light and fluffy (5-6 minutes), then add the vanilla, and then slowly add the cream while beating on medium / low for 2 minutes, add the flour mixture and zest, beat on medium speed to combine until smooth.
      • Pour the batter into the prepared pan and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool completely before removing from pan. Dust with powdered sugar before serving. Enjoy!

      Nutrition

      Calories: 229kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 23mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      37 Comments

      1. 5 stars
        Hi Rosemary, This cake is perfect. I used lemon and made it for my mom and she loves it. This is a cake I’ll make again and again. thanks.

      2. 5 stars
        Does the recipe adjust for the fact that European Italian. Cream has more fat than American?
        The cake was good -but is was missing that crumb that only fat- milk can give
        I felt it should of been more tender- this was a bit dense and sponge
        Love your recipes

        1. Hi Lourdes as long as you use whole fat or heavy cream which has at least 30% fat it should be ok. Yes Italian cakes are denser than American cakes. Thanks glad you enjoy the recipes. Merry Christmas.

      3. Hi! My husband wants a “moist, light” layer cake with strawberries and buttercream icing on it. Can I make that work with this? This just looks delicious, so I want to try it.
        Thanks!

      4. Hi dear
        I have medium size eggs not large. So how much I use .
        Let me know please I want to try this receipe.
        Thanks

          1. Thanks for your quick reply. You mean 2 medium eggs +1 yolk. But receipe says 1large egg and 1 large egg yolk.
            Thanks

      5. Hello! This cake sounds delicious, and I’m thinking of making it for my daughter’s first birthday as I don’t want something overly sweet. However I’m wondering if you think it’s too soft to stack. I was planning on putting vanilla pastry cream and peach sauce in between the layers, which is relatively heavy. What do you think? Would it fall apart? Thanks for your advice!!

        1. Hi Stephanie, I do think it is too soft to hold that, sounds delicious though. What about serving it on the slices of cake or you didn’t layer it and just placed it on top of the cake just before serving. I think that would work much better. Let me know if try it.

        1. Hi Mariah, thanks, I think you can, just be sure to bake them 15-20 minutes, check with a toothpick at the 15 minute mark, if the toothpick has a few crumbs to it or is dry they are done. Let me know how they turn out.

      6. 5 stars
        I want to give this 6 stars . It is light and full of cream flavour. The perfect cake by itself or with fruit and whipped cream. Divine is what best describes it. My friend couldn’t stop slicing pieces and eating it,

      7. 5 stars
        Just made this cake yesterday and put the sugar in with the flour instead of with the egg (obviously I didn’t read your instructions before I started). Despite this mistake, the cake turned out delicious and will be a regular in our household. I used orange zest, and it was lovely.

      8. I’m going to make this and will be using the zest of an average size orange, not a mandarin. Am I zesting the whole orange? Could you provide an approximate amount of zest that should be used?

        Thank you.

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