Introduction
The Velvet Cream Cake Bowl is the ultimate expression of comfort and elegance in a single serving. Originating from the modern trend of deconstructed desserts, this recipe bypasses the fuss of traditional layer cake baking, focusing instead on achieving an impossibly smooth, luxurious cream texture—hence the name “Velvet.” It’s a perfect no-bake treat for entertaining or a quick indulgence, combining a soft, crumbly cake base with a rich, airy mascarpone mousse. Ready in minutes, the chilling time is the hardest part!
Ingredients
- For the Cake Base: 200 grams (7 oz) pre-made vanilla sponge cake or pound cake, crumbled
- For the Velvet Cream: 475 ml (2 cups) cold heavy whipping cream
- For the Velvet Cream: 225 grams (8 oz) cold mascarpone cheese
- For the Velvet Cream: 100 grams (1/2 cup) powdered sugar (icing sugar)
- For the Velvet Cream: 1 teaspoon pure vanilla extract
- For Garnishing: Fresh berries (strawberries, raspberries), finely chopped almonds, or cocoa powder
Step-by-step Preparation
- Prepare the Cake Base:
Thoroughly crumble the sponge cake or pound cake into fine, even crumbs. Divide the crumbs evenly among four to six small serving bowls or glass jars. Press lightly into the bottom of the bowl to create a compact, stable base.
Tip: If you want a slightly richer base, drizzle the crumbs with 1 tablespoon of milk or a liqueur like Amaretto before pressing. - Whip the Heavy Cream:
In a large, chilled mixing bowl, whip the cold heavy cream using an electric mixer (starting on low, then increasing to medium-high speed). Whip until stiff peaks form. This usually takes 3 to 5 minutes.
Tip: Ensure the cream is straight out of the refrigerator; cold cream whips faster and holds its shape better. - Create the Velvet Cream Mixture:
In a separate bowl, gently combine the mascarpone cheese, powdered sugar, and vanilla extract until just smooth. Do not overmix. Gently fold the whipped heavy cream into the mascarpone mixture using a spatula. Use slow, sweeping motions to avoid deflating the air, continuing until the mixture is uniform, light, and perfectly smooth. - Layer and Chill:
Spoon or pipe the velvet cream mixture over the cake base in the serving bowls. Smooth the top or create a decorative swirl. Cover the bowls loosely with plastic wrap and refrigerate for a minimum of 2 hours. This chilling time is essential for the cream to set and achieve its signature velvet texture. - Garnish and Serve:
Just before serving, garnish the chilled cake bowls with fresh berries and a sprinkle of chopped nuts or a dusting of cocoa powder.
Nutritional Information
Due to the high content of mascarpone and heavy cream, the Velvet Cream Cake Bowl is an indulgent dessert. A typical serving (approximately 250g) contains around 450–550 calories, with a high concentration of saturated fats and sugars. While it offers quick energy, its primary benefit is pure enjoyment and satisfaction. It is not recommended for daily consumption but is a wonderful treat for special occasions.
Storage
Leftover Velvet Cream Cake Bowls must be stored in the refrigerator. Ensure they are tightly covered with plastic wrap to prevent the cream from absorbing odors. They will maintain their quality and texture for up to 3 days. This dessert does not freeze well; freezing and subsequent thawing will cause the delicate cream structure to separate and become grainy.
Conclusion
The beauty of the Velvet Cream Cake Bowl lies in its versatility. For serving, pair it with a strong espresso or a sweet dessert wine. If you wish to experiment, try folding a spoonful of lemon curd or melted white chocolate into the cream mixture for a flavor variation. For a seasonal twist, replace the vanilla extract with almond extract and top with poached pears and cinnamon.