I'm baking a cake and want to substitute heavy cream for the water, so?!

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However much water the recipe calls for, put that much cream, then check out the consistency. You might need to add just a little more cream, like a couple tablespoons. The cream is thicker than water, so if you don't add a little more, the mix might be too thick. Something I do is in place of oil, I will use the same amount of apple sauce. You can't taste it, it's still moist, but much healthier. Have Fun!

equal amounts. cup for cup!! Cream will make the cake much richer. half n half a bit less rich, milk a lot less rich, water not at all rich.

You can use any liquid you wish to make your cake. Yes, it affects the flavor and richness of it. I frequently use heavy whipping or double cream in cakes whether they are recipe or mix.

And they are a special treat!

Rather than trying to substitute cream in your recipe, I suggest making a cream cake. That way you don't have to deal with trying to balance the fat/moisture.

There are lots of recipes out there for cream cakes. Here is an example

http://southernfood.about.com/od/yellowa…

if your makingh a basic cake , what water are you speaking of..."waterless cake" is normally a richer version of any cake... you would sub the same amount, can use 50/50 or whipping cream, for a creamer version try Cool Whip, double the amount

it depends on the recipe... perhaps you'd like to post it?!

if your using a box-mix don't substitute anything.
it won't rise and it will likely be flat and heavy.

Where on earth did you get a recipe for cups of water in a cake? I always use 3-4 eggs and a drop of milk!
Is this a special cake or something?