Whipping Cream Pound Cake Recipe

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Whipping Cream Pound Cake Recipe is crusty on the outside and velvety smooth on the inside.

Both dense and moist, this Whipping Cream Pound Cake Recipe is a tried and true cake recipe that will become your family favorite!

Whipping Cream Pound Cake

I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue Ribbon Pound Cake and the list goes on and on. As I’ve stated before, desserts, in particular, Pound Cake are my most favorite thing to make. I’ve been wanting to do a series for you and it finally hit me, “Why not do the one thing that I love the most? Make all the Pound Cake recipes and share them with you!” That’s precisely what I’m going to do over the next few weeks.

Whipping Cream Pound Cake

I cut this Whipping Cream Pound Cake recipe out of our local newspaper years and years ago. Then about 10 years ago, I also found it in a local cookbook with slight variations. Then I’ve made my own tweaks to the recipe and that’s what you’ll find below.

In the cookbook, they tell a story of how it was Elvis Presley’s favorite pound cake. Now, I live in the town in which Elvis was born. This very well could be true. Or, it could be false. Or, half-true. I’ve found that stories get bigger and more exaggerated the more they’re told so take that with a grain of salt.

Whipping Cream Pound Cake recipe

What I do know, this is my personal favorite pound cake recipe. It’s sweet without being overly sweet. It pairs well with fresh or grilled fruit. It’s good with ice cream. It’s good with fruit sauce and whipped cream. It’s good with caramel sauce. It’s good all by itself (my favorite way to eat this Whipping Cream Pound Cake recipe.) Coincidentally, my second favorite pound cake recipe is the Amaretto Pound Cake that I shared earlier with you on callmepmc.com

Whipping Cream Pound Cake recipe

Along the way, I’ll give you tips and suggestions. I’ll tell you what I like about that particular pound cake and what I don’t.

I foresee running extra miles too.

First things first, when it comes to measuring flour, a cup is not always a cup. Please read this post on how to correctly measure flour.

Whipping Cream Pound Cake recipe

About Whipping Cream Pound Cake Recipe

This pound cake is very dense and moist. The batter is thick and it takes a long time to bake, 1 hour and 30 minutes. It’s is worth the wait. The pound cake is ‘crusty’ on the outside and has a soft, tender texture and small crumb inside. You’ll be tempted to take the cake out at 1 hour and 15 minutes because the outside is golden brown. Do not. Test it carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer.

It takes a little patience to make. You’ll need to cream the butter and sugar until it’s light and fluffy.

Also, add the eggs one at a time, sometimes I want to dump them all in at once, but resist the urge.

Finally, allow the cake to cool at least 20 minutes in the pan before inverting it onto a platter.

Complete detailed instructions are below in the recipe box.

Whipping Cream Pound Cake Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Both dense and moist, this Whipping Cream Pound Cake Recipe is a tried and true cake recipe that will become your family favorite!
Ingredients
  • 3 cups sugar
  • 1 cup real butter, at room temperature (no substitution)
  • 6 large eggs at room temperature
  • 3 cups sifted all-purpose flour
  • 1 cup whipping cream, NOT WHIPPED (also known as heavy cream)
  • 1 tablespoon good vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a bundt pan with non-stick spray.
  3. *If you have a two part bundt pan, wrap aluminum foil around the outside of the bundt pan to prevent any batter from leaking out.
  4. In the bowl of your stand mixer, cream butter until smooth. Add sugar and cream until smooth about 2 to 3 minutes no medium speed.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
  7. Add vanilla and mix on low to medium until well combined.
  8. Pour batter into a buttered and floured 10-inch tube or bundt pan.
  9. Bake for 1 hour 25 to 30 minutes. (it takes the full 90 minutes for mine)
  10. Cool in pa 20 to 25 minutes before inverting onto a serving tray to cool completely.
  11. Store in an airtight container on the countertop 3 to 4 days.
Notes
©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 Citrus Bundt Cake

Citrus Bundt Cake recipe

Peanut Butter Pound Cake

Peanut Butter Pound Cake

Strawberry Pound Cake

Strawberry Pound Cake recipe

Blueberry Swirl Pound Cake

Blueberry Swirl Pound Cake

Amaretto Pound Cake

amaretto pound cake - Classic Pound take is kicked up with the addition of Amaretto. Great almond flavor! Doesn't taste like alcohol!

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Paula


Comments

  1. irene Duke says

    I am going to try several of your pound cakes, they look absolutely wonderful. I would like to make some of them in individual large fluted pans,would the time frame be the same?
    Thanks so much and a very HAPPY EASTER to you and yours.

  2. Irene Duke says

    I am going to do the Whipping Cream Pound Cake for Easter, also, am going to try several of your others, they look wonderful. Would I be able to use a large cupcake fluted pan and if so, would the time frame be the same?

    Thanks so much and Happy Easter to you.

  3. Raufikat says

    Hi Paula, this looks amazing, but is 1/2 cup of butter right? It looks like it’s too little…

    Thanks in advance!

  4. Carrol Fancher says

    In response to your statement about Elvis favoring this cake, I have a clipping from TV Guide dated August 16, 1997 with a similar recipe. The story from the TV Guide article is as follows:
    A friend of Elvis’ , from Tupelo, Janelle McComb would make 2 loaves of this
    cake for him every Christmas. He would consume one on his own and share
    the other loaf with his entourage.

    Here’s the recipe:

    ELVIS PRESLEY POUND CAKE

    3 Cups Sugar 3 Cups Cake Flour, Sifted Twice
    ½ Pound Butter, Softened 1 Cup (8 OZ) Whipping Cream
    7 Eggs, Room Temperature 2 Tsp. Vanilla extract

    Thoroughly butter and flour a 10-inch tube pan or 2 loaf pans. Cream together the sugar and butter. Add eggs one at a time, beating extremely well after each addition. Mix in half of the flour, then the whipping cream, then the other half of the flour. Beat 5 full minutes. Add vanilla. Pour batter into the prepared pan. Set in cold oven and turn heat to 350 degrees. Bake 60 – 90 minutes, until a sharp knife inserted in cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and cool thoroughly.

    Like your version, this is a keeper for pound cake lovers.

  5. Sylvia Burch says

    I have been making this cake for years also. I sift 1/8 tsp. Of salt in with my flour and I use 1/2 tsp. Of vanilla extract and 1/2 tsp. of almond extract. It makes a world of difference in the taste. This is a cake everyone always wants me to bring.

  6. says

    I’m wondering if there was a typo in the recipe “heavy cream pound cake” Made the cake, it is dense and moist, however seems overly sweet to me for a pound cake. Is it really 3 cups of sugar.?

  7. Gail says

    My mom used to make this pound cake for our family when i was little. We loved it. I had lost the recipe. Thanks for having it on your Web site. Now I can make it for my family.

    • says

      Thank you for the kind words, Gail. This series has been so fun for me, I’ve made this recipe for years too and it’s one of my favorites, but some of the other pound cake recipes I found digging in my mother’s recipe box.

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