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!
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Whipping Cream Pound Cake Recipe
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 Recipe
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.
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. This cake is good with ice cream, fruit sauce, and whipped cream. You may also enjoy it with caramel sauce. And, certainly, 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
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.
Whipping Cream Pound Cake Recipe Tips
- This pound cake is very dense and moist. The batter is thick and it takes a long time to bake, 1 hour and 15 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 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.
- 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.
- I use this tube pan. You can also use this bundt pan.
- 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
You may also like the pound cake recipe pictured below, click the photo for the recipe. Also, get all my pound cake recipes here.
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- Scratch made Rum Pound Cake
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- Holiday Greek Yogurt Cranberry Pound Cake recipe
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- Strawberry & Cream Pound Cake with Jello
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- Melt in your Mouth Strawberry Buttermilk Pound Cake
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- Oreo Buttermilk Pound Cake
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- Real Fruit Strawberry Buttermilk Pound Cake
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- Peanut Butter Pound Cake
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- Famous Ritz Carlton Hotel Lemon Pound Cake recipe
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- Coconut Cream Cheese Pound Cake
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Whipping Cream Pound Cake Recipe
Ingredients
- 3 cups sugar
- 1 cup real butter at room temperature (no substitution), salted or unsalted, recommended
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted (recommended brand)
- 1 cup whipping cream NOT WHIPPED (also known as heavy cream)
- 1 tablespoon pure vanilla extract I use this
Instructions
- *Recipe is correct as written, there is no baking soda or baking powder in it. This cake is leavened, traditionally, with eggs.
- Preheat the oven to 325 degrees F.
- In the bowl of your stand mixer, beat on medium butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
- Add eggs, one at a time, beating well after each addition.
- Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
- Add vanilla and mix on low to medium until well combined.
- Pour batter into a prepared 10-inch tube or bundt pan.
- Bake for 1 hour 15-25 minutes at 325 degrees F. Test for doneness with a wooden pick The cake will be done with no crumbs or dry crumbs remain on the pick.
- Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
- Store in an airtight container on the countertop 3 to 4 days.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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Charlotte says
I tried this cake for the first time today. I only had a 9 inch tube pan. Baked the cake for 1 hour 30 minutes. Wasn’t sure it was done – no crumbs on the wooden stick so took it out of the oven. While it was cooling it fell down in the pan. I am guessing the cake wasn’t done. I have a new oven, however,
I have bake several other items in it and they all baked in the required time. I am guessing the pan was too small as the cake rose up about 1 1/2 inches above the pan.
Jelica Jimb says
With a help of the hand blender with whipping blades, I’ve prepared it. But, it took a little bit longer than usual. Thanks you 3000 for sharing. You desreve 5 stars.
Wanda says
I have considered it but we are diabetic. Has anyone tried alternative sugar?
Jane Schwartzberg says
I didn’t have a sifter nor a stand mixer nor even a big enough mixing bowl, and it still came out amazing. Thank you so much!
Susan McC says
We’ve been making this recipe in my family for at least 60 years. This is the pound cake I was raised on. My grandmama took it out of the Jesup Press-Sentinel in Jesup, Georgia before I was born. One of the tricks she learned from a local man there was to set the butter and sugar to creaming and then get the rest of the ingredients together. Let them cream together for a while until they are nice and fluffy.
Because of this pound cake, I don’t even like lemon or almond pound cakes. This is the only one for me. I found this post because I wanted to make it in a 9×13 pan and didn’t know if I could. I’ve never seen this recipe anywhere else except in my grandmama’s writing until now. There are more of us out there!
Paula says
It’s my favorite pound cake too! Did you see this Sheet Pan pound cake recipe? it answers your question about the 9×13-inch pan. https://www.callmepmc.com/sheet-pan-pound-cake/
Steph says
Can this be made into a layer cake using 6” or 8” pans? If not do you have a pound cake recipe for layer cakes?
Paula says
I wrote this as a guide https://www.callmepmc.com/sheet-pan-pound-cake/
Sally Theobold says
I’ve just put my 2nd whipping creme pound cake into my oven. It is so easy and tasty. The crunch on top is perfect and as I used your advice to sugar the pan, the sides had a nice crunch too! I’ll use this recipe for ever. Nice to learn new tricks at68. Thanks
Veronica says
Hi, can I use a tablespoon of squeeze lemon juice instead of vanilla extract/
Paula says
Yes, but fresh lemon juice won’t be a very strong flavor.
Cecilia Mealin says
Do I sift the flour and then measure 3 cups?
Paula says
Yes
Artina says
Can I use cake flour instead of regular flour?
Paula says
Yes
Mj says
I have the 15 cup Nordic Ware bundt pan. Can I increase the recipe accordingly with successful results? Sometimes ingredient increases do not work. Thank you.
Paula says
I have never increased a pound cake recipe. I’ve cut them in half… Are you wanting to double it?
Crystal says
Can you use shortening instead of butter? I don’t have enough butter on hand.
Paula says
Yes you can use all shortening or part shortening and part butter.
Roa Milton says
Wonderful cake; moist, great texture and flavor!
I was afraid you left baking power and salt of the ingredient list, so I added 1/4 teaspoon of baking power and a pinch of salt (just in case I was wrong-which I was:).
My daughter suggested a banana glaze, so, I created a glaze of brown sugar, banana and butter, which turned out wonderful.
Thanks for the recipe, can’t wait to try more!
Jimmy says
I have been looking for a Whipping Cream Pound Cake recipe for years. Had one, but the computer had issues and I lost it. I seem to remember that it called for whipped whipping cream. Have you tried this recipe using whipped whipping cream? It would seem that it would be the same, maybe a little more texture in the cake. Waiting for a response.
Paula says
Hey Jimmy, no, I haven’t tried whipping the cream first. It may make it a little lighter in texture. I’ll try it when I get a chance.
Barb says
This cake was fabulous! I followed the directions to a T, and it came out wonderfully. My husband has been bugging me to make it again, and I will definitely do so! Thank you for a superb recipe that I will use many times in the future.
Anita Jacobson says
I made the Whipping Cream Pound Cake as cupcakes. Cooking time greatly reduced. 30 minutes instead of 90 minutes. Tastes amazing, freezes in portions so easily in cupcake form. I didn’t bother to ice but served with different toppings depending on the day
I served them with home made sour cherry jam
Jason says
This is almost to a “T” my grandmother’s recipe.she used Crisco instead of butter. And she started it off in a cold oven. Oh how I can remember her creaming the sugar and Crisco by hand. Her cakes where always so good. She never raised her voice at you unless there was a cake in the oven and you was running in the house. What a special lady!
Paula says
💖 That’s why I love these old recipes and sharing recipes in general. They bring back such wonderful memories. I have my grandmother’s recipe book and beside her Cream Cheese Pound Cake she has written “don’t dance or shake kitchen”. 😉
Tay says
After 1 hr and 25 mins @325 degrees, my cake was not done. I had to increase oven temp to 350 degrees and bake another 20 mins. I checked it by sticking a wood skewer in cake, it came out clean. However, after it cooled and I cut it, it still wasn’t quite done. Did I do something wrong? It was still very delicious! Thank you!
Paula says
I would recommend you calibrate you oven>> https://www.callmepmc.com/how-to-calibrate-your-oven/
For it to be that much off, I think it’s probably reading incorrectly.
Molly says
A friend sent me this Whipping Cream Pound Cake several weeks ago. It was still warm! My family dove in and loved it!! Since then, I have made it two times and have the third in the oven! I do a lot of sharing!!l This is my go to site for all cakes!! Thanks, Paula!
Extra time exercising is in the works! lol
Paula says
I’m so happy you like them! So true about exercising!!
Sharon says
Paula , I figured it out! My flour was self rising. I did not realize that. I will try again with all purpose. Thank you, it’s ugly but tastes good!
Paula says
It happens to the best of us 😉 I’ve done the same in the past!
padma says
Hi..i tried this recipe.Cake is nice but it did not stick together.and it fininshed in 30 min..and i used self rising flour..can u please let me know what is wrong?
Paula says
You can’t sub self-rising flour in a pound cake recipe, you need to use all-purpose as stated in the recipe. Also, I recommend you calibrate your oven, a dense cake like a pound cake needs to bake at a low temp for a long time. https://www.callmepmc.com/how-to-calibrate-your-oven/ If you used the ingredients as listed it should stick together. Did you sub anything else or omit eggs?
Sharon says
I feel like I followed the directions precisely, and when I went to check for doneness, it looks like it has exploded in my oven. What did I do wrong?
Cherie says
Have you ever added chocolate chips to this recipe? If so, what amount would be good?
Paula says
I haven’t this particular pound cake but I did make this one with chocolate and peppermint chips https://www.callmepmc.com/crusty-candy-cane-chocolate-chip-pound-cake/
I would add 1 and 1/2 cups chocolate chips to this whipping cream pc recipe
Cherie says
Have you ever added chocolate chips to this recipe?
karen newman says
This cake was wonderful.
Judy Harrelson says
I want to make the Whipping Cream Pound Cake, but have one question. The recipe says to add all purpose flour. I don’t see any baking powder listed. Don’t need it? I thought you had to have it for cake to rise??
I await a speedy reply so I can get baking!
Thanks.
Paula says
The eggs are the leavening agent and classically how pound cakes were made. It doesn’t need baking powder or baking soda.
Bobbie says
Can you make this in two bread pans?
Paula says
Yes
Bryan says
You should not pre-heat the oven.
Paula says
I tested both ways and there’s no difference in cake cold oven vs preheated. https://www.callmepmc.com/cold-oven-brown-sugar-whipping-cream-pound-cake/
Terry Naumann says
My granddaughter and I made the whipping cream pound cake together. It turned out great except for one thing. The entire family thought that it was too sweet. Could I safely decrease the sugar (or decease the sugar and increase the flour) and still have the great moist texture and crunchy top? I was thinking, maybe reduce the sugar by 1/2 cup and increase the flour by 1/2 cup.
Audrey says
I have been baking this cake for many years. If you like crunch to the top of your cake, add 1/2 cups of solid crisco, when you add the butter. I mix butter and crisco together, then fellow the recipe, That is only thing I do different. All 5 of my girls have made this cake they get rave reviews also. Enjoy
Lee says
Do you add 1/2 c of crisco plus the regular amount of butter
Zippy says
Can. you add blueberries to this recipe? If yes, how much should I add?
Paula says
I have this Blueberry Pound Cake https://www.callmepmc.com/fresh-blueberry-pound-cake-recipe/