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 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.
Also known as Elvis Presley 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.
My Favorite Pound Cake
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
INGREDIENTS
The amounts are listed below in the recipe card.
- Sugar
- Butter
- Eggs
- Flour
- Whipping Cream
- Vanilla extract
You may also like my Old Fashioned Blue Ribbon Pound Cake in the video below
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.
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Whipping Cream Pound Cake Recipe
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Ingredients
- 3 cups granulated sugar
- 1 cup butter room temperature (no substitution), salted or unsalted
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted
- 1 cup heavy whipping cream NOT WHIPPED (also known as heavy cream)
- 1 tablespoon pure vanilla extract
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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can this be baked as a loaf?
Yes, it makes two 9×5 loaf pans.
I bake a cake each week as a tribute to my husband, a chef who loved to bake, then bring it into work for my co-workers to enjoy. This was my first pound cake even though it’s the 6th year I am doing this. This was a great recipe, very tasty and classic pound cake texture. I went with the lower end of the baking time, and would probably do a few minutes less the next time I make this. Delicious, thank you !
When the recipe says 3 cups flour sifted, does that mean to measure before or after sifting
Sift then measure.
This is fantastic. I’ve made it 3 times now, by request. I was wondering though, could I use coconut extract or cream of coconut? If so, how?
Thanks again, your recipes never disappoint.
I sould sub coconut extract for the vanilla extract – you could even put 2 tablespoons of coconut extract for more flavor. Without testing it, I’m not sure about the cream of coconut. I do have this Coconut Cream Cheese Pound cake that has gotten a lot of great reviews if you wanted to try another recipe. Basically cream cheese is used instead of whipping cream in it.
This reminds me of the cake my granny would make for every repass. It screams love & comfort.
This is absolutely delicious! Moist, flavorful, yummy! Thank you. Great recipe!
Can I use light whipping cream in this recipe? I have it on hand .
I’ve never used light whipping cream but it will probably work. It may change the texture slightly
Thank you from the bottom of my heart, and the tops of my sons’ bellies!!
😂I love that!! You’re welcome!
Can this cake be frozen after baking?
Yes, it freezes wonderfully. You can freeze it whole or freeze in slices. I wrap it in plastic wrap then place it in a ziptop freezer bag.
My husband of 58 years has never liked pound cake until this one. Now I can’t make often enough. You need to follow prep
and mixing instructions exactly as stated. My cooking time is much less. 2 of most important in my opinion. Measure the flour exactly as instructed and take your time mixing. Should be a 5 star +
Does anyone have tried ideas to making this chocolate pound cake? Thanks
I have these two chocolate pound cakes, you might use the chocolate part from them Mile High Chocolate Pound Cake and Chocolate Pound Cake.