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.
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
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.
More Pound Cake Recipes after recipe card
Whipping Cream Pound Cake Recipe
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Save To Your Recipe BoxIngredients
- 3 cups sugar
- 1 cup real butter 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
James Allen says
Fantastic. First pound cake I’ve ever made and it’s perfect. I only used 2 cups sugar and honestly next time I’ll use one. I just prefer less sweetness overall
Nbiyea Conley says
This cake is a star!
Lynda says
I used a 13×9″ pan and baked for approximately 50 minutes. So good! Thank you much Paula for a very good recipe and for sharing it with us!
Paula says
I’m so happy you enjoyed it!
Tammy says
I’ve made this several times . Wonderful
Recently our museum guild had an event and I used this recipe but baked it in cupcake pans. Less cooking times and perfect presentation. Topped with blueberries, basil and whipped cream with a bit of lemon zest.
Thank you for such an awesome recipe.
Paula says
Love this!! Thanks for letting me know!
Lelia D. Richardson says
I made the mascarpone pound cake it was great! Have you ever added cream cheese to the whipping cream cake?
Paula says
No, I go by this one if I don’t have heavy cream. https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/
Chris says
How can you make this into a chocolate whipping cream pound cake?
Paula says
I recommend this https://www.callmepmc.com/irish-cream-chocolate-pound-cake-trifle-with-irish-cream-caramel-sauce-call-me-pmc/
You can add more whipping cream instead of the Irish Cream if you don’t want the Irish cream flavor.
Renae says
I just cut the recipe in half. I now have it in a 8×8 cake pan. As I am a empty nester this will be the usual size. How long would you bake it? Same temp? Please and Thank you.
Deborah Altman says
I have used this recipe many times, however. I use sifted cake flour and 2 teaspoons of vanilla. I have started baking the cakes in 2 leaf pans as I give away the cakes more than I keep them. So, now I can make more people happy. I do cut the cooking time down from 90 minutes to 75 minutes and they come out perfect.
Paula says
How generous!!! I love this!! Deborah, what specific loaf pan do you use? Brand, material, size? I have never found a loaf pan that I love.
juanita c cooper says
i made this pound cake today .i must say its so good its hard not to keep eating it .i also made the cream cheese pound cake as well . i have to say they are both very good ,i will keep making them .
Paula says
I’m so happy you liked them.
Taranjeet Kaur says
Hi, Can i make this recipe in round cake pan (silicone)? as I don’t have tube/bundt pan.
Paula says
I’ve never use those silicone baking pan. It should be okay if it’s large enough. Don’t fill it over 1 and 1/2 inches from the top. If you have batter left bake cupcakes with it.
Jess says
I have made a different pound cake recipe in a silicone round pan and it worked wonderfully. Silicone cake pans are great they never stick and no need to grease ever. It’s not ideal but you can flip cake out of the silicone pans as soon as it leaves the oven no problem. Just to give you some idea on the silicone pans if you haven’t used them yet you might want to try them. Thanks for the recipe.
Paula says
Thanks. I’ve been hesitant to use silicone pans for my pound cakes. I appreciate your insight. Do you still get the crusty sides?
Ronnie says
Would cream Brulé add a good taste to this recipe
Ida Zakaria says
can i add fruits like peach, strawberries etc in the batter?
Paula says
Yes, but make sure your pan is large enough for the additions.
Arlene Collins says
My sister and I have had a “go to” pound cake recipe for years and years!!!! My oldest daughter always requests it for her birthday. And then . . . I found your recipe and made it without anyone knowing it was different. I got RAVE reviews!! Then I told them I used a new recipe and now – we have a new “go to” family favorite pound cake!!! Thanks so much!!!!
Paula says
Oh how wonderful!!! I’m so happy you (and everyone) liked it. Thanks for commenting.
Alinda Green says
This is my second time making this cake.It is very simple to make and it comes out perfect.5 stars all day.
Gabrielle Assemian says
Made it today for the 1st time. Wow.. amazed by the simplicity of the recipe and yeah the cake came out fantastic.. 4 stars because it’s way toi much sugar. I actually only used 2 cups and I knew better but I wanted to follow the recipe as much as I could. I asked it for 1hr 20 min because I did not realized I read it wrong but it was still moist and wow…thanks so much Paula.
Pam says
I have made this cake lots of times, it is my favorite and most easiest pound cake to make, however I would probably suggest checking the cake for being done at an hour depending on your stove.
Sarah Rodríguez says
Can I use self rising flour?
Paula says
No. It needs to be all-purpose.
Eva says
This is the best pound cake I’ve ever had!!
Joanna Teo says
Hi, may I know which is nicer and more moist? Whipping cream pound cake or cream cheese pound cake? Besides the slightly tangy flavour of the cream cheese, which recipe would provide a better texture? I’ve been seeing both recipes a lot and I can’t decide!
Paula says
I truly enjoy both of these pound cakes but I think the Cream Cheese Pound Cake has a more fine texture and is moister. You can change the flavor if you want. Sometimes I do lemon but my favorite is almond or vanilla. I hope you enjoy it!
Cyndie says
Does this pound cake freeze well?
Paula says
Yes, it does. I have frozen it whole and in slices and both work well I first wrap in plastic wrap, then freezer aluminum foil, then I stick it in a freezer zip-top bag. That’s probably overkill, never less, that’s how I freeze.
Mary-Ann Norgren says
I have made this pound cake three times.. it freezes fabulously. My husband love it and I now will try the cream cheese coconut pound cake as well.
vyjik says
Amazing cake, very fluffy on the inside and crunchy on the outside. It is way too sweet even after reducing the sugar to 2 1/4 cups. Next time will try with 1 1/2 cups of sugar. Hope it doesn’t loose its fluffiness.
Hazel says
This poundcake was awesome but I thought 3 cups of sugar was way too much so I did cut it back to 2 cups and it turned out the best it was delicious thank you thank you for such a wonderful recipe my comment is not spam I just don’t know what you mean by website
Paula says
That’s if you have a website. Thanks for your comments.
Diana says
Wonderful cake, flavorful and with amazing texture, exactly what I was looking for! It’s just too sweet for our taste, I decreased the sugar to 2.5 cups and next time I’ll try
it with 2 cups.
Mike says
How much cocoa powder should be added to turn this into a chocolate pound cake?
Paula says
I have this chocolate pound cake https://www.callmepmc.com/chocolate-pound-cake/
or this one https://www.callmepmc.com/sour-cream-dark-chocolate-pound-cake/
Lynn Palmertree says
I will definitely try this cake. I love pound cakes and have not made this oarticular one. Oh, I live in the town where Elvis was born, also.
Paula says
It’s one of my favorites although pound cakes are hard to pick a favorite!
Lynette A says
I’ve made this a few times and we love it. I often make it in 2 8”x4” bread pans for a loaf cake. That way one goes in the freezer for another time. One hour and 5-10 minutes baking time works for my loaves. Right now I have one baking for a birthday dinner tonight, who needs frosting! It’s going to be fabulous with berries which are in season.
Roz says
We have a local dairy that makes their whipping cream with 45% milk fat (35% is the norm for the stores). But I opened it (for coffee – it is awesome) and didn’t use it right away. It does not have a long shelf life so it went bad. Can soured whipping cream be used in this case or will it be too strong and affect the taste?
I am going to use it for now with your peanut butter pound cake as that does contain buttermilk…so will sub with the cream….but wondering.
Thanks
No stars yet as I have still to make it!
Paula says
I would be hesitant to use soured whipping cream.
Maureen says
Made this wonderful cake often with consistently excellent results. I would like to try making it using mini, mini bundt pans. I would appreciate your thoughts.
Paula says
I would bake at 350 degrees F for 20 to 25 minutes in this size mini bundt pan https://shopstyle.it/l/bJ7qb
Hope Anderson says
I use soured whipping cream in recipes all the time. It’s fine as long as it doesn’t smell off–and you’ll know if it does!
Valda says
I made this cake today using self-rising flour. I opened the oven door at 1 hr 15 mins and the cake had fallen in the pan. It’s very good, just looks really bad. Do you think the s r flour was my problem?
Paula says
Yes definitely – need to you all purpose flour
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.
Lori says
Why isn’t my top crusty?
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
Tom says
I cook mine in two 9 inch bread pans. I use a scale to divide batter evenly. I bake the pans at 325 degrees for 70 minutes. 75 minutes at the most.
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/
Renita Sathasivam says
Best pound cake recipe ever. Thank you Paula. I halved the recipe and put the cake mix in a spring form tin with a ramekin in the middle. It took 85 minutes in my oven. Crusty on the outside. Light and fluffy in a still-moist and dense way. I cannot describe the satisfaction! I am so glad I followed your instructions all the way.
Donna says
I’d love to add a glaze. What would you recommend?
Paula says
You could do a simple glaze with whipping cream, powdered sugar, and vanilla.
Or this lemon glaze https://www.callmepmc.com/easiest-lemon-dessert-sauce/ I put it on this pound cake and it’s divine. https://www.callmepmc.com/old-fashioned-blue-ribbon-pound-cake/
I did brown sugar in this recipe (it’s same as Whipping Cream P C except I used brown sugar.) I love caramel and ice cream over warm pound cake. https://www.callmepmc.com/cold-oven-brown-sugar-whipping-cream-pound-cake/
Kate says
I found this recipe when looking for something to use up whipping cream before it expired. I’ve since made it 3 times and it has been DEVOURED each time. I added a simple powdered sugar and cream glaze. It is delicious without, I just prefer my pound cakes glazed. This will be my go-to potluck recipe when we can go out in the world again.
Paula says
It’s my go-to pound cake recipe. I don’t even need the recipe anymore I’ve made it so many times. 😉 I’m so happy you liked it!
Cherie says
Can I bake this in 2 regular size loaf pans or 4 small loaf pans? If so, how would I adjust the time and/or oven temp?
Helen says
I made this cake this past Saturday and it came out beautifully and is absolutely delicious!!! It is a little too sweet for the liking of some in my family though, and others it’s perfect.
Will it alter the flavor too much if I use a cup less sugar?
I don’t want to lose the crunchy, flaky texture on the top and the most, dense cake on the inside,
Thank you for sharing your recipes, absolutely amazing cake!
Paula says
You can prob reduce the sugar by 1/2 cup, but I don’t know if that will affect the crust.
Brooke Brown says
I made this last night. Followed every step to a t! I may have used slightly too much butter but this cake was delicious!! I should have taken it out of the oven about 10 minutes sooner but it was 5 stars all around! Cooked at 325 for about 1 hour and 35 minutes
Paula says
Thank you!!
Giselle says
Hello there. I want to make these in small bundt pans. Do I need to adjust the baking time?
Paula says
Yes, depends on the size pan. Since you didn’t say what size, Google it and start checking the cake at the shortest time recommended.
Susan says
How long would you bake this pound cake using 8” x2” Wilton cake rounds?
lisa g. says
I made this cake and have to say we thought it was DELICIOUS! Easy to make in my stand mixer. My cake was done in one hour in an electric oven. We loved it so much that I’m gonna make the coconut cream cheese pound cake next. Thank you for your recipes Paula!
Paula says
I’m so happy you had success with the Whipping Cream Pound Cake and are trying another one!! Happy baking !!
Kassie says
I haven’t made this recipe yet I’m about to! I don’t have enough white sugar to do 3 cups so I was wondering if I could substitute 2 cups of golden brown sugar with one cup of white sugar…will it still work out good??
Paula says
Yes, you can
john brogan says
Can I make this into a marble pound cake?
Paula says
yes
Sharon says
Hi Paula..I made this cake twice. The second time, I tweaked it a bit. I reduced the sugar by 100 grams, added a few tablespoons of orange marmalade which was lying in my fridge and added half tsp baking powder. It turned out nice and fluffy.
I cant wait to try out your other cake recipes.
Thanks so much.
Sharon
Sj says
Hi, can light whipping cream (35%) be used instead?
Paula says
Yes, it’ll change the taste/texture slightly with the lower fat but it’ll still be good.
Althea W says
Followed the directions exactly and it came out great. Very delicious and moist. Family and friends enjoyed each slice. This recipe i tried because I bought the cream for another recipe so I was able to utilize the remainder.
Magdalene says
I like recipe but my cake was not successful. I tasted the cake and I like it as it was fluffy. The cake was not cooked properly. I could see some dampness in the middle of the cake. It is my fault because I reduced the temperature too much. I baked the cake at 165 for half hour. Saw the cake became brown i lower the temperature. I lower again when it was becoming burnt. I want to try again. Can I place the cake at the base so the cake. I tried to put a few level before the base but the cake became very brown. Please let me as I am keen to try again.
Paula says
165 degrees is not hot enough to cook a cake. I would recommend calibrating your oven first. https://www.callmepmc.com/how-to-calibrate-your-oven/
Tkems says
As a previous comment mentioned, the baking time is off. I am at 1 hour 30 mins and it is still decidedly not cooked.
Paula says
And I’ve had comments that people have baked it 1 hour 10 minutes. I always recommend you calibrate your oven at least once a year. As well, using a light or dark pan will alter the length of cooking time. https://www.callmepmc.com/how-to-calibrate-your-oven/
Zain says
Can I use margarine instead of butter?
Paula says
I don’t recommend margarine
Tameka says
I don’t have a kitchen mixer or beater will doing this all by hand yield similar results?
Paula says
It will, but you will need to mix it a lot.
Paige says
There’s no baking powder or salt? Just plain flour?
Paula says
No, the eggs are the leavening agent.
Clarissa says
Could I use a 6-cup Bundt cake and just use two and bake? Will it be shorter time to cook?
Barbara says
Has anyone tried this recipe recipe at high altitude- 5,300 ft?
sas says
Yes, many times works great.
Janet says
Can you add a package of lemon pudding to this?
Paula says
I would recommend this recipe if you want to add lemon pudding https://www.callmepmc.com/best-triple-lemon-pound-cake-recipe/
Cherly says
Hi I’ve used this recipe but it turned out to have a crunchy texture like tart more than a cake, and I wonder did I bake it too long and made it too dry(Oven Fan Mode) then I’ve tried to shorten the time from 1hr15mins to 1hr, then the outer crunch texture still exist just lesser yet the inner side seems like still not fully cooked. Did I missed out something and why I do not get the cake texture which a pound cake should have 🙁
Paula says
Pound Cakes will not turn out baking them in a convection oven. They’re too dense.
Seetal says
Any thoughts about substitution of the sugar, or part of the sugar, for coconut sugar or honey? Thanks!
Paula says
I haven’t tested it with sugar alternatives
Regina says
The baking time at the top says 1 hr 25 min, but in the directions you say 1 hr 15 min. Which is correct? I am baking it now!! Love the batter & recipe so far!!!
Joy Keefer says
My first pound cake and it was magnificant!! Great texture and flavor. I. Definitely will make it again!
Crystal says
How good would this be frozen? Wanted to make several to have.
Paula says
Yes, pound cakes freeze easily. Wrap it airtightly, I usually use plastic wrap then aluminum foil. If it’s airtight, it’ll freeze well for 3 months. If it’s not for a special occasion where you want the whole cake presented, It’s easier to slice it before freezing and wrap individually. This way you can take 1 or 2 pieces out at a time. It’s really good warmed in the microwave of toaster oven with a little butter. 😀
Eliza says
How long should I bake it if I half the recipe? (Only have a small pan)
Paula says
Are you halving the recipe and putting it in a bundt pan or loaf? It’s you’re using a bundt (or tube) start watching it after 40 minutes. If you’re using a loaf, start watching it about 45 to 50 minutes.
AO says
My cake just came out beautifully and it tastes great. My first pound cake, I might add!! I’m quite proud! 🙂
Paula says
I’m so proud too!!! I still get that feeling too 😊
Donna says
I’d like to 1/2 the recipe & bake in a loaf pan. About how will it need to bake? 35-40 minutes? Also, there’s no baking powder or soda ? Is that right? Planning to give it a try tomorrow. Thank you much❣️
Paula says
The eggs are the leavener, no baking powder or soda.
Gabi says
My pound cake has been over 1 hour and almost 30 minutes in the oven at 325F and the wooden stick still comes out with moist crumbs. Why and what do I do??!
Dhawn says
This is one of finest cakes I’ve ever made! And I’ve made a LOT of cakes!
Rose Clews says
Could I make this in a 9 x 13 pan?
Paula says
Yes. It will cook in about 60 minutes – start checking at 55 minutes
Arlene says
Do I measure 3 cups flour & then sift it or sift it first & then measure out 3 cups
Paula says
Sift then measure.
Mary says
I like the tips on measuring flour. However, would you be able to tell me the weight measure?
Ayeshah says
What kind of cream is preferred?
Paula says
Heavy whipping cream like this> https://amzn.to/2uFXLuJ
It’s in the refrigerated section, usually close to the milk and buttermilk.
Chanda Caffey says
Can I cook this in a cold oven? Many pound care recipes call for a cold oven. Any thoughts here?
Paula says
You can, but in my experience there’s no difference in starting with a cold oven or preheated one. I made this similar recipe starting in cold oven, you can read my review here https://www.callmepmc.com/cold-oven-brown-sugar-whipping-cream-pound-cake/
carol says
At beginning it says use spray it grease and flour then at bottom says use butter and flour
which one is it!
Paula says
Spray a 10-inch bundt or tube pan with non-stick spray or flour and grease pan, whichever you prefer.
Rachel says
Can you use a loaf pan for this recipe? So excited to try this out!
Paula says
Yes, you’ll need two
Deirdre Ward says
Is the real butter salted or unsalted?
Paula says
Either, your preference.
Daymairis Fariza says
I have a bunch of buttermilk i am trying to get rid of could I sub the heavy cream for buttermilk? This will be my 3rd pound cake I make of yours thanks for sharing your recipes.
Paula says
You can use buttermilk.
Jan Rupp says
Should there be salt in this recipe?
Paula says
No
Luiza Santana Cristovam dos Santos says
Can I use a heavy cream with 45% of fat content?
Paula says
That should work fine.
Kritika Mehta says
What should I use instead of eggs
Paula says
I’m not sure there is a replacement for eggs in this recipe since eggs are the leavener and a binder. Most of the time you can use Mashed Banana,
Applesauce. Silken Tofu, Ground Flax Seed mixed with water, Yogurt (dairy-free or regular), Buttermilk for eggs, but don’t think they’ll work in this recipe.
Margo Haynes says
Your link for how to correctly measure flour takes one to a recipe for Twix bars…
Paula says
scroll down in that post and I have detailed instructions
Kathy says
Just reading over this recipe. Can’t wait to make several of your cakes. In step 2 you say tube pan or Bundt pan but if you have a tube pan wrap foil around the outside of the Bundt pan. I assume you mean tube pan as there would be no need to wrap the Bundt pan. Correct me if I’m wrong.
Paula says
Yes, wrap foil on outside of tube pan.
Melissa Schaub says
Have you made a gluten free pound cake? I would like to eat a gluten free cream cheese or whipping cream pound cake. I am wondering if all you need to do is substitute the regular flour cup for cup with gf flour and it turn out just as good! Any advice would be encouraged!
Paula says
I have not made a gluten-free pound cake, but it’s on my list. This is the substitution per google search: Substitute all-purpose gluten-free flour in place of all-purpose regular flour at a ratio of 1:1. If you are baking items such as cakes and/or breads, add 1 teaspoon of xanthan gum. This is xanthan gum: https://amzn.to/2YKtGmZ
I’ll message you when I try it!
Kathy says
You can try Bobs Red Mill 1 to 1 baking flour. It already has xanthan gum in it as well as potato starch. I’ve made sugar cookies with it and they actually roll out and stay together.
Missy says
I made this pound cake and it is delicious. It is moist and a tall cake. Love the flavor of it.
Marilyn says
How long would I bake if making cupcakes?? Thanks
Paula says
20 to 23 minutes
Anita says
I made the whipping cream pound cake will never make another kind absoluty Devine. Made for my daughter for mother’s day gift.
Nes says
What is “real butter”
Paula says
not margarine or butter substitute
Angie says
Do we need any kind of baking powder?
Paula says
No, the eggs are the leavener.
M.L. says
Has anyone tried adding chocolate chips to the pound cake? If so, how did it taste and did the chocolate chips sink to the bottom?
Myra paige says
I would like to know if the whipping cream should be room temperature or straight from the fridge?
Paula says
room temp – or close to it
Nik says
Hello Paula.
I am interested to try baking with your recipe but sadly I do not own a bundt/tube pan. All I have is round pan. May I know if it works in round pan too? If so, which size should I use for this recipe?
Besides, my family members aren’t sweet tooth people. If I am looking for less sweet pound cake. What’s the sugar amount I should use?
Thank you
Paula says
You can bake a pound cake in a regular pan. I did this one in a 9×13-inch cake pan. You can use 2 round or 2 square 9-inch pans. You can probably decrease the sugar to 2 cups but that wouldn’t be sweet enough for me and I haven’t tested it with 2 cups instead of 3 cups
https://www.callmepmc.com/sheet-pan-pound-cake/
Angie says
I normally use cake flour in my whipping cream pound cake…isn’t it supposed to make a more tender cake…. your’s look awesome by the way !!!!! Angie
Sofiya says
You mentioned cream in step 3 as well, and then heavy cream goes with flour. I am a little confused
Paula says
In the bowl of your stand mixer, cream (as in mix or beat) butter until smooth. Add sugar and cream (to mix or beat foods together until they become a thick soft mixture) until smooth about 2 to 3 minutes on medium speed.
Kerri says
Is there a video that goes with this recipe?
Paula says
Not this specific pound cake. I do have a video of my Old Fashioned Blue Ribbon Pound Cake, which is almost the same method https://www.callmepmc.com/old-fashioned-blue-ribbon-pound-cake/
Cassandra says
Do I discard extra flour after sifting?
Paula says
yes
Gloria Swanson-Byrd says
I would like to give it a lemon flavor. How would you recommend I do that?
Paula says
I would use the zest of 1 lemon; it’ll equal about 1 tablespoon. As well, omit the vanilla flavoring and use lemon extract instead. So zest + 1 tablespoon lemon extract. Also, this lemon sauce would be yummy poured over it >> https://www.callmepmc.com/easiest-lemon-dessert-sauce/
Toni says
This looks fantastic! Can’t wait to try it!
Leah oliveira says
Made this today , it came out very good.. I did add 1tbls of baking powder cause I was afraid it wouldn’t come out right without it and I also added cinnamon. It came out very good. I will definitely make this again.
Meenakshi says
Can i bake in 9inch round pan?
Paula says
No, it will overflow in a 9 inch round pan
meenakshi says
Thanks for early reply.
If I bake half the quantity in 7inch round pan, what should be the baking time?
Jocelyn says
Can I use any kind of baking pan, beside Bundt pan
Paula says
Pound cakes are so dense, I find they bake better in a bundt or tube pan. Alternately, 2 5×9 inch loaf pans can be used. I prefer a 10-inch tube pan
Samantha Dy says
Would it be ok with unsalted butter?
Paula says
yes
Jean Goodnight says
This is supposed to be pecan cobbler according to the picture on Pinterest. Where isn’t the recipe for it?
Paula says
https://www.callmepmc.com/pecan-cobbler-and-reasons-i-blog/
Audrey says
I am 73 years young and have been making this Pound Cake, since Noah came over on the Ark. I feel like lol. I found a recipe later on which it had 1/2 cup Crisco., lard type, added to the recipe. So I made with the Crisco and have made with Crisco, here on out. My Grandmother told me when I was about 7-8, lard added to a pound cake, will leave a crust on top. Oh wow was she right. Have passed this recipe down to my 5 daughters and 3 granddaughters, plus friends. They have added, the cocoa, lemon, butter nut flavoring and others to this. I praise them for doing so. So maybe add the 1/2 cup to your next recipe and see how you like it. Enjoy!!!!!!!!!!!!!!!!
Pamila Gant says
I have attempted to make this cake several times. Each time I find it to be denser than any pound cake I have made before. Afer baking should it be exceptionally moist?
Paula says
It is soft and moist. Are you using room temp eggs, butter, and cream? I find that helps, then beat really good after you add the eggs until the batter is lighter in color and fluffy, but don’t beat a lot after the addition of the flour and cream. Hope this helps
Heather | Totally Tailgates says
Such a gorgeous crust! THIS is the recipe I’ve been looking for this spring!
Carole Sorrenti says
I don’t know if you are still reading these questions, but I’ll try. I used to enjoy making a chocolate pound cake made with heavy cream. It was my absolute favorite. Of course, I cannot find it. Do you think I could amend yours to add cocoa, which my original recipe had? What are your thoughts?
Paula says
Hi Carole, I do get them, most o the time I reply directly from my email and it doesn’t show here. I have this Chocolate pound cake https://www.callmepmc.com/chocolate-pound-cake/ but it doesn’t call for heavy whipping cream. I think I’d try that recipe and replace the milk with heavy cream.
This one has so much butter I’m not sure how it would be with cocoa. If you want to try it with cocoa I would add 5 or 6 tablespoons unsweetened cocoa.
Carole Sorrenti says
Ok. I will try your first idea with the chocolate pound recipe. No company coming, so if it doesn’t work, no harm. I’l let you know. Thank you so much. Carole
Roseann says
Whipping cream pound cake
In the recipe it says add cream
Then a couple steps down it says add heavy cream I don’t see any other cream in the recipe can you please help
I really want to make it looks so good
Thank you
Roseann
margaret says
Im with you Roseann, I currently have one in the oven and had to bite the bullet and added an extra cup of cream hoe it turns out
Valoree says
When I read it at first that was something that confused me as well. However, after reading it carefully again the first cream refers to the action of mixing well, while the second cream refers to the ingredient heavy cream. Hope this helps.
Kenn says
In the Dunkin Donuts pound cake you didn’t specify which kind of donuts you used in the recipe. Would you use old fashioned cake or glazed donuts or something else?
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.
Paula 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.
kathy 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.?
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.
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.
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!
Tami G says
What size bundt pan for this whipping cream pound cake?
Anita says
This recipe sounds like a delicious classic pound cake. I know my family would love it!
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.
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.
Liz says
Beautiful cake recipes. Thanks so much and Happy Easter!
Paula says
Thank you! Enjoy and Happy Easter to you as well!