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

1. 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.
2. 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.
3. I use this tube pan. You can also use this bundt pan.
4. It takes a little patience to make. You’ll need to cream the butter and sugar until it’s light and fluffy.
5. Also, add the eggs one at a time, sometimes I want to dump them all in at once, but resist the urge.
6. Finally, allow the cake to cool at least 20 minutes in the pan before inverting it onto a platter.
7. 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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Print Recipe

4.72 from 7 votes

Whipping Cream Pound Cake Recipe

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

Prep Time20 mins

Cook Time1 hr 25 mins

Total Time1 hr 45 mins

Course: Dessert

Cuisine: American/Southern

Keyword: cake, dessert, pound cake

Servings: 12 servings

Calories: 555kcal

Author: Paula at CallMePMc.com

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

• Preheat the oven to 325 degrees F.
• Spray a 10-inch bundt or tube pan with non-stick spray or flour and grease pan, whichever you prefer. I recommend this tube pan or this bundt pan. *If you have a 2-piece, 10-inch tube pan, wrap aluminum foil around the outside of the pan to prevent any batter from leaking out.
• 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 minutes at 325 degrees F
• 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

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 555kcal

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

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