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
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
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.
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!