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
-
- 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
- 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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Related Posts
TOTALLY SCRATCH-MADE RUM POUND CAKE WITH RUM GLAZE- AWARD-WINNING MASCARPONE POUND CAKE
- Coconut Cream Cheese Pound Cake
- Amaretto Pineapple Upside Down Pound Cake
- Holiday Greek Yogurt Cranberry Pound Cake
- Famous Ritz Carlton Hotel Lemon Pound Cake
- Strawberry & Cream Pound Cake with Jello
- OLD FASHIONED BLUE RIBBON POUND CAKE
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
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.
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.