Whipping Cream Pound Cake Recipe

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

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

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

Author: Paula

4.82 from 276 votes

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 12 servings

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Equipment

• electric stand mixer
• cake release
• cake thermometer
• silicone spatula
• bundt pan
• tube pan

Ingredients

• 3 cups granulated 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 heavy 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.
• 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 15-25 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

Calories: 555kcal

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.

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