Whipping Cream Pound Cake Recipe

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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

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

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.

Whipping Cream Pound Cake recipe

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

slice of cake on plate.


The amounts are listed below in the recipe card.

  • Sugar
  • Butter
  • Eggs
  • Flour
  • Whipping Cream
  • Vanilla extract
Cake on tray with piece missing..

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.

Shop equipment at Target below, click on item to open product

Whipping Cream Pound Cake Recipe

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 273 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 12 servings



  • *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.



Calories: 555kcal
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  1. 5 stars
    5 stars for sure……we have a wedding coming up & I would love to make cupcakes with this amazing recipe! I saw that one person had made them , how many would one recipe make? Thank you for sharing!!

  2. 5 stars
    Literally the perfect pound cake. Fast and easy to make. Perfect texture and got rave reviews. Thanks for posting!

  3. This recipe is amazing! I made it today and my cake came out perfect. It was sweeter than expected but still really good. It’s the perfect accompaniment to the pralines and cream ice cream I made yesterday. Thanks!

    1. 5 stars
      I was concerned about 3 cups of sugar, and it is very sweet, which is something I’m not prone to say. I wonder if the sugar could be cut back to say 2 cups with as good results. It was a very easy recipe.

  4. I just came upon this recipe and can not wait to make it. However the recipe calls for all purpose flour with your recommendation to use Lillys which is enriched and bleached!! Why would we want enriched bleached flour instead of, for example King Arthurs which is unbleached and not enriched? It doesn’t sound like a healthy option.
    Thank you

  5. 5 stars
    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

  6. 5 stars
    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!

  7. 4 stars
    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.

4.82 from 273 votes (219 ratings without comment)

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