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 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
- 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.
Shop equipment at Target below, click on item to open product
Whipping Cream Pound Cake Recipe
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Save To Your Recipe BoxIngredients
- 3 cups 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 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.
I would like to know if the whipping cream should be room temperature or straight from the fridge?
room temp – or close to it
Hello Paula.
I am interested to try baking with your recipe but sadly I do not own a bundt/tube pan. All I have is round pan. May I know if it works in round pan too? If so, which size should I use for this recipe?
Besides, my family members aren’t sweet tooth people. If I am looking for less sweet pound cake. What’s the sugar amount I should use?
Thank you
You can bake a pound cake in a regular pan. I did this one in a 9×13-inch cake pan. You can use 2 round or 2 square 9-inch pans. You can probably decrease the sugar to 2 cups but that wouldn’t be sweet enough for me and I haven’t tested it with 2 cups instead of 3 cups
https://www.callmepmc.com/sheet-pan-pound-cake/
I normally use cake flour in my whipping cream pound cake…isn’t it supposed to make a more tender cake…. your’s look awesome by the way !!!!! Angie
You mentioned cream in step 3 as well, and then heavy cream goes with flour. I am a little confused
In the bowl of your stand mixer, cream (as in mix or beat) butter until smooth. Add sugar and cream (to mix or beat foods together until they become a thick soft mixture) until smooth about 2 to 3 minutes on medium speed.
Is there a video that goes with this recipe?
Not this specific pound cake. I do have a video of my Old Fashioned Blue Ribbon Pound Cake, which is almost the same method https://www.callmepmc.com/old-fashioned-blue-ribbon-pound-cake/
Do I discard extra flour after sifting?
yes
I would like to give it a lemon flavor. How would you recommend I do that?
I would use the zest of 1 lemon; it’ll equal about 1 tablespoon. As well, omit the vanilla flavoring and use lemon extract instead. So zest + 1 tablespoon lemon extract. Also, this lemon sauce would be yummy poured over it >> https://www.callmepmc.com/easiest-lemon-dessert-sauce/
This looks fantastic! Can’t wait to try it!
Made this today , it came out very good.. I did add 1tbls of baking powder cause I was afraid it wouldn’t come out right without it and I also added cinnamon. It came out very good. I will definitely make this again.
Can i bake in 9inch round pan?
No, it will overflow in a 9 inch round pan
Thanks for early reply.
If I bake half the quantity in 7inch round pan, what should be the baking time?
Can I use any kind of baking pan, beside Bundt pan
Pound cakes are so dense, I find they bake better in a bundt or tube pan. Alternately, 2 5×9 inch loaf pans can be used. I prefer a 10-inch tube pan
Would it be ok with unsalted butter?
yes
This is supposed to be pecan cobbler according to the picture on Pinterest. Where isn’t the recipe for it?
https://www.callmepmc.com/pecan-cobbler-and-reasons-i-blog/
I am 73 years young and have been making this Pound Cake, since Noah came over on the Ark. I feel like lol. I found a recipe later on which it had 1/2 cup Crisco., lard type, added to the recipe. So I made with the Crisco and have made with Crisco, here on out. My Grandmother told me when I was about 7-8, lard added to a pound cake, will leave a crust on top. Oh wow was she right. Have passed this recipe down to my 5 daughters and 3 granddaughters, plus friends. They have added, the cocoa, lemon, butter nut flavoring and others to this. I praise them for doing so. So maybe add the 1/2 cup to your next recipe and see how you like it. Enjoy!!!!!!!!!!!!!!!!
I have attempted to make this cake several times. Each time I find it to be denser than any pound cake I have made before. Afer baking should it be exceptionally moist?
It is soft and moist. Are you using room temp eggs, butter, and cream? I find that helps, then beat really good after you add the eggs until the batter is lighter in color and fluffy, but don’t beat a lot after the addition of the flour and cream. Hope this helps
Such a gorgeous crust! THIS is the recipe I’ve been looking for this spring!