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
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.
- 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
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.
I have been looking for a Whipping Cream Pound Cake recipe for years. Had one, but the computer had issues and I lost it. I seem to remember that it called for whipped whipping cream. Have you tried this recipe using whipped whipping cream? It would seem that it would be the same, maybe a little more texture in the cake. Waiting for a response.
Hey Jimmy, no, I haven’t tried whipping the cream first. It may make it a little lighter in texture. I’ll try it when I get a chance.
This cake was fabulous! I followed the directions to a T, and it came out wonderfully. My husband has been bugging me to make it again, and I will definitely do so! Thank you for a superb recipe that I will use many times in the future.
I made the Whipping Cream Pound Cake as cupcakes. Cooking time greatly reduced. 30 minutes instead of 90 minutes. Tastes amazing, freezes in portions so easily in cupcake form. I didn’t bother to ice but served with different toppings depending on the day
I served them with home made sour cherry jam
This is almost to a “T” my grandmother’s recipe.she used Crisco instead of butter. And she started it off in a cold oven. Oh how I can remember her creaming the sugar and Crisco by hand. Her cakes where always so good. She never raised her voice at you unless there was a cake in the oven and you was running in the house. What a special lady!
💖 That’s why I love these old recipes and sharing recipes in general. They bring back such wonderful memories. I have my grandmother’s recipe book and beside her Cream Cheese Pound Cake she has written “don’t dance or shake kitchen”. 😉
After 1 hr and 25 mins @325 degrees, my cake was not done. I had to increase oven temp to 350 degrees and bake another 20 mins. I checked it by sticking a wood skewer in cake, it came out clean. However, after it cooled and I cut it, it still wasn’t quite done. Did I do something wrong? It was still very delicious! Thank you!
I would recommend you calibrate you oven>> https://www.callmepmc.com/how-to-calibrate-your-oven/
For it to be that much off, I think it’s probably reading incorrectly.
A friend sent me this Whipping Cream Pound Cake several weeks ago. It was still warm! My family dove in and loved it!! Since then, I have made it two times and have the third in the oven! I do a lot of sharing!!l This is my go to site for all cakes!! Thanks, Paula!
Extra time exercising is in the works! lol
I’m so happy you like them! So true about exercising!!
Paula , I figured it out! My flour was self rising. I did not realize that. I will try again with all purpose. Thank you, it’s ugly but tastes good!
It happens to the best of us 😉 I’ve done the same in the past!
Hi..i tried this recipe.Cake is nice but it did not stick together.and it fininshed in 30 min..and i used self rising flour..can u please let me know what is wrong?
You can’t sub self-rising flour in a pound cake recipe, you need to use all-purpose as stated in the recipe. Also, I recommend you calibrate your oven, a dense cake like a pound cake needs to bake at a low temp for a long time. https://www.callmepmc.com/how-to-calibrate-your-oven/ If you used the ingredients as listed it should stick together. Did you sub anything else or omit eggs?
I feel like I followed the directions precisely, and when I went to check for doneness, it looks like it has exploded in my oven. What did I do wrong?
Have you ever added chocolate chips to this recipe? If so, what amount would be good?
I haven’t this particular pound cake but I did make this one with chocolate and peppermint chips https://www.callmepmc.com/crusty-candy-cane-chocolate-chip-pound-cake/
I would add 1 and 1/2 cups chocolate chips to this whipping cream pc recipe
Have you ever added chocolate chips to this recipe?