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
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted
- 1 cup heavy whipping cream NOT WHIPPED (also known as heavy cream)
- 1 tablespoon pure vanilla extract
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.
This poundcake was awesome but I thought 3 cups of sugar was way too much so I did cut it back to 2 cups and it turned out the best it was delicious thank you thank you for such a wonderful recipe my comment is not spam I just don’t know what you mean by website
That’s if you have a website. Thanks for your comments.
Wonderful cake, flavorful and with amazing texture, exactly what I was looking for! It’s just too sweet for our taste, I decreased the sugar to 2.5 cups and next time I’ll try
it with 2 cups.
How much cocoa powder should be added to turn this into a chocolate pound cake?
I have this chocolate pound cake https://www.callmepmc.com/chocolate-pound-cake/
or this one https://www.callmepmc.com/sour-cream-dark-chocolate-pound-cake/
I will definitely try this cake. I love pound cakes and have not made this oarticular one. Oh, I live in the town where Elvis was born, also.
It’s one of my favorites although pound cakes are hard to pick a favorite!
I’ve made this a few times and we love it. I often make it in 2 8”x4” bread pans for a loaf cake. That way one goes in the freezer for another time. One hour and 5-10 minutes baking time works for my loaves. Right now I have one baking for a birthday dinner tonight, who needs frosting! It’s going to be fabulous with berries which are in season.
We have a local dairy that makes their whipping cream with 45% milk fat (35% is the norm for the stores). But I opened it (for coffee – it is awesome) and didn’t use it right away. It does not have a long shelf life so it went bad. Can soured whipping cream be used in this case or will it be too strong and affect the taste?
I am going to use it for now with your peanut butter pound cake as that does contain buttermilk…so will sub with the cream….but wondering.
Thanks
No stars yet as I have still to make it!
I would be hesitant to use soured whipping cream.
Made this wonderful cake often with consistently excellent results. I would like to try making it using mini, mini bundt pans. I would appreciate your thoughts.
I would bake at 350 degrees F for 20 to 25 minutes in this size mini bundt pan https://shopstyle.it/l/bJ7qb
I use soured whipping cream in recipes all the time. It’s fine as long as it doesn’t smell off–and you’ll know if it does!
I made this cake today using self-rising flour. I opened the oven door at 1 hr 15 mins and the cake had fallen in the pan. It’s very good, just looks really bad. Do you think the s r flour was my problem?
Yes definitely – need to you all purpose flour
I tried this cake for the first time today. I only had a 9 inch tube pan. Baked the cake for 1 hour 30 minutes. Wasn’t sure it was done – no crumbs on the wooden stick so took it out of the oven. While it was cooling it fell down in the pan. I am guessing the cake wasn’t done. I have a new oven, however,
I have bake several other items in it and they all baked in the required time. I am guessing the pan was too small as the cake rose up about 1 1/2 inches above the pan.
I had this cake cooling when my son stopped by today. He wanted a slice as soon as I put it on a plate. We both had some and it was delicious. It looked exactly like the picture. This is now my favorite pound cake.
I’m so happy you liked it. Warm pound cake is my favorite, omgosh I love it so much. ❤️
I made this cake today but it did not rise. I went by the recipe except I used 2 c sugar. What could it be?
Yes. Reducing the sugar reduces the volume. Also, baking is a science with the ingredients and amounts working together. You can’t change an ingredient by 33% and it come out the same.
With a help of the hand blender with whipping blades, I’ve prepared it. But, it took a little bit longer than usual. Thanks you 3000 for sharing. You desreve 5 stars.
Why isn’t my top crusty?