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.
I made the mascarpone pound cake it was great! Have you ever added cream cheese to the whipping cream cake?
No, I go by this one if I don’t have heavy cream. https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/
I’ve made this delicious pound cake many times since seeing the recipe in The Boston Globe decades ago. It was described as Elvis’ favorite cake made by his Graceland cook who would make two at Christmas. One JUST for Elvis and one for staff! The pound cake is AMAZING! No toppings needed; except a sprinkling of sugar on top before baking. The sugar makes a yummy crust.
How can you make this into a chocolate whipping cream pound cake?
I recommend this https://www.callmepmc.com/irish-cream-chocolate-pound-cake-trifle-with-irish-cream-caramel-sauce-call-me-pmc/
You can add more whipping cream instead of the Irish Cream if you don’t want the Irish cream flavor.
I just cut the recipe in half. I now have it in a 8×8 cake pan. As I am a empty nester this will be the usual size. How long would you bake it? Same temp? Please and Thank you.
I have used this recipe many times, however. I use sifted cake flour and 2 teaspoons of vanilla. I have started baking the cakes in 2 leaf pans as I give away the cakes more than I keep them. So, now I can make more people happy. I do cut the cooking time down from 90 minutes to 75 minutes and they come out perfect.
How generous!!! I love this!! Deborah, what specific loaf pan do you use? Brand, material, size? I have never found a loaf pan that I love.
i made this pound cake today .i must say its so good its hard not to keep eating it .i also made the cream cheese pound cake as well . i have to say they are both very good ,i will keep making them .
I’m so happy you liked them.
Hi, Can i make this recipe in round cake pan (silicone)? as I don’t have tube/bundt pan.
I’ve never use those silicone baking pan. It should be okay if it’s large enough. Don’t fill it over 1 and 1/2 inches from the top. If you have batter left bake cupcakes with it.
I have made a different pound cake recipe in a silicone round pan and it worked wonderfully. Silicone cake pans are great they never stick and no need to grease ever. It’s not ideal but you can flip cake out of the silicone pans as soon as it leaves the oven no problem. Just to give you some idea on the silicone pans if you haven’t used them yet you might want to try them. Thanks for the recipe.
Thanks. I’ve been hesitant to use silicone pans for my pound cakes. I appreciate your insight. Do you still get the crusty sides?
Would cream Brulé add a good taste to this recipe
can i add fruits like peach, strawberries etc in the batter?
Yes, but make sure your pan is large enough for the additions.