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 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 this last night. The taste is delicious but I wonder why it came out dry?
May have over cooked it a few minutes, next time try 5 or 6 minutes less time.
Tomorrow is my birthday and I’m the baker in the family so after finding this last night, I decided to make it for myself. I usually use a certain bakers grandmother’s recipe, but this one looked too easy. I actually halved it. It’s cooling off right now at 11:15 pm. This may be breakfast; it may be lunch! Either way, I can’t wait to have a slice of this. It is nice and crisp on top and smells like heaven. Thanks for posting. It’s going in my rotation.
I’m so happy you found us and hope you enjoy! Happy birthday!
I make this and add cream cheese, coconut, butter, vanilla and lemon extracts. So good.
Can this pound cake be baked in 2 loaf pans?
I just made this pound cake in 2 loaf pans and froze one of them. This cake is delicious! My favorite vanilla to use is a Mexican Vanilla.
It deflated LOL. What did I do wrong? Followed instructions exactly. Used a Bundt pan. It has good flavor but nothing I would serve to anyone. It will end up going to the raccoons. I may or may not try it again.
If it fell you probably didn’t cook it long enough. I would first calibrate your oven to make sure it’s at the correct temp https://www.callmepmc.com/how-to-calibrate-your-oven/
Next, did you cook it in a light are dark pan. Light will cook longer, dark cooks faster.
The last thing, if you over-beat it, it can fall, but it you followed the directions that shouldn’t be the problem.
I have been making this cake for about 50 years. I could not tell you the number of times I have shared the recipe. I like to add a little lemon extract along with the vanilla.(you can cut back a little on the vanilla) It is delicious as is, but I sometime like to top it with homemade cream cheese icing.
Coconut extract is good as well.
I made this cake today & it was a huge hit!
I poured 1/2 the batter in then sliced strawberries & sprinkled chocolate chips over them (I coated the chocolate in flour first so they wouldn’t sink). Then poured the rest of the batter in.
The cake was good on its own & had a light crispy top
I love that variation!! Thanks for commenting.
I’ve made this cake many times! It’s my go to cake for every occasion! So good! Everyone raves about this cake!
Best pound cake ever!!!!
I made the cake today. Used three small loaf pans and baked for 1 hour and ten minutes. After reading 3 cups sugar I was already alarmed. I used 2 1/2 and find it still too sweet. It’s a really rich cake with all the butter and heavy cream. It tastes good but I feel a little guilty eating it due to the calorie count.
It’s a dessert. It’s a splurge once a day or less.
I totally messed up the recipe, that’s on me. It’s my first time making a cake. I recommend do the recipe exactly, do not use a regular cake pan just because your to lazy to buy a tube pan. Although the texture was off the flavor was pretty good. I’m not gonna give up. I’m gonna try again in a few weeks!