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 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!
I don’t know if you are still reading these questions, but I’ll try. I used to enjoy making a chocolate pound cake made with heavy cream. It was my absolute favorite. Of course, I cannot find it. Do you think I could amend yours to add cocoa, which my original recipe had? What are your thoughts?
Hi Carole, I do get them, most o the time I reply directly from my email and it doesn’t show here. I have this Chocolate pound cake https://www.callmepmc.com/chocolate-pound-cake/ but it doesn’t call for heavy whipping cream. I think I’d try that recipe and replace the milk with heavy cream.
This one has so much butter I’m not sure how it would be with cocoa. If you want to try it with cocoa I would add 5 or 6 tablespoons unsweetened cocoa.
Ok. I will try your first idea with the chocolate pound recipe. No company coming, so if it doesn’t work, no harm. I’l let you know. Thank you so much. Carole
Whipping cream pound cake
In the recipe it says add cream
Then a couple steps down it says add heavy cream I don’t see any other cream in the recipe can you please help
I really want to make it looks so good
Thank you
Roseann
Im with you Roseann, I currently have one in the oven and had to bite the bullet and added an extra cup of cream hoe it turns out
When I read it at first that was something that confused me as well. However, after reading it carefully again the first cream refers to the action of mixing well, while the second cream refers to the ingredient heavy cream. Hope this helps.
In the Dunkin Donuts pound cake you didn’t specify which kind of donuts you used in the recipe. Would you use old fashioned cake or glazed donuts or something else?
My mom used to make this pound cake for our family when i was little. We loved it. I had lost the recipe. Thanks for having it on your Web site. Now I can make it for my family.
Thank you for the kind words, Gail. This series has been so fun for me, I’ve made this recipe for years too and it’s one of my favorites, but some of the other pound cake recipes I found digging in my mother’s recipe box.
I’m wondering if there was a typo in the recipe “heavy cream pound cake” Made the cake, it is dense and moist, however seems overly sweet to me for a pound cake. Is it really 3 cups of sugar.?
I have been making this cake for years also. I sift 1/8 tsp. Of salt in with my flour and I use 1/2 tsp. Of vanilla extract and 1/2 tsp. of almond extract. It makes a world of difference in the taste. This is a cake everyone always wants me to bring.