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.
Hi I’ve used this recipe but it turned out to have a crunchy texture like tart more than a cake, and I wonder did I bake it too long and made it too dry(Oven Fan Mode) then I’ve tried to shorten the time from 1hr15mins to 1hr, then the outer crunch texture still exist just lesser yet the inner side seems like still not fully cooked. Did I missed out something and why I do not get the cake texture which a pound cake should have 🙁
Pound Cakes will not turn out baking them in a convection oven. They’re too dense.
Any thoughts about substitution of the sugar, or part of the sugar, for coconut sugar or honey? Thanks!
I haven’t tested it with sugar alternatives
The baking time at the top says 1 hr 25 min, but in the directions you say 1 hr 15 min. Which is correct? I am baking it now!! Love the batter & recipe so far!!!
My first pound cake and it was magnificant!! Great texture and flavor. I. Definitely will make it again!
How good would this be frozen? Wanted to make several to have.
Yes, pound cakes freeze easily. Wrap it airtightly, I usually use plastic wrap then aluminum foil. If it’s airtight, it’ll freeze well for 3 months. If it’s not for a special occasion where you want the whole cake presented, It’s easier to slice it before freezing and wrap individually. This way you can take 1 or 2 pieces out at a time. It’s really good warmed in the microwave of toaster oven with a little butter. 😀
How long should I bake it if I half the recipe? (Only have a small pan)
Are you halving the recipe and putting it in a bundt pan or loaf? It’s you’re using a bundt (or tube) start watching it after 40 minutes. If you’re using a loaf, start watching it about 45 to 50 minutes.
My cake just came out beautifully and it tastes great. My first pound cake, I might add!! I’m quite proud! 🙂
I’m so proud too!!! I still get that feeling too 😊
I’d like to 1/2 the recipe & bake in a loaf pan. About how will it need to bake? 35-40 minutes? Also, there’s no baking powder or soda ? Is that right? Planning to give it a try tomorrow. Thank you much❣️
The eggs are the leavener, no baking powder or soda.
My pound cake has been over 1 hour and almost 30 minutes in the oven at 325F and the wooden stick still comes out with moist crumbs. Why and what do I do??!
This is one of finest cakes I’ve ever made! And I’ve made a LOT of cakes!
Could I make this in a 9 x 13 pan?
Yes. It will cook in about 60 minutes – start checking at 55 minutes
Do I measure 3 cups flour & then sift it or sift it first & then measure out 3 cups
Sift then measure.