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, recommended
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted (recommended brand)
- 1 cup heavy whipping cream NOT WHIPPED (also known as heavy cream)
- 1 tablespoon pure vanilla extract I use this
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 found this recipe when looking for something to use up whipping cream before it expired. I’ve since made it 3 times and it has been DEVOURED each time. I added a simple powdered sugar and cream glaze. It is delicious without, I just prefer my pound cakes glazed. This will be my go-to potluck recipe when we can go out in the world again.
It’s my go-to pound cake recipe. I don’t even need the recipe anymore I’ve made it so many times. 😉 I’m so happy you liked it!
Can I bake this in 2 regular size loaf pans or 4 small loaf pans? If so, how would I adjust the time and/or oven temp?
I made this cake this past Saturday and it came out beautifully and is absolutely delicious!!! It is a little too sweet for the liking of some in my family though, and others it’s perfect.
Will it alter the flavor too much if I use a cup less sugar?
I don’t want to lose the crunchy, flaky texture on the top and the most, dense cake on the inside,
Thank you for sharing your recipes, absolutely amazing cake!
You can prob reduce the sugar by 1/2 cup, but I don’t know if that will affect the crust.
I made this last night. Followed every step to a t! I may have used slightly too much butter but this cake was delicious!! I should have taken it out of the oven about 10 minutes sooner but it was 5 stars all around! Cooked at 325 for about 1 hour and 35 minutes
Thank you!!
Hello there. I want to make these in small bundt pans. Do I need to adjust the baking time?
Yes, depends on the size pan. Since you didn’t say what size, Google it and start checking the cake at the shortest time recommended.
How long would you bake this pound cake using 8” x2” Wilton cake rounds?
I made this cake and have to say we thought it was DELICIOUS! Easy to make in my stand mixer. My cake was done in one hour in an electric oven. We loved it so much that I’m gonna make the coconut cream cheese pound cake next. Thank you for your recipes Paula!
I’m so happy you had success with the Whipping Cream Pound Cake and are trying another one!! Happy baking !!
I haven’t made this recipe yet I’m about to! I don’t have enough white sugar to do 3 cups so I was wondering if I could substitute 2 cups of golden brown sugar with one cup of white sugar…will it still work out good??
Yes, you can
Can I make this into a marble pound cake?
yes
Hi Paula..I made this cake twice. The second time, I tweaked it a bit. I reduced the sugar by 100 grams, added a few tablespoons of orange marmalade which was lying in my fridge and added half tsp baking powder. It turned out nice and fluffy.
I cant wait to try out your other cake recipes.
Thanks so much.
Sharon