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Heavenly Whipping Cream Pound Cake
This cake is sweet, no glaze needed.

Heavenly Whipping Cream Pound Cake

One of my favorite pound cakes has to be whipping cream pound cake. I’m a sucker for that moist, tender, velvety texture although some would argue that this is the very thing that disqualifies it from being a true pound cake.

whipping cream pound cake recipe

I love this cake warm from the oven. Even better the next day!

Never had a whipping cream pound cake before? Chances are you may have and probably just thought it was a really moist and light classic poundcake. It’s pretty much made the same way as a poundcake with the same basic ingredients but with heavy whipping cream instead of milk. The heavy  whipping cream creates a very light, soft, tight crumb and makes the cake really moist.

whipping cream pound cake recipe

This cake is sweet, no glaze needed.

The taste is pretty much like a classic pound cake as well, depending on the extracts you use. I always go with vanilla & almond extract  or vanilla and butter extract with a bit of lemon extract. If you’re feeling creative I’ve read (never tried) that you can replace half of the heavy whipping cream with flavored coffee creamer. I plan on trying this in the fall time when all of those yummy limited-time flavored coffee creamers come out. I’ll report back.

whipping cream pound cake recipe

Can you see that velvety texture?

I actually prefer to use slices of whipping cream poundcake for my strawberry shortcakes over sponge cake.

Watch me make this whipping cream pound cake from start to finish!

4.7 from 31 reviews
Moist Whipping Cream Pound Cake
Cook time
Total time
Recipe type: dessert, cake
Serves: Makes 1 cake
  • 3 sticks (1½ cups) unsalted butter, softened
  • 3 cups white sugar
  • 6 eggs, room temperature
  • 3 cups cake flour, sifted
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • ½ -1 teaspoon almond extract
  • ½ teaspoon lemon extract
  1. In a large bowl cream the butter with the sugar until well combined (about 5 minutes)
  2. Add the eggs one at a time and mix completely after each egg.
  3. Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition.
  4. Stir in the extracts.
  5. Grease and flour a 9.5 bundt pan.
  6. Spoon the batter into the pan and jiggly the pan to even out the batter when done.
  7. Place into a cold oven on the middle rack and turn the oven to 325.
  8. Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean.
  9. Let cake cool in the pan for a fe minutes before removing to finish cooling on a cooling rack.
  10. Serve and enjoy!
Be sure to MIX WELL!! The eggs are the leavening in this cake and all the mixing creates the air that is needed.


  1. finally i tried it, just reduced these ingredients to 4 eggs, 250 g butter and 2 and a half cups of flour , i prefer strawberry extract + lemon extract. it was delicious, smooth,fluffy and a little crumbly on sides. my family like it , i vl adopt this recipes. thank a lot for for recipes.

    YEAH,one thing more. i didn’t have cake flour so i made it myself ( remove 2 tbsp of flour for every one cup of flour used, and replaced it with two tbsp of cornstarch or cornflour whatever the name u used depends on your countries. simple u have your cake flour :)

  2. I want to tried this recipe ,it look yummy. Does anyone tried it with 4 eggs only ?

  3. Hi,

    The cake is just too amazing.
    Would u be so kind to lemme know what is cold oven? also please let me know how much baking time if v are not keeping them in cold oven. Any substitutes for Egg? Please reply. Thanks much


  4. love this cake. did you forget to include baking powder? or we don’t need to put it

  5. My cake comes out with crusty edges. How can I prevent that?

  6. can i use all purpose flour not sure whats the different of the two, tnx

  7. Thanks! Turned out great:) used all purpose flour instead and it was still a hit!!

  8. I tired this recipe. The texture is perfect and velvety but my only qualm about this recipe is that it is not moist enough. It tastes on the drier side becuase of cake flour. I tried with all purpose but i couldn’t get the texture right. Is there anything im doing wrong?

  9. The best pound cake recipe I’ve tried! The cake was so moist, light, & fluffy. It was full of flavor & sweet. Will make this again & again! Thanks so much. & thanks for including videos. I’m truly a visual learner.

  10. Shelia Bailey- Lee

    Wonderful !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  11. Honey, this recipe is AMAZING. I didn’t have a bundt pan or a loaf pan, so I used a regular Pyrex 9″ pan. Still delicious. Edges browner than I’d like, but this is still delicious. Thank you for sharing this recipe. Now to creep on your site and find more recipes

  12. I used the all purpose flour and corn flour mixture sifted 5-6 times to get the cake flour as cake flour is not easily available in Lagos where I live. I followed the recipe to the letter but reduced the sugar to 2 1/2 cups. The result:- the fluffiness, moistest(sic) cake I’ve ever made! And I’ve made a few from this site which I loooove. Cake would have disappeared within 30 minutes of coming out of oven by ny crew at home if I didn’t stop them as it was meant for my nieces n nephew for Easter holiday treat. Thanks ma divalicious diva for your awesome recipes and videos! It does ensure we divas continue to cook! Much luv Monique from Nigeria

  13. Hey Monique,

    I tried this recipe… I’m not sure if I did something wrong but I had ALOT of batter to work w/t… It actually almost reached the top of my Bundt pan… So I used 1/2 & baked the other 1/2 afterwards. Lol But it was great. And thanks to you I made my first pound cake… Thank You Thank You Thank You :-)

  14. I used this recipe and linked to it on my blog post for “Bunny in the Carrot Patch Bread” on somuchtomake.blogspot.com.
    It turned out perfect! Thank you!

  15. Hi, tbis cake looks so yummy!! I really wanna make it but one question, can I halve the ingredients to make a smaller one?

  16. I tried this recipe today and I’m not sure what I did wrong :-(. I did add a little green gel paste food coloring for St. Patricks Day and baked in a loaf pan instead of a bumdt pan. They baked for 1hour and 20 mins. I pulled them out because the top got very hard, and the toothpick came out clean. When I inverted them out of the pans, the tops cracked and crumbled off. With the tops off I could see that they probably could have baked a little longer. Any suggestions?

  17. Wonderful pound cake very moist. Can this recipe be used for making a wedding cake.

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