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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!

4.8 from 27 reviews
Moist Whipping Cream Pound Cake
 
Cook time
Total time
 
Author:
Recipe type: dessert, cake
Serves: Makes 1 cake
Ingredients
  • 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
Instructions
  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!
Notes
Be sure to MIX WELL!! The eggs are the leavening in this cake and all the mixing creates the air that is needed.
 

65 comments

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

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

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

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

  5. 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?

  6. 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.

  7. Shelia Bailey- Lee

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

  8. 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

  9. 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

  10. 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 :-)

  11. 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!

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

  13. 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?

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

  15. NO baking powder for this recipe ??

  16. hey…the recipe is amazing…can i use all purpose flour instead of cake flour?looking forward to your reply. thanks

  17. hey..your recipe is amazing….can i use all purpose flour instead of cake flour?…looking forward to your reply.

  18. I made this cake today, i didn’t add the almond and lemon extract. Regardless it was perfect! It’s that dense rich moist pound cake with a firm and kinda loose crumb but it’s very soft and fluffy! Perfect for cakes or with tea! This is the same recipe as Paula deens but more butter and no baking powder. I thinking adding the baking powder would give a more lighter cake but I like without it’s just more pound cakey that way! I topped my cake with peaches slowly sautéed in a homemade caramel sauce with almond flakes!

    Next bake: condensed milk pound cake :3!!

  19. I’ve tried several pound cake recipes and this was the best! Being a visual learner, it was nice to watch thevideo. I added a little more extract, but the cake came out perfect. This is a good cake recipe and I plan to try out different flavors. Thanks!

  20. I LOVE pound cake and this one is a winner! My familly loved it! Thanks Monique!

  21. Your cake is absolutely gorgeous!

    It seems like a lot of people try to make cakes healthier by removing sugar, reducing the fat, etc.. I love how you added whipping cream instead, making this a sinfully decadent cake!

    I have made my own take on the traditional pound cake too. I use both coconut milk and lemon to make a mildly flavored dense cake. You can see the recipe at http://www.yummycoconut.com/coconut-milk-recipes/coconut-milk-pound-cake/ .

    I never thought to use it as a strawberry shortcake base but that is an excellent idea. I have never really liked the recipes that say to use a biscuit as the base, pound cake as the base sounds much better!

    Thank you for your recipe and happy baking!

  22. This was the moist and fluffiest cake I made. I bought the Kitchen Aid mixer 600 watts that just came out on QVC.The day I recieved it I made the the cake. Fabulous. You rock again.

  23. I would love to bake this beautiful, velvety-looking cake! So gorgeous, but how can I convert it into eight-inch round cake pans? Or cupcakes? Don’t know why but bundt pans just ain’t available round here!

  24. I made this cake tonight and it turned out great! I was so excited about using the different extracts and it really gave the pound cake an extra kick. can’t wait to try your other recipes in your cookbook!

  25. Wonderful cake! Made one for Thanksgiving Dinner and just put another in the oven just cuz! Easy,simple and delicious…….

  26. I made this cake today and it’s the best pound cake I’ve made to date. Better than cream cheese and the 7-up pound cake. I will be using this recipe again and again. I used vanilla, freshly squeezed lemon, and rum flavors. This cake is awesome. I also found this recipe on my swan cake flour box, but saw your recipe on youtube first.
    Thanks, Monique

  27. I’ve never heard of a whipping cream pound cake before. I was googling ways to make the pound cake fluffier. Saw your video and I happened to have all of the ingredients already, so I decided to give it a try….at 1:00am. It turned out GREAT! Thanks for posting this recipe!!!!!!!! :)

  28. Hi Diva,
    my question is can I use salted butter instead of unsalted or it will give a horrible taste? Thanx

  29. Delicious!!! I made this cake today. I don’t want to share….lol

  30. If you’re looking for a pound cake recipe that will make you slap you mama look no further. This pound cake is sinful because it’s sooooo good. I made this cake two days ago and it’s still very moist. Thank you so much Mo for the awesome recipe. This pound cake has been requested for Thanksgiving from my family and any other future gatherings.

  31. I just finished baking this cake. My first ever and I promise this recipe won’t disappoint. I’m so shocked I thought these type cakes were so hard to make. Thanks Monique… Your recipes never fail me child!

  32. Hello! I wanted to ask is it a 9.5 diameter bundt pan or a 9.5 cups quantity bundt pan??I bought a little bundt pan but Im not sure if itll be big enough,please do reply and thank you in advance!

  33. I’ve baked this pound cake twice- everyone loved it. It was moist and full of flavor.

  34. No pre heating of the oven?

  35. Hi Monique,

    I’ve recently subscribed to your YouTube channel. I’ve been craving a pound cake and wanted to make it from scratch. I just popped my pound cake in the oven!! Wish me luck! However, my batter wasn’t as smooth and fluffy looking as yours. I’ll see what happens when it comes out.

  36. Wish I could give this cake 10 stars! It’s buttery, moist and full of soul. I served it for soul food Sunday and my family and guests raved about it. I would compare it to a 7up cake…its just more creamy and light. Thank you Monique for sharing.

  37. Hey Mo! I wanted to know did you grease your pan with butter or butter flavored crisco or something else?

  38. Hi! I too have tried a ton of your cakes and LOVE all of them! This recipe is awesome as well. Thanks so much for sharing!! The one cake recipe I struggle with is a good ole fashioned yellow/vanilla cake! Do you have any suggestions on a jaw dropping recipe for this as well? Thanks again!

  39. I have tried several of your recipes. They are awesome. They are usually my starting point then I make my own modifications. I used the pound cake recipe and create a key lime pound cake. I worked out very well. Thank you for sharing. I have completely enjoyed using them.

  40. I got mine in the oven now. Can’t wait!!!! Thanks Monique.

  41. hey

    how can i substitute cake flour with all purpose flour in this recipe?

    • A reliable replacement for cake flour when you only have all-purpose flour is to place in a 1-cup measuring cup:
      2 tablespoons corn starch and fill the rest of the cup with all-purpose flour (6 tablespoons all-purpose flour).

    • For every one cup of all purpose flour take away two tablespoons of flour from that one cup. Add in (basically replacing the two tablespoons) two tablespoons of cornstarch sift together and you now have cake flour :)

  42. Made this cake yesterday!! Delicious!! Thanks, Monique!!

  43. wow it looks soo smooth…cant wait to try it

  44. You are amazing! The batter is even sinful and! My children licked the bowl clean. The cake wae the best I ever made! Thanks for sharing.

  45. OMG like always this was the bomb.com you are so awesome and worthy of high praises. MMMMM taste like grandmas…

  46. Oh my my, i just took this out of the oven. Yes its like the moist poundcake heaven. At first I was hesitant for the amount of the butter and sugar. I used the amount of butter from the recipe but used 2 1/2 or a little less for the sugar and its perfect!! …..Its so moist and fluffy im gonna die.

  47. OMG!!! THANK YOU SO MUCH FOR THIS RECIPE! IT WAS TO DIE FOR!! I PATTED MYSELF ON THE BACK AS WELL MUCH PRAISE TO YOU HUNNI PIE!!! THINKING OF USING THIS RECIPE FOR A STRAWBERRY SHORTCAKE. WHAT DO YOU THINK? THANKS SO MUCH!!! STAY SWEET & TRULY BLESSED!!

  48. Can I still make this without a bundt
    pan&use a regular baking dish?

  49. I am a BIG pound cake lover … maybe I’ll make this on Sunday

  50. Mmmmmh good! Strawberry shortcake, yes! Will be trying this! Thanks Diva!

  51. 3 cups of sugar…..are you sure? Sounds too sweet for my taste.

  52. Yay!a new recipe from my favorite site!!…can’t wait to try this,thanks again for sharing:)

  53. I can’t wait to try this. But can you please make a lemon cake with cream cheese frosting. I CAN NOT FIND ONE. I’ve been waiting for you to post one…lol

  54. This recipe looks delicious. I’ve tried several of your other recipes and you’ve never steered me wrong. One question though, I only use alcohol free extracts and have never seen alcohol free almond or lemon. Are they absolutely essential to the flavor of the cake or can I omit them?

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