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 34 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.

 

Comments

  1. JoAnn says

    Is the flour sifted before or after measuring…sifted flour or measure then sift….please let me know. Thanks much.

  2. Saima says

    Hi, This recipe looks so yummy nd i wanna try it now but i haven’t cake flour or all purpose flour to make cake flour so can i use self raising flour instead of cake flour?????

  3. Janhavi says

    If I wanted to make this recipe in a different pan would this work? Should I make any adjustments of any kind?
    Thanks! Can’t wait to try this recipe.

    • Crystal says

      I would stay with real butter sticks. The buckets are usually margarine and made of some type of oil and water. I can see the water when I melt some.

  4. Jerri says

    I have had this recipe for over 20 years but could find it. Glad I found you. During the holidays I bake the “Whipping Cream Pound Cake” in loaf pans and give as gifts. I have also put in rum flavoring and nutmeg for a nice difference, but either way this cake is my all time favorite. Thanks for sharing and Happy Holidays!

  5. Manju says

    hi. i loved this recipe and i intend to try it tomorrow. could u plz tell me how much 3 sticks of butter weigh in grams or ounces? we dont get butter in the stick form in India. it comes in 100 grams and 500 grams bricks. would be great if you could help me out with the weight. thanks.

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