Whipping Cream Pound Cake

“Old fashioned whipping cream pound cake that bakes up so moist and tender with a golden, buttery crust”

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Have you ever had a whipping cream pound cake? Some folks also refer to it as Elvis Presley’s pound cake, as it was said to be one of his favorite cakes.

I’ve featured many Southern classic pound cake recipes on the site, such as cream cheese pound cake and sour cream pound cake, and this whipped cream pound cake remains one of my favorites.

 It doesn’t receive nearly the recognition it deserves, and what a shame, because it’s a true winner.

What is a whipping cream pound cake?

A whipping cream pound cake is made exactly like a classic pound cake recipe, only instead of milk/buttermilk, it uses rich, heavy whipping cream to add extra moisture.

This result is a pound cake that is moist, tender, and velvety soft. It has a delicate, melt-in-your-mouth crumb, making it the perfect base for fresh berries and cream, light glazes, or simply a dusting of powdered sugar.

Whipping cream pound cake tastes like a classic pound cake, but it’s the texture that makes it unforgettable!

Why you’ll love this recipe

Simple ingredients- This whipping cream pound cake uses basic ingredients. No bells and whistles, just real ingredients: butter, sugar, eggs, flour, cream, and extracts. 

Old-fashioned pound cake recipe – This recipe captures the purity of traditional old-fashioned pound cakes by starting in a cold oven.

Incredible texture- Whipping cream pound cakes have such a soft and moist texture that sets it apart from other pound cakes.

Versatile Classic – This cake is perfect as is or topped with fresh fruit. It’s an amazing dessert for any occasion!

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Here’s what you need:

INGREDIENTS

• unsalted butter, softened
• granulated sugar
• large eggs, room temperature
• all-purpose flour or cake flour 
• heavy whipping cream
• pure vanilla extract
• almond extract
•  lemon extract

How to make a whipping cream pound cake recipe

1. Grease and lightly flour a bundt pan. Set aside.
2. In a large mixing bowl, cream the butter with the sugar until well combined (about 5 minutes)
3. Add the eggs one at a time, mixing completely after each addition.
4. Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition.
5. Stir in the extracts.
6. Spoon the batter into the prepared pan.
7. Place the dish into a cold oven on the middle rack and turn the oven to 325°F. F
8. Bake for 1 hour and 20-30 minutes or until a toothpick inserted into the center comes out clean. (may need more time)
9. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, remove it from the pan and finish cooling on a wire rack.

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Whipping Cream Pound Cake Helpful Tips

Use Room-Temperature Ingredients – Ensure that the ingredients are at room temperature to facilitate easier mixing.

Don’t overbake – This cake should be moist and tender; overbaking will dry it out. Start checking for doneness at the 1 hour 10 minute mark.

Prepare the pan properly.- Use shortening to lightly coat the entire pan and then dust with flour.

Serving Suggestions

This cake is definitely rich and sweet enough to serve as it, but if you want to kick it up a notch here are a few ideas!

• Serve with berries (such as strawberries, blueberries, or raspberries) and a dollop of whipped cream.
• Top with vanilla ice cream, salted caramel sauces, and pecans
• Dust with powdered sugar

Got questions?

Should I use all-purpose or cake flour? Either is fine, although cake flour produces a softer crumb.

Do I need salt, baking powder, or baking soda? No, the air from creaming the butter and sugar will give it the lift that it needs to help the cake rise.

Can I start this cake in a preheated oven instead of a cold oven? Yes, you can.

How to Store

This whipping cream pound cake can be stored in an air-tight container on the counter for up to 4-5 days or in the fridge for a week. 

To freeze, slice the cake, wrap the slices in plastic wrap, and then in aluminum foil. Place in a freezer bag or an airtight freeze-safe container. Thaw overnight at room temperature.

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