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.
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.
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.
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!
Get the Recipe: Moist Whipping Cream Pound Cake
Ingredients
- 3 sticks, 1 1/2 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
- 1/2 -1 teaspoon almond extract
- 1/2 teaspoon lemon extract
Instructions
- In a large bowl cream the butter with the sugar until well combined (about 5 minutes)
- Add the eggs one at a time and mix completely after each egg.
- Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition.
- Stir in the extracts.
- Grease and flour a 9.5 bundt pan.
- Spoon the batter into the pan and jiggly the pan to even out the batter when done.
- Place into a cold oven on the middle rack and turn the oven to 325.
- Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean.
- Let cake cool in the pan for a fe minutes before removing to finish cooling on a cooling rack.
- Serve and enjoy!
Video
Notes
i made this cake for my co-workers, and they loved it. i will make this cake again. followed the receipe, i just used all purposed flour, cake was really moist.
I’ve been looking for a moist pound cake recipe, and this one looks delicious. I had a question, though: How dense/strong is the cake? I’m hoping to use it as the base of a larger product, and I’m concerned about it standing up to the extra weight while still being nice and moist (dry cakes are one of the saddest things in my opinion). Any insight or advice you can offer would be much appreciated!
HI MONIQUE !!!!
MY DAUGHTER AND I HAVE MADE THIS WHIPPING POUND CAKE NOW SEVERAL TIMES AND NOW ITS THE CELEBRATED REQUESTED CAKE FOR OUR FAMILIES,CO WORKERS AND FRIENDS …..I HAVE EVEN TRIED USING A LITTLE OF THE FRENCH VANILLA CREAMER ALONG WITH THE WHIPPING CREAM AND IT DID GREAT ! THANKS AGAIN MONIQUE FOR SHARING YOUR CULINARY TALENTS WITH THE WORLD .. BLESSING TO YOU AND YOUR FAMILY !
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 🙂
I want to tried this recipe ,it look yummy. Does anyone tried it with 4 eggs only ?
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
Regards,
Rohini
You put the cake in the oven “cold” then turn it on to 325 degrees to warm up and bake.
can’t help you on the subsitute for eggs. you might want to google that.
a cold oven is a oven that is not pre-heated