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
The best pound bake for me so far. Thank you!
Hi
Can this be made with all purpose flour instead? If so, would the measurement be the same? Thanks!
Yes, you take out two tablespoons of flour and add two tablespoons of corn starch. Sift three time. Can’t tell the difference.
My cake came out light and moist. However at the bottom portion of the cake had undone marble spots my oven has a beeper letting you know, when the oven reaches the desire temperature, should I start the timer by the beep or start the timer when I put my cake into the cool oven.
Hello ms. Deva,
May be you can answer this question for me. My cake did came out moist and light. However , undone marble spots mostly at the bottom edge. I did bake in a pre-cold oven 325 degrees. My oven beeps when the oven reaches the set temperature. I set my time by the beep, should I have set the time when I put the cake into the pre- cold oven. I also had to adjust the sugar, to 2 1/2 cups the cake was still very sweet. What did I do wrong. If I add 2 cups of sugar would that effect the cake from rising. Please respond back with an answer to my problem.
I forgot the eggs and put them in last. Will that make a difference?
Hi Monique, love your recipes. Can AP flour be used instead of the Cake Flour for the Whipping Cream Pound Cake? Thanks!