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 today turned out exactly like yours .just velvety delicious perfect.
Excellent cake! My family loves this cake.
No salt?
I’m use to a certain taste with my cakes and I found that for me this one needed a top of salt. I normally use room temp salted butter, but my grocer was out. This batter tasted so much better. Once I added the salt. Ladies don’t be afraid to taste your batter.
I only have regular flour. How much should i use?
Take out 6 TBS flour replace with 6 TBS corn starch , sift 3 time . Now you have cake flour.
2 TBS per Cup AP Flour. I Also put a orange glaze on mine while warm .
2/3 cup suger, 1/4 c butter
1/3 cup orange juice, heated at simmer For 2mins pour over warm cake!
I used the same amount of all purpose flour and just sifted it really well. But here’s how to make cake flour.
How to Make a Homemade Cake Flour Substitute
Step 1: Measure 1 cup all-purpose flour. Remove 2 Tablespoons.
Step 2: Measure 2 Tablespoons cornstarch. Add to the flour. Cornstarch contains less gluten than flour, so it’s a wonderful tenderizing ingredient to help make cake flour.
Step 3: Sift together TWICE. Basically, sift into a mixing bowl once. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.
Girllllll…..just excellent ! The buck stops here: I found my perfect pound cake recipe ! My husband, 5 sons, brother and his wife absolutely loved this cake! So moist, crunchy crust and the perfect combination of flavors. I may cut the sugar a little next time, maybe, but no other changes needed. 5 stars !
I’m trying your Whipping Cream Cake recipe this Thanksgiving 11/28/2019. Hope I do it as good as you.