If you love pound cake like we do, you are going to want to save this Whipping Cream Pound Cake recipe! It is super moist, delicious, and satisfyingly dense without being heavy.
Whether you top it off with frosting, berries and cream, vanilla ice cream, or nothing at all, this whipping cream pound cake is guaranteed to please. We hope that you enjoy it!
What does Whipping Cream do for a Pound Cake?
This Whipping Cream Pound Cake recipe is similar in some ways to our other favorite pound cakes. However, whipped cream contains more fat than milk, and so incorporating it into the cake batter results in an incredibly moist cake with a delightfully rich flavor.
It has a very fine crumb and melt in your mouth quality. This is a pound cake recipe that you will want to come back to again and again- it is just that good!
How to Make Whipping Cream Pound Cake
- Prepare the Pan: Grease and flour a tube pan. Lower the oven rack to the next to lowest position. Preheat oven to 325 degrees F.
- Whisk Dry Ingredients: In a separate bowl whisk the cake flour, salt, and baking powder to combine, set aside for later.
- Butter & Sugar: Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
- Add the Eggs: Add the room temperature eggs one at a time blending after each to incorporate.
- Add the Vanilla Extract to the cup of whipping cream.
- Alternate between Flour and Cream: Add the flour mixture alternately with the whipping cream to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and whipping cream twice.
- Bake at 325 Degrees F for 1 hour or until a toothpick comes out clean. Baking times can vary. This makes approximately 8 cups of batter.
- Cool & Turn Out: Allow the pound cake to cool in the pan for about 10 minutes on a wire rack before turning it out.
Can Pound Cake be Frozen?
Yes! Whether you are baking your whipping cream pound cake well in advance, or want to save leftovers for later, pound cakes freeze beautifully.
Not only does a slice of pound cake taste amazing fresh from the oven, but these cakes freeze beautifully for weeks or even months at a time. When thawed, they taste as fresh as the day they were frozen.
How to Freeze Pound Cake:
In order to freeze your pound cakes, flip out the cake onto a foil-wrapped cake board, wrap in plastic wrap and follow with a tightly wrapped layer of foil. Into the freezer it goes! (I like to wrap my cakes while they are still warm.)
When you are ready to thaw the cake, remove it from the freezer and keep the pound cake wrapped. Place on the countertop until condensation forms on the foil. Then unwrap and continue to thaw.
Freezing Leftover Cake:
If you find yourself in the lucky position of having leftover pound cake, follow the above steps for freezing.
However, you may also like to freeze the slices individually so that you can pull out a quick slice of cake whenever you need a little something sweet with your coffee or tea ;0)
Simply wrap cake slices in plastic wrap and foil and label with the date. Again, they will stay fresh in the freezer for up to three months!
How to Decorate a Pound Cake
You have so many great options when it comes to decorating a pound cake or bundt cake. From a simple glaze to a dusting of powdered sugar, a scoop of vanilla ice cream, berries, fresh flowers, piping, or stencil- any of these options would make this delicious cake even more special!
- For our cake, we made a half-batch of our classic vanilla buttercream frosting and used it to apply a very thin layer of buttercream on top of a stencil which I held in place and carefully removed the stencil to reveal the design.
- This is a great way to add a bit of interest and elegance to a pound cake quickly and easily!
- We topped the cake with a thin layer of frosting and fresh strawberries and blueberries.
More Pound Cakes to Share
We have made so many pound cakes over the years that we just love! No matter what the occasion, a pound cake is always going to be a popular choice. Here are a few favorites:
A Lemony Variation of Whipping Cream Pound Cake
If you love lemon desserts, don’t miss our Lemon Whipping Cream Pound Cake recipe as well!
This cake has the wonderful richness and soft texture of today’s classic whipping cream pound cake recipe, but with the addition of lemon zest, lemon juice, and lemon extract.
We love both of these recipes- the only question is just which one to make first!
- 3 sticks (339 g) unsalted butter, softened
- 3 cups (600 g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water to speed up the process if needed)
- 3 cups (342 g) cake flour, (not self-rising)
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon salt
- 1 cup (232 g) heavy whipping cream (do not whip)
- 1 tablespoon (12 g) vanilla extract
Buttercream Frosting (Half-Batch)- Optional
- 1 stick (113g) unsalted butter, slightly softened
- 3 cups (345 grams) powdered sugar (depending on desired consistency)
- 1 tsp. vanilla (4 grams), use clear imitation vanilla if you like a whiter frosting
- 2T (30g) whole milk or more if needed
- 1/4 teaspoon salt (1g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.
- Strawberries & Blueberries
- Stencil & Buttercream (optional)
- Grease and flour a tube pan. Preheat oven to 325 degrees F *See notes re: pan
- In a separate bowl whisk the cake flour, salt, and baking powder to combine. Set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lighten in color and fluffy 3 to 7 minutes. Add the vanilla.
- Add the eggs one at a time blending after each until the yellow of the yolk disappears.
- Add the flour mixture alternately with the whipping cream. Begin and end with the dry ingredients. Add the dry ingredients three times and the milk twice.
- Bake at 325 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
- This makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
For the Buttercream
- Cream the (slightly softened) butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- This recipe can be doubled or halved.
- Yields approximately 2 cups of frosting.
- If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.
Substitution for Cake Flour: If you have no cake flour, here is a substitution: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
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