Whipping Cream Pound Cake

Jump To Recipe Jump To Video

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.

Whipping Cream Pound Cake- So tender, moist, and flavorful

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!

Why we Love It

There are so many reasons to love this Whipping Cream Pound Cake. Here are just a few:

  • Ultra moist and rich with a fine crumb.
  • Very easy to make
  • Perfect quick pound cake for all sorts of occasions, whether you need a birthday cake recipe, potluck dessert, holiday cake, and more.
  • Serve it just as it is, or topped with fruit, cream, or an easy vanilla glaze.

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.
Bowl of dry ingredients for cake.
  • 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.
Butter and sugar mixture in mixing bowl with paddle attachment
  • Add the Eggs: Add the room temperature eggs one at a time blending after each to incorporate.
Adding eggs to cream cheese and butter mixture in mixing bowl.
  • Add the Vanilla Extract to the cup of whipping cream.
  • Alternate between Flour and Cream: With the mixer on low speed, 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. Mix just until incorporated.
  • Scoop the batter into a bundt pan or tube pan. As a general rule, don't fill your pan more than ⅔ full to allow for the cake to rise (without overflowing). We used a 10 inch tube pan.
Pound Cake Batter in mixing bowl.
  • 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.
Whipping Cream Pound Cake

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.

Whipping Cream Pound Cake- so moist, tender, and delicious!

How to Decorate Whipping Cream 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.
  • Update: You can also stencil with a vanilla glaze as we did in our Lemon Pound Cake!
Whipping Cream Pound Cake

Whipping Cream Pound Cake

More Pound Cakes to Share

We have made so many pound cake recipes 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 more favorites: Cream Cheese Pound Cake, Sour Cream Pound Cake, Buttermilk Pound Cake, and Strawberry Pound Cake. These easy pound cakes can be baked up in a tube pan or bundt pan. They are so rich and delicious!

Variations 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 also have an amazing Marble Pound Cake version of whipping cream pound cake. It always receives rave reviews!

And finally, our Chocolate Whipping Cream Pound Cake is so moist with just the right amount of chocolate.

We love all of these recipes- the only question is just which one to make first!

Recipe FAQs

Whipping cream pound cake can safely sit at room temperature in an airtight container or under a cake dome for 2 days.

Because of the buttercream frosting that we used, I would move it to the refrigerator after that (however, for best flavor and texture, allow it to warm to room temperature before serving.)

Yes! Whipping cream pound cake freezes beautifully for up to three months when properly wrapped.

Tightly wrap the freshly baked cake in plastic wrap followed by foil. (The cake cake be slightly warm or room temperature for this step.) You can place it on a cake cardboard for added support. Into the freezer it goes!

To thaw: Ideally, we like to move the cake, still wrapped, from the freezer to the refrigerator the day before, and then move it to the kitchen counter the next morning to continue thawing.

Once condensation is no longer forming on the foil, you can remove the wrapping.

This Whipping Cream Pound Cake recipe is similar in some ways to our other favorite pound cakes. However, whipping cream contains more fat than milk, and so incorporating it into the cake batter adds richness, moistness, and wonderful flavor!

It has a very fine crumb and melt in your mouth quality.

Yes, we use whipping cream and heavy cream interchangeably in this recipe!

Don't miss our full collection of cake recipes, including our favorites cake recipes from scratch and cake mix recipes!

Also, if you are interested in cake decorating, we would love for you to scroll through our collection of free tutorials!

Whipping Cream Pound Cake

Whipping Cream Pound Cake

This tender, rich pound cake is sure to satisfy your dessert cravings- tastes amazing on it's own, or topped with frosting, ice cream, or berries and whipped cream!
Course: Dessert
Servings: 15
RATE THIS RECIPE
Print Recipe Pin Recipe

Ingredients

  • 3 sticks (339g) unsalted butter, softened
  • 3 cups (600g) sugar
  • 5 large eggs, room temperature (place in a bowl of warm water to speed up the process if needed)
  • 3 cups (342g) cake flour, (not self-rising)
  • ½ teaspoon (2g) baking powder
  • ½ teaspoon salt
  • 1 cup (232g) heavy whipping cream (do not whip)
  • 1 tablespoon (12g) vanilla extract

Buttercream Frosting (Half-Batch)- Optional

  • 1 stick (113g) unsalted butter, slightly softened
  • 3 cups (345g) powdered sugar (depending on desired consistency)
  • 1 tsp. (4g) vanilla extract use clear imitation vanilla if you like a whiter frosting
  • 2 T (30g) whole milk or more if needed
  • ¼ teaspoon salt 1g to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.

Decoration

  • Strawberries & Blueberries
  • Stencil & Buttercream optional

Instructions

  • Grease and flour a tube pan. Preheat oven to 325 degrees F
  • 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 lightened in color and fluffy 3 to 7 minutes.
  • Add the eggs one at a time blending after each until the yellow of the yolk disappears.
  • Add the vanilla extract to the cup of whipping cream.
  • 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.

Notes

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image. Drop file here

18 Comments

  1. Beautiful cake. I am wondering what kind of tube pan you used? My regular recipe doesn’t use baking powder. Do you suppose that’s what gives you such an elegant tall cake?
    Thanks so much for the recipe. Can’t wait to try it.

  2. I made the whipping cream pound cake and I followed the directions exactly. The cake rose beautifully and I tested at 60 minutes but it was not quite done. So I let it bake another 5 minutes and the cake had fallen to the middle and it looked wet and it was not done. I baked it a few more minutes and removed it from the oven and let it cool. When I cut into the cake it was not wet and it tasted wonderful but it was ugly! Also, is the cake supposed to have a crispy crust? Do you know what happened to my cake?