Looking for a Pound Cake recipe that’s rich and delicious, with a tender crumb structure and the perfect crust? Then this Whipping Cream Pound Cake is the one you’re looking for!
This pound cake tastes amazing while it’s still warm, and just as good (if not better!) on the second day when all the flavors have enhanced, and you can taste it in all its subtleties.
The star ingredient in this recipe is definitely the whipping cream, but that’s not all that’s special about it! There is a secret baking technique that’ll make all the difference!!
Read along this post to know what that secret technique is. Ready? Let’s start!
What is a Pound Cake?
Pound cakes are dense, delicious cakes that were traditionally baked with a pound each of butter, sugar, and flour. It is much denser than a classic butter cake but just so much richer and flavorful!
Pound cakes are made with staple-pantry ingredients and are usually baked in either a loaf pan or a Bundt pan. This is also why they are sometimes referred to as Bundt cakes.
There are so many delicious variations of this classic cake – one of the most popular ones amongst my readers is my marble pound cake recipe!
Regardless of what you call them, they’re one of my most favorite types of cakes! And this recipe is extra special!
What is Whipping Cream Pound Cake?
What is a Whipping Cream Pound Cake, you ask? Well, for starters, this is also known as the Elvis Presley Pound Cake! And yes, you guessed it! It’s because it was his favorite type of cake!! (Yep, that’s how perfect it truly is).
Whipping Cream Pound Cake is different from a classic pound cake because it uses whipping cream instead of milk. This makes this type of pound cake a lot more moist on the inside and just perfect on the outside.
It’s a classic Southern recipe that won’t fail to impress you or your family. But my secret technique to bake this is what makes this pound cake even more special. Want to know what that is? Read on below!
What Makes This Pound Cake Recipe So Special?
What makes this pound cake recipe extra special is the secret technique I use to bake it! You might be surprised to know what it is. The technique is to start baking the cake in a cold oven, as opposed to a preheated one!
You’re probably asking yourself why you’d want to do that? Let me explain why! To get the perfect flavor and texture, this cake needs to bake slowly. The whipping cream is the main reason why, since this recipe has a significant amount of fat from it.
For this reason, the cake needs time to rise and release the moisture, not only from the butter but also from the whipping cream it has!
You’ll get a pound cake that’s beautifully tender and moist on the inside but has a perfect crust on the outside.
What You Need to Make Whipping Cream Pound Cake
Baking this deliciously rich and moist pound cake requires ingredients that you probably have in your pantry already! Let’s look at what these are:
Whipping cream: This is definitely the star ingredient in this recipe! It’ll result in the most moist and delicious pound cake you’ve ever had!
Cake flour: This cake requires cake flour, instead of all-purpose flour, to make. But don’t worry if you don’t have any at home! You can easily substitute it by mixing 1 ⅓ cups of all-purpose flour with 3 tablespoons of cornflour. Just make sure to sift this before using it for the recipe.
Unsalted butter: Make sure to use unsalted butter in this recipe, as salted butter will significantly alter the flavor.
Sugar: This will add the perfect level of sweetness to the cake.
Eggs: Eggs will allow the cake to rise perfectly.
Vanilla extract: This is our primary flavoring agent, the better the quality of vanilla extract you use, the better the end result. But don’t worry, even the most regular vanilla extract will give you a flavor unlike anything else you’ve ever had in a pound cake!
How to Make the Best Whipping Cream Pound Cake - Step by Step
Making this deliciously rich pound cake at home is super simple! Let me share with you how to make it step by step:
Start by beating the butter for two minutes with a stand mixer or hand mixer. Now add the sugar and beat it for 5 minutes on medium speed. You’ll notice that the mixture has gotten creamy and smooth. Make sure to scrape the sides so all of it mixes well.
Next, start incorporating the eggs – one egg at a time. This is essential. You may be tempted to mix them all in at once, but it won’t result in the perfect crumb we’re after. So keep adding them one by one. Add one egg and the vanilla, then beat the mixture until it’s well combined.
Repeat the process by adding one egg at a time and beating for at least two to three minutes till you’ve incorporated all 3 eggs.
Now it’s time for the flour and whipping cream! Alternate between adding the flour and whipping cream in three stages. First, add part of the flour and a few tablespoons of whipping cream, mix it all for a few seconds and then repeat this process two more times (a total of three times, that is three stages).
Using a spatula, mix the cake batter to ensure that there are no lumps of flour stuck at the bottom of the bowl and the batter is evenly mixed.
Next, line a 9 x 5 inch baking pan with parchment paper. Pour or scoop the prepared cake batter in the baking pan and distribute the batter evenly using the back of a spoon or a spatula.
Tap the baking pan a few times on the kitchen counter to make sure there aren’t any air pockets.
Place the baking pan on the middle shelf in a cold oven (don’t preheat it!).
Turn on the heat of the oven to 350F/180C. The cake will take around 1 hour and 20 minutes to 1 hour and 30 minutes to bake.
To check if the cake is ready, insert a toothpick or skewer in the middle of the cake. The skewer will come out clean if the cake is ready.
Remove the baking pan from the oven once the cake is ready and, while the cake is still in the pan, place it on a cooling rack for 9 minutes. Next, remove the cake from the pan and place it on the cooling rack until it reaches room temperature.
This cake is perfect on its own, but you can also serve it with fruits such as strawberries or other berries, some ice cream, or a tall, chilled glass of milk.
Tips to Make the Most Delicious Whipping Cream Pound Cake at Home
Baking this delicious pound cake is super easy! But let me make it even easier for you by sharing some tips:
- Do not preheat the oven; this recipe requires the oven to be cold when placing the cake batter in it.
- You can store the pound cake in the fridge for 5 days. Cut the cakes in slices, wrap each slice with plastic wrap, and place it in an airtight container.
- For freezing the pound cake, follow the previous method for refrigerating but place it in the freezer for up to three months.
- If you don’t have large eggs, one large egg is equal to ¼ cup, so three large eggs id ¾ cup. So, make sure that the eggs you have fill ¾ cup and then use it in the recipe.
- Use whipping cream or heavy cream for baking, but do not use the cream powder; since it mostly has sugar and other preservatives, it will ruin the cake.
How to Store this Pound Cake
Like I mentioned above in my tips, you can easily store this pound cake in a fridge or freezer.
It can last in the fridge for up to 5 days. To store it, cut the cake into slices and wrap each slice with plastic wrap. Place these slices in an airtight container before storing them in the fridge.
To freeze the pound cake, you can follow the same method you used for refrigerating it. You can freeze it in the freezer for up to three months.
Whenever it’s time to have the cake, let it defrost inside the plastic wrap before popping it in the microwave to warm it (if you prefer having it slightly warm!).
What If I Don't Have Cake Flour?
Don’t worry if you don’t have cake flour at home or can’t get your hands on it! You can easily make a substitute at home.
You can easily substitute it by mixing 1 ⅓ cups of all-purpose flour with 3 tablespoons of cornflour. Just make sure to sift this before using it for the recipe.
Other Recipes You’ll Love
Marble Pound Cake: If you’re looking to experiment a bit with your pound cake recipe, but aren’t sure whether to try a chocolate version or a classic one – then why not have a bit of both? This beautiful marble pound cake has swirls of chocolate and vanilla batter. It’s one of my readers’ most favorite ones, and for a good reason! You have got to try it out to know exactly why!
Light Pound Cake: If you’re here trying to find a low-calorie version, then this is the one you need! It’s incredibly flavorful but low in calories at the same time! Trust me, this might just become your next go-to pound cake recipe!
Lemon Pound Cake: Looking to add a little flavor to your pound cake, but not sure how to? Then why not try this delicious Lemon Pound Cake recipe! This recipe calls for some lemon zest and juice to enhance the flavor of a classic pound cake. It also includes the perfect lemon icing recipe to glaze it with before serving!
Whipping Cream Pound Cake
- 1 ½ cup cake flour substitute in the notes below
- ¾ cup unsalted butter. It should be soft but holding its shape and not melted.
- 1 ¼ cup sugar
- 3 large eggs
- ½ cup whipping cream
- 2 teaspoon vanilla extract
- Beat the butter for two minutes, then add the sugar and beat for 5 minutes on medium speed.
- Add one egg and the vanilla, beat the mixture until combined, add the remaining eggs one at a time, and beat well for at least two to three minutes.
- Alternate between flour and whipping cream in three stages. First, add part of the flour and a few tablespoons of whipping cream, mix for a few seconds, do this two more times.
- Using a spatula, mix the cake batter to ensure that there is no flour stuck at the bottom of the bowl and the batter is evenly mixed.
- Line a 9 x 5-inch baking pan with parchment paper. Pour or scoop the cake batter in the baking pan and distribute the batter evenly using a spoon or a spatula.
- Tap the baking pan a few times on the kitchen table and place it on the middle shelf of a cold oven.
- Turn on the heat of the oven to 350F/180C. The cake will take around 1 hour and 20 minutes to 1 hour 30 minutes to bake.
- Insert a toothpick or a skewer in the middle of the cake; the cake is ready if it comes out clean.
- Place the baking pan while the cake is still in it on a cooling rack for 9 minutes, then remove the cake from the pan and place it on the cooling rack until it comes to room temperature.
- Serve with fruits or a tall, chilled glass of milk.
- You can make your cake flour substitute by mixing 1 ⅓ cup all-purpose flour with 3 tablespoons cornflour.
- Sift this mixture twice before using it in the recipe.
- Do not preheat the oven.
- How to store the cake in the fridge is mentioned in the tips in the post above.
- For freezing the pound cake please read the section on storing above.
- If you don’t have large eggs, one large egg is equal to ¼ cup, so three large eggs are ¾ cup. So, make sure that the eggs you have to fill ¾ cup and then use it in the recipe.
- Use whipping cream or heavy cream for baking, but do not use the cream powder.