Whipping Cream Pound Cake
Here’s the recipe for a fantastic Whipping cream pound cake that is dense and velvety textured, with a tender crumb and incredible flavor! It is delightfully crusty on the outside with a lusciously moist inside, which makes this classic cake a perfect indulgence.
Enjoy it as a dessert or a mid-day snack; it is guaranteed to please one and all.
What is a whipping cream pound cake
A whipping cream cake is a classic recipe for a fine-textured cake that is more like a pound cake with a much lighter texture. It requires 6 essential ingredients that bake into a golden light sponge cake.
The uniqueness of this cake lies in the fact that this cake is prepared using whipping cream instead of milk.
The result of using whipping cream, a heavier alternative to milk, is that it produces a rich and velvety textured cake. The extra fat content in the cream does magic for this cake by incorporating it into the cake batter, resulting in a moist cake with a richer flavor.
Being a tried and tested recipe and a family favorite, this cream pound cake makes a perfect base for birthday cakes and celebration cakes.
Reasons You’ll ♡ Whipping Cream Pound cake
This delicious cake is one of the best pound cake recipes. You will love this cake for —
- Easy and simple to make
- Rich and buttery texture
- Silky smooth cake with intense fluffiness and flavors
- Perfectly sweet
- Portable and easy to carry!
This incredibly light and fluffy pound cake with a melt-in-mouth texture is a scalable recipe that can cater to a small family and a big gathering.
You can bake this bakery-style whipping cream pound cake ahead of time and serve it to your family and guests.
It’s THE BEST cake! Once served, good luck stopping at just one slice!
Whipping Cream Pound Cake Ingredient List
Cake flour — The key ingredient to the recipe, cake flour gives structure to the cake and adds a slight crumb. It also lends a feathery-light texture to the cake besides an ultimate softness. The low protein content in cake flour influences the gluten or elasticity of the flour, thus making cake flour a perfect ingredient for baking.
Sugar — Regular sugar is added to the cake batter, contributing to its sweetness.
Salt — It deepens the flavors of other ingredients while balancing the sweetness of the cake.
Eggs — Lends softness and fluffiness to the cake and improve its overall texture.
Vanilla extract — This adds an intense fruity flavor to the cake.
Milk — The cake gets its moistness and richness from the milk.
Whipping cream pound cake recipe tips and variations
Measure ingredients correctly — The key to perfectly sweetened and soft cakes is the correct measurements of the ingredients. A slight variation may lead to drastic changes in the texture and delectability of the cake.
Cake flour is the best — The primary element of this recipe, cake flour, gives structure to the cake and renders it light and fluffy while maintaining a light crumb. Cake flour is low in protein content, leading to lower gluten formation. This ensures a soft and spongy cake with a delicate crumb that tastes just heavenly. You can always make it at home if you don’t have cake flour in stock. Remove 2 tablespoon of flour from a cup of flour and add 2 tablespoon of cornstarch or arrowroot powder to it to get one cup of cake flour.
No-baking soda/ no baking powder recipe — This recipe for the moist heavy whipping cream cake is correct as written. It doesn’t use baking soda/ baking powder. Instead, eggs are used for leavening the batter. The eggs, when beaten, trap air and increase the volume of the batter. This causes the batter to rise and create a fluffy and soft-textured cake.
Whipping cream is an essential ingredient — The star ingredient of this cake recipe, the whipping cream has a high-fat content that helps create the fluffiest and lightest cakes. So, do not replace it with milk or skip it.
Prevent that eggy taste — Eggs may give a peculiar flavor if added to the batter all at once. Add one egg at a time and beat it into the batter to avoid this peculiar eggy taste. Please resist the urge to add them all at once.
Avoid overbeating the batter — The flour is folded lightly with a spatula when mixing it into the batter. This process is essential for aerating the mixture as it helps in the proper rising of the batter, which creates a light and fluffy cake. Over-mixing is avoided as it turns the cake chewy and dense when baked. Mixing should be done just until the ingredients are well combined.
Do not rush through the process — The butter and sugar need to be creamed until light and fluffy, and that demands you to keep patience. Therefore, do not haste through the process but give time for proper mixing.
Test for the well-baked cake — This is a dense yet moist cake and takes at least an hour to bake. You may see the top turning brown and crusty and be tempted to remove it from the oven, but please be patient. Test with a toothpick or a long skewer carefully. Once the cake is made, the toothpick, when inserted, will come out dry with no crumbs. And this shows that the cake is done.
Choosing the pan — You can bake this old-fashioned pound cake with whipping cream as per your choice of pan. Both a bundt pan or a tube pan can be used for baking this delicious whipping cream cake. I have used a bundt pan to achieve a pound cake-like look. However, feel free to use a tube pan instead. Additionally, you may need to alter the cooking time depending on the kind of pan you are choosing for baking the cake.
The endless choice regarding flavoring — The sky is the limit when choosing a flavor for the cake. This recipe can also be adapted to any flavor to suit your occasion or celebration. This is a basic vanilla recipe. However, you can flavor this recipe with lemon peel, orange extract, strawberry extract, or any flavor you choose.
Avoid over-baking — Overbaking leads to a dry and crumbly cake; therefore, avoid over-baking it. Every oven is different, and the cooking time with each may vary, too. To keep it safe, check the baked cake at the 1-hour mark. For this, insert a toothpick/ skewer in the center of the cake. If the toothpick/ skewer comes out clean, without any batter clinging to it, consider the cake baked. But avoid over-baking to get a moist and fluffy cake.
Keep space for the cake to rise — Do not fill the batter to the brim of the pan, as leaving room for the cake to rise above is imperative.
Release the trapped air — After filling the batter into the pan, tap the pan on the counter to release any trapped air. This will ensure a smooth finish to the cake.
Cool the cake before unmolding — Warm cake may tend to stick to the pan; therefore, let it cool before unmolding it from the pan. The cooled cake leaves the greased pan easily, so let it cool for about 20 minutes before you unmold it. Run a knife to loosen the cake, then invert it onto the wire rack.
Frosting or not? This recipe for Whipping cream Pound Cake is complete in itself and may not require any frosting at all. However, to make it more glamorous, you may prefer to decorate the cake with a homemade frosting of your choice.
Let me know what you think!
This velvety textured, perfectly moist cake is ideal for a quick, satisfying sweet snack at any time of the day, but they are delightful with a cup of tea or coffee.
A bite of this cake will seduce your taste buds and delight your heart with its deliciousness.
Should you make these Whipping cream pound cake, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
CRAVING FOR MORE? TRY OUR OTHER CAKES –
Follow the step-by-step recipe below to make the best Whipping Cream Pound Cake
Whipping Cream Pound Cake
EQUIPMENT
INGREDIENTS
- 3 cups Cake flour
- 1½ cups Soften Unsalted Butter
- 3 cups Superfine Sugar
- 6 medium Eggs
- 1 cup Heavy whipping cream
- 2 teaspoons Vanilla extract
- - - A pinch of Salt
INSTRUCTIONS
- Grease a tube pan. Lower the oven rack to the next to lowest position. Preheat oven to 325 degrees F.
- In a separate bowl, whisk the cake flour and salt to combine and set aside for later.
- Cream the butter and sugar with the paddle attachment in your mixer and beat until light and fluffy, 3 to 5 minutes.
- Add the room-temperature eggs one at a time.
- Blend after each addition, wait for it to be incorporated, and then add another.
- Mix in Vanilla extract.
- Add the flour mixture.
- Alternate it with the whipping cream.
- Blend until just combined. The batter should be of a thick-dropping consistency.
- Pour the batter into a greased baking tin.
- Smoothen out the batter.
- Tap the pan on the counter to release any trapped air.
- Bake at 325 degrees F for 1 hour or until a toothpick comes out clean.
- Remove the cake from the oven and set it on the kitchen counter to cool down. Insert a toothpick in the center to check if it comes out clean.
- Leave the cake in the pan for 10 minutes before unmolding. Run a knife around the edges to loosen the cake from all sides.
- Carefully unmold the cake from its baking tin.
- A gentle tap on the base of the baking tin will help the cake to slide out easily.
- Enjoy the super moist whipping cream pound cake.
- If you prefer, you can dust this cake with powdered sugar!!
Could the butter be replaced with coconut oil?
Cleo, I have not tried this recipe with coconut oil but I guess you can.
Best cake I have made so far. In one word it is moist! Thank you.
Thanks Angie! Glad you liked the recipe. 🙂
The recipe is still confusing me. U said softened butter, but i saw the picture the butter is melted. Which one is correct? should i use softened butter or i melted the butter?
Natalie as stated in the ingredient list and the first method - please use soften butter.
It was a hot summer day and the butter kept melting.
Hi! I''m attempting to make this cake tonight for a work luncheon tomorrow. Sounds yummy! One question, should the flour be sifted before or after measuring? I don't bake from scratch too much but this one looked too good to pass up! Thank you!
Thanks APR! Flour needs to be sifted after measuring.
Happy Baking!!
That is not correct . You should always sift, then measure. Otherwise your cake can come out too dense.
Thanks for sharing Susan. I have never faced a problem with my cakes by measuring them first and then sifting.
But will surely give your way a try. 🙂
Would you recommend a reduced baking time if using the small bundt pans (1 recipe fills 4 smaller "bundtlets")?
Yes, baking time will reduce in half for the bundtlets. Bake for about 30-40 minutes or until a toothpick comes out clean.
Followed the directions and Oh My! is it yummy!!! Exactly what I wanted from a pound cake recipe - the exact opposite of dry, sweet, fluffy and delicious. One of the first cakes I've made from a Pinterest find that wasn't an epic fail - it even turned out somewhat 'pretty' (from me, that's saying A LOT).
Thanks for your lovely feedback Julie!! Glad to hear you enjoyed this recipe. 🙂
What whipping cream did you use. Can I use Rich's whipping cream
Thanks
Linda, I have used Land'o'lakes heavy whipping cream. I have not worked with Rich's brand but use any whipping cream that is thick and liquid-y in consistency.
Baking powder or baking soda is nothing in this cake ?
This is a copycat recipe of Swan's down whipping cream pound cake (as mentioned in the recipe) and the original recipe uses no baking soda/powder. But still gives amazing results!
I can't make this s delicious looking cake because a zulilly add is blocking the directions. ANNOYING
Sorry for the inconvenience. There is a cross (x) on the top right corner of the ad, you can 'x' that out and continue with the recipe.
Hi can you pls mention the weight of ingredients in grams?? Or can you tell me the volume of the cup you use to measure (240ml or 250 ml)??
Thanks for stopping by Veena. My cup measurement is 240 ml.
soooo the cake looked beautiful but whn cut it had dense patterned parts almost as if it felt lumpy... tge only thing i did differently was used powdered instead of granulated sugar... wat cud hav gone wrong? ... the cake itself wa dne
Thanks for the update Sam! Sorry to hear that this cake didn’t work for you. There are couple of things that have caused this cake to fail.
1. Using powdered sugar was the main reason. Powdered/confectioner sugar should never be substituted for a superfine sugar (unless stated). Confectioner sugar has a finer texture and when creamed with butter it will not produce the same air bubbles like the coarse grains of superfine sugar.
2. Over beating of the batter results in dense cakes.
Hope that answers your query! Feel free to email me if you have any other questions!
when pouring the batter into mould it was slighly fluffy nt liquid by any means as pic shows... still bakng in oven... slightly worried hope it cones out good... will update!
Sam, will wait for your update! Thanks!
So impressed with the results. My cake is evenly brown and crusty from all the sides, just the way it should be. A Perfect recipe. Keeping it for future use. Thanks dear for making my Easter extra lovely. 🙂
Thanks for trying the recipe and sharing your experience with me, Cynthia. Glad you liked. It indeed is a wonderful cake. 🙂
I made this for Easter lunch yesterday. The cake was delicious. I used 1 tsp vanilla extract and 1 tsp coconut extract. It was light and fluffy and somebody described it as "me,RS in your mouth" good. Served with fresh strawberries and blueberries and good 'ole Blue Bell ice cream. My only issue was....the rope baked up nice and crusty as described but as soon as it started to cool the top separated from the cake. I had to just cut it off. Any ideas?
That was supposed to be "melts in your mouth" good.
🙂 🙂
Thanks for giving this recipe a try Jayne and sharing your wonderful feedback with me. After reading your feedback, I am tempted to try it again tomorrow. 😉 Reason for crusty detached cake top is - over beating of eggs. If you see my pic, I too ended up with a kind-of crusty top.
If the egg is whipped too much into the batter, it creates to many air bubbles that makes a cake rise beautifully but results in detached crusty tops. To avoid this - mix one egg at a time in the batter on a low speed and beat until they are fully incorporated. I tried this trick and it bakes perfect cakes. Hope that answers your query!
Great cake I'm not a baker but this was very easy and delicious I add custard on the side what made it even better the only thing I was worried is I read soften butter and after making it I saw in the pictures that u melted the butter what made it thicker and also three cups of sugar is so sweet next time I'll do only two but it was very good other wise
Thanks for trying the recipe Sasha, glad you liked it. Adding custard was a nice touch, will definitely try that out. Since it's a Swan's down cake recipe, I have tried to make it as is, but feel free to adjust sugar amount to your liking. I have already replied to your melted butter vs soften butter query. Thanks again!!
Hi there u might wanna mention melted butter and not softened because they are not the same
I agree soften butter and melted butter are two different things.The original recipe uses soften butter and I have mentioned that in my post. Thanks for pointing that out - I will include that in the recipe section too.
I made this cake using regular flour and I didn't sift it, and the cake still turned out great. I would definitely make it sgain.
Thanks for trying the recipe and sharing your wonderful feedback with me, Laurie!! So glad to hear that you liked the recipe. 🙂
What regular flour plain or self raising ?
Thanks for stopping by Katie. It's neither of the above. I have used Cake flour for this recipe and the link is mention in the ingredients section.
I was worried when I read the recipe. It is a cake without any leaving agents but followed the source and tried it. It is the ultimate pound cake recipe and you said no smell of eggs. On a safe side I added 3 teaspoon of vanilla but I that was too much 2 would have been fine. It is a great cake recipe. Mine was not as airy as it is shown in the pic but was soft and dense.
Thanks for trying the recipe Meredith and sharing your wonderful feedback with me. So glad to hear that you liked the cake!! I agree, this cake IS the ultimate pound cake. 🙂
Can all purpose flour be used
Joan, I would suggest doing 2¾ (two and three fourth) cup of all purpose flour and 1/4 cup of cornflour/cornstarch as a replacement to cake flour.
is dere no need of adding baking powder or soda?
The source that I have used for this recipe - uses just eggs. Eggs are the base of this cake and as you can see it has a perfect yet slightly dense texture!!
This looks soo amazing!! And the comments says it all 🙂 I am so eager to try this recipe!! Is there anyway to make this Eggless?? I know, as you said above, that the egg is the base of this cake but we don't eat egg 🙁
Thanks for stopping by Rashmi. Unfortunately for this recipe - eggs are a must!! There are other eggless recipes on the blog - please check this link - https://stage.ruchiskitchen.com/8-eggless-cupcakes-and-cake-recipes/