Butter Vanilla Pound Cake

This beginner-friendly Butter Vanilla Pound Cake has butter vanilla flavor and heavy whipping cream baked right into the batter. No topping is needed!

This post was made especially for beginners. In the video included in this post, I am showing you how to prep a pound cake from beginning to end. This includes measuring the ingredients, how to cream the butter and sugar, the proper way to add eggs to the batter, how to grease your bundt pan, how to avoid overmixing, the toothpick test; how to store your pound cake. I also discuss room temperature ingredients. I take my ingredients out to bring them to room temperature three to four hours before baking. The video is lengthy, but there is so much value included; especially for someone who has never baked a pound cake and/or is still a beginner. So let's get into it, so I can show you how its done!

More recipes ---> Cinnamon Roll Pound Cake, Blueberry Lemon Bundt Cake, Dark Chocolate Buttermilk Pound Cake, Key Lime Pound Cake, Louisiana Crunch Pound Cake, Italian Cream Pound Cake, Butter Pecan Pound Cake, Yellow Pound Cake, Million Dollar Pound Cake, Caramel Pound Cake, Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake

Ingredients needed for the Butter Vanilla Pound Cake:

• All Purpose Flour
• Granulated Sugar
• Unsalted Butter - room temperature
• Eggs - room temperature
• Heavy Whipping Cream - room temperature
• Baking Powder
• Salt
• Butter Vanilla Emulsion

(Note: The full ingredient list is provided in the recipe card below.)

Steps to make the Pound Cake:

Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).

Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.

Next, add the butter vanilla emulsion. Mix in the flour 1 c at a time, alternating with the heavy whipping cream, beginning and ending with the flour.

Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly. Set the oven to 325 degrees and bake for about an hour and 15 minutes.

The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 20 minutes before inverting the cake (flipping it out of the pan).

Allow the cake to cool completely before serving it. Then serve and enjoy!

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions: