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!

Video Tutorial

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Butter Vanilla Emulsion

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!

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Pound Cake Tips

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- Blend the ingredients together for approximately five minutes until light and fluffy.

⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined after each addition.

⇢ 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.

Butter Vanilla Pound Cake recipe

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

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pound cake

Prep Time: 3 35

Cook Time: 1 15

Servings: people

Calories: 471kcal

Author: Ashley Frederick

Equipment

12 cup bundt pan
Hand or stand mixer

Ingredients

3 c All Purpose Flour
2 c Granulated Sugar
1 c Unsalted Butter - room temperature
5 Large Eggs - room temperature
1 c Heavy Whipping Cream - room temperature
½ teaspoon Salt
½ teaspoon Baking Powder
1 tablespoon Butter Vanilla Emulsion

US Customary - Metric

Instructions

Preheat your oven to 325 degrees.
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 whipping cream, beginning and ending with the flour.
Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. 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 10 - 15 minutes before inverting the cake (flipping it out of the pan).
Allow the cake to cool completely before serving it. Then serve and enjoy!

Video

Nutrition

Frequently Asked Questions:

How do I store the cake?

Store the cake in an airtight container for up to 5 days.

Can I freeze the cake?

Yes. I recommend freezing the cake for no more than three months for the best flavor. Individually wrap each slice of cake in plastic wrap or foil. Place the wrapped slices in a ziplock bag to store in the freezer.

Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.

What are some substitutes for the heavy whipping cream?

One cup of sour cream, one cup of buttermilk, or eight ounces of cream cheese are great substitutes for this cake.

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Comments

5 from 2 votes (1 rating without comment)