Elevate your baking game with this delicious Whipping Cream Pound Cake recipe. With a few simple ingredients and easy instructions, it's the perfect dessert for any occasion!
If you have never had a Whipping Cream Pound Cake, let me tell you, it puts me in the mind of a Cream Cheese Pound Cake in terms of its texture and taste. It is incredibly moist, dense, and irresistible. This cake is absolutely delicious by itself, but would also pair well with fresh fruit and/or topped with whipped cream. This cake is great for special occasions and also for those just because moments. I hope you enjoy this delicious cake with your family and friends.
More recipes ---> Buttermilk Pound Cake, Sour Cream Pound Cake, Banana Pudding Pound Cake, Kentucky Butter Cake, Sock it to Me Pound Cake, Coconut Cream Cheese Pound Cake, Cream Cheese Pound Cake & Condensed Milk Pound Cake.
For the cake:
- 3 c of all-purpose flour (sifted)
- 3 c of granulated sugar
- 1 ½ c (3 sticks) of unsalted butter - room temperature
- 1 ½ c of whipping cream - room temperature
- 5 whole eggs - room temperature
- ½ teaspoon of baking powder
- ½ teaspoon salt
- 2 tsps of vanilla extract
- 1 teaspoon of almond extract
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the 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 creamy (approximately 2 minutes).
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Next, add vanilla and almond extracts. 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 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 20-30 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).
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
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- 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 to make sure that your pound cake comes out great!
⇢ 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.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a 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 a 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 cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a 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:
Can I use heavy cream instead of whipping cream for this recipe?
Heavy cream and whipping cream can be used for this recipe; however, consider that it may change the taste or consistency of the cake. Heavy cream is thicker and creamier than whipping cream.
What is the difference between heavy cream and whipping cream?
The difference is the fat content. Heavy cream has a fat content of 36% whereas whipping cream has a fat content of 30%.
How to store the cake?
Store the cake in an airtight container for up to 5 days.
Can the cake be frozen?
Yes. I recommend freezing the cake for no more than three months for the best flavor. I would suggest first wrapping the cake in foil, then placing it in a ziplock bag to freeze.
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- 3 c all-purpose flour (sifted)
- 2 c granulated sugar
- 1 ½ (3 sticks) of unsalted butter- room temperature
- 1 ½ c whipping cream - room temperature
- 5 whole eggs- room temperature
- ½ tsp baking powder
- ½ tsp salt
- 2 tsps vanilla extract
- 1 tsp almond extract
- 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 creamy (approximately 2 minutes).
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Next, add the vanilla and almond extracts.
- 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 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 20-30 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).
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