Bring the taste of the South to your table with this Whipping Cream Pound Cake. Simple ingredients, step-by-step instructions, and a rich, buttery flavor you'll love!
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.
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
Why You'll Love This Cake
- Moist and Buttery Texture - The addition of heavy whipping cream makes this pound cake incredibly soft and rich.
- Simple Ingredients, Big Flavor - No fancy ingredients needed for this Southern dessert.
- Beautiful Golden Crust - Bakes into a gorgeous, golden-brown crust with a tender crumb. This pound cake pairs perfectly with fresh fruit or a dusting of powdered sugar.
- Versatile Dessert - Enjoy it plain, add a glaze, or serve it with whipped cream and berries for a stunning presentation.
Key Ingredients
- Unsalted Butter: Creates a rich, buttery flavor.
- Granulated Sugar: Ideal sugar for pound cakes and adds structure.
- Eggs: Provides stability and richness.
- Heavy Whipping Cream: The star ingredient for extra moistness and soft texture.
- Vanilla and almond flavor: The perfect combination to boost the flavor of this pound cake.
Tips for Success
- Use Room Temperature Ingredients: Butter, eggs, and heavy cream should be at room temp for smooth mixing.
- Don't Overmix - After creaming the butter and sugar, mix until just combined.
- Grease Your Pan Well - Use baking spray with flour or butter and flour the pan thoroughly.
- Bake Low and Slow - This cake bakes at 325°F for the best texture and even rise.
- Check Doneness - Insert a toothpick in the center; it should come out clean or with a few crumbs.
Storage & Freezing
Store at room temperature, in an airtight container, for up to 5 days.
Freeze whole or in slices, well-wrapped, for up to 3 months.
Refrigerate up to 5 days; bring to room temperature before serving.
| 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 |
Whipping Cream Pound Cake recipe
Equipment
- Bundt Pan (this pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients
- 3 c all-purpose flour (sifted)
- 2 c granulated sugar
- 1 ½ c (3 sticks) of unsalted butter- room temperature
- 1 ½ c whipping cream - room temperature
- 5 large eggs- room temperature
- ½ tsp baking powder
- ½ tsp salt
- 2 tsps vanilla extract
- 1 tsp almond extract
Instructions
- 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 until combined 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 baking 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 removing it from the pan.
- Allow the cake to cool, serve and enjoy!
Video
Notes
- Use room temperature ingredients-Â eggs, butter and cream cheese should be at room temperature
- Measuring ingredients - To measure the flour, first sift the flour and spoon it into the measuring cup until overflowing, then level it off with the back of the knife. Do not pack the flour.
- Avoid overmixing the cake batter, as it'll lead to a tough and rubbery cake. Mixing your ingredients on low speed will also help to avoid overmixing.
- Preheat your oven - an oven thermometer is a great tool to use to ensure that your oven is at the proper temperature before baking your pound cake.
- Grease your bundt pan thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
- Use a toothpick to check for doneness. A wooden skewer is also an option to reach further into the pound cake. It should come out clean or with few crumbs.
- Pound cakes continue to bake while they cool, so be careful not to overbake it. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer. Because they continue to bake while cooling, this is another reason to not leave your cake in the pan for an extended period of time. 10 -15 minutes of cooling time is sufficient.
Nutrition
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%.
More Classic Pound Cake recipes
Love a plain pound cake, try my Classic Pound Cake recipe.
Love the flavor of Buttermilk in desserts? Try my Buttermilk Pound Cake recipe.
Love the flavors of Sour Cream and Cream cheese? Try my Sour Cream Cream Cheese Pound Cake recipe.
Find more beginner friendly pound cake recipes here
Janet Bowman says
Do you have any cake recipes for the smaller pans like the flatter round Nordic ware citrus? I hit the pan for a good deal but not sure what to make in it.
Ashley Frederick says
I don't have any specific to that pan. Perhaps split the batter into two different pans.
Doris says
Hello!
Maybe you can explain this to me but whenever I make a pound cake with heavy cream or cream cheese in the batter, there always seems to be a ribbon of fat at the bottom of the cake when it is done. I am baking over fifty years and my go to recipe for a pound cake is sour cream batter....that works for me but as I've always been so disappointed in the texture of the others. I know all ingredients have to be room temperature , that is a given. So why do I have this streak of fat at bottom of the cake? Your advice is so appreciated. Thank you!
Ashley Frederick says
It's a gluten streak love. It comes from overmixing your batter etc. I'm sure you know very well how to bake..but only mix until combined after creaming the butter and sugar. Also, make sure your ingredients aren't too warm. They only need to be left out until they reach room temperature. I hope that helps.
Cynthia Pringle says
Looks it should be delicious. I'm going to try to make it.
Ashley Frederick says
Thank you! Hope you enjoy!
Connie Perla says
Excellent, will be making this again and again. Love it. Thank you. So tasty.
Ashley Frederick says
Thank you Connie! I'm glad to hear that you loved it!