This Whipping Cream Pound Cake is the truth, boos! It’s been my go-to for years now, and it never lets me down. Like, I’ve lost count of how many times I’ve made it, but I know it’s more than I’ve got fingers! It has all the buttery richness of a classic pound cake but with the softest, most tender crumb ever. Slice it up, top it with a dollop of whipped cream and a handful of fresh berries, and watch it disappear in a heartbeat!
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If you’re on the hunt for an easy pound cake that’s big on flavor but low on fuss, this whipping cream cake is your girl. It’s made just like an old school pound cake, but with heavy cream instead of milk. Yeah, that’s the only swap! And oh honey, it makes ALL the difference. It’s the kinda recipe you’ll pass down for generations, just like Big Mama’s were passed down to me. Who knows? One day your grandkids might be calling this your signature cake!
The Lowdown on This Whipping Cream Pound Cake
Cuisine Inspiration: Good ‘ol Southern baking!
Primary Cooking Method: Baking
Dietary Info: Vegetarian, can be made gluten-free
Key Flavor: Rich vanilla and sweet, buttery magic
Skill Level: Way too easy y’all!
Ingredients you’ll need to make Whipping Cream Pound Cake
- Unsalted Butter: The base for all that buttery goodness.
- Granulated Sugar: Sweetens the cake and gives it that perfect crumb.
- Eggs + Egg Yolks: Whole eggs add structure, and the extra yolks bring that rich, velvety texture we luv in pound cakes.
- Cake Flour: This keeps the crumb tender and light. If you don’t have cake flour, mix all-purpose flour with a little cornstarch to DIY it.
- Kosher Salt: Balances the sweetness and enhances the flavors.
- Heavy Cream: The secret (not-so-secret) ingredient that makes this pound cake so. freaking. GOOD!
- Vanilla Extract: Brings that warm, classic flavor.
- Whipped Cream + Berries (for serving): The perfect toppings if you wanna dress it up, but honestly boos, this whipped cream pound cake shines all on its own too.
How to make Whipping Cream Pound Cake
What to serve with whipped cream pound cake
- Berry Bliss: Pair this pound cake with a spoonful of strawberry sauce, a drizzle of cranberry sauce, or just a handful of fresh raspberries and blackberries.
- Whipped and Spread: Keep it simple and classic with homemade whipped cream, or go seasonal with a side of apple butter if you’re sneakin’ a slice for breakfast. No judgment here boos!
- Ice Cream Treats: You can’t go wrong with a scoop of berry ripple, strawberry cheesecake, or raspberry ice cream.
- Topping It Off: Dress it up with a drizzle of chocolate ganache, a swirl of caramel sauce, or a dusting of homemade powdered sugar. The options are endless!
Recipe Substitutions
- Butter: Only got salted butter? Use it boo! Just leave out the added salt in the recipe. It won’t miss a beat, I promise.
- Granulated Sugar: Swap in homemade brown sugar for a deeper, molasses-like sweetness.
- Vanilla Extract: Try almond extract for a nutty twist, lemon extract for a zingy touch, or any other extract you and your fam loves in cakes.
- Flour (Gluten-Free Option): Use a 1:1 gluten-free baking mix instead of cake flour. It’ll still bake up light and tender!
Recipe Variations and Additions
- Fold in the Fun: Gently fold in some fresh blueberries, chopped pecans, or mini chocolate chips to the batter for extra flavor bursts.
- Grown-Up Twist: Add a splash of bourbon, rum, or Grand Marnier to the batter. Just a tablespoon or two will do!
- Chocolate Lovers: Add a swirl of chocolate ganache into the batter before baking for a marbled effect that’s as yummy as it looks.
- Citrus: Add the zest of a lemon or orange to the batter for a bright, fresh whipping cream pound cake.
Expert Tips and Tricks for making the best whipping cream pound cake recipe
- Whip It Good: Old fashioned pound cakes didn’t rely on baking soda or powder, so beating the butter and sugar until it’s pale and fluffy is key! That’s what adds air to the batter and makes the cake rise.
- Grease that Pan: Even if you’re using a non-stick pan, don’t chance it. My homemade cake release will have your pound cake with whipped cream sliding out like butter!
- Room Temp Everything: Make sure your butter, eggs, and cream are at room temperature before starting. Cold ingredients don’t mix well, and nobody wants a sad, lumpy batter.
- Cool Completely Before Serving: I know it’s tempting y’all, but let your cake cool all the way before slicing. This helps the flavors settle and keeps it from crumbling.
How to store Whipping Cream Pound Cake
Keep your pound cake fresh by wrapping it tightly in plastic wrap or aluminum foil and storing it at room temperature in an airtight container.
How long will Whipping Cream Pound Cake last?
This cake will stay fresh for about 4-5 days at room temp, but if you’re a “save the last slice for later” type, you can pop it in the fridge to stretch it an extra day. Just make sure to wrap it up tight so it doesn’t dry out or taste like last night’s leftovers!
Can I freeze pound cake with whipped cream?
Pound cake loves the freezer, boos! Wrap individual slices (or the whole cake) in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready to eat, thaw it at room temp and enjoy.
Frequently asked questions
Yes boo! All pound cakes can be baked in either a tube pan or a Bundt cake pan. Just make sure your pan has the same capacity (10 cups) so the batter doesn’t overflow.
Some say you know a pound cake is good when it has a crunchy, cracked top (it’s like a badge of honor!). But if you’re not into that, lower your oven temp by about 10-15°F and bake it a little longer.
Even non-stick pans need some TLC! Use my homemade cake release or a generous spray of nonstick baking spray to save yourself from heartbreak.
This whipping cream pound cake recipe is a keeper, y’all! Light, tender, and so easy you could make it in your sleep. Plus, it’s so good it doesn’t even need toppings (but ya know I’m still gonna top mine with a generous dollop of whipped cream). Now go on and bake this beauty boos!
More Pound Cake Recipes
- Sweet Potato Pound Cake Recipe
- Pineapple Pound Cake
- Strawberry Pound Cake
- Coconut Pound Cake
- Peach Cobbler Pound Cake
Whipping Cream Pound Cake
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 4 large eggs room temperature
- 2 yolks room temperature
- 3 cups cake flour sifted
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Whipped cream
- Berries
Instructions
- Preheat oven to 325F. Place rack in middle position. Prep 10-cup Bundt pan by spraying generously with nonstick baking spray.
- In bowl of a stand mixer, beat butter and sugar on high speed until pale and fluffy, about 4-5 minutes.
- Reduce speed to medium and add eggs and yolks one at a time, scraping down sides of bowl between each addition.
- Add salt to flour. Reduce speed to low and add flour in two additions and mix until just combined.
- Stir vanilla into heavy cream and slowly add to batter. Make sure to scrape bottom and sides of bowl until evenly mixed.
- Pour batter into prepared Bundt pan. Bake until inserted toothpick comes out with moist crumbs attached, about 60-65 minutes.
- Remove from oven and cool in pan for 15 minutes. Invert onto serving platter and let cool completely, about 45 minutes. Slice and serve with whipped cream and fresh berries
Notes
- Whip It Good: Old fashioned pound cakes didn’t rely on baking soda or powder, so beating the butter and sugar until it’s pale and fluffy is key! That’s what adds air to the batter and makes the cake rise.
- Grease that Pan: Even if you’re using a non-stick pan, don’t chance it. My homemade cake release will have your pound cake with whipped cream sliding out like butter!
- Room Temp Everything: Make sure your butter, eggs, and cream are at room temperature before starting. Cold ingredients don’t mix well, and nobody wants a sad, lumpy batter.
- Cool Completely Before Serving: I know it’s tempting y’all, but let your cake cool all the way before slicing. This helps the flavors settle and keeps it from crumbling.
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Awesome
Thank you!
最喜欢这个蛋糕
Love the cake recipe and I will try making it
Sounds great!
Do ALL your recipes have to be made in a 12 cup bundt pan? I only have a 18 cup pan because, I like tall pound cakes.
All of my recipes are for a 12 cup bund pan, yes.