My family’s Whipping Cream Pound Cake recipe has all the flavor of a classic pound cake but with even more richness from the higher fat content. That, along with more egg yolks, tenderizes the cake crumb. We did expensive testing to create the ultimate version of this cake. 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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How to make Whipping Cream Pound Cake
Mix the Batter
Step 1: Beat butter and sugar on high speed in the bowl of a stand mixer until pale and fluffy. Reduce speed to medium and add eggs and yolks one at a time, scraping down sides of bowl between each addition.
Step 2: Add salt to flour. Whisk until well combined.
Step 3: Reduce speed to low and add flour in two additions and mix until just combined.
Step 4: Stir vanilla into heavy cream and slowly add to batter. Scrape bottom and sides of bowl until evenly mixed.
Bake the Cake
Step 5: Pour batter into prepared Bundt pan.
Step 6: Bake until inserted toothpick comes out with moist crumbs attached. Remove from the oven and let it cool in the pan. Then, invert it onto a serving platter and allow it to cool completely.
Whipping Cream Pound Cake
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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.
Whipping Cream Pound Cake Ingredients
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- Unsalted Butter: Salted butter also works.
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- Granulated Sugar: For sweetness.
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- Eggs + Egg Yolks: Whole eggs add structure, and the extra yolks bring that rich, velvety texture we luv in pound cakes.
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- 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 cake flour it.
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- Kosher Salt: Table salt works too but use less.
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- Heavy Cream: Half and half will work too but will be less rich.
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- Vanilla Extract: Make sure you don’t grab artificial.
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.Nutrition
Recipe Tips
- Creaming: Old fashioned pound cakes didn’t rely on baking soda or powder, so beating the butter and sugar adds air to the batter and makes the cake rise.
- Grease that Pan: My homemade cake release will have your pound cake sliding out like butter.
- Room Temp Everything: Make sure your butter, eggs, and cream are at room temperature before starting so the batter is smooth.
- 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.
Serving Suggestions
- Fruit: Pair this pound cake with a spoonful of strawberry sauce, apple butter or cranberry sauce, or just a handful of fresh raspberries and blackberries.
- Ice Cream Treats: You can’t go wrong with a scoop of berry ripple, strawberry cheesecake, or raspberry ice cream.
- Toppings: Drizzle on chocolate ganache or caramel sauce, or a dusting of homemade powdered sugar.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
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.
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Hi. I’ve used the same whipping cream pound cake for decades. (I don’t mind trying a new one!) My recipe calls for all purpose flour. How would using AP flour change your recipe? Thanks
Hi Nee, the cake flour produces a softer crumb so this cake is even more tender as a result of using it.
Should the heavy cream be at room temperature? It’s indicated on all other wet ingredients except that. I’ve read conflicting guidance on heavy cream.
Does this recipe use baking powder
Nope it doesn’t. Most old fashioned pound cakes don’t require it.
My family loved it. I topped it off with a strawberry cream cheese glaze. Delicious!!!
Thanks, boo!
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.