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A plated slice of whipping cream pound cake topped with whipped cream and berries, with scattered berries around the plate and a bowl with whipped cream in the background
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5 from 3 votes

Whipping Cream Pound Cake

My Whipping cream pound cake is the vibe! It's got the best crumb and a light and sweet flavor with a butter line you'll wanna call your Mama about!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 610kcal
Author: Jocelyn Delk Adams

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.

Nutrition

Calories: 610kcal | Carbohydrates: 73g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 226mg | Potassium: 83mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1124IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg