Whipping Cream Pound Cake

5 from 3 votes

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

Cook Time1 5

Total Time1 15

Course: Dessert

Cuisine: American

Servings: 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.

Whipping Cream Pound Cake Ingredients

- Unsalted Butter: Salted butter also works.

- Granulated Sugar: For sweetness.

- 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 cake flour it.

- Kosher Salt: Table salt works too but use less.

- Heavy Cream: Half and half will work too but will be less rich.

- 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