Heavenly Whipping Cream Pound Cake
One of my favorite pound cakes has to be whipping cream pound cake. I’m a sucker for that moist, tender, velvety texture although some would argue that this is the very thing that disqualifies it from being a true pound cake.
I love this cake warm from the oven. Even better the next day!
Never had a whipping cream pound cake before? Chances are you may have and probably just thought it was a really moist and light classic poundcake. It’s pretty much made the same way as a poundcake with the same basic ingredients but with heavy whipping cream instead of milk. The heavy whipping cream creates a very light, soft, tight crumb and makes the cake really moist.
This cake is sweet, no glaze needed.
The taste is pretty much like a classic pound cake as well, depending on the extracts you use. I always go with vanilla & almond extract or vanilla and butter extract with a bit of lemon extract. If you’re feeling creative I’ve read (never tried) that you can replace half of the heavy whipping cream with flavored coffee creamer. I plan on trying this in the fall time when all of those yummy limited-time flavored coffee creamers come out. I’ll report back.
Can you see that velvety texture?
I actually prefer to use slices of whipping cream poundcake for my strawberry shortcakes over sponge cake.
Watch me make this whipping cream pound cake from start to finish!
Get the Recipe: Moist Whipping Cream Pound Cake
Ingredients
- 3 sticks, 1 1/2 cups unsalted butter, softened
- 3 cups white sugar
- 6 eggs, room temperature
- 3 cups cake flour, sifted
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1/2 -1 teaspoon almond extract
- 1/2 teaspoon lemon extract
Instructions
- In a large bowl cream the butter with the sugar until well combined (about 5 minutes)
- Add the eggs one at a time and mix completely after each egg.
- Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition.
- Stir in the extracts.
- Grease and flour a 9.5 bundt pan.
- Spoon the batter into the pan and jiggly the pan to even out the batter when done.
- Place into a cold oven on the middle rack and turn the oven to 325.
- Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean.
- Let cake cool in the pan for a fe minutes before removing to finish cooling on a cooling rack.
- Serve and enjoy!
Video
Notes
First pound cake recipe that I didn’t mess up! Loved this recipe and can’t wait to try the others on your site. Very moist and like another reviewer stated (it’s like angel food pound cake). My mother and I tore it up and I had to send the rest off because we couldn’t stop eating it! LOL
I baked the Whipping Cream pound cake today. It “is” heavenly… I just went back for second slice. This has to be the best pound cake I ever baked. Thanks much for your recipe.
I really love you recipe but I don’t understand what is cold oven & then bake because this one I’m going to make first time I bake your yummy carrot cake it’s was so amazing & yummy please can you help for me what means cold oven & keep for bake
Thank you
With this recipe, you don’t need to preheat the oven. Place the cake in the oven and then turn on the oven.
DONOT preheat your oven. Put cake in the oven then turn oven on to 325 and set timer to 1hr and 20 or 30 min depending on your oven
If I don’t have cake flour can I used all purpose instead and get the same results
I did I just added 1tsp salt plus I sifted the flour and it turned out amazing.
Why does the cake separate from the crunchy top crust once the cake starts to cool?
Cakes made from scratch often fall when cooling because of some ingredients like shortening, egg whites, baking powder and soda, It may be an abnormal oven temperature