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4.63 from 81 votes

Whipping Cream Pound Cake

Here’s the recipe for a fantastic Whipping cream pound cake that is dense and velvety textured, with a tender crumb and incredible flavor! It is delightfully crusty on the outside with a lusciously moist inside, which makes this classic cake a perfect indulgence.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 739kcal
Author: Ruchi

Ingredients

  • 3 cups Cake flour
  • 1½ cups Soften Unsalted Butter
  • 3 cups Superfine Sugar
  • 6 medium Eggs
  • 1 cup Heavy whipping cream
  • 2 teaspoons Vanilla extract
  • - - A pinch of Salt
US Customary - Metric

Instructions

  • Grease a tube pan. Lower the oven rack to the next to lowest position. Preheat oven to 325 degrees F.
  • In a separate bowl, whisk the cake flour and salt to combine and set aside for later.
  • Cream the butter and sugar with the paddle attachment in your mixer and beat until light and fluffy, 3 to 5 minutes.
    Cream butter and sugar
  • Add the room-temperature eggs one at a time.
    Add eggs
  • Blend after each addition, wait for it to be incorporated, and then add another.
    Beaten batter
  • Mix in Vanilla extract.
    Add extract
  • Add the flour mixture.
    Add flour
  • Alternate it with the whipping cream.
    Add cream
  • Blend until just combined. The batter should be of a thick-dropping consistency.
    Beat batter
  • Pour the batter into a greased baking tin.
    Add batter
  • Smoothen out the batter.
  • Tap the pan on the counter to release any trapped air.
    Tap batter
  • Bake at 325 degrees F for 1 hour or until a toothpick comes out clean.
    Baked cake
  • Remove the cake from the oven and set it on the kitchen counter to cool down. Insert a toothpick in the center to check if it comes out clean.
    Toothpick test
  • Leave the cake in the pan for 10 minutes before unmolding. Run a knife around the edges to loosen the cake from all sides.
  • Carefully unmold the cake from its baking tin.
    Invert the cake
  • A gentle tap on the base of the baking tin will help the cake to slide out easily.
  • Enjoy the super moist whipping cream pound cake.
  • If you prefer, you can dust this cake with powdered sugar!!
    Cut slice of Whipping cream pound cake

Video

Notes

 

Frequently Asked Questions

 
How can I store this whipping cream cake?
When stored covered at room temperature, this whipping cream cake stays good for 3 to 4 days. Transfer this cake to an air-tight container for a stronger shelf-life and store it in the fridge. It stays good for about a week there.
 
Is this recipe for Whipping cream pound cake freezer-friendly?
This recipe for whipping cream cake freezes well. For long-term storage, cut the cooled cake into slices and wrap each in plastic wrap. Now, store it in a freezer-safe container or a zip-lock freezer bag. The cake freezes beautifully for weeks or even three months.
 

Nutrition

Calories: 739kcal | Carbohydrates: 88g | Protein: 9g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 217mg | Sodium: 56mg | Potassium: 105mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1361IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg