Whipping Cream Pound Cake

Whipping Cream Pound Cake

Melt-in-your-mouth whipping cream pound cake that is moist, flavorful, and delicious.. Incredibly light and fluffy! Super moist with a crunchy outside layer and the inner texture is light, spongy, and airy just like the market pound cakes. Eggs are the base of this cake; kind of rising agent (that makes the cake rise) so mix it well. The more you mix the more air is incorporated in the batter which is essential for this cake. This cake has a slightly dense texture.

Cake flour when combined with whipping cream creates a wonderful cake with the most incredible texture! My hubby and older one couldn’t take their hands off this cake. He said this is an Ultimate Pound Cake! It was wiped out in 2 days and I am up for making another one tomorrow 🙂 . As said above this cake has a delicious crunch to the crust so it needs no frosting. But again dusting it lightly with powdered sugar will hide all the imperfections from baking. 

Whipping Cream Pound Cake

PLEASE NOTE – In the pic below melted butter was added to the recipe but the original recipe calls for soften butter and I will go with soften butter. Soften butter when creamed with sugar creates air pockets which is very essential for soft and fluffy cakes. On the other hand, melted butter fails to create air bubbles/pockets. Melted butter cannot emulsify because its a mixture of fat and water and it’s emulsion is already broken. I have tried with both soften and melted butter and soften butter yields great results – softer and moist textured cake. 

Though this recipe uses 6 eggs; but surprisingly it has no after taste of eggs once its baked. And whatever egg flavor was left in the cake was taken care by adding 1.5 teaspoon of Vanilla essence to the batter  🙂 . A versatile cake that can be used as a base for any cake recipe. As per one’s preference you can add lemon zest or orange zest to give it a citrus flavor.

Grab a mug of tea or coffee and enjoy a slice of this classic whipping cream pound cake!!

Try out our other cake recipesBlueberry Cake, Pineapple upside down cake, Bundt cake recipe

Eggless collectionEggless cake, Eggless 7 minute microwavable chocolate cake, Eggless Vanilla cupcakes

Whipping Cream Pound Cake


Whipping Cream Pound Cake
Votes: 71
Rating: 3.86
Rate this recipe!
Print Recipe
Melt-in-your-mouth whipping cream pound cake that is moist, flavorful, and delicious.. Incredibly light and fluffy!
Servings Prep Time
Cook Time
1:30 HOURS
Servings Prep Time
Cook Time
1:30 HOURS
Whipping Cream Pound Cake
Votes: 71
Rating: 3.86
Rate this recipe!
Print Recipe
Melt-in-your-mouth whipping cream pound cake that is moist, flavorful, and delicious.. Incredibly light and fluffy!
Servings Prep Time
Cook Time
1:30 HOURS
Servings Prep Time
Cook Time
1:30 HOURS
  • 3 cups Cake flour
  • 1-1/2 cup Soften Unsalted Butter not melted
  • 3 cups Superfine Sugar
  • 6 medium Eggs
  • 1 cup Heavy whipping cream
  • 1- 2 teaspoon Vanilla extract
  1. Assemble all the ingredients. Preheat oven at 325 degree F. Please use soften butter for this recipe not melted. (see notes above)
  2. Sift the flour through a strainer.
  3. Make sure its lump - free.
  4. In a large bowl combine butter and sugar. Whisk them until completely blended. Add eggs one at a time and wait till each egg is blended in the mixture and the mixture is frothy. Eggs are the base of this cake kind of rising agent (that makes the cake rise) so mix it well. As the more you mix the more air is incorporated in the batter which is essential for the cake.
  5. Mix in Vanilla essence.
  6. Spoon by spoon mix in flour...
  7. And Cream. Mix thoroughly.
  8. Batter should be of a thick dropping consistency.
  9. Grease a baking pan. Pour the batter in the pan and slowly pat the baking pan on the counter to release any trapped air.
  10. Place it in the hot oven and bake for 1 hour 20 minutes or 1 hour 30 minutes. Depending on oven, cooking time may vary- for me it was 1 hour 20 minutes exact.
  11. Remove 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.
  12. Cake is thoroughly cooked.
  13. Allow it to cool down completely before turning it upside down.
  14. Grab a big slice..
  15. And enjoy the super moist whipping cream cake. This cake has a slightly dense texture.
  16. If you prefer you can dust this cake with powdered sugar!!

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96 Responses

  1. Meghan B says:

    Made this cake today and it turned out awesome. I made this twice last week for a birthday party and it is by far the simplest and tastiest cake recipe I’ve ever made. It stayed moist and tender for a week! Thank you for this recipe, it’s delicious!

  2. Patty says:

    Can I use regular sugar instead of superfine? Hard to find that here.

  3. Sherry says:

    I followed the recipe, but the cake was not done. It had a rubber like texture. What am I doing wrong?

    • Ruchi says:

      Hello Sherry,
      My apologizes for the late response. I was out for the holidays. Sorry to hear that this cake didn’t turn out the way you had imagined.
      Possible reason – over mixing of ingredients. Did you over-cream the batter because that will result in a dense cake.
      After the flour is added, mix the ingredients slowly. Over mixing develops too much flour gluten which helps the cake to rise beautifully in the oven but than it sinks and turns dense when removed.
      Hope that answers your query.

  4. alice says:

    I have making this cake for years but never liked the crust on top. Thanks for your comment about over beating the eggs I will pay attention to that next time I bake this wonderful cake.

  5. Cleo Ibrahim says:

    Could the butter be replaced with coconut oil?

  6. Angie says:

    Best cake I have made so far. In one word it is moist! Thank you.

  7. Natalie Duyen says:

    The recipe is still confusing me. U said softened butter, but i saw the picture the butter is melted. Which one is correct? should i use softened butter or i melted the butter?

    • Ruchi says:

      Natalie as stated in the ingredient list and the first method – please use soften butter.
      It was a hot summer day and the butter kept melting.

  8. APR says:

    Hi! I”m attempting to make this cake tonight for a work luncheon tomorrow. Sounds yummy! One question, should the flour be sifted before or after measuring? I don’t bake from scratch too much but this one looked too good to pass up! Thank you!

  9. April says:

    Would you recommend a reduced baking time if using the small bundt pans (1 recipe fills 4 smaller “bundtlets”)?

    • Ruchi says:

      Yes, baking time will reduce in half for the bundtlets. Bake for about 30-40 minutes or until a toothpick comes out clean.

  10. Julie says:

    Followed the directions and Oh My! is it yummy!!! Exactly what I wanted from a pound cake recipe – the exact opposite of dry, sweet, fluffy and delicious. One of the first cakes I’ve made from a Pinterest find that wasn’t an epic fail – it even turned out somewhat ‘pretty’ (from me, that’s saying A LOT).

  11. Linda Pereira says:

    What whipping cream did you use. Can I use Rich’s whipping cream

    • Ruchi says:

      Linda, I have used Land’o’lakes heavy whipping cream. I have not worked with Rich’s brand but use any whipping cream that is thick and liquid-y in consistency.

  12. Elisa says:

    Baking powder or baking soda is nothing in this cake ?

    • Ruchi says:

      This is a copycat recipe of Swan’s down whipping cream pound cake (as mentioned in the recipe) and the original recipe uses no baking soda/powder. But still gives amazing results!

  13. Symd says:

    I can’t make this s delicious looking cake because a zulilly add is blocking the directions. ANNOYING

    • Ruchi says:

      Sorry for the inconvenience. There is a cross (x) on the top right corner of the ad, you can ‘x’ that out and continue with the recipe.

  14. veena says:

    Hi can you pls mention the weight of ingredients in grams?? Or can you tell me the volume of the cup you use to measure (240ml or 250 ml)??

  15. sam J says:

    soooo the cake looked beautiful but whn cut it had dense patterned parts almost as if it felt lumpy… tge only thing i did differently was used powdered instead of granulated sugar… wat cud hav gone wrong? … the cake itself wa dne

    • Ruchi says:

      Thanks for the update Sam! Sorry to hear that this cake didn’t work for you. There are couple of things that have caused this cake to fail.
      1. Using powdered sugar was the main reason. Powdered/confectioner sugar should never be substituted for a superfine sugar (unless stated). Confectioner sugar has a finer texture and when creamed with butter it will not produce the same air bubbles like the coarse grains of superfine sugar.
      2. Over beating of the batter results in dense cakes.
      Hope that answers your query! Feel free to email me if you have any other questions!

  16. sam J says:

    when pouring the batter into mould it was slighly fluffy nt liquid by any means as pic shows… still bakng in oven… slightly worried hope it cones out good… will update!

  17. Cynthia says:

    So impressed with the results. My cake is evenly brown and crusty from all the sides, just the way it should be. A Perfect recipe. Keeping it for future use. Thanks dear for making my Easter extra lovely. 🙂

    • Ruchi says:

      Thanks for trying the recipe and sharing your experience with me, Cynthia. Glad you liked. It indeed is a wonderful cake. 🙂

  18. Jayne Nichols says:

    I made this for Easter lunch yesterday. The cake was delicious. I used 1 tsp vanilla extract and 1 tsp coconut extract. It was light and fluffy and somebody described it as “me,RS in your mouth” good. Served with fresh strawberries and blueberries and good ‘ole Blue Bell ice cream. My only issue was….the rope baked up nice and crusty as described but as soon as it started to cool the top separated from the cake. I had to just cut it off. Any ideas?

    • Jayne Nichols says:

      That was supposed to be “melts in your mouth” good.

    • Ruchi says:

      Thanks for giving this recipe a try Jayne and sharing your wonderful feedback with me. After reading your feedback, I am tempted to try it again tomorrow. 😉 Reason for crusty detached cake top is – over beating of eggs. If you see my pic, I too ended up with a kind-of crusty top.

      If the egg is whipped too much into the batter, it creates to many air bubbles that makes a cake rise beautifully but results in detached crusty tops. To avoid this – mix one egg at a time in the batter on a low speed and beat until they are fully incorporated. I tried this trick and it bakes perfect cakes. Hope that answers your query!

  19. Sasha says:

    Great cake I’m not a baker but this was very easy and delicious I add custard on the side what made it even better the only thing I was worried is I read soften butter and after making it I saw in the pictures that u melted the butter what made it thicker and also three cups of sugar is so sweet next time I’ll do only two but it was very good other wise

    • RK says:

      Thanks for trying the recipe Sasha, glad you liked it. Adding custard was a nice touch, will definitely try that out. Since it’s a Swan’s down cake recipe, I have tried to make it as is, but feel free to adjust sugar amount to your liking. I have already replied to your melted butter vs soften butter query. Thanks again!!

  20. Sasha says:

    Hi there u might wanna mention melted butter and not softened because they are not the same

    • RK says:

      I agree soften butter and melted butter are two different things.The original recipe uses soften butter and I have mentioned that in my post. Thanks for pointing that out – I will include that in the recipe section too.

  21. Laurie says:

    I made this cake using regular flour and I didn’t sift it, and the cake still turned out great. I would definitely make it sgain.

  22. Meredith says:

    I was worried when I read the recipe. It is a cake without any leaving agents but followed the source and tried it. It is the ultimate pound cake recipe and you said no smell of eggs. On a safe side I added 3 teaspoon of vanilla but I that was too much 2 would have been fine. It is a great cake recipe. Mine was not as airy as it is shown in the pic but was soft and dense.

  23. tani says:

    is dere no need of adding baking powder or soda?

    • RK says:

      The source that I have used for this recipe – uses just eggs. Eggs are the base of this cake and as you can see it has a perfect yet slightly dense texture!!

  24. Rashmi says:

    This looks soo amazing!! And the comments says it all 🙂 I am so eager to try this recipe!! Is there anyway to make this Eggless?? I know, as you said above, that the egg is the base of this cake but we don’t eat egg 🙁

  25. Sandra says:

    Gorgeous cake!! Was looking for something like this one for quite some while and ironically I had a swan’s down cake flour pack at home but never bothered to try from that recipe. After looking at your stepwise pics was forced to give it a try and I am so very very happy with the results. Thanks dear, my cake is light and deliciously tasty.

  26. Nagma says:

    Tried and got great results with this cake. I added some dry nuts and perfect. So moist and very fluffy cake. Love your presentation.

  27. Corey says:

    Finally fellas, i made this cake. It is spectacular, very very moist and soft like a cotton candy melts in my mouth. Too good, thanks fellow food blogger for posting it with so many pics. A great great help. Your pics are like a guiding light in a territory of unknown (world of cake). Will try some more of your creations.

    Many Thanks!
    Corey from Sydney

  28. Franchesca says:

    This blog is very educational and a self learner. Just what i was looking for to eat on my break from study. Had an hour break and tried this cake, came out perfect. Have already gobbled half of it! Thanks Again for an easy recipe for a student like meeeeeeeeeeeeeeee..

  29. Sandra says:

    After reading so many positive comments and few not so good comments, I was held back for not trying out this cake. But today I couldn’t control myself and finally made it. IT’s ABSOLUTELY AMAZING!! I am glad I did. The followed the advice you gave to someone in your comments and baked less than what you have mentioned and it came out perfect. I do agree LADIES, do not cut it right away, it will fall apart. Let it stand and cool down completely and it’s the super moist and velvety pound cake. Thanks dear!

    • RK says:

      You are welcome Sandra! I am glad that you gave this cake a try. It’s no doubt the most moist and yummiest cake. Thank you for your wonderful feedback and keep checking back for more updates!!

  30. Nimmi says:

    Tried this cake today and is yum. Perfectly baked and was very very moist. Had to wait to cut it…too crumbly. Love it and will try it again and again. Goes in my favorite folder.

  31. Erika says:

    Great Cake!! This pound cake was so wonderful and rich. The texture was dense and flavorful. Turned out perfect. The top came out crusty and it taste so good with fresh cream and strawberries. Thanks dear for crediting the original recipe holder!

    • RK says:

      You are welcome Erika! So glad to hear that you liked the recipe. This cake by “Swans Down” is indeed rocking. Have tried it couple of times and every time had a perfectly moist pound cake.

  32. Sue says:

    I never thought I’d ever throw a pound cake away but this one was just too dry. I followed the instructions to a T and took it out when it still had a few crumbs attached. VERY dry and I didn’t care for the texture. Sorry

    • RK says:

      So sorry to hear about that Sue. I have tried this cake many times and never had an issue.From my experience I have learned that oven temperatures, and over baking is the main cause for a dry pound cake. Since this cake requires 1 hour 20 minutes to bake, I would suggest reduce the baking time by at least 10 minutes. Hope that helps!

  33. Pattrice says:

    Oh dear, a step by step recipe guide for a cake that I have been using for years! You got to be kidding me. I have been making this exact cake for the past 4 years and it comes out perfectly moist. Thanks dear for giving a visual tutorial. I am going to forward it to my sis.

  34. Steph from London says:

    Excellent blog!! You way of presentation in commendable. Totally in awe of your pound cake. Tried this recipe and its taste divine and heavenly!! Good luck and applauds!

  35. reinag says:

    For a change of flavor could an almond extract or another flavor be substituted for the vanilla? Thanks

  36. Pari says:

    Nice cake, came out perfect. So happy and thanks for your tutorial was a great help for a scared baker like me. Watching my cake and feeling accomplished. Thanks dear Ruchi.

  37. Barbara says:

    This is the first pound cake recipe that I have ever tried and it has turned out amazing and YUMMY! It was fluffy which is the first think I want in a pound cake. Was worried about the egg flavor in it but it didn’t taste anything like eggs. It’s very puffy and not too dense. Easy directions and most of all it is really really GOOD! I will be making it again.

    • RK says:

      Thanks for trying out the recipe Barbara! Vanilla essence mask the flavor of eggs in this recipe. Glad you liked it. 🙂

  38. Amrita says:

    A silent visitor of your site, just come try recipes and go. Tried this cake couple of times and every time its a hit. Your recipes are amazing and they help me lot. From starting to the ending part you have every step mentioned. Thanks for sharing your talent with me.

    • RK says:

      Thanks for your wonderful feedback Amrita! Glad you liked the blog! Thanks for trying out Whipping cream cake recipe. It indeed is very yummy!!

  39. Marie says:

    Came across your blog through Pinterest and have been browsing since then. Landed on this recipe and after reading so many reviews I am all set to try this one out. Surely looks yummy and very fluffy. Your pictures will guide me to the final steps. Thanks dear.

    • RK says:

      Sure Marie, do give it a try and you will not be disappointed. A wonderful cake and I am sure you are going to like it. Thanks for your wonderful feedback. 🙂

  40. Mary says:

    I made this pound cake today and all I can say is it’s super YUMMY and very airy.. A total Delish! From now on this is my “go to” for coffee cake, it’s is absolutely fantastic. Seeing the amount of eggs that go in this recipe I add a little extra vanilla and it turned out perfect.

  41. Mona says:

    What an amazing site! I am hooked on to it. love your photography, sitting and drooling. This cake looks moist and yummy. Can this be made without eggs?

    • RK says:

      Thanks Mona! Unfortunately this same recipe cannot be made without eggs. If you do not eat eggs at all, then look for an eggless cake recipe on my blog!

  42. Mrs. Possum says:

    Thanks for posting this recipe, Ruchi. It’s a keeper for me. Very, very moist, delicious cake. Followed recipe exactly to the T. This is going to become a staple at our house. Perfect with a dusting of powdered sugar and a cup of coffee. Thanks for sharing this with us.

  43. Karin says:

    Wonderful work! This kind of information that are shared around the website makes it so people-driven. Prepared this cake and I can’t keep my hands off it. Its so good and crumbly like you mentioned. Real easy. Thanks for sharing.

  44. Rinky says:

    What a lovely looking cake, so fluffy and light looking. I am definitely going to try this one. Thanx Ruchi all your recipes are so well presented. One question does this cake have a strong taste of egg in it.

    • RK says:

      Hello Rinky,

      As mentioned in my post, this cake has no after taste. The amount of vanilla essence that goes in the recipe took care of everything. Give it a try and I am sure you are going to like it, if possible share your experience with me and thanks for stopping by 🙂

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