A melt-in-your-mouth whipping cream pound cake that is moist, flavorful, and delicious! This incredibly light and fluffy is made with just 6 simple ingredients and is perfect for the Holidays, potlucks, picnics or any other occasion!
Do you love a velvety soft and fluffy cake? Then join me in making this d-licious whipping cream pound cake. This is the PERFECT anytime cake that can be enjoyed for breakfast, snack or dessert.
A super moist with a crunchy outside layer and the inner texture is light, spongy, and airy just like the market pound cakes. Sounds yum, right?
It’s THE BEST! Good luck stopping at just one slice!
What is cake Flour?
Wondering what is cake flour and why is that used in this recipe? I can explain. Cake flour is fine flour with low protein content. Because of this low protein, it adds a tender, delicate crumb to these cupcakes and makes them light and fluffy.
This low protein content influences the gluten or elasticity of the flour thus making cake flour a perfect ingredient for baking.
Other option would be – substitute 1.5 cup cake flour with 1 and 1/4 cup of all-purpose flour + 1/4 cup of Cornflour/cornstarch. How to make
How to make a Whipping Cream Pound Cake?
Start by creaming butter and sugar. Butter, when creamed with sugar, creates air pockets which are essential for soft and fluffy cakes.
Always use soften butter!
Do not use melted butter. 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.
Eggs are the base for this recipe!
Though this recipe uses 6 eggs; but surprisingly it has no after taste of eggs once it’s baked. And whatever egg flavor was left in the cake was taken care by adding 1.5 teaspoons of Vanilla essence to the batter. So please do not cut back on the number of eggs.
Sift the dry ingredients together and combine with the wet ingredients. Bake as directed.
HIGHLIGHTS!
You will love this cake as it is –
- easy to make
- rich
- delectable
- perfectly sweet and
- taste amazing!
An absolutely delicious cake that is perfect for any celebration!
So, grab a mug of tea or coffee and enjoy a slice of this classic whipping cream pound cake! Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂
Try out our other cake recipes –
RECIPE SOURCE – Swans Down
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Whipping Cream Pound Cake
Ingredients
- 3 cups Cake flour
- 1.5 cup Soften Unsalted Butter
- 3 cups Superfine Sugar
- 6 medium Eggs
- 1 cup Heavy whipping cream
- 2 teaspoon Vanilla extract
Instructions
- Assemble all the ingredients. Preheat oven at 325 degrees F. Sift the flour through a strainer.
- Make sure its lump - free.
- 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.
- Mix in Vanilla essence.
- Spoon by spoon mix in flour...
- Pour in Cream and mix thoroughly.
- Batter should be of a thick dropping consistency.
- Grease a baking pan. Pour the batter in the pan and slowly pat the baking pan on the counter to release any trapped air.
- 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.
- 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.
- Cake is thoroughly cooked.
- Allow it to cool down completely before turning it upside down.
- Grab a big slice..
- And enjoy the super moist whipping cream cake. This cake has a slightly dense texture.
- If you prefer you can dust this cake with powdered sugar!!
Nutrition Information
Recipe Notes
- lemon zest or orange zest to give it a citrus flavor.
- dry nuts like - almonds, cashews or pecans
- or dried fruits like - cranberries, mangoes or dried strawberries!
Latanya says
I’m baking this cake tomorrow. I love cream cheese pound cake. Can I add cream cheese to this recipe. I
Ruchi says
Latanya, I haven’t tried this recipe with cream cheese so I am unable to comment on that.
But feel free to experiment. 🙂
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!
Ruchi says
Pleasure is all mine.
Thank you Meghan for your kind words.
Happy to hear that you liked the cake. 🙂
Patty says
Can I use regular sugar instead of superfine? Hard to find that here.
Thanks,
Ruchi says
Sure you can use regular sugar.
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.
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.
Ruchi says
Yes that will make a huge difference. Do give it a try and share your experience with me. 🙂
Cleo Ibrahim says
Could the butter be replaced with coconut oil?
Ruchi says
Cleo, I have not tried this recipe with coconut oil but I guess you can.
Angie says
Best cake I have made so far. In one word it is moist! Thank you.
Ruchi says
Thanks Angie! Glad you liked the recipe. 🙂
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.
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!
Ruchi says
Thanks APR! Flour needs to be sifted after measuring.
Happy Baking!!
Susan Green says
That is not correct . You should always sift, then measure. Otherwise your cake can come out too dense.
Ruchi says
Thanks for sharing Susan. I have never faced a problem with my cakes by measuring them first and then sifting.
But will surely give your way a try. 🙂
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.
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).
Ruchi says
Thanks for your lovely feedback Julie!! Glad to hear you enjoyed this recipe. 🙂
Linda Pereira says
What whipping cream did you use. Can I use Rich’s whipping cream
Thanks
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.
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!
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.
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)??
Ruchi says
Thanks for stopping by Veena. My cup measurement is 240 ml.
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!
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!
Ruchi says
Sam, will wait for your update! Thanks!
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. 🙂
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
🙂 🙂
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!
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!!
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.
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.
RK says
Thanks for trying the recipe and sharing your wonderful feedback with me, Laurie!! So glad to hear that you liked the recipe. 🙂
Katie says
What regular flour plain or self raising ?
RK says
Thanks for stopping by Katie. It’s neither of the above. I have used Cake flour for this recipe and the link is mention in the ingredients section.
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.
RK says
Thanks for trying the recipe Meredith and sharing your wonderful feedback with me. So glad to hear that you liked the cake!! I agree, this cake IS the ultimate pound cake. 🙂
Joan says
Can all purpose flour be used
Ruchi says
Joan, I would suggest doing 2¾ (two and three fourth) cup of all purpose flour and 1/4 cup of cornflour/cornstarch as a replacement to cake flour.
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!!
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 🙁
RK says
Thanks for stopping by Rashmi. Unfortunately for this recipe – eggs are a must!! There are other eggless recipes on the blog – please check this link – https://www.ruchiskitchen.com/8-eggless-cupcakes-and-cake-recipes/
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.
RK says
You are welcome Sandra. Thanks for your wonderful feedback. Glad to hear that you liked the cake recipe. 🙂
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.
RK says
Thanks Nagma!! Glad to hear that you liked the cake. 🙂
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
RK says
Thanks Corey for your lovely feedback. Glad you liked it. Keep checking back for more. 🙂
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..
RK says
You are welcome Franchesca! Thanks for trying out the recipe!!
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!!
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.
RK says
Yes NImmi, when warm its crumbly. Glad it turned out perfect for you. Thanks for trying it.
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.
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!
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.
RK says
Thanks for stopping by Pattrice. I second that, this cake is indeed very moist and delicious!
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!
RK says
Thanks Steph! I am glad you liked the recipe. It indeed is a great cake.
reinag says
For a change of flavor could an almond extract or another flavor be substituted for the vanilla? Thanks
RK says
Thanks for stopping by Reinag! Yes, you can add a flavor of your choice. Happy Cooking!!
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.
RK says
You are welcome Pari! Glad to hear that. Thanks for trying out the recipe. 🙂
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. 🙂
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!!
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. 🙂
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.
RK says
Thanks for your feedback Mary! Glad you liked the cake as much as I do. 🙂
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!
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.
RK says
Thanks Mrs. Possum 🙂 Glad you liked it!!
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.
RK says
Thanks for stopping by Karin. I am glad you liked it. This cake is undoubtedly very tasty 🙂
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 🙂