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.

Enjoy it as a dessert or a mid-day snack; it is guaranteed to please one and all.

What is a whipping cream pound cake

A whipping cream cake is a classic recipe for a fine-textured cake that is more like a pound cake with a much lighter texture. It requires 6 essential ingredients that bake into a golden light sponge cake.

The uniqueness of this cake lies in the fact that this cake is prepared using whipping cream instead of milk.

The result of using whipping cream, a heavier alternative to milk, is that it produces a rich and velvety textured cake. The extra fat content in the cream does magic for this cake by incorporating it into the cake batter, resulting in a moist cake with a richer flavor.

Being a tried and tested recipe and a family favorite, this cream pound cake makes a perfect base for birthday cakes and celebration cakes.

Reasons You’ll ♡ Whipping Cream Pound cake

This delicious cake is one of the best pound cake recipes. You will love this cake for —

• Easy and simple to make
• Rich and buttery texture
• Silky smooth cake with intense fluffiness and flavors
• Perfectly sweet
• Portable and easy to carry!

This incredibly light and fluffy pound cake with a melt-in-mouth texture is a scalable recipe that can cater to a small family and a big gathering.

You can bake this bakery-style whipping cream pound cake ahead of time and serve it to your family and guests.

It’s THE BEST cake! Once served, good luck stopping at just one slice!

Whipping Cream Pound Cake Ingredient List

Cake flour — The key ingredient to the recipe, cake flour gives structure to the cake and adds a slight crumb. It also lends a feathery-light texture to the cake besides an ultimate softness. The low protein content in cake flour influences the gluten or elasticity of the flour, thus making cake flour a perfect ingredient for baking.

Sugar — Regular sugar is added to the cake batter, contributing to its sweetness. 

Salt — It deepens the flavors of other ingredients while balancing the sweetness of the cake.

Eggs — Lends softness and fluffiness to the cake and improve its overall texture.

Vanilla extract — This adds an intense fruity flavor to the cake. 

Milk — The cake gets its moistness and richness from the milk. 

Whipping cream pound cake recipe tips and variations

Measure ingredients correctly — The key to perfectly sweetened and soft cakes is the correct measurements of the ingredients. A slight variation may lead to drastic changes in the texture and delectability of the cake. 

Cake flour is the best — The primary element of this recipe, cake flour, gives structure to the cake and renders it light and fluffy while maintaining a light crumb. Cake flour is low in protein content, leading to lower gluten formation. This ensures a soft and spongy cake with a delicate crumb that tastes just heavenly. You can always make it at home if you don’t have cake flour in stock. Remove 2 tbsp of flour from a cup of flour and add 2 tbsp of cornstarch or arrowroot powder to it to get one cup of cake flour. 

No-baking soda/ no baking powder recipe — This recipe for the moist heavy whipping cream cake is correct as written. It doesn’t use baking soda/ baking powder. Instead, eggs are used for leavening the batter. The eggs, when beaten, trap air and increase the volume of the batter. This causes the batter to rise and create a fluffy and soft-textured cake. 

Whipping cream is an essential ingredient — The star ingredient of this cake recipe, the whipping cream has a high-fat content that helps create the fluffiest and lightest cakes. So, do not replace it with milk or skip it. 

Prevent that eggy taste — Eggs may give a peculiar flavor if added to the batter all at once. Add one egg at a time and beat it into the batter to avoid this peculiar eggy taste. Please resist the urge to add them all at once.

Avoid overbeating the batter — The flour is folded lightly with a spatula when mixing it into the batter. This process is essential for aerating the mixture as it helps in the proper rising of the batter, which creates a light and fluffy cake. Over-mixing is avoided as it turns the cake chewy and dense when baked. Mixing should be done just until the ingredients are well combined. 

Do not rush through the process — The butter and sugar need to be creamed until light and fluffy, and that demands you to keep patience. Therefore, do not haste through the process but give time for proper mixing.

Test for the well-baked cake — This is a dense yet moist cake and takes at least an hour to bake. You may see the top turning brown and crusty and be tempted to remove it from the oven, but please be patient. Test with a toothpick or a long skewer carefully. Once the cake is made, the toothpick, when inserted, will come out dry with no crumbs. And this shows that the cake is done. 

Choosing the pan — You can bake this old-fashioned pound cake with whipping cream as per your choice of pan. Both a bundt pan or a tube pan can be used for baking this delicious whipping cream cake. I have used a bundt pan to achieve a pound cake-like look. However, feel free to use a tube pan instead. Additionally, you may need to alter the cooking time depending on the kind of pan you are choosing for baking the cake. 

The endless choice regarding flavoring — The sky is the limit when choosing a flavor for the cake. This recipe can also be adapted to any flavor to suit your occasion or celebration. This is a basic vanilla recipe. However, you can flavor this recipe with lemon peel, orange extract, strawberry extract, or any flavor you choose. 

Avoid over-baking — Overbaking leads to a dry and crumbly cake; therefore, avoid over-baking it. Every oven is different, and the cooking time with each may vary, too. To keep it safe, check the baked cake at the 1-hour mark. For this, insert a toothpick/ skewer in the center of the cake. If the toothpick/ skewer comes out clean, without any batter clinging to it, consider the cake baked. But avoid over-baking to get a moist and fluffy cake. 

Keep space for the cake to rise — Do not fill the batter to the brim of the pan, as leaving room for the cake to rise above is imperative. 

Release the trapped air — After filling the batter into the pan, tap the pan on the counter to release any trapped air. This will ensure a smooth finish to the cake.

Cool the cake before unmolding — Warm cake may tend to stick to the pan; therefore, let it cool before unmolding it from the pan. The cooled cake leaves the greased pan easily, so let it cool for about 20 minutes before you unmold it. Run a knife to loosen the cake, then invert it onto the wire rack.

Frosting or not? This recipe for Whipping cream Pound Cake is complete in itself and may not require any frosting at all. However, to make it more glamorous, you may prefer to decorate the cake with a homemade frosting of your choice.

Let me know what you think!

This velvety textured, perfectly moist cake is ideal for a quick, satisfying sweet snack at any time of the day, but they are delightful with a cup of tea or coffee.

A bite of this cake will seduce your taste buds and delight your heart with its deliciousness.

Should you make these Whipping cream pound cake, please let me know your thoughts by sharing your comment below.

And don’t forget to share it with your family and friends.

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