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
Whipping Cream Pound Cake
EQUIPMENT
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
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!!
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!
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 – http://www.ruchiskitchen.com/8-eggless-cupcakes-and-cake-recipes/