Skip to Content

Whipping Cream Pound Cake

4.63 from 81 votes
Total: 1 hour 15 minutes
Serves 10

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.

Cut slice of Pound cake

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!

Ingredient list

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. 

Served cake slice with raspberries

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. 

Freshly baked pound 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.

Cut a slice of Whipping cream pound cake

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.


Follow the step-by-step recipe below to make the best Whipping Cream Pound Cake

Whipping Cream Pound Cake

4.63 from 81 votes
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
Calories: 739 kcal
Servings: 10



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


  • 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




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.


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
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: American

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the Recipe!


  1. 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 🙂

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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. 🙂

  7. 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!!

  8. 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. 🙂

  9. 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.