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!
Kelli says
Love this recipe. It is an old family favorite! My Aunt Helen use to ship it on the holidays or bring it to us when visiting in Florida. It has been my favorite cake since I can remember. The whipping cream gives the cake a unique taste that instantly takes me back to my chilhood. I’ve since been making it for my family and friends. I always get request for this cake! I’ve even shipped it as far as Hawaii from Florida and was told it held up and was still moist and tasty! I would give it 10 stars if I could!
Ruchi says
Thank you, Kelli, for your kind words!
So glad you liked the recipe. 😊
Rosana says
Is 738 calories per slice?
Ruchi says
Hello Rosana,
As per the app, a single serving of this recipe has 739 calories.
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. 🙂