Whipping Cream Pound Cake is dense and moist, with the most magical crackly crust that will make this recipe an instant family favorite.
This post is sponsored by BUBBL’R.
Whipping Cream Pound Cake With All Purpose Flour
This whipping cream pound cake is my kind of cake. It’s made from scratch, so easy to make, and it’s so moist and delicious. It’s great as a Christmas morning breakfast, but I’ve also made it as a birthday cake – it’s really just perfect for pretty much any occasion.
The interior of the cake is perfectly moist and dense, but it’s the crackly crust that makes it extra special. That top crust is really the stuff that dessert dreams are made of.
One of my favorite things about it is that this old fashioned recipe can really feed as many people as you want it to.
As long as you let it cool completely (I let it cool overnight), it will slice very thin. My favorite way to enjoy it is in 1/4” thick slices. I don’t know why, but I always think small slices of anything taste better.
Since you can slice it so thin, it’s a great recipe to make if you’ll be serving lots of people, or if you don’t know how many people you’ll be serving.
I’ve partnered up with BUBBL’R to bring you this delicious Southern dessert. I love pairing it with a can of their twisted elix’r flavor. It’s a really light and versatile flavor, and it tastes so perfect with this dessert. You can find out where to buy BUBBL’R here.
Butter: Butter is a critical ingredient in pound cake. It’s what gives the cake a delicious crumb, even without any leavener in the recipe.
As butter bakes, it releases steam, which creates little air pockets. That creates a cake with a delicious crumb and beautiful texture.
Butter is also what makes this cake so perfectly dense after it finishes cooling. Since butter is solid at room temperature, it means that the cake will be very sliceable once it cools. It’s so delicious in super thin slices!
I used salted butter for this recipe, but you can use either salted or unsalted butter.
Sugar: Granulated sugar provides the sweetness in the cake. In addition to that role, it also bonds with liquid in the heavy whipping cream to lock moisture into the cake.
I don’t like my desserts too sweet, so this recipe has a bit less sugar than other recipes do. If you’d like yours sweeter, feel free to increase the sugar to 3 cups.
Flour: I prefer to use all-purpose flour instead of cake flour for this recipe. I think the texture is better because it’s more dense and more moist, which is the texture I prefer in pound cake. If you use cake flour, it will be taller and fluffier.
Eggs: Eggs add a combination of binding power and moisture in pound cake. As the cake bakes and the eggs cook, they combine with the flour to form the structure of the cake.
It’s important to use room temperature eggs though, so be sure to take them out of the fridge about 30 minutes before making this recipe. Eggs are room temperature when the shell is no longer cool to the touch.
Whipping Cream: Heavy cream adds moisture to the pound cake, and it’s the special ingredient that makes this pound cake so incredibly moist and delicious compared to others.
It’s important to use heavy whipping cream instead of something with a lower fat content (like milk), the extra fat in the liquid is necessary for pound cake.
Vanilla: This is added for flavor, and I really recommend using pure vanilla extract if you can. The flavor won’t be the same with artificial vanilla.
If you’d like to play with other flavors, you could substitute 1/2 teaspoon of the vanilla for another flavor extract (almond extract or lemon extract are the ones I think would turn out the best).
How To Make The Best Whipping Cream Pound Cake
Start by placing the butter and sugar in the bowl of a stand mixer. Beat the butter and sugar for 5 minutes – the butter needs to be light and creamy before you move onto the next step. Mix in the vanilla after the first couple of minutes. (See the recipe card below for the full printable instructions.)
Crack the eggs into a small bowl. Cracking the eggs into a bowl first makes sure you don’t risk dropping egg shells into the cake batter. Add the eggs one at a time to the mixing bowl, and mix each egg in before adding another.
Alternate between adding some flour and some whipping cream until all of the ingredients are fully incorporated into the batter. Be sure to not overmix the flour – you want to preserve as many of the air pockets in the butter as possible.
Grease a tube pan and dust it with flour. Spread the batter into the pan and bake until it’s golden brown and a toothpick inserted in the center comes out clean. Let the pound cake cool completely before inverting the cake onto a serving platter. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
I love making this cake in an angel food pan (also called a tube pan). It would also work in a bundt pan, just be sure to do a very good job of greasing and flouring every single nook and cranny. If you prefer loaf cakes, you can make this recipe in two 8 x 4 loaf pans.
The crackle topping on this pound cake is my favorite thing about it, so I don’t normally serve it with anything on top. It’s really good enough to stand on its own. You could definitely top it with a glaze, some caramel sauce, or some frosting though!
Even though I don’t normally top it with anything other than a little dusting of powdered sugar, I do love serving it with fresh fruit (and sometimes a scoop of ice cream). Fresh berries are especially nice with it – raspberries, blueberries, and sliced strawberries are such a delicious addition.
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- 1 cup butter (room temperature, salted and unsalted both work)
- 2 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 6 large eggs (room temperature)
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup heavy whipping cream
- Preheat the oven to 325 F (162 C). Grease a 10 inch angel cake/tube pan with a light coating of butter, then dust it with flour (rotate the pan to move the flour around, and when the pan is fully coated, dump out the remaining flour). Wrap the bottom of the pan in aluminum foil (to catch any leaked batter).
- To a stand mixer bowl, add the butter and sugar. Beat on medium for 5 minutes (or until the butter is light and fluffy). Add the vanilla to the butter about half way through the mixing time. Don't skimp on the whipping time here, the butter needs to be pale and fluffy before moving onto the next step. The light color is an indicator that it has incorporated lots of small air pockets, which is critical for the texture of the cake.
- Crack the eggs into a small bowl. When the butter is finished whipping, add one egg at a time and stir until it’s incorporated (about 10 seconds each).
- Add in 1 cup of flour and beat until just combined (about 10 seconds), then half of the whipping cream and beat until just combined. Alternate between the two until all of the butter and whipping cream are incorporated.
- Spread the batter into the prepared pan.
- Place the pan uncovered in the preheated oven. Bake for 1 hour and 25 minutes (or until the top is golden brown and a toothpick inserted in the center comes out clean ).
- Remove from the oven and allow it to cool for a minimum of 25 minutes before inverting the cake onto a serving tray to allow it to cool completely. I let my cake cool overnight before removing it from the pan. You’re less likely to get breaks if you wait until the cake is completely cool, because it gives the butter a chance to solidify again.
- Allow the cake to cool completely on a serving plate before serving.
Amount Per Serving: Calories: 390Total Fat: 19.1gCarbohydrates: 49.8gFiber: 0.7gSugar: 32gProtein: 5.3g
Nutrition information isn’t always accurate.
The next time you’re craving an easy from scratch old fashioned dessert, try making this family favorite whipping cream pound cake!