Whipping Cream Pound Cake

Whipping Cream Pound Cake – I’ve been making this cake for over 20 years and it never fails me! It is so soft and has great flavor. And that crunchy topping – SO good! Super easy to make with only a few ingredients: butter, sugar, eggs, cake flour, heavy whipping cream, vanilla, and orange extract. Can freeze leftovers for a sweet treat later! Make this ASAP!

Originally posted May 17, 2018

slice of pound cake topped with berries on a plate

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Classic Pound Cake Made From Scratch

This Whipping Cream Pound Cake is a tried and true recipe. I got this recipe from a former co-worker a million years ago. She made the best cakes ever and was kind enough to share her recipe with me. This is a classic pound cake recipe made with simple everyday ingredients. I make this cake all the time and it never lets me down. It is so soft and has great flavor. And that crunchy topping – SO good! You must make this ASAP!

whole pound cake on a platter

How to Make Whipping Cream Pound Cake

This cake is surprisingly easy to make from scratch. Start with mixing together butter and sugar in the bowl of an electric stand mixer. Add eggs one at a time, beating well after each one. Add flour to butter/sugar mixture, alternating with heavy whipping cream. Stir in vanilla and orange extract. Pour the batter into a tube cake pan and bake.

  • The key to making this cake is to have all of your ingredients at room temperature. Eggs, butter, milk – everything. I usually set it all out in the morning and bake the cake around lunchtime. It never fails me!
  • One cup of cake flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
slice of pound cake topped with whipped cream and berries on a plate

Easy Dessert for a Crowd

This cake is great for potlucks, parties, cookouts, holiday meals, or a homemade gift. We like to top the cake with some fresh whipped cream and strawberries. Vanilla ice cream and caramel sauce are also good!! Give this a try the next time you need a dessert. I promise you will enjoy it!

Key Lime Pound Cake

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slice of pound cake on a plate

Whipping Cream Pound Cake

Yield: 12 people
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Whipping Cream Pound Cake – I've been making this cake for over 20 years and it never fails me! It is so soft and has great flavor. And that crunchy topping – SO good! Super easy to make with only a few ingredients: butter, sugar, eggs, cake flour, heavy whipping cream, vanilla, and orange extract. Can freeze leftovers for a sweet treat later! Make this ASAP!

Ingredients:

  • 1 cup butter softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups sifted cake flour
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 tsp orange extract

Instructions:

  • Preheat oven to 325ºF. Grease and flour a 18-cup tube pan.
  • In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  • Add eggs one at a time, beating well after each one.
  • Add flour to butter/sugar mixture, alternating with heavy cream.
  • Stir in flavorings. Pour into prepared cake pan.
  • Bake for 1 hour 30 minutes, until wooden pick inserted comes out clean.
  • Cool in pan for 10 minutes. Remove cake from pan and cool completely.

Notes:

  • The key to making this cake is to have all of your ingredients at room temperature. Eggs, butter, milk – everything. I usually set it all out in the morning and bake the cake around lunchtime. It never fails me!
  • One cup of cake flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
whole pound cake on a platter
slice of pound cake topped with whipped cream and berries on a plate

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Comments

  1. I have done a pound cake recipe in 2, 9-inch loaf pans before. Works great, making sure they are equally divided. I weigh each till equal. Then just bake the same way you bake a loaf cake. Also after spraying the pans I line the bottom with a fitted piece of waxed paper…..Bake the same time you would bake any loaf cake.

  2. One of the best cakes ever! Thinking this was Elvis' favorite cake too … thank you, thank you very much! Haha

    1. I’ve never changed this recipe, so im not sure how it would turn out with a sugar substitute

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