Whipped Cream Pound Cake

Indulge in this rich and buttery Whipped Cream Pound Cake that’s perfect as an elegant after-dinner dessert or to have for brunch with a cup of coffee on a lazy weekend. With its vanilla flavor and tender crumb, it’s a delicious cake that’s always a hit, especially when the family smells its enticing aroma as it bakes!

This Whipped Cream Pound Cake recipe elevates a basic pound cake recipe from delicious to luscious due to the heavy whipping cream that gives the cake crumb a delicate melt-in-your-mouth texture. It’s similar to a sponge cake but has enough weight to keep it structured and delicious.

The amazing thing about this cake is that it uses minimal ingredients and is super easy to whip up. You’ll have it in the oven in no time. It does, however, need a longer time to bake at a lower temperature, but the wait is worth it once you taste this magnificent dessert that makes a sweet treat for any occasion.

Ingredients Needed

Cake Flour – I recommend using cake flour rather than all-purpose flour so that the texture of the cake turns out light and airy.
Sweet Cream Butter – use unsalted butter and set it out to soften.
Sugar – use white granulated sugar which is used to sweeten the cake batter.
Eggs – at room temperature. The eggs are necessary to help create the texture, structure, and crumb and also act as a leavening agent as the cake bakes.
Heavy Whipping Cream – helps give the cake its smooth and creamy texture and provides richness.
Vanilla Extract – to help flavor the cake.
Powdered Sugar – to dust the cake with once it’s baked and cooled.

How To Make Whipped Cream Pound Cake

Note: This is a summary of the steps. Full instructions can be found in the recipe card below.

STEP 1: Using a stand mixer, cream the softened butter and granulated sugar together before adding each egg, one at a time, and mixing until combined.
STEP 2: Add the vanilla extract and blend before slowly adding the cake flour, one cup at a time, and mixing until well combined. Lastly, add the heavy whipping cream to the batter and mix until well combined.
STEP 3: Heavily spray your bundt pan with non-stick baking spray before pouring the batter into the pan. Carefully pat the bundt pan on the counter to release any trapped air.
STEP 4: Place the bundt pan in the middle rack of your preheated 325 degrees F oven and bake for 1 hour 20 minutes.
STEP 5: Insert a toothpick in the center of the cake and check if the stick comes out clean. If it doesn’t, cover the cake with foil and bake for another 7-8 minutes.
STEP 6: Remove the cake from the oven and set it on the counter to cool down. Allow the cake to cool down completely for 1 hour or more, before turning it upside down to remove it from the pan.
STEP 7: Dust the top of the cake with powdered sugar before slicing and serving.

What Does The Whipping Cream Do To The Cake Batter?

Due to the fat content in heavy whipping cream, using it in this pound cake recipe adds moistness as well as rich flavor. It also contributes to helping the texture bake into a tender and fine crumb.

Cake Flour Vs. All-Purpose Flour

This recipe calls for cake flour rather than all-purpose flour. You’ll want to use cake flour to achieve the lighter crumb texture in this cake. All-purpose flour has more gluten, which results in making the crumb sturdier and sometimes, even tougher. Cake flour is lower in gluten and helps the cake bake into a lighter texture.

Why Is There No Baking Powder In This Recipe?

This recipe uses the 6 eggs as a primary leavening agent in the batter. Combined with the butter and heavy cream, the beaten eggs help keep the batter airy and create volume which then causes the cake to rise as it bakes.

What Type Of Pan Should I Use?

For this cake, it’s best to bake it in a 10″ Bundt pan or a tube pan. I love the look of fancy Bundt pans, but be sure to grease it or spray it well to keep the cake from sticking when you turn it out.

Flavor Variations

While this recipe calls for the classic vanilla extract for flavor, consider adding another extract along with the vanilla to change it up. Lemon, orange, almond, or even coconut extract will add a new taste to this scrumptious cake.

Topping Ideas

This cake is delectable as is, with just a dusting of powdered sugar on top, but you can also take it a step further and add a sweet glaze instead. A simple glaze can be made with 1 1/2 cups of powdered sugar combined with 2 tablespoons of milk and 1 tablespoon of melted butter. Stir until all the ingredients are dissolved and then drizzle over the cooled cake. This cake is also amazing with just a dollop of whipped cream and fresh berries.

How To Remove The Cake From The Bundt Pan?

Be sure and let the cake cool for at least 1 hour in the pan before attempting to remove it. All you need to do is invert it by placing a wire rack over the top of the cake pan and turning it upside down so that the wire rack is now on the bottom. The cake should begin to loosen and slide out as you lift the cake pan off so that the cake is now resting on the wire rack. Reverse the process of inverting so that you can place the cake on a plate, right side up.

Is This Cake Freezer-Friendly?

Yes. You can either freeze it whole or cut it into individual slices. To freeze whole, bake the cake, cool it completely, remove it from the pan, and wrap it in several layers of plastic wrap and then tightly in aluminum foil. It will keep for up to 3 months. Unwrap it and thaw it in the refrigerator or on the countertop. To freeze slices, wrap them individually in plastic wrap and place them in a freezer-safe Ziploc bag or container. Thaw on the countertop.

Storage

Store either on the countertop or in the refrigerator, covered with plastic wrap, or in a cakekeeper.  It will stay fresh for 3-4 days. You can also freeze individual slices, for up to 3 months, wrapped in plastic wrap stored in a freezer-safe container. Thaw in the fridge or on the counter.

More Delicious Pound Cake Recipes

Sock It To Me Cake
Lemon Cream Cheese Bundt Cake
Pineapple Pecan Pound Cake
Valentine Pound Cake
Chocolate Pound Cake
Pumpkin Pound Cake with a Maple Glaze

Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking

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