Whipped Cream Pound Cake

Indulge in the rich, velvety texture of Whipped Cream Pound Cake. Dense and buttery with a moist crumb, it’s perfect for any occasion!

Indulge in the rich, velvety texture of Whipped Cream Pound Cake, a luxurious twist on a beloved classic. The addition of heavy cream lends this cake an exceptional richness and a moist, tender crumb that sets it apart from traditional pound cakes. Each bite offers a dense, buttery flavour that melts in your mouth, making it an irresistible treat for any occasion.

Perfect for both casual gatherings and elegant celebrations, this Heavy Cream Pound Cake can be enjoyed on its own or paired with an array of toppings. A dusting of powdered sugar, fresh berries, a drizzle of chocolate, or a dollop of whipped cream can elevate this already decadent dessert to new heights.

Whether served at a family dinner, a holiday feast, or a simple afternoon tea, this cake is sure to delight and impress your guests.

Tips for Making the BEST Cake

This easy pound cake recipe results in a delicious bundt cake with a tender crumb, but you should be aware of some cake baking basics.

• Use the scoop and level method to measure your flour to avoid a dense cake.
• Make sure NOT to over-mix the batter if you want a light, fluffy cake.
• For best results, use ingredients that are at room temperature when making the batter.
• Do NOT open the oven door while baking until it is time to test it.
• The cake is done when a toothpick inserted into it comes out clean.
• Allow your cake to completely cool before removing from pan.
• You can use this recipe to make cupcakes too. Just fill cupcake liners 2/3 full and bake for 20-22 minutes.

Leftovers & Storage

Leftover cake should be wrapped tightly in cling wrap and left on your kitchen counter. If you wish to refrigerate the leftover cake, make sure to place it in an airtight container. Cake can be stored on the counter or in the fridge for up to five days.

Like many cakes, this pound cake freezes great! Wrap leftover cake tightly with plastic wrap, then place in a freezer bag or wrap over again with aluminum foil, and freeze for up to 3 months. Thaw overnight on your kitchen counter when ready to enjoy.

Ingredients & Substitutions

Cake flour – If you don’t have any cake flour on hand you can use all-purpose flour with cornstarch to achieve the fluffiness that cake flour gives this cake. To make your own cake flour substitute, measure out your flour, then remove 3 Tablespoons. Add back in 3 Tablespoons of cornstarch. Then sift your flour twice over so it is nice and fluffy like cake flour. Ready to use! Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.

Butter – Room temperature butter, if you use salted, reduce the additional salt. Don’t substitute with oil or margarine, the butter brings a lot of flavour.

Sugar – Just plain old white granulated sugar to sweeten the cake.

Eggs – Must be at room temperature for best results!

Cream – Use only heavy cream here. The extra fat helps make the cake rich but light.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Powdered sugar – For dusting. This is optional, you can omit if you like.

Looking for More Cake Recipes?

Check out more of my favourite cake recipes!

This Spiced chai pumpkin bundt cake features a tender, spiced chai pound cake smothered in an irresistibly buttery chai glaze.

This delicious white wine pound cake recipe features a tangy cream cheese frosting for the perfect balance of flavours!

Indulge in a delicious spiced rum bundt cake with rum glaze this holiday season! This easy cake recipe is perfect for any occasion.

How to Make Whipped Cream Pound Cake

Yields: 6-8 servings | Prep Time: 15 minutes | Bake Time: 1 hour and 20 minutes

Ingredients:

• 3 ½ cups Cake flour
• 1½ cups Unsalted butter, room temperature
• 3 cups Granulated Sugar
• 6 Eggs, room temperature
• 1 cup Heavy whipping cream, room temperature
• 2 teaspoons Vanilla extract
• 1 cup Powdered Sugar

Directions:

Preheat the oven to 325 degrees Fahrenheit. Grease a standard bundt pan and set aside.

In the bowl of a stand mixer, add the butter and granulated sugar. Mix together on high until creamy and smooth.

Add eggs one at a time and mix on medium until each egg is well combined.

Add the vanilla extract to the butter mixture and blend on medium until well combined.

Slowly add the cake flour, one cup at a time, and mix on medium until well combined.

Add the heavy whipping cream to the cake mixture, and mix until well combined.

Pour the batter in the bundt pan. Gently tap the bundt pan on the counter to release any trapped air.

Place the bundt pan in the middle rack of your oven and bake for 1 hour 20 minutes. Insert a toothpick in the center of the cake and check if the stick comes out clean.

Remove cake from the oven and set it on the kitchen counter to cool down before turning it upside down to remove from the pan.

Dust the top of the cake with powdered sugar.

Slice and serve