Whipping Cream Pound Cake
Indulge in the rich, buttery decadence of a classic Whipping Cream Pound Cake, the perfect blend of simplicity and sophistication. Made with just six staple ingredients, including velvety heavy whipping cream and fragrant vanilla extract, this timeless dessert delivers a moist, tender crumb with a slight crispness on the golden crust. Ideal for special celebrations or casual weeknight treats, this pound cake is baked in a Bundt or tube pan for an elegant presentation that’s sure to impress. With a preparation time of only 20 minutes and customizable serving options—like a dusting of powdered sugar or a dollop of whipped cream with fresh berries—this versatile dessert is as easy to make as it is delicious. Perfectly balanced between dense and airy, this homemade gem is comfort baking at its finest.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2.5 cups Granulated sugar
- 6 Large eggs
- 3 cups All-purpose flour
- 1 cup Heavy whipping cream
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt (optional, if using unsalted butter)
Instructions
Preheat your oven to 325°F (163°C) and grease and flour a 10-inch Bundt or tube pan.
In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 1-2 minutes.
Gradually add the sugar to the butter, beating until light and fluffy, approximately 5 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, sift the all-purpose flour (and salt, if using).
With the mixer on low speed, alternate adding the flour mixture and heavy whipping cream to the batter, starting and ending with the flour. Mix until just combined after each addition to avoid overmixing.
Stir in the vanilla extract until evenly distributed in the batter.
Pour the batter evenly into the prepared Bundt or tube pan, smoothing the top with a spatula.
Bake in the preheated oven for 75-80 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Slice and serve as is, or top with powdered sugar, whipped cream, or fresh berries for added flavor.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 42.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
