A rich and indulgent Southern classic, this Whipping Cream Pound Cake is everything I want in a homemade dessert—dense yet tender, buttery, and golden with just the right balance of sweetness. Instead of milk, I use heavy whipping cream, which gives the crumb an ultra-moist texture and helps form that irresistible crust. Whether I serve it simply with powdered sugar or top it with seasonal berries and a dollop of whipped cream, this cake always gets rave reviews.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 cup heavy whipping cream
1 tablespoon vanilla extract
1/2 teaspoon salt
Powdered sugar for dusting (optional)
Directions
I preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan.
In a large mixing bowl, I cream the softened butter and sugar together until light and fluffy, which takes about 4–5 minutes.
I add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Then, I gradually add the flour and salt, mixing on low speed until everything is just combined.
I slowly pour in the heavy whipping cream and mix until the batter is smooth and luscious.
I stir in the vanilla extract, giving the batter that warm, fragrant note.
I pour the batter into the prepared pan, smoothing the top with a spatula.
The cake bakes for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
A dusting of powdered sugar is my favorite finishing touch before serving.
Servings and timing
Servings: 12 servings
Prep Time: 15 minutes
Cooking Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Calories: Approximately 510 kcal per serving
Variations
I sometimes add a teaspoon of almond extract for a slightly nutty undertone.
Swirling in a bit of lemon or orange zest brightens the flavor for a citrusy twist.
I’ve also tried folding in mini chocolate chips or chopped pecans for added texture.
For a festive touch, I top it with a simple glaze made of powdered sugar and cream instead of just dusting.
Storage/Reheating
I store the cake at room temperature in an airtight container for up to 3 days. If I need it to last longer, I refrigerate it for up to a week, tightly wrapped to prevent drying out. To freeze, I wrap individual slices in plastic wrap and then place them in a freezer-safe bag—they keep well for up to 3 months. I reheat slices in the microwave for 10–15 seconds or toast them lightly for a delicious crisp edge.
FAQs
How do I know when the pound cake is done baking?
I insert a toothpick or skewer into the center—if it comes out clean or with a few moist crumbs, it’s ready. The cake should also pull slightly away from the sides of the pan.
Can I use milk instead of heavy whipping cream?
While I can technically use milk, I find that the heavy cream is what gives this pound cake its rich texture and moist crumb. Milk will result in a lighter and less decadent version.
Why is my pound cake dense or dry?
This cake is supposed to be dense, but not dry. Overbaking or using cold ingredients can cause dryness. I always use room temperature eggs and butter, and I check the cake 5 minutes before the minimum baking time ends.
Can I use a loaf pan instead of a bundt pan?
Yes, I’ve baked this batter in two standard loaf pans instead of one bundt pan. Just be sure to reduce the baking time slightly and check for doneness around the 60-minute mark.
What toppings go well with this cake?
I love serving it with fresh berries, whipped cream, or even a drizzle of chocolate or caramel sauce. A scoop of vanilla ice cream also pairs beautifully with a warm slice.
Conclusion
This Whipping Cream Pound Cake is one of those timeless recipes I always come back to. It’s rich, satisfying, and easy enough to whip up whenever I need a crowd-pleasing dessert. Whether I’m serving it plain, dressed up with fruit, or saving slices for later, it never disappoints. If I’m craving comfort and simplicity in one bite, this cake is exactly what I make.
📖 Recipe:
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Whipping Cream Pound Cake
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and indulgent Southern classic, this Whipping Cream Pound Cake is buttery, dense yet tender, with an ultra-moist crumb thanks to heavy whipping cream. It’s perfect served plain, dusted with powdered sugar, or topped with berries and cream.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 cup heavy whipping cream
1 tablespoon vanilla extract
1/2 teaspoon salt
Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream the softened butter and sugar in a large mixing bowl until light and fluffy, about 4–5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour and salt, mixing on low speed until just combined.
- Slowly pour in the heavy whipping cream and mix until smooth.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Add 1 teaspoon almond extract for a nutty undertone.
Swirl in lemon or orange zest for a citrusy twist.
Fold in mini chocolate chips or chopped pecans for texture.
Top with a glaze made of powdered sugar and cream for a festive finish.
Store at room temperature for 3 days or refrigerate for up to a week.
Freeze individual slices for up to 3 months; reheat in microwave or toaster.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
