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This moist Whipping Cream Pound Cake recipe is rich, buttery, and ridiculously soft! It has a crispy golden crust and a melt-in-your-mouth texture that makes it perfect for any occasion or no occasion at all! Grab a slice (or two), because this cake disappears fast.
This heavy whipping cream pound cake is extra rich, extra velvety, and absolutely divine. This has become one of my favorite pound cake recipes and I didn’t think anything could top my buttermilk pound cake!
The texture? Silky, plush, and crazy moist. It smells like a bakery the second you open the oven, and it tastes like grandma’s secret recipe you’ve been begging her for!
What Makes This Whipping Cream Pound Cake Different?
This is your classic whipping cream pound cake, but with a few small tweaks that make it better. A lot of old-school pound cake recipes follow a familiar formula. However, I adjusted the ratios here to keep that rich, buttery flavor while creating a softer, more melt-in-your-mouth texture.
After testing this recipe a million times, I found that slightly reducing the sugar, flour, and eggs while keeping the heavy cream the same gave me exactly what I wanted: a cake that’s buttery and stays moist for days!
It’s easily the best pound cake I’ve ever made, it even won first place at my church bake-off!
🎂 For more pound cake recipes, make my sour cream pound cake, 7 flavor pound cake, and cream cheese pound cake!
Whipping Cream Pound Cake Ingredients
(full list of ingredients can be found in the recipe card)
- Heavy cream gives this cake a rich, buttery flavor and moist texture thanks to its high fat content. It also helps create a fine, tender crumb and a soft mouthfeel without making the cake dense.
Heavy Cream vs. Whipping Cream
Heavy cream has at least 36% milkfat, while heavy whipping cream is generally 30–36%. Since heavy cream has a slightly higher fat content, it gives this pound cake a richer flavor, softer crumb. Both heavy cream and heavy whipping cream can both be used in this recipe.
- Large Eggs provide structure, moisture, and richness to pound cakes. The whites help the cake rise and hold its shape, while the yolks add fat for a smooth, tender crumb.
- Salted Butter adds rich buttery flavor and helps create that classic dense-but-tender texture.
- Granulated sugar sweetens the cake and helps create a light, tender texture by aerating the butter during the creaming process.
- Vanilla extract and a little lemon extract and almond extract all add flavor to the cake. I also add the tiniest pinch of nutmeg to deepen the vanilla notes!
- Lemon juice to brighten the flavor and balance the richness of the butter and heavy cream. It doesn’t make the cake taste lemony, it just gives the vanilla, almond, and buttery notes a little lift.
How To Make Whipping Cream Pound Cake
Prep: Preheat the oven to 325 degrees F. Spray a 10-cup bundt pan with nonstick baking spray.
Step 1: Whisk together dry ingredients. In a large bowl, whisk together the flour, baking powder, kosher salt, and nutmeg until evenly combined.
Step 2: Cream butter, oil, and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, and sugar on medium speed for 5-6 minutes, until light, fluffy, and pale in color. Add the eggs and egg yolk one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed, then mix in the lemon juice.
Step 3: Add the dry ingredients and heavy cream. Add half of the flour mixture and mix on low until just combined. Pour in the heavy cream, vanilla extract, lemon emulsion, and almond extract, then mix until smooth. Add the remaining flour mixture and mix just until the batter comes together, scraping down the bowl to make sure everything is evenly incorporated.
Step 4: Bake, cool, and glaze. Pour the batter into the prepared Bundt pan and bake for 1 hour and 15-20 minutes, or until a wooden skewer comes out with a few moist crumbs. Cool the cake in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
Step 5: Glaze! For the glaze, whisk together the melted butter, powdered sugar, heavy cream, vanilla extract, and salt until smooth, then pour over the cooled cake.
Pro Baking Tips
- Use room temperature ingredients. Let your butter, eggs, and heavy cream come to room temperature before baking. This helps everything mix more smoothly and evenly.
- Let it cool in the pan, then finish cooling on a rack. Cool for 10–15 minutes in the pan, then carefully turn it out to finish cooling. This helps the structure set and prevents sogginess.
- Use a kitchen scale to measure all of the ingredients. The volumetric measurements are provided in the recipe card! Weighing your ingredients creates the most consistent bakes. It’s worth the small bit of extra work.
- Don’t overmix once the flour goes in! To prevent this, I like to add the last half of the dry ingredients by folding it in with a rubber spatula until combined. Overmixing can make the cake tough and chewy.
- Add eggs one at a time. Mix each egg in fully before adding the next to avoid a curdled batter and keep everything silky smooth. This is an important step, don’t rush it!
Recipe FAQs
You can, but the cake won’t have the same rich texture that heavy whipping cream gives it. Half-and-half is made with whole milk and cream, so it has a lower fat content than heavy cream. The cake will still be good, but it may be slightly lighter and less velvety.
Yes! You can use a 10-inch tube pan or divide the batter equally amongst two 9×5 loaf pans. Adjust the baking times and keep an eye on the cakes so as to not under or overbake.
Thoroughly grease and flour the pan, ensuring all crevices are covered, especially when using decorative Bundt pans. You can use nonstick baking spray (with flour) or coat the pan with melted butter or shortening and coat with all purpose flour. Tap off any excess flour.
The cake stays fresh for about 4–5 days at room temperature when wrapped tightly. For longer storage, wrap the cake in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
Whipping cream pound cake pairs well with fresh berries (or any fresh fruit), whipped cream, caramel sauce or fruit sauces, or a dusting of powdered sugar.
More Pound Cake Recipes
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Whipping Cream Pound Cake
Equipment
Ingredients
- 1 1/4 cups (280 g) Salted Butter, (room temperature)
- 1 tbsp (14 g) Vegetable Oil
- 2 1/4 cups (450 g) Sugar
- 4 large (200 g) Eggs, (room temperature)
- 1 (18 g) Egg Yolk
- 1 tbsp (15 g) Lemon Juice
- 2 3/4 cups (344 g) All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 1 cup (240 g) Heavy Cream, (room temperature)
- 1 tbsp Vanilla Extract
- 1/2 tsp Lemon Emulsion, (or lemon extract)
- 1/2 tsp Almond Extract
Vanilla Cream Glaze
- 2 cups (240 g) Powdered Sugar
- 4 tbsp (56 g) Salted Butter, (melted)
- 1/4 cup (60 g) Heavy Cream
- 1 tsp Vanilla Extract
- pinch Kosher Salt
Instructions
- Preheat the oven to 325 degrees F. Spray a 10-cup bundt pan with nonstick baking spray
- In a large bowl, whisk together all purpose flour, baking powder, kosher salt, and nutmeg. 2 3/4 cups All Purpose Flour 1/2 tsp Baking Powder 1/2 tsp Kosher Salt 1/8 tsp Nutmeg
- Add room temperature butter, vegetable oil, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 5-6 minutes, until light and fluffy and pale in color. 1 1/4 cups Salted Butter 1 tbsp Vegetable Oil 2 1/4 cups Sugar
- Reduce mixer to low speed and begin adding eggs and egg yolk, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl with a rubber spatula after adding the 3rd egg and again after all of the eggs/yolk are added. Then add lemon juice and mix until just combined, about 5 seconds. It's ok if the batter splits a little, this is perfectly normal and it will come back together once all of the dry ingredients are added. 4 large Eggs 1 Egg Yolk 1 tbsp Lemon Juice
- Add half of the dry ingredients to the stand mixer and mix until just combined, about 15 seconds. Then pour in the heavy cream, vanilla extract, lemon emulsion, and almond extract. Mix until combined, about 10 seconds. Scrape down the sides of the bowl again and add the remainder of the flour mixture. Mix until combined. Scrape down the sides of the bowl again, ensuring that everything is combined and smooth. 1 cup Heavy Cream 1 tbsp Vanilla Extract 1/2 tsp Lemon Emulsion 1/2 tsp Almond Extract
- Pour cake batter into the prepared bundt cake pan and bake for 1 hour and 15-20 minutes, until a wooden skewer comes out with just a few moist crumbs.
- Allow the cake to cool in the pan for at least 10-15 minutes, then turn over onto a wire rack to cool completely.
- Once the cake has cooled completely, make the glaze. Combine melted butter and powdered sugar in a large mixing bowl. Whisk together until combined, then add heavy cream, lemon juice, and vanilla extract. Mix until just combined and smooth, then pour over the cake. 4 tbsp Salted Butter 2 cups Powdered Sugar 1/4 cup Heavy Cream 1 tsp Vanilla Extract pinch Kosher Salt
Notes
- Use room temperature ingredients. Let your butter, eggs, heavy cream, and buttermilk sit out before baking. This helps everything mix more smoothly and evenly.
- Let the cake cool in the pan, then finish cooling on a rack. Cool for 10–15 minutes in the pan, then carefully turn it out to finish cooling. This helps the structure set and prevents sogginess.
- Use a kitchen scale to measure all of the ingredients. The volumetric measurements are provided in the recipe card! Weighing your ingredients creates the most consistent bakes. It’s worth the small bit of extra work.
- Don’t overmix once the flour goes in! Gently fold in the flour just until combined—over mixing can make the cake tough and chewy.
- Add eggs one at a time. Mix each egg in fully before adding the next to avoid a curdled batter and keep everything silky smooth. This is an important step, don’t rush it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of THE best pound cakes! I double both the vanilla and almond is pretty much the only change I make 🙂
I’m so glad to hear this, thank you!
This pound cake is so decadent and moist!!! I absolutely loved it. The small amount of nutmeg added a nice warmth to the flavor and complemented the almond extract well. I never have vegetable oil at home, so just used a little extra butter. Will definitely make again!
Thank you!
So Good, So tender… This is a must bake… Yum!!!
Thank you!