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This Whipping Cream Pound Cake recipe is rich, buttery, and ridiculously soft! It’s got 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.
For more pound cake recipes, make my sour cream pound cake, 7 flavor pound cake, and cream cheese pound cake!
Okay, so this whipping cream pound cake is the cake of your dreams! It’s extra rich, extra velvety, and absolutely worth every bite.
This has become one of my favorite pound cake recipes and I didn’t think anything could top my buttermilk pound cake recipe!
The texture? Silky, dense, and crazy moist. It smells like a bakery the second you open the oven, and it tastes like your grandma’s secret recipe she never shared.
You can slice it thick or sneak a bite straight from the pan. Either way, this cake is sure to quickly become a family favorite. You’ll be making it for special occasions, holidays, or just when that pound cake craving hits!
Happy baking!
Table of Contents
Why You’ll Love this Whipping Cream Pound Cake
- It has a rich, velvety crumb that melts in your mouth!
- The flavor is next-level! Thanks to a perfect balance of salted butter, pure vanilla extract, and just the right amount of sugar—it’s sweet without being cloying.
- No shortcuts, just old-school technique. We’re talking about properly creamed butter, room-temp eggs, and intentional mixing—because pound cake deserves respect.
- My step-by-step instructions will make you a pound cake baking pro in no time!
Whipping Cream Pound Cake Ingredients
(full list of ingredients can be found in the recipe card)
- Heavy cream adds a richer flavor, moisture, and a velvety texture to pound cake thanks to its high fat content. It also helps create a fine, tender crumb and a soft mouthfeel without making the cake overly dense.
- 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.
- We’re also going to use buttermilk. Yes, this is a whipping cream pound cake recipe – HOWEVER, buttermilk adds a slight tang and helps tenderize the crumb, making the cake even softer and more flavorful.
- Cake flour gives a whipping cream pound cake a softer, more delicate crumb. It has a lower protein content than all-purpose flour, which means less gluten formation and a tender, melt-in-your-mouth texture. For best results, I highly recommend it!
- 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 adds flavor to the cake. I also add the tiniest pinch of nutmeg to deepen the vanilla notes!
How To Make Whipping Cream Pound Cake
Preheat the oven to 325 degrees F. Spray a 12 or 15 cup bundt pan with nonstick baking spray.
Add room temperature butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 7-8 minutes, until light and fluffy and pale in color. Reduce mixer to low speed and begin adding eggs, 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 eggs and again after all of the eggs are added.
In a large bowl, whisk together cake flour, baking powder, kosher salt, and nutmeg.
Add half of the dry ingredients to the stand mixer and mix until just combined, about 15 seconds. Then pour in the heavy cream, buttermilk, and vanilla 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.
Pour cake batter into the prepared bundt cake pan and bake for 1 hour and 20-30 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, vanilla extract, and a pinch of kosher salt. Mix until just combined and smooth, then pour over the cake.
Pro Baking Tips
- 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 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 ignredients 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!
Recipe FAQs
You can but the cake won’t have that same rich texture that heavy whipping cream will impart. Half and half is a mixture of whole milk and heavy cream so it has a lower fat content than heavy cream alone. So it can be used, but the end result will be slightly different. Still good though!
Yes! You can use a 10-inch tube pan (18 cup 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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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Whipping Cream Pound Cake
Equipment
- 15-cup Bundt Pan
Ingredients
- 2 cups (454 g) Salted Butter, (room temperature)
- 3 cups (600 g) Sugar
- 6 large (300 g) Eggs, (room temperature)
- 1 1/2 tbsp (1 1/2 tbsp) Vanilla Extract
- 4 cups (500 g) Cake Flour
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 1 1/4 cup (300 ml) Heavy Cream, (room temperature)
- 1/4 cup (60 g) Buttermilk, (room temperature)
Vanilla Cream Glaze
- 2 cups (240 g) Powdered Sugar
- 4 tbsp Salted Butter, (melted)
- 1/4 cup (60 ml) Heavy Cream
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
- pinch Kosher Salt
Instructions
- Preheat the oven to 325 degrees F. Spray a 12 or 15 cup bundt pan with nonstick baking spray
- Add room temperature butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 7-8 minutes, until light and fluffy and pale in color.
- Reduce mixer to low speed and begin adding eggs, 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 eggs and again after all of the eggs are added.
- In a large bowl, whisk together cake flour, baking powder, kosher salt, and nutmeg. Add half of the dry ingredients to the stand mixer and mix until just combined, about 15 seconds. Then pour in the heavy cream, buttermilk, and vanilla 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.
- Pour cake batter into the prepared bundt cake pan and bake for 1 hour and 20-30 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, vanilla extract, and a pinch of kosher salt. Mix until just combined and smooth, then pour over the cake.
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.
