Hello friends! Today I’m going to share with you how to make this incredibly tender whipping cream pound cake recipe.

This melt in your mouth whipped cream pound cake is based on a one I’ve been playing with and modifying for years. You can find that original pound cake recipe on my site.

And since vanilla is the main flavoring of this cake, you may find my post about taste testing the different kinds of vanilla interesting as well.
If you’re a pound cake super fan like me, you can find all my pound cake recipes in one place on the blog.

I was sent samples by our generous sponsor companies. All opinions are my own. You can find the sponsor list at the end of this post.

A whole glazed whipping cream pound cake with multi-colored sprinkles on a silver platter.

Watch my best whipped cream pound cake recipe web story here.

Modifications to My Master Pound Cake Recipe

Should you care at all, I wanted to let you guys know that this is the second version of my famous-in-my-own-mind pound cake.

The first version of my pound cake recipe is pretty excellent as is, but I made a couple of modifications:

Pastry Chef Online Participates in Affiliate Programs. If you make a purchase through one of my links, I may earn a small commission. For more information click to read my disclosure policy

  • I used a mixture of 2 parts white sugar and 1 part brown sugar (I used Summer Dessert Week’s sponsor, Dixie Crystals Brown Sugar)
  • For the original 1 1/4 cups (10 ounces) of half and half, I substituted 3/4 cups half and half and 1/2 cup heavy whipping cream, whipped just until it was thick.

Why Use Whipping Cream in a Pound Cake

The short answer is because, in her fabulously approachable-yet-sciencey book, Bakewise, Shirley Corriher told me to.

The longer answer is that the gently whipped cream not only adds additional fat for tenderness, but it also contributes to the crumb structure because of all the wee tiny bubbles you whisked into it.

In other words, it boosts the creaming of the butter and sugar in the creaming method, adding extra bubbles that will expand in the oven.

This leads to a tight, even crumb structure that is just about perfect. See?

Closeup of a slice of pound cake so you can see the fine crumb structure.
Very fine, even crumb structure of the whipping cream pound cake. Bubbles formed when creaming butter and sugar join with the wee bubbles formed when you whip the cream. This leads to tons and tons of tiny, tiny bubbles that expand in the oven. Magic!

How to Make Pound Cake From Scratch

With so many “hands and pans” videos out there showing you how you can dump all the ingredients for a cake in a bowl and mix them up, I am here to tell you that’s not the best way to make a cake.

Yes, you’ll end up with a cake, but dumping everything in together gives you no control over the crumb structure of the cake–how fine or how coarse–and that has everything to do with how the cake melts in your mouth, or doesn’t.

Since a pound cake is all about the balance between tenderness and structure, it pays to know how to make that balance pay off.

What You Need

Here are the ingredients you need, and what they do in your recipe. You may also want to take a look at my posts about Ingredient Function to understand a little of the “why” behind “how” to make a cake from scratch.

Collage of ingredients for making whipping cream pound cake.
  • cake flour (structure) You may also substitute all-purpose flour here. The texture of the crumb will be slightly less tender, but not appreciably so
  • baking powder (leavening) Do NOT substitute baking soda. Since there is only a tiny bit of acidic ingredients (the molasses in the brown sugar) you do not need baking soda to balance it
  • butter (tenderness, flavor, browning) Use unsalted butter here, at cool room temperature
  • sugar (tenderness, sweetness, browning, moisture)
  • extracts (flavoring) You may use all vanilla if you don’t want to add the lemon and almond extracts. I like to use a mixture of the three because it adds a bit of complexity to the cake, but it would be excellent as just a “vanilla pound cake.” If you want to make an almond pound cake, leave out the vanilla and lemon extract and use 1 teaspoon almond extract. Don’t try to turn this recipe into a lemon pound cake, though. Use my recipe.
  • salt (flavor enhancer) I use fine sea salt. You can also use table salt if that’s all you have. You can use kosher salt, but you will have to increase the amount since kosher salt doesn’t pack as tightly as fine salt does
  • eggs (structure, browning): 5 large eggs
  • half and half (moisture)
  • heavy cream, lightly whipped (moisture, additional fat for tenderness, and extra air bubbles for a tight, velvety crumb)

What to Do

For best texture and structure, you will use the creaming method to make this cake. In short, here are the steps.

  1. Cream butter until smooth.
  2. Add sugars, salt, and extracts and cream until light and fluffy.
  3. Beat the eggs together and drizzle very slowly into the butter/sugar mixture until well incorporated.
  4. Alternate adding dry ingredients with the half and half, beginning and ending with dry.
  5. Whip cream just until thick then fold into your batter.

Tips for Success

The most critical thing to do is to make sure that all your refrigerated ingredients (butter, half and half, and eggs) are at cool room temperature.

For the most stable foam from your cream, you’ll want to keep your heavy cream chilled and whisk it straight from the fridge.

The amount is small enough that folding in the cold cream at the end of mixing should not make the butter seize up.

For the most stable batter, rather than adding one whole egg at a time, whisk the eggs all together and then drizzle them in slowly. This will help you build your emulsion slowly, resulting in a thick and billowy batter.

How Long Does Pound Cake Last?

A slice of cake with white glaze and multi-colored sprinkles.
If you’re going to freeze your pound cake, it’s best to do it before glazing. Once it comes to room temperature again, glaze away!

Pound cake is one of those amazing kinds of cakes that get better with age. To a point.

A pound cake tends to get more moist (moister?) as it sits on the counter.

I used to love having a slice of my mom’s dark chocolate pound cake after it had been in the old cake keeper for a few days. The bottom half would slowly turn from “just chocolate” to fudgy and wonderful. So good, if you can wait that long!

Well covered, you can keep and enjoy a good pound cake for 5-7 days.

If you don’t think you’ll be able to work your way through that much cake in that amount of time, freeze a portion of it. Well-wrapped, it will be fine in the freezer for a couple of months.

How to Freeze

Pound cake freezes very well. If you don’t want to freeze the entire cake, you can bake it, allow the cake to cool completely, and then cut the portion you want to freeze into individual slices.

Here are two ways to freeze your sliced pound cake:

  • Stack the slices with a piece of parchment in between each slice, place inside heavy duty zip top bags, pressing out as much air as possible before sealing, OR
  • wrap stacks first in 2 layers of plastic wrap and then a layer of heavy duty aluminum foil.

The well-wrapped slices of pound cake should keep just fine for up to 3 months.

Remove slices as needed and let thaw on the counter, microwave for 20 seconds to thaw, or even toast the slices in your toaster oven.

Serving Suggestions

Never let it be said that pound cake is plain, y’all.

Serve it with a scoop of French vanilla ice cream, or for contrast, chocolate ice cream.

Use it as the base for a traditional English trifle. In that case, it’s easiest to bake in loaf pans so you can easily cut it into rectangles. And leave off the glaze.

Ingredients from Sponsors

A bowl of multi colored sprinkles and bags of miscellaneous sprinkles.
All the Sprinkles! Thank you, sponsors Wilton and Sweets & Treats Boutique!

To make my whipping cream pound cake, I used brown sugar from Dixie Crystals, lemon extract from Adam’s Extract & Spice, and sprinkles from both Wilton and Sweets & Treats Boutique.

Please visit our sponsors and scroll down below the recipe so you can enter for chances to win one of five great prize packages!

Sprinkles Make Decorating Easy

An overhead shot of glazed cake on a cooling rack with different sprinkles on it.
And yes, I did cut a wee slice out of it before I glazed it.

If you want your whipping cream pound cake to have a bit more flair than just a glaze will give it, consider decorating that guy with sprinkles!

I used a mixture of sprinkles from Sweets & Treats, a mixture of just the blue sprinkles and jimmies from Wilton, and then a mixture of all three to show you can get different effects depending on the sprinkles you use.

If you use nothing but red and green sprinkles, this cake would be at home as a Christmas dessert. Green? St. Patrick’s Day!

So have fun with sprinkles and let them lend a bit of personality to your baked goods.

They’re easy to use, just sprinkle them on while your glaze is still wet.

More Pound Cake Recipes for You to Try

As I’ve said, I’m a huge fan of pound cake. I think you will enjoy my Brown Sugar Cinnamon Pound Cake (my ode to an underappreciated Pop-Tart flavor) and my Best Lemon Pound Cake (super lemony!).

If you’re an almond fan, I think you will really enjoy this cream cheese-based almond pound cake. And this decadent chocolate cream cheese pound cake from my friend Lynn who writes for Our State Magazine here in NC will definitely appeal to the chocolate lover!

A Note About Measurements

A slice of pound cake on a blue and white striped plate with a silver fork ready for serving.

Most of my recipes are written by weight and not volume. Even though I try to always give volume measurements as well, I encourage you to buy a scale for both accuracy and consistency.

This is the one I use and love:

Best for Home Use
Escali Primo Digital Food Scale

Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.

Purchase Now How & Why to Use a Kitchen Scale
This is an affiliate link which means I earn from qualifying purchases. Your price is unaffected.
03/07/2024 05:03 pm GMT
5 golden stars for rating recipes
a slice of pound cake on a striped plate

Whipping Cream Pound Cake

Jennifer Field
This cake will make you happy. Period. Rich, subtly flavored whipping cream pound cake has a meltingly tender crumb that literally does melt in your mouth.
The perfect pound cake to enjoy on its own, as a base for a trifle, or with ice cream and/or sauce on top.
4.61 from 23 votes
Tried this recipe?Please give it a star rating!
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Pound Cake Recipes
Cuisine American
Servings 24 slices (1 cake)
Calories 291 kcal


For the Cake

  • 13 oz . cake flour about 3 cups, sifted, spooned, and swept
  • 1 teaspoon baking powder
  • 12 oz . cool butter about 68 degreesF
  • 1 ¼ teaspoons fine sea salt
  • 12 oz . sugar about 2 cups
  • 8 oz . soft brown sugar about 1 cup, packed
  • 2 teaspoons best quality vanilla extract
  • ¼ teaspoon lemon extract
  • ¼ teaspoon almond extract
  • 5 eggs beaten
  • 6 oz . half and half 3/4 cup
  • 4 oz heavy cream , very softly whipped (1/2 cup before whipping)

For the Glaze

  • 2 cups 10x sugar confectioners sugar or icing sugar
  • pinch of salt
  • ¼ teaspoon
  • a couple drops of lemon extract
  • a couple drops of almond extract
  • heavy cream anywhere from 6-8 tablespoons, depending on how thick you like your glaze
  • Sprinkles of your choice optional


  • Preheat oven to 350F.
  • Whisk together the flour and baking powder. Set aside.
  • In the bowl of your stand mixer, cream butter along with the salt until smooth. Add the sugars and beat them together on medium until light and fluffy. Scrape bowl often. This will take about 7-8 minutes or so.
  • Add the extract and beat until all is well combined.
  • Drizzle in the eggs, a tiny bit at a time, scraping between additions and beating until completely incorporated. This will take about 5-7 minutes.
  • Add the dry ingredients and half and half alternately on low speed: dry-wet-dry-wet-dry.
  • Whisk cold cream until the whisk leaves tracks and the cream begins to thicken.
  • Gently but thoroughly fold the cream into the batter.
  • Put in a well-greased and floured 12 cup Bundt pan or tube pan and bake at 350F until deeply golden brown on top and firm to the touch. In my oven, this takes 1 hour and 5 minutes. Start checking at about 50 minutes and loosely tent with aluminum foil if it looks like the top is getting too brown.
  • Remove from the oven and let cool on a rack for 20 minutes or so. Make sure the sides are loosened, and then Turn Out onto a rack to cool completely.
  • Glaze is optional but lovely. Ditto, sprinkles.

Did You Make Any Changes?



Nutritional information does not include the glaze.
You can wrap this cake while still warm to keep moisture from evaporating out while it cools, but this cake is so tender and moist already, I usually skip this with this particular pound cake.
Well-wrapped, this cake will keep in the freezer for two months. Thaw, still wrapped, in the fridge overnight and then on the counter until room temperature. Unwrap and glaze.
You can wrap and freeze it with the glaze on it, but frozen glaze tends to get weepy once it thaws out. If you plan on freezing the whole cake, I suggest freezing it without glaze and then glazing it after the cake comes to room temperature.


Serving: 1gCalories: 291kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 77mgSodium: 223mgSugar: 24g
Keyword cake recipe, pound cake, whipping cream pound cake
Did you make this recipe?Please tell us what you loved!
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, , Sweets and Treats Shop and Anolon! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Join in Today!

My Top 5 Secrets to Becoming Fearless in the Kitchen

Plus weekly new recipes, how-tos, tips, tricks, and everything in between


    1. Gluten free is not my strong suit, but I believe most of the commercially made gluten free flour blends can be substituted 1:1 for the wheat flour in most cake recipes. I have heard good things about both Bob’s Red Mill gf flour blend and Cup4Cup. I hope that helps!

  1. What a perfectly simple and delicious cake to go with anything! I love how you’re always teaching us things on how to bake (and cook) better! Thank you!

  2. I learned a lot here and I thought I was fancy already cakewise! Beating the eggs and drizzling them in instead of going egg by egg; what particular ingredients do in the cake structure; and that whipping cream to add at the end is a great thing to do. Thanks PCO

    1. Soft brown sugar just means that it should not have any lumps in it. Not sure where you are located, but this could be a semantic issue: in US, brown sugar is “regular” white sugar with some molasses mixed back into it. It has a tendency to get lumpy, so I suggest pressing it through a sieve to get rid of any lumps.

      You can use whatever sugar you want, though, as long as the crystals are fine. Demerara and turbinado are both too coarse and will give you a crunchy cake. Depending on the flavorings I plan on using, I use straight white organic sugar, a mix of both white and brown or straight brown.

      I hope that answers your question. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.