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.
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:
- 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?
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.
- 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.
- Cream butter until smooth.
- Add sugars, salt, and extracts and cream until light and fluffy.
- Beat the eggs together and drizzle very slowly into the butter/sugar mixture until well incorporated.
- Alternate adding dry ingredients with the half and half, beginning and ending with dry.
- 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?
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.
Never let it be said that pound cake is plain, y’all.
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.
If you have a question/questions about this or any other post, whether recipe or technique, don’t hesitate to get in touch. I’m happy to help.
You can leave a comment on the post, and I will respond within 24 hours. If you need an answer more urgently, please email me, and I will respond within about 4 hours (unless I’m sleeping) and often much more quickly than that.
Either way, I will answer as completely as I can. That’s why I’m here!
Ingredients from Sponsors
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
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
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
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:
If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!
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For the Cake
- 13 oz . cake flour (about 3 cups, sifted, spooned, and swept)
- 1 teaspoon baking powder
- 12 oz . cool butter
- 1 1/4 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
- 1/4 teaspoon lemon extract
- 1/4 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
- 1/4 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.
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.
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 291Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 77mgSodium 223mgCarbohydrates 36gFiber 0gSugar 24gProtein 3g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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