Hello friends! Today I’m going to share with you how to make this incredibly tender whipping cream pound cake.
This melt in your mouth recipe 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.
You may want to check out some of my other Summer Dessert Week recipes like this decadent Butterscotch Ice Cream and this magical Lemon Corn Buttermilk Pound Cake.
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.
This post contains affiliate links. We are members of the Amazon Affiliate program. For any sale through our links, we earn a small commission. Your price is unaffected. For more information, please see our disclosure policy.
Whipping Cream Pound Cake, The Backstory
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 recipe.
The first version is pretty excellent as is, but I made a few 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)
- I used a mixture of three extracts. (I used sponsor Adam’s Extract’s Lemon Extract). I didn’t want a vanilla pound cake, or a lemon pound cake, or an almond pound cake, but I wanted something that just tasted good without being able to pinpoint the exact flavor.
- 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.
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)
- baking powder (leavening)
- butter (tenderness, flavor, browning)
- sugar (tenderness, sweetness, browning, moisture)
- extracts (flavoring)
- salt (flavor enhancer)
- eggs (structure, browning)
- half and half (moisture)
- heavy cream, lightly whipped (moisture, additional fat for tenderness, and extra air bubbles for a tight, velvety crumb)
NOTE: You don’t have to use cake flour. I like it because it gives me the finest possible texture.
Your cake will still taste incredible and have a wonderful texture if you choose to use all purpose flour.
How to Do the Creaming Method
I have written extensively about the creaming method and its importance in making cake batter and cookie dough.
Here’s the Cliff’s Notes version, and you’ll also be able to follow the steps in the video in this post:
- cream the butter until smooth.
- add the sugar and salt and cream them together until very light and fluffy.
- beat the eggs together and slowly drizzle them into the butter/sugar mixture, a bit at a time, scraping the bowl as necessary
- mix the flour and baking powder together and add it in three additions, alternately with the liquid, beginning and end with dry, so it’s dry->wet->dry->wet->dry
- for the whipping cream pound cake, the final step is to whip the cream until thickened and the fold that gently but thoroughly into the batter.
- Scrape the batter into the prepared pan, bake, and cool.
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.
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!
About Those 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.
Summer Dessert Week Recipes: Tuesday
Ice Cream Recipes
- No Churn Chocolate Dipped Waffle Cone Ice Cream from Big Bear’s Wife
- Cotton Candy Ice Cream from Jen Around the World
- Brownie Bottom Neapolitan Ice Cream Cake from Kudos Kitchen by Renee
- Strawberry Ice Cream from Family Around the Table
- No Churn Dairy Free Vanilla Ice Cream from Home Sweet Homestead
- S’Mores Popsicles from A Kitchen Hoor’s Adventures
- Glazed Donut Strawberry Shortcake Boozy Milkshake from Sweet ReciPEAS
- No-Churn Caramel Fudge Crunch Ice Cream from Palatable Pastime
Sweet Summertime Cakes and Cupcakes
- Blueberry Lemon Cupcakes from Daily Dish Recipes
- Whipping Cream Pound Cake from Pastry Chef Online (you’re here!)
- Blueberry Lemonade Mermaid Cupcakes from The Bitter Side of Sweet
- Lemon Popsicle Cupcakes from Hezzi-D’s Books and Cooks
- Orange Creamsicle Cupcakes from 4 Sons R Us
- Lemon Blueberry Cake from Back To My Southern Roots
- Peach Pie Scones with Maple Glaze from Sweet Beginnings
- Lemon Lime Cheesecake from Cindy’s Recipes and Writings
- Blackberry Crumble Bars from Creative Southern Home
- Creamsicle Cake Bars from My Sweet Zepol
Cookies, Candies, and Jello Shots
- Orange Cream Dipped Cookies from Cookaholic Wife
- Rock Candy from The Domestic Kitchen
- Bomb Pop Jello Shots from Cheese Curd In Paradise
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:
I really hope you love this whipping cream pound cake. It is pretty epic! If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe. Thanks, and enjoy!
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.
- Escali Primo Digital Kitchen Scale
- KitchenAid 6 Quart Mixer
- 12 cup Bundt Pan
- Set of 2 Cooling Racks
- OXO 3-Piece Silicone Spatula Set
- OXO Balloon Whisk
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 24 Serving Size 1
Amount Per ServingCalories 291 Total Fat 15g Saturated Fat 9g Trans Fat 1g Unsaturated Fat 5g Cholesterol 77mg Sodium 223mg Carbohydrates 36g Fiber 0g Sugar 24g Protein 3g