Whipping Cream Pound Cake

Whipping Cream Pound Cake

Toni Wiggins 0

"Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great."

Ingredients 3 h 10 m {{adjustedServings}} servings 487 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  2. In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
  3. Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
  4. Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
  5. Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.
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  • Cook's Note:
  • If you're using a dark lined or coated pan, lower the oven temperature to 300 degrees F (150 degrees C). Bake for the same amount of time. but cook same length.
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Reviews 103

  1. 115 Ratings


This is just one variation of a tried and true, classic pound cake with a standard list of ingredients and their measurements - 1 c. butter, 3 c. sugar, 6 eggs, 3 c. flour, a bit of flavoring and either a cup of buttermilk (usually with 1/4 tsp. of baking soda), a package of cream cheese, a cup of sour cream or, in this case, a cup of whipping cream. Some use cake flour, some all purpose flour, but the more you make this pound cake you'll find you won't even need a recipe for it anymore because the "formula" is so simple and straightforward, the ingredients and measurements like science. All variations are dependable and excellent but... this recipe is a little different from others in that it has a lighter, less dense crumb and is soooo tender and soft. I attribute that to the fact that cake flour and whipping cream are used. Exceptional, with expertly written instructions for those not familiar with the techniques necessary to make a perfect, heavenly pound cake. (The eggs are the only leavener in this type of cake for instance, so the creaming of the butter and sugar, then adding the eggs one by one to keep the batter emulsified and aerated is critical!) I used this batter for cupcakes today, adding about 1/4 cup of mullti-colored jimmies (fun!) and frosted them with a simple buttercream frosting.


I'm really excited about this recipe. I'm able to configure it and do what I want to it. I'm making it for Thanksgiving right now. I added a small packet of strawberry jello and a cup of blended frozen strawberries to turn it into a strawberry poundcake. Lawd ha mercy... talking about good stuff! I'm an eating black man...


We have made this cake for YEARS and it has always been a favorite. You need to add a LOT of vanilla or other flavor. We have found that it takes several tablespoons of vanilla to get any vanilla flavor in the cake. We have also tried chocolate - again not much flavor. The cake is very good, eventhough it has little added flavor.