This easy traditional pound cake, made with whipping cream, has amazing flavor and a lovely, tender texture.

This classic and old fashion Whipping Cream Pound Cake comes from one of my favorite cookbooks, the Washington Street United Methodist Church’s Bicentennial Cookbook. This was given to me by dear Aunt Maaaa-tha.

Washington St. United Methodist Church Cookbook
Traditional Pound Cake With Whipping Cream

WHIPPING CREAM POUND CAKE FROM HEAVEN

This pound cake tastes so heavenly that it causes me to eat like hell.

My office building’s cafeteria sells scrumptious whipping cream pound cake. Sometimes I can’t stop myself from buying and inhaling one or two large slices in one sitting (the next several days are filled with intense high cardio workouts to burn off the damage).

Now, you can imagine my delight when I ran across this homemade recipe, for plain whipping cream pound cake, in my Aunt Maaaatha’s Washington St. United Methodist Church’s Bicentennial Cookbook. I can now have a slice of whipping cream heaven at home, as well as work.

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Old Fashioned Whipping Cream Pound Cake

Easy Cake Made With Whipping Cream

Not only does this cake taste sinfully heavenly, it’s so easy to make.  It has just 8 simple ingredients.  Mix those together, bake and devour.  No yeast, no cake decorating, no kneading.  Easy peasy.

Cake Made With Whipping Cream

Whipping Cream Pound Cake Ingredients

  • Butter
  • Sugar
  • Eggs
  • Whipping Cream – Heavy Cream can also be used.
  • Cake Flour
  • Self Rising Flour
  • Salt
  • Vanilla Extract

Recommended Tools Used In Whipping Cream Pound Cake

How To Make A Pound Cake With Whipping Cream

  • Cream butter and sugar and add eggs.
  • Add whipping cream and vanilla.
  • Add flour mixture to batter.
  • Pour batter in a greased bundt or tube pan.
  • Bake at 275 for 1 hour, then 30 minutes at 300.
  • Turn off oven and leave in oven 8 minutes
  • Remove and cool 10 to 15 minutes.

Does your bundt pan sit in the sink for days because you dread scraping it until you’re out of breath trying to get the pan clean? Then what you need is THIS!  It will get in those tiny and unreachable crevices and curves and make cleaning your pan much easier.

Vanilla Whipping Cream Pound Cake

Is Whipping Cream The Same As Heavy Cream?

Compared to whipping cream, heavy cream has a little more fat.  Heavy cream holds it shape better and whipping cream produces a lighter texture, but both whip extremely well.

Can You Substitute Heavy Cream For Whipping Cream?

Because the the difference is the two is just a little fat, the two are interchangeable.  The fact that both are high in fat and can be whipped into stable peaks, is what’s important for this cake.

Why Use Cream In A Pound Cake?

The extra fat creates a very tight crumb and tender texture.  If you made this recipe with milk instead the cake would not be as dense or have quite the same texture.

Homemade Whipping Cream Pound Cake

What Is The Best Way To Freeze Whipping Cream Pound Cake?

Pound cake taste so good after serving time in the freezer, plus it’s easy to freeze and can be left in the freezer for 4 to 6 months.

Freeze A Large Portion Of The Cake Or The Whole Cake

  • Completely cool the cake.
  • Wrap the cake 2 or 3 times in plastic wrap and then cover with aluminum foil.
  • Put in large freezer storage bag or container.  If you don’t have a large enough freezer bag or container, freeze it wrapped well in plastic wrap and aluminum foil.

Freeze Pound Cake Slices

  • Wrap your slices individually in plastic wrap and aluminum foil and place them in a freezer storage bag or container.
  • Slice the cake and put slices of parchment paper  between the slices.  Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above, with plastic wrap and aluminum foil.
Old Fashioned Whipping Cream Pound Cake

Final Thoughts On This Easy Whipping Cream Pound Cake

With just 8 simple ingredients and no yeast or decorating this cake is so easy to whip up.  The whipping cream provides extra tight crumb texture and the taste is amazing. This cakes simplicity and amazing flavor make it a must bake.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Easy Pound Cake Recipes

whipping cream pound cake
Print Jump to Recipe Pin Recipe

Easy Whipping Cream Pound Cake

Such a flavorful old fashion, traditional pound cake. Homemade and easy to prepare recipe.
Course Dessert
Cuisine American
Keyword Easy, old fashion, southern, glaze, best, bundt, desserts, icing, classic, coffee, homemade, simple, frosting, fruit, berrf perfect
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours 5 minutes
Servings 18 Slices
Calories 370kcal
Cost $7

Equipment

  • Stand or Hand Mixer
  • Bundt or Tube Pan

Ingredients

  • 3 sticks Butter
  • 2 cups Sugar
  • 6 Eggs
  • ½ pint Whipping Cream
  • cups Cake Flour
  • 1 cup Self Rising Flour
  • ½ tsp Salt
  • 1 tsp Vanilla Extract

Instructions

  • Cream butter and sugar well
  • Add eggs one at a time and beat well after each
  • Add whipping cream and vanilla
  • Beat enough to mix
  • Sift the flours and salt together
  • Add flour mixture gradually to the batter
  • Pour batter into a greased bundt or tube pan
  • Bake at 275° for 1 hour, then 30 minutes at 300°
  • Turn off oven and leave in oven 8 minutes
  • Remove from oven and cool 10 to 15 minutes in pan
  • Invert pan and remove

Nutrition

Calories: 370kcal

24 Comments

  1. Nothing better than a vintage pound cake. Sounds delicious!

    1. There is nothing better than straight up vintage pound cake. Thanks for your kind words.

  2. My kids love pound cakes – they are not frosting lovers so pound cake is ideal. They will love this one.

    1. This pound cake is so good. Thanks of for your kind words. Hope your kids enjoy.

    1. Oh, you’ll love this. Dense cake with sugar, butter and whipping cream. What’s could be wrong with that.

  3. 5 stars
    I love a good pound cake and yours look amazing. The texture looks fabulous.

    1. It is fabulous. Thanks for your kind words.

  4. 5 stars
    Looks so lovely. One of these days I’ll find a gluten-free version and be in pound cake heaven!

    1. It hurts me that you can’t enjoy gluten filled pound cake.

  5. 5 stars
    I haven’t had pound cake in ages… gonna have to try this! Thanks for sharing your recipe!

    1. Thanks Simone. I hope you’ll make this and enjoy.

    1. Thanks for your kind words. Oh, whipping cream in pound cake is a fattening gem.

  6. This looks gorgeous! I’d love some of this right now.

  7. Surprised to see self rising flour in this….may I ask the benefit? I have used the swansdown recipe which is the same as yours except for the flour amount and yours calling for s/r. Thanks!

    1. Hi, thanks for this question. I don’t know exactly the reason for self rising flour in this whipping cream pound cake. Self rising flour does contain both baking soda and baking powder, which causes the cake to rise. By using self rising flour it eliminates using baking soda and baking powder in this recipe. Please let me know if you make this cake. Would love to hear your thoughts.

  8. Hi… can I use pastry flour as a cake flour substitute?

    1. Yes, this is a good alternative. Thanks for the question and please leave a comment on how the Whipping Cream Pound Cake turns out if you make it.

  9. 5 stars
    Omg this cake is so delicious my family couldn’t stop eating it. It was so moist and fluffy what a cake!!! I will most definitely make this again real soon.

    1. Thanks so much for your sweet comment. So glade you and your family liked it. It is a delicious, moist and fluffy cake.

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