If you’ve been searching for that perfect, melt-in-your-mouth dessert to wow your friends and family, then this Whipping Cream Pound Cake Recipe is exactly what you need. This pound cake is luxuriously moist, with a tender crumb that practically melts on your tongue thanks to the addition of rich heavy whipping cream. Every slice reveals a golden, buttery flavor with just a hint of vanilla and orange, creating a harmonious balance that’s both classic and uniquely delightful. It’s a recipe that transforms simple ingredients into an extraordinary treat that feels like a warm hug from the oven.
Ingredients You’ll Need
Don’t let the straightforward ingredient list fool you—each component in this recipe plays a crucial role in crafting the perfect cake. From the creamy butter to the fragrant orange extract, these ingredients combine to create an irresistible texture and flavor profile that’s worth every bite.
- 1 cup butter (softened): Provides richness and that tender crumb we all love in a pound cake.
- 3 cups sugar: Adds sweetness and helps achieve a beautifully golden crust.
- 6 eggs: These bind everything together and give the cake its structure and moistness.
- 3 cups sifted cake flour: The right flour ensures a delicate texture, avoiding heaviness.
- 1 cup heavy whipping cream: This is the star ingredient that makes this pound cake extraordinarily moist and creamy.
- 1 tsp vanilla extract: Infuses a warm, comforting aroma and classic flavor.
- 1/2 tsp orange extract: Adds a subtle citrus zing that brightens the entire cake.
How to Make Whipping Cream Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325ºF. Greasing and flouring an 18-cup tube pan is essential for proper cake release. Trust me—taking this step seriously will reward you with a perfectly shaped cake every time.
Step 2: Cream Butter and Sugar
Using a stand mixer, beat the softened butter and sugar together until the mixture is light and fluffy, about 2 minutes. This process not only dissolves the sugar but also introduces air, setting the foundation for a light texture.
Step 3: Add Eggs One at a Time
Incorporate the eggs gradually, adding one at a time while beating well after each addition. This helps to emulsify the mixture and create a smooth batter that won’t curdle or separate.
Step 4: Alternate Adding Flour and Heavy Cream
Next, gently fold in the sifted cake flour, alternating it with the heavy whipping cream. This careful method ensures your cake stays moist without becoming dense. Sifting the flour beforehand is key—it keeps the batter light and airy.
Step 5: Stir in Flavorings and Pour Batter
Add the vanilla and orange extracts, stirring gently to evenly distribute the flavors. Pour the luscious batter into your prepared tube pan, smoothing the top slightly for an even bake.
Step 6: Bake Until Perfect
Bake the cake in your preheated oven for about 1 hour and 30 minutes. To check doneness, insert a wooden pick into the center—when it comes out clean, your cake is ready. This step is a true test of patience but oh so worth the wait.
Step 7: Cool and Unmold
Once baked, allow your pound cake to rest in the pan for 10 minutes. This brief cooldown helps the cake set before you invert it onto a wire rack to cool completely. Cooling fully is crucial to preserve its delicate texture and flavor.
How to Serve Whipping Cream Pound Cake Recipe
Garnishes
To elevate this Whipping Cream Pound Cake Recipe, consider adding fresh berries or a dusting of powdered sugar. A dollop of whipped cream or a drizzle of citrus glaze can also complement the subtle orange undertones, turning each slice into a mini celebration.
Side Dishes
This cake pairs beautifully with a cup of tea or freshly brewed coffee, making it ideal for afternoon gatherings or special breakfasts. For a more decadent option, serve alongside a scoop of vanilla ice cream or fresh fruit salad for a balanced flavor experience.
Creative Ways to Present
If you’re looking to impress, slice the cake into cubes and thread them onto skewers alternating with pieces of fruit or chocolate chunks for fun dessert kabobs. Another idea is to layer slices with whipped cream and strawberries, creating a quick trifle that showcases the cake’s moistness.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap or place it in an airtight container to keep it fresh for up to 3 days at room temperature. This simple storage method preserves its moist texture perfectly.
Freezing
If you want to make this Whipping Cream Pound Cake Recipe in advance, you can freeze the entire cake or individual slices. Ensure it’s wrapped well with plastic wrap and then foil before freezing. When properly wrapped, it will last up to 3 months in the freezer without losing its flavor or texture.
Reheating
To enjoy your pound cake as if freshly baked after freezing, gently reheat slices in the microwave for 15 to 20 seconds or warm in a low oven for a few minutes. This will revive the cake’s softness and bring out its buttery aroma.
FAQs
Can I substitute heavy whipping cream for milk in this recipe?
While milk can be used in some cakes, the heavy whipping cream in this pound cake recipe is essential for achieving that luxurious moistness and richness. Substituting milk will yield a less tender and flavorful cake.
What type of flour is best for Whipping Cream Pound Cake Recipe?
Cake flour is ideal because it has a lower protein content, resulting in a finer, softer crumb. Using all-purpose flour will work but might make the cake slightly denser.
Why is it important to add eggs one at a time?
Adding eggs gradually ensures they fully incorporate into the batter, preventing separation and maintaining a smooth texture, which is key for a perfect pound cake.
Can I use a different pan size for this recipe?
The recipe calls for an 18-cup tube pan to hold all the batter and ensure even baking. Using a smaller pan may cause overflow, while a much larger pan might result in a thinner cake that bakes unevenly.
How do I know when the pound cake is fully baked?
The best test is inserting a wooden pick or toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. If it has wet batter, keep baking and check again in 5-10 minute intervals.
Final Thoughts
This Whipping Cream Pound Cake Recipe is truly one of those timeless desserts that manages to feel both nostalgic and fresh at once. Its creamy texture and subtle citrus highlights make it a wonderful choice for any occasion, from casual family gatherings to special celebrations. I wholeheartedly encourage you to give this recipe a try—you just might find your new favorite cake to bake and share.
Print
Whipping Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Whipping Cream Pound Cake is a rich and moist dessert perfect for any occasion. Made with softened butter, sugar, eggs, and heavy whipping cream, it has a tender crumb fluffed up with a dual hint of vanilla and orange extracts. Baked slowly in a tube pan, it delivers a classic pound cake texture with an irresistible buttery taste.
Ingredients
Dry Ingredients
- 3 cups sifted cake flour
- 3 cups sugar
Wet Ingredients
- 1 cup butter (softened)
- 6 eggs
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp orange extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF (163ºC). Grease and lightly flour an 18-cup tube pan to prevent the cake from sticking.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and sugar together on medium speed until the mixture is light in color and fluffy, about 2 minutes. This aerates the batter and ensures a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition. This step helps emulsify the batter and incorporate air for leavening.
- Incorporate Flour and Cream: Gradually add the sifted cake flour to the batter, alternating with the heavy whipping cream. Start and end with the flour. Mix gently after each addition until just combined to avoid overmixing, which can toughen the cake.
- Add Flavorings: Stir in the vanilla and orange extracts evenly into the batter for a fragrant and subtle citrus flavor.
- Pour and Bake: Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully turn the cake out onto a wire rack and allow it to cool completely before slicing and serving.
Notes
- Make sure all ingredients are at room temperature for best results.
- Sifting the cake flour ensures a light texture and helps prevent lumps.
- Do not overmix after adding flour to maintain a tender crumb.
- Use an 18-cup tube pan for even cooking; smaller pans may alter the baking time.
- For a more intense orange flavor, consider adding a teaspoon of orange zest.
- This pound cake can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
