Indulge in a Delightful Whipped Pound Cake Recipe

Dear readers,

Thank you for joining me today as we embark on a journey to create a truly divine treat that is sure to become a family favorite – a Whipped Pound Cake. As a chef specializing in British cuisine, I can assure you that this recipe is like no other cake you have tasted before.

Pound cake, known for its simplicity and dense texture, has been enjoyed for centuries by families everywhere. But this recipe takes that classic dessert to the next level. Made with a generous amount of whipped cream, this Whipped Pound Cake boasts an airy lightness that is guaranteed to make your taste buds dance with joy.

I’ve been perfecting this recipe for a long time and trust me when I say it is worth every ounce of effort – or should I say every whisk of the egg beater? You won’t find any other whipped pound cake recipe quite like this one. So, let’s get started and whip up something truly magical together!


Your British Chef

Why You’ll Love This Recipe

Whipped Pound Cake
Whipped Pound Cake

If you’re someone who is a fan of Pound Cake, then this recipe is definitely worth your time. I assure you that this Whipped Pound Cake Recipe will make your taste buds dance with joy.

Firstly, this recipe uses ingredients that are commonly found in any pantry such as all-purpose flour, eggs, butter, vanilla extract and sugar. These essential ingredients come together to create a soft and moist whipping cream pound cake that is perfect for any occasion.

What I particularly adore about this cake recipe is the way it combines simple ingredients to make a deliciously rich flavor with a velvety smooth texture. Trust me when I say that your family and friends will be pleasantly surprised at how light and fluffy this cake tastes.

If you’re planning a special occasion or simply looking for an afternoon tea-time treat, the Whipped Pound Cake Recipe will not disappoint. With its creamy and buttery flavor, it pairs perfectly with fresh berries or a side of whipped cream for added indulgence.

In conclusion, the Whipped Pound Cake Recipe is an easy-to-follow recipe that yields great results every time. The recipe produces a classic and timeless whipped cream pound cake that will have everyone begging for more. Its moist, light texture will ensure that it becomes an instant favorite amongst your family and friends. So why wait? Give this recipe a try to elevate your baking game!

Ingredient List

 Heavenly soft and fluffy, Whipped Pound Cake is a touch of elegance to any dessert table.
Heavenly soft and fluffy, Whipped Pound Cake is a touch of elegance to any dessert table.

Ingredients For Whipped Pound Cake Recipe
Dry Ingredients

  • 3 cups (12 ounces) cake flour, sifted
  • 1 teaspoon baking powder (Note: this is optional)

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 large eggs, at room temperature
  • 2 cups granulated sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract (Note: or use any other extract of your choice)

(Note: Measurements are provided in both cups and ounces for ease of use)

The Recipe How-To

 The perfect balance of sweetness and richness - this cake is sure to delight everyone's taste buds.
The perfect balance of sweetness and richness – this cake is sure to delight everyone’s taste buds.

Butter and Flour the Tube Pan

To ensure the cake doesn’t stick to the pan, it’s important to butter and flour your 10-inch tube pan thoroughly. Creaming the mixture also aids in the browning of Pound Cake. Preheat your oven to 325°F.

Cream Together Sugar and Butter

In a large bowl, cream together 3 cups of granulated sugar and 1 cup of softened, unsalted butter until light and fluffy.

Add Eggs One at a Time

Once their mixture is creamy, add in 6 large eggs, one at a time. Only add another egg once the preceding one is fully incorporated into the batter.

Add Vanilla Extract and Flour

Next, add in 1 tablespoon of vanilla extract and mix well. In a separate bowl, combine 3 cups of all-purpose flour and 1 cup of cake flour, add gradually to the butter mixture, alternating with 1 cup of heavy whipping cream, until fully incorporated.

Bake for 1 Hour and 30 Minutes

Pour batter into prepared tube pan; bake for about 1 hour and 30 minutes, or until a toothpick inserted in center comes out clean.

Once baked, let it cool for 10 minutes before running a knife around the edges of the pan to loosen it from the sides. Gently remove the cake from the pan and let it cool completely before serving.

Enjoy every bite of this moist Whipped Pound Cake that will surely make you fall in love with its rich flavor!

Substitutions and Variations

 Serve it with fresh berries and a dollop of whipped cream for a classic yet effortless dessert.
Serve it with fresh berries and a dollop of whipped cream for a classic yet effortless dessert.

My dear readers, I understand that sometimes you may not have all the ingredients on hand for a recipe, so I have compiled a list of substitutions and variations for our wonderful Whipped Pound Cake Recipe.

Firstly, for those who may be lactose intolerant or allergic to dairy products, fear not! You can substitute the whipping cream with coconut cream for a tropical twist. Simply refrigerate a can of full-fat coconut milk overnight and scoop out the solidified cream that has separated on top. Whip it up with some sugar using an electric mixer until it reaches soft peaks.

For those who are watching their waistline, reducing the amount of sugar in this recipe will not compromise its flavor at all. You can use three cups of granulated sugar instead of six in the cake batter. Alternatively, try using a sugar substitute like stevia to cut down on calories.

If you’re feeling adventurous and want to add some unique flavors to this classic recipe, consider adding 1-2 teaspoons of orange or lemon extract to the batter. These citrus flavors will compliment the vanilla well and give your cake an extra zing.

For those looking for different textures, my favorite variation is to turn this traditional pound cake into a layer cake by adding whipped cream and berries between the layers. Strawberries work especially well with this recipe, but any fresh berries will do. Alternatively, you can transform this into a decadent Lemon Pound Cake by adding lemon zest and juice to the batter and topping it off with creamy glaze made from cream cheese and powdered sugar.

Lastly, if you cannot find Swans Down cake flour in your local store or if you simply prefer to use what’s available in your pantry, you can make your own cake flour by combining 2 cups of all-purpose flour with 1/4 cup cornstarch. Sift them together thoroughly before measuring out 3 cups needed for this recipe.

I hope these substitutions and variations inspire you to make this delicious Whipped Pound Cake your own.

Serving and Pairing

 Every bite of this moist and buttery cake will remind you of your grandma's homemade baking.
Every bite of this moist and buttery cake will remind you of your grandma’s homemade baking.

When it comes to serving and pairing this delicious whipped pound cake, the possibilities are endless. This cake is perfect for any occasion, from an afternoon tea party to a sweet ending to a family dinner.

One option is to serve it simply with a dollop of fresh whipped cream and some fresh berries for an elegant yet easy dessert. The creaminess of the whipped cream pairs perfectly with the rich pound cake, while the tartness of the berries adds a refreshing balance.

For a more indulgent treat, try layering slices of this cake with cream cheese frosting, which makes for a creamy and tangy complement to the cake’s buttery sweetness. Or for something tangy and fruity, try pairing it with lemon curd and some raspberry coulis.

For those who prefer a simple yet classic approach, you can’t go wrong with serving it with a cup of tea or coffee. The vanilla notes in this recipe pair perfectly with the bitterness of coffee and the mellow taste of tea.

If you want to take your dessert game up a notch, try pairing it with a scoop of your favourite ice cream flavour or topping it with some caramel sauce. With its versatile range of pairing options, this whipped pound cake recipe will be sure to impress at your next gathering.

Make-Ahead, Storing and Reheating

 Don't let the simple appearance fool you - this cake is an absolute showstopper!
Don’t let the simple appearance fool you – this cake is an absolute showstopper!

As with most pound cakes, this whipped pound cake can be made ahead of time and stored for later use. To make sure that your pound cake stays fresh and moist, keep it in an airtight container or wrapped in plastic wrap at room temperature for up to three days. If you want to enjoy a slice of pound cake after this period, consider freezing it.

To freeze the whipped pound cake, wrap it tightly in plastic wrap followed by a layer of foil. This will help to prevent freezer burn and keep the cake moist. You can freeze the cake for up to three months.

When you’re ready to enjoy your frozen pound cake, allow it to thaw overnight in the refrigerator. To reheat, place your cake on a baking sheet and warm it up in an oven preheated at 350°F for 10-15 minutes. Doing so will help bring out the flavors of the vanilla extract found in this recipe.

If you prefer, you may opt to use a microwave to reheat individual slices of the whipped cream pound cake. Simply microwave for 5-10 seconds at a time until reaching the desired temperature.

Whether you make this delicious baked good ahead of time or want only a small slice reheated later, follow these tips and turn your house into an inviting space filled with the sweet smell of whipping cream pound cake.

Tips for Perfect Results

 Spending a lazy Sunday afternoon baking and devouring a slice of whipped pound cake is pure bliss.
Spending a lazy Sunday afternoon baking and devouring a slice of whipped pound cake is pure bliss.

Every baker’s goal is to make a perfectly soft and moist whipping cream pound cake. To achieve this result, I want to share with you my tips for making the best whipping cream pound cake recipe.

First and foremost, be sure to use room temperature ingredients. This includes using room temperature butter and eggs. Cold ingredients do not mix evenly and may affect the texture of your cake.

It is important to beat the butter and sugar together until it is light and fluffy. By thoroughly creaming them together, it creates tiny air pockets that help the cake rise and maintain its shape.

When adding in the eggs, add them one at a time, beating well after each addition. This helps to incorporate air into the batter, allowing it to rise properly.

For the flour, be sure to measure accurately by scooping it lightly into measuring cups and leveling off with a knife. Using too much flour can create a dense pound cake.

When baking the whipping cream pound cake, use a 10-inch tube pan which has been thoroughly greased and floured. This ensures that your cake will release easily from the pan once baked.

Once your cake is done baking, let it cool in the pan for about 15 minutes before transferring it onto a wire rack. It is important to cool the cake completely before slicing into it; otherwise, you risk having its structure collapse.

Lastly, for an extra layer of flavor, add vanilla extract or any other flavoring extracts such as orange or lemon extract. You can also top off your whipping cream pound cake with fresh berries like strawberries or serve it alongside classic desserts like lemon cake or even cream cheese pound cake.

By following these tips for perfect results, you are guaranteed a deliciously moist whipping cream pound cake every time!


As some readers might have questions about this whipped pound cake recipe, I’ve compiled a few frequently asked questions in this section. From storage concerns to ingredient swaps, these answers will give you more insight into how to achieve delectable results with this dessert.

Why isn’t my pound cake fluffy?

If your baked goods have been turning out dense and heavy, it’s possible that the butter and sugar weren’t mixed properly. This could happen if you didn’t cream the butter and sugar for long enough, or if you added the sugar, eggs or flour too quickly. To avoid this problem, make sure to cream the butter until it’s light and fluffy, and then slowly add the sugar while mixing.

What happens if you add whipped cream to a cake?

Whipping cream can pack a punch of flavor and texture into baked goods, as noted in Shirley O’Corriher’s BakeWise cookbook. Not only can it create a lighter and more delicate final product by introducing air into the batter, but also imbue it with a velvety mouthfeel and decadent taste.

What cream is best to whip for cakes?

If you’re looking for a versatile ingredient to enhance the texture of your sweet and savory dishes, then heavy cream is a top-notch choice. With its ability to hold its shape and texture for a prolonged period, it’s a go-to ingredient for whipping up ice cream, cakes, ganache, and even adding a creamy richness to gravies like Tikka masalas. You can easily buy heavy cream online and elevate your meals and desserts to the next level.

Can you overbeat a pound cake?

When preparing the cake batter, it’s important to avoid overbeating the eggs. Overmixing may result in an overflow of batter once it’s baked or a delicate crust that falls apart and becomes detached as the cake cools. Hence, be mindful of the duration and intensity of your mixing.

Bottom Line

In conclusion, the Whipped Pound Cake Recipe is an exceptional dessert that will bring joy to any occasion. The combination of vanilla, sugar, eggs, butter, and all-purpose flour creates a cake that is both flavorful and moist. By incorporating whipping cream into the mixture, it adds its richness and a creamy texture that will melt in your mouth.

I highly recommend trying this recipe at home to experience the deliciousness of this cream pound cake firsthand. Whether you are a novice or a seasoned baker, this cake recipe is easy to follow yet satisfying to create. Additionally, with the numerous substitution and variation options available such as using different extracts or fruits, it provides the opportunity to be creative with the flavors.

In addition to being an excellent stand-alone dessert, whipped pound cake can also be paired with fresh berries, whipped cream or used as a base for trifles or fruity layer cakes. The cake can also be made ahead of time for convenience purposes without compromising on taste and texture.

Finally, I hope that this recipe article has provided you with valuable insights into how to make whipped pound cake effortlessly. Remember to follow the tips mentioned above for perfect results and don’t hesitate to experiment with variations.

So what are you waiting for? Indulge in this delectable treat today and experience the pleasures of the southern pound cake.

Whipped Pound Cake

Whipped Pound Cake Recipe

This is so moist and tasty! One of the best plain cakes I've ever had! I like to add spices like cinnamon, nutmeg and/or allspice when the mood hits. A little fresh lemon juice doesn't hurt either! 🙂
Course Dessert
Cuisine International
Keyword < 4 Hours, Dessert
Prep Time 50 minutes
Cook Time 1 hour 15 minutes
Calories 483.1kcal


  • 1 cup butter
  • 2 1/2 cups sugar
  • 6 eggs
  • 1/2 cup whipping cream
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons vanilla


  • Let the butter and eggs stand at room temperature for 30 minutes.
  • Beat the butter and sugar with an electric mixer on medium to high speed until light and fluffy, about 10 minutes.
  • Add the eggs, one at a time, beating 1 minute after each addition.
  • Beat whipping cream until stiff peaks form.
  • Add the flour and cream alternately to the egg mixture; beat just until combined after each addition.
  • Beat in vanilla.
  • Pour batter into a greased 10-inch tube pan. Bake in a 300 degree oven for 1 hours 15 minutes.
  • Cool for 10 minutes on a wire rack. Remove cake from pan and cool thoroughly on wire rack.
  • (Whipped cream substitute: 3/4 cup milk and 1/3 cup butter. Use amount required for recipe. Do this only for baking since this doesn't whip up like regular whipping cream.).


Serving: 95g | Calories: 483.1kcal | Carbohydrates: 66g | Protein: 6.7g | Fat: 21.8g | Saturated Fat: 12.8g | Cholesterol: 160mg | Sodium: 148.4mg | Fiber: 0.8g | Sugar: 42g

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