Enjoy it as a dessert or a mid-day snack; it is guaranteed to please one and all.
The uniqueness of this cake lies in the fact that this cake is prepared using whipping cream instead of milk. Being a tried and tested recipe and a family favorite, this cream pound cake makes a perfect base for birthday cakes and celebration cakes.
Easy and simple to make Rich and buttery texture Silky smooth cake with intense fluffiness and flavors Perfectly sweet Portable and easy to carry!
You can bake this bakery-style whipping cream pound cake ahead of time and serve it to your family and guests. It’s THE BEST cake! Once served, good luck stopping at just one slice!
Sugar — Regular sugar is added to the cake batter, contributing to its sweetness. Salt — It deepens the flavors of other ingredients while balancing the sweetness of the cake. Vanilla extract — This adds an intense fruity flavor to the cake. Milk — The cake gets its moistness and richness from the milk. Cake flour is the best — The primary element of this recipe, cake flour, gives structure to the cake and renders it light and fluffy while maintaining a light crumb. Cake flour is low in protein content, leading to lower gluten formation. This ensures a soft and spongy cake with a delicate crumb that tastes just heavenly. You can always make it at home if you don’t have cake flour in stock. Remove 2 tbsp of flour from a cup of flour and add 2 tbsp of cornstarch or arrowroot powder to it to get one cup of cake flour.
Whipping cream is an essential ingredient — The star ingredient of this cake recipe, the whipping cream has a high-fat content that helps create the fluffiest and lightest cakes. So, do not replace it with milk or skip it. Prevent that eggy taste — Eggs may give a peculiar flavor if added to the batter all at once. Add one egg at a time and beat it into the batter to avoid this peculiar eggy taste. Please resist the urge to add them all at once. Do not rush through the process — The butter and sugar need to be creamed until light and fluffy, and that demands you to keep patience. Therefore, do not haste through the process but give time for proper mixing. Choosing the pan — You can bake this old-fashioned pound cake with whipping cream as per your choice of pan. Both a bundt pan or a tube pan can be used for baking this delicious whipping cream cake. I have used a bundt pan to achieve a pound cake-like look. However, feel free to use a tube pan instead. Additionally, you may need to alter the cooking time depending on the kind of pan you are choosing for baking the cake.
Avoid over-baking — Overbaking leads to a dry and crumbly cake; therefore, avoid over-baking it. Every oven is different, and the cooking time with each may vary, too. To keep it safe, check the baked cake at the 1-hour mark. For this, insert a toothpick/ skewer in the center of the cake. If the toothpick/ skewer comes out clean, without any batter clinging to it, consider the cake baked. But avoid over-baking to get a moist and fluffy cake. Release the trapped air — After filling the batter into the pan, tap the pan on the counter to release any trapped air. This will ensure a smooth finish to the cake. Frosting or not? This recipe for Whipping cream Pound Cake is complete in itself and may not require any frosting at all. However, to make it more glamorous, you may prefer to decorate the cake with a homemade frosting of your choice.
Follow the step-by-step recipe below to make the best Whipping Cream Pound Cake
A bite of this cake will seduce your taste buds and delight your heart with its deliciousness. And don’t forget to share it with your family and friends.
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