Whipping Cream Pound Cake
Looking for a way to use up that heavy cream in the fridge that’s about to expire? Well you simply have to turn it into a whipping cream pound cake! This recipe is easy yet turns out so tender and moist, you would think it came from a bakery! You can bake it as a loaf, in a Bundt pan or as layers. It doesn’t use any butter, oil or milk and it’s simple enough to be a blank canvas for any filling or frosting. But it turns out so tasty it’s good enough on its own!
What do I Need to Make Whipping Cream Pound Cake?
There are only a few simple ingredients in this whipping cream pound cake. They are:
- All purpose flour
- Baking powder
- Salt
- Whipping cream (35%)
- Eggs
- Vanilla
- Sugar
- Icing sugar (optional for dusting)
Can I Use Non Dairy Whipping Cream?
You very likely can, but I have never tested it myself. Because non dairy whipping cream is often sweetened, you would have to reduce the sugar in the recipe. There is no reason why it couldn’t work, it would just take a little experimentation.
Why Start Baking at 375F/190C?
The reason for starting the cake at 375F/190C is for the jump it gets during baking. When you start certain cakes at a higher temperature, the leaveners in the batter get a boost, giving the cake a little more height. This timing in baking also helps create just the right browning in the crust that tastes slightly like caramel.
How Long Does Whipping Cream Pound Cake Keep?
This cake will keep well on the counter top for up to 4 days if it is well wrapped and sealed air tight. It will keep in the refrigerator for up to 10 days.
Can I Freeze Whipping Cream Pound Cake?
Yes, this cake freezes very well. Wrap in a couple of layers of plastic and place in an airtight container. It will keep in the freezer like this for up to 3 months.
Whether you have to use up whipping cream or you just want to try an easy cake recipe, I hope you’ll give this one a try soon. And if you do, please rate the recipe and let us know how it turned out for you!
More Amazing Cake Recipes!
- Best White Cake
- Easy Chocolate Cake
- Old Fashioned Yellow Butter Cake
- Strawberry Layer Cake
- Best Ever Banana Cake
*This post contains affiliate links through which I receive a commission at no extra cost to you. Thank you for your support!
Whipping Cream Pound Cake
Equipment
- 2 Mixing bowls
- Electric mixer
- Whisk
- Spatula
- 9 x 5 inch loaf pan or 12 inch Bundt pan
Ingredients
- 2¼ cups all purpose flour 270g
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups whipping cream, cold
- 3 eggs
- 1½ teaspoons vanilla
- 1½ cups sugar
- Icing sugar for dusting optional
Instructions
- Preheat oven to 375℉/190℃. Grease a 9×5 inch loaf pan and line with parchment paper going up so the sides are slightly higher than the pan. You can also grease a 12 cup Bundt pan and dust generously with flour. If using a loaf pan, you can also line with parchment paper.
- In a small bowl sift together the all purpose flour, baking powder and salt. You can also just whisk it together very well to aerate it. Set aside.
- Add the whipping cream to a large bowl and beat at low speed with an electric mixer. Once very frothy, increase speed and whip until very soft peaks begin to form.
- Add eggs and vanilla. Beat well until mixture is smooth. Gradually beat in the sugar.
- Now using a balloon whisk, fold in the flour mixture ⅓ at a time. Whisk just until the mixture looks free of any lumps.
- Spread batter into prepared pan. Bake at 375℉/190℃ for the first 10 minutes, then reduce to 350℉/180℃ and bake another 35-40 minutes. Baking time may be less for a Bundt pan, so start checking for doneness after 25 minutes. The center should spring back when lightly pressed. Cool 20 minutes in pan before removing. Cool completely before dusting with icing sugar (optional).