Easy Old Fashioned Whipping Cream Pound Cake

by Alli

Easy Old Fashioned Whipping Cream Pound Cake is a classic dessert that has been enjoyed for generations. This cake is a staple in Southern cuisine and is loved for its rich, buttery flavor and moist texture. It’s a simple recipe that requires just a few ingredients.

The secret to this cake’s tender crumb is the use of whipping cream. The cream adds richness and moisture to the batter, resulting in a cake that is both dense and fluffy.

This cake is perfect for any occasion, from a casual family gathering to a fancy dinner party. It’s easy to make and can be served on its own or with a dollop of whipped cream and fresh fruit.


More Of My Favorite Pound Cake Recipes

Pound Cakes are some of my favorite cakes to make. My dad’s Sour Cream Pound Cake is one of the most popular recipes on my website. After just one bite, you’ll know why! 

Cream Cheese Pound Cake is another one I make often. It’s also a keeper. 

And I have to include Lemon Buttermilk Pound Cake. I was a new bride in my early 20s when I first made it and I’ve now been making it for decades. My Peach Pound Cake is another amazing cake that you need to try. 

But today we’re making an Easy Old Fashioned Whipping Cream Pound Cake. My husband went crazy over the crust and talks about how tender this cake is. 

Ingredients You’ll Need To Make Whipping Cream Pound Cake

  • Real Butter (at room temperature) – Don’t use margarine in this recipe. You can use salted or unsalted. I always use unsalted.
  • White granulated sugar
  • Large eggs at room temperature 
  • All-purpose flour
  • Heavy whipping cream (do not whip!)
  • Pure vanilla extract

Ingredients to make Whipping Cream Pound Cake - sugar, flour, butter, eggs and heavy whipping cream

You Will Not Find Baking Powder or Soda In This Pound Cake Recipe

You’ll notice that a classic pound cake recipe doesn’t include baking powder or soda. This is not a mistake! 

It’s important that butter and eggs be at room temperature. The leavening process happens when the butter is beaten with the sugar. This process takes time. Then you add the eggs, one at a time, beating well after each addition.

This recipe relies on the air beaten into the batter during the creaming process. It’s called physical leavening. 

How Long Does It Take For Butter And Eggs To Get To Room Temperature?

You’ll know eggs are at room temperature when the shells are no longer cold to the touch; about 30 minutes.  It takes butter 30 minutes to an hour to get to room temperature.  Softened butter should be around 65-69º F. to be considered room temperature. 

Choosing The Right Whipping Cream

You don’t usually find whipping cream in a cake recipe. It’s a lot heavier than milk, but for this recipe, it’s perfect!

When choosing the right whipping cream for an old-fashioned pound cake, it is important to consider the fat content and the type of cream. Heavy Whipping Cream is my go-to and gives this cake a rich creamy texture.  Also, make sure the whipping cream has not expired. 

How To Store This Pound Cake

This cake is best stored at room temperature in an air-tight container for three or four days. You can also freeze the cake. Cut into slices and wrap individually with saran wrap. Place wrapped slices in a ziplock freezer bag or air-tight freezer container and store them in the freezer for up to three months. 

Tips for Baking An Old Fashioned Whipping Cream Pound Cake

Starting this cake in a cold oven is an important step. This cake is meant to be dense and starting off with a cold oven ensures it doesn’t get too much of a lift. It also ensures a delicate crumb and an even bake.  Butter and eggs should be at room temperature.

As I stated above, start in a COLD oven. Once you put the cake batter in the oven,  turn the oven on to 325º F. Bake for one hour and 15 minutes, checking for doneness about five minutes before the cake is done. The cake is done when a pick inserted near the center comes out clean. 


In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and creamy – about 5 minutes.

Butter and sugar creamed together in a mixing bowl

Add the eggs one at a time, mixing well after each addition. 

eggs added to creamed butter and sugar in mixing bowl

Gradually add flour to the egg mixture, alternating with the heavy whipping cream, starting and ending with the flour. 

adding flour to creamed sugar, eggs and butter to make pound cake

Mix on medium until the batter is smooth and combined. Stir in the vanilla extract. 

All ingredients creamed together to make a whipping cream cake


Pour or spoon the batter into the prepared tube cake pan and smooth out the top with a spatula. Place in the cold oven, turn the heat to 325º F.

pound cake batter in tube pan ready to bake

Set the timer, and bake for 1 hour and 15 minutes or until a pick inserted near the center of the cake comes out clean.


Once the cake is done baking, remove it from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Remove the cake from the pan and let it cool completely on a wire rack.

Old Fashioned Whipping Cream Pound Cake with one slice being removed

What To Serve With Pound Cake

This old-fashioned pound cake is delicious as is. If you want to add a topping, try one of these:

  • Fresh Fruit (Like Strawberries or Peaches) and Whipped Cream 
  • A scoop of Vanilla Ice Cream
  • Lemon Glaze or Lemon Curd
  • Vanilla Ice Cream and Chocolate Sauce 
  • Toast Slices of Left Over Pound Cake And Serve For Breakfast
Yield: 16-20 slices

Old Fashioned Whipping Cream Pound Cake

close up photo of whipping cream pound cake

Easy Old-Fashioned Whipping Cream Pound Cake is tender on the inside with a nice crust on the outside.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Additional Time 15 minutes
Total Time 1 hour 45 minutes


  • 1 cup butter, softened (I use unsalted but you can use either salted or unsalted)
  • 3 cups white granulated sugar
  • 6 large eggs at room temperature
  • 3 cups all-purpose flour
  • 1 cup heavy whipping cream
  • 2 teaspoons pure vanilla extract


  1. Spray a 10-inch tube OR bundt pan with non-stick baking spray (like Baker's Joy) OR grease and flour the pan.
  2. In the mixing bowl of a stand mixer (or use a large mixing bowl and an electric hand mixer) using the paddle attachment, cream the butter and sugar. Mix on medium speed until light and fluffy, about 5 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add the flour and heavy cream, alternately, beginning and ending with the flour. Add vanilla extract and mix on low until combined.
  5. Pour batter into the greased and floured tube or bundt pan and place in a COLD oven. Shut the oven door and heat the oven to 325º F. Bake for one hour and 15 minutes or until a pick inserted near the center comes out clean.
  6. Cool in the pan on a wire rack for 20 minutes before inverting onto a rack to cool completely.


This recipe is written correctly. There is no baking powder or soda in the recipe. This cake rises because of the air whipped into the batter during the creaming process.

Make sure the eggs and butter are at room temperature.

Nutrition Information



Serving Size


Amount Per Serving Calories 411Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 117mgSodium 123mgCarbohydrates 56gFiber 1gSugar 38gProtein 5g

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