Pound Cake Recipe Using Heavy Whipping Cream from Scratch

This buttery pound cake uses heavy whipping cream in place of milk, giving the crumb a rich flavor and a soft, close texture. Baked in a Bundt pan, it is easy to slice and serve plain, with fruit, or with a simple dusting of powdered sugar.

Ingredients

1 tbsp (14 g) softened butter, plus 1 tbsp (8 g) all-purpose flour, for preparing the pan
1 cup (227 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
4 large eggs, about 200 g without shells, at room temperature
2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
1 tsp (4 g) baking powder
½ tsp (3 g) fine salt
1 cup (240 ml) heavy whipping cream, at room temperature
2 tsp (10 ml) vanilla extract

Instructions

Bring the ingredients to room temperature. Set out the butter, eggs, and cream for about 1 hour. Room-temperature ingredients blend into a smoother batter, and the cream is less likely to make the butter mixture look curdled. Keep the eggs in their shells while they warm. Meanwhile, position a rack in the middle of the oven and heat it to 325°F (163°C).
Prepare the pan. Generously coat the inside of a 10- to 12-cup Bundt pan with the softened butter, reaching into the center tube, grooves, and narrow details. Add the flour and tilt the pan to coat the buttered surfaces; tap out the excess. A thorough coating matters because the cake’s sugary crust can stick in the decorative ridges. Set the prepared pan aside.
Combine the dry ingredients. Whisk the flour, baking powder, and salt together in a medium bowl for about 30 seconds, breaking up any small lumps. This distributes the leavening evenly, so the cake rises consistently rather than developing isolated pockets. Measure the flour by spooning it into the cup and leveling the top; packing flour into a cup can add too much and make the cake dry or heavy.
Cream the butter and sugar. In a large bowl, beat the softened butter with the sugar on medium speed for 4 to 5 minutes, scraping the bowl once or twice. The mixture should look pale, fluffy, and noticeably lighter than the original butter. This step incorporates air that helps the cake rise, so give it the full time. If using a stand mixer, use the paddle attachment; a hand mixer works as well.
Add the eggs and flavoring. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the bowl, then mix in the vanilla. If the batter looks slightly curdled, do not worry; it usually smooths out when the flour and cream are added. Avoid adding cold eggs, which can make the butter firm up into small bits.
Finish the batter gently. With the mixer on low, add about one-third of the flour mixture, followed by half of the cream. Add another third of the flour, the remaining cream, and then the last of the flour, mixing only until each addition disappears. Scrape the bottom and sides of the bowl and fold in any remaining streaks by hand. The finished batter should be thick, smooth, and spoonable. Once the flour goes in, prolonged beating can overdevelop gluten and make the crumb tough.
Fill the pan and bake. Scrape the batter into the prepared Bundt pan and smooth the top. Tap the pan lightly on the counter once or twice to release large air pockets. Bake for 65 to 75 minutes, checking at 65 minutes. The top should be golden and spring back gently when touched; a wooden skewer inserted into the thickest part should come out clean or with a few moist crumbs, not wet batter. For a temperature check, insert an instant-read thermometer into the center without touching the pan: a finished cake is generally about 200–205°F (93–96°C). Because it contains eggs, note that USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes; this cake’s doneness range is above that minimum.
Cool and unmold. Set the pan on a rack for 20 minutes, then loosen the cake gently around the outer edge and center tube with a thin flexible spatula if needed. Invert it onto the rack and lift off the pan. Let the cake cool completely, about 1½ hours, before slicing or wrapping. Cutting while it is warm can compress the tender crumb, and wrapping it before it cools can trap steam and soften the crust.

Tips

Soften, but do not melt, the butter. Properly softened butter should give slightly when pressed but still hold its shape. Melted butter cannot trap air with the sugar, so the finished cake may be denser. If the butter is too soft or shiny, chill it briefly before mixing.
Use heavy cream, not whipped cream. The recipe calls for liquid heavy whipping cream, usually labeled heavy cream or heavy whipping cream. Do not whip it first. Half-and-half can work in a pinch, but it has less fat, so the cake will be a little less rich and tender. Avoid replacing the cream with whipped topping, which has a different texture and may contain added sweeteners or stabilizers.
Grease every detail of the Bundt pan. Use a pastry brush or clean fingers to reach the narrow grooves, then coat them with flour. If the pan has a nonstick coating, still prepare it carefully; nonstick does not guarantee that a sugary cake will release cleanly. Letting the cake rest for 20 minutes before turning it out helps it firm without making it stick as it cools.
Keep mixing brief after adding flour. Scrape the bowl so there are no hidden flour pockets, but stop as soon as the batter is uniform. If you are mixing by hand, use a broad spatula and fold rather than beating vigorously. A few small air bubbles are normal; a long, aggressive mix is more likely to create a chewy texture.

Serving Suggestions

Serve slices at room temperature so the butter and cream flavors are easy to appreciate. The cake is satisfying plain, but a light dusting of powdered sugar adds a pretty finish without making it overly sweet. For a simple dessert plate, add sliced strawberries, raspberries, or peaches and a spoonful of lightly sweetened whipped cream. A few berries and a small scoop of vanilla ice cream also work well for a more substantial dessert.

For coffee or tea, cut the cake into thinner slices and serve it without toppings. If serving it after a meal, consider offering fruit or sauce on the side rather than spooning it over the whole cake; that keeps the remaining slices from becoming damp. A thin slice can also be toasted lightly in a skillet over low heat until the cut surfaces are golden, then served with fresh fruit.

Variations

Lemon cream pound cake: Add 1 tbsp (6 g) finely grated lemon zest to the butter and sugar before creaming, and replace 1 tsp (5 ml) of the vanilla with lemon juice. The zest brings a clear citrus aroma; the small amount of juice adds brightness without making the batter too wet. A little powdered sugar mixed with lemon juice can be drizzled over the completely cooled cake.
Almond-vanilla: Replace half the vanilla extract with 1 tsp (5 ml) almond extract. Almond extract is strong, so do not use a full tablespoon. This version pairs especially well with cherries, peaches, or sliced almonds scattered over a serving rather than baked into the cake.
Chocolate chip: Toss ¾ cup (130 g) mini chocolate chips with 1 tsp of the measured flour, then fold them into the finished batter. Mini chips distribute more evenly through this thick batter than large chunks. The chips add sweetness, so this variation is especially good served plain or with unsweetened berries.
Loaf-pan option: Divide the batter between two greased and floured 8½-by-4½-inch (21-by-11-cm) loaf pans. Begin checking around 50 minutes, then continue baking as needed until the centers are baked through and a skewer comes out without wet batter. The loaves may finish at different times, so check each separately and do not rely only on the color of the tops.

Storage and Reheating

Cool the cake completely, then wrap it tightly or place it in an airtight container. Refrigerate it within 2 hours of baking and keep it refrigerated for up to 4 days. Chilling can make the butter in the crumb feel firm, so let a slice sit at room temperature for about 20 to 30 minutes before serving for a softer texture. Keep fruit, whipped cream, and other toppings separate until serving so they do not make the cake soggy.

To freeze, wrap the whole cooled cake or individual slices in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months for the best texture. Thaw wrapped slices in the refrigerator overnight or at room temperature until soft, and unwrap after thawing to avoid condensation collecting on the cake. For a warm slice, microwave it for about 10 to 15 seconds, or warm it in a 300°F (150°C) oven for 5 to 8 minutes. Reheat only the amount you plan to eat; repeated warming can dry it out.

Frequently Asked Questions

Can I use whipping cream instead of milk in pound cake?

Yes. This recipe uses liquid heavy whipping cream as its dairy ingredient, and its higher fat content gives the cake a richer flavor and tender crumb. Use the cream unwhipped and bring it to room temperature so it blends into the batter smoothly. Do not substitute the same volume of whipped cream, which contains a lot of incorporated air.

Why did my batter look curdled after I added the eggs?

A slightly lumpy or separated appearance often happens when the eggs are colder than the butter, or when they are added too quickly. It is usually not a problem: mix in the flour and cream in alternating additions, and the batter should come together. Next time, allow the eggs and cream to sit out for about an hour and add each egg individually.

How do I know when this Bundt cake is done?

Start checking at 65 minutes. The top should spring back lightly, and a skewer in the thickest section should come out clean or with a few moist crumbs. A thermometer gives another check: aim for about 200–205°F (93–96°C) in the center, avoiding the pan. Ovens and Bundt pan materials vary, so use more than one sign rather than relying on the clock alone.

Can I make the batter ahead of time?

It is best to bake the batter soon after mixing. Once the baking powder is moistened, it begins working, and a long wait can reduce the cake’s rise. If you need to plan ahead, bake the cake, cool it completely, and wrap it for storage instead; the flavor and texture hold well for several days when refrigerated.

Can I bake this in a loaf pan instead of a Bundt pan?

Yes. Divide the batter between two 8½-by-4½-inch (21-by-11-cm) loaf pans and begin checking at about 50 minutes. They may need longer depending on pan material and oven, so test the center of each loaf separately. Do not pour all the batter into one standard loaf pan, which may not have enough room for it to rise safely without spilling.

Can I leave the cake out overnight?

For this recipe, do not leave the cake out overnight. After it has cooled, cover it and refrigerate it within 2 hours, then serve slices at room temperature after a short rest. If it has been left unrefrigerated longer than 2 hours, follow food-safety guidance and discard it rather than saving it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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