Never had a whipping cream pound cake before? Well, it is time for you to try this delicious dessert recipe with heavy cream! Chances are you may have and probably just thought it was a moist and light classic pound cake.
Pound cakes are a Southern staple. They have a long and exciting history, dating back to the 1700s. They were huge back then: One pound sugar, one pound butter, one pound flour, one pound eggs.
A Scrumptious Dessert Recipe With Heavy Cream!
Here you’ll find a whipping cream pound cake recipe that’ll make the guests want to have seconds and thirds and then spend the night and have some more at breakfast.
Well, it is one of the most toothsome and crowd favorite cakes of all time! The best thing about this cake? It is crusty from the outside and velvety smooth on the inside!
This Whipping Cream Pound Cake recipe never lasts long at family gatherings. Slices taste terrific whether served alone or when topped with fresh fruit. So, it is time for you to try Elvis Presley’s favorite dessert.
Quick Stats
Prep Time: 15 minutes
Cooking Time: 1 hour
Servings: 20 serves
Ingredients
- 1 cup unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- Six large eggs, room temperature
- ½ teaspoon kosher salt
- 3 cups all-purpose flour
- 1 cup heavy whipping cream
- Two teaspoons vanilla extract
Method to Prepare
- Spray a 12-cup bundt pan with nonstick cooking spray – preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy – about 5 minutes.
- Add one egg at a time, beating after each egg.
- Add salt to the measured flour, whisking to combine and aerate the flour. Then alternately add the flour and heavy whipping cream starting and ending with the flour. Scrape down the sides and mix to combine. Add in vanilla extract and mix until incorporated.
- Start the cake in a COLD oven by placing the cake into the oven, closing the door, and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before inverting it onto a serving plate.
- Top with whipped cream and fresh berries.
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Final Words
This Dessert Recipe With Heavy Cream is an example of vintage recipes at their finest! This luscious cake is both simple and unique and is sure to become a family favorite. Try this fantastic dessert cake at your home and enjoy its moist texture and amazing taste!
