Whipped Cream Pound Cake
This moist, velvety whipped cream pound cake is a must try. You only need 7 ingredients and an hour to make the cake and frosting. The fresh berries are festive for summer and 4th of July. Or change up the garnishes and flavors easily for other occasions.
Equipment
- Loaf Pan
- 2 Mixing bowl
- Hand or Stand Mixer or you can whisk it by hand
- measuring cups
- Measuring Spoon
- Large spoon or spatula
Ingredients
Whipped cream pound cake
- 2 cups Flour
- 1 cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 1.5 Cups Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 2 Eggs
For Whipped Cream Frosting
- 1 cup Heavy whipping cream
- .5 cup Powdered sugar
- Fresh Berries
Instructions
For Whipped Cream Pound Cake
- Grease the loaf pan with cooking spray or butter and set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add 1.5 cups of heavy cream and with a whisk by hand or a stand mixer beat it until it forms stiff peaks.
- Add 2 eggs and 1 teaspoon of vanilla and mix in completely.
- Combine 2 cups flour, 1 cup granulated sugar and 2 teaspoons of baking powder in a separate bowl. Slowly fold the dry ingredients in with the wet ingredients until they are completely mixed.
- Pour the batter into the greased loaf pan. Shake pan to evenly distribute the thick batter.
- Bake cake for 55 minutes or until a fork/knife/toothpick can be inserted in the center and come out clean.
For Whipped Cream frosting
- While the cake bakes, add 1 cup of heavy whipping cream to a mixing bowl.
- Whip the cream with a whisk by hand or hand/stand mixer until it forms stiff peaks.
- Add in .5 cup of powdered sugar and combine completely.
- Once the cake has cooled, spread frosting over the top of the cake and add fresh berries to garnish.
Notes
Tips & Substitutions
- Change the flavor: easily change the flavor by substituting the vanilla for lemon or almond extract and garnishing with the corresponding flavors. Or substitute .25 cups cocoa powder for flour and and 2 tablespoons of cocoa powder to the frosting for a chocolate flavor.
- Don't overmix or overwhip - overmixing the ingredients can lead to a flat, thick cake. Overwhipping the whipped cream can turn the texture thicker like butter and cause the cake to loose some of the airy, velvet texture.
- Accurately measure the flour - too much flour leads to a dry cake. Spoon the flour into the measuring cup so it isn't packed down and level it by scraping a knife across the top.
- Don't overcook - too high of heat or too long in the oven can lead to a dry cake.
- Storing - keep cake in an airtight container for 3 - 4 days at room temperature. If frosting is added, it should be kept in the fridge in an airtight container for up to a week.
- Freezing- flash freeze slices so that frosting is hardened. Wrap individual slices in cling wrap and then place in airtight container or freezer bag. Freeze for up to months. Defrost overnight in the fridge.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.