Old Fashioned Whipping Cream Cake (Elvis’ Pound Cake)

This Whipping cream cake is a luscious take on pound cake that gets its extraordinary texture from heavy cream. Very moist, rich, and subtly sweet this is one of those vintage desserts that is making a comeback for a good reason. It’s delicious!

✔️ Easy Whipped Cream Cake Recipe

You can easily whip up this show-stopping 6-ingredient cake with simple ingredients. The prep time is minimal but the results are deliciously impressive.

Also called Elvis Presley Pound Cake. The King had an affinity for the cake, and it is rumored that he could put away a whole pound cake all on his own. Although his was baked in a loaf pan, the results are the same not matter what baking pan you use.

✔️ Flavor Profile:

Whipping cream cake is a dense but not heavy cake with a moist and tender crumb. The outside of the cake has a buttery crispy taste. Rich and decadent and not overly sweet.

🔎 What’s Whipping Cream Cake?

This is truly the “luxury” version of all pound cake recipes! This whip cream cake recipe takes pound cake to the next level by using heavy cream instead of milk.

This simple substitution results in a rich and luxurious texture that makes the cake a decadent dessert on its own, and the perfect base for additions like whipped cream, vanilla ice cream, berries, chocolate sauce and even caramel sauce.

Part of what makes this vintage cake so unique is the way it’s baked. Because the cake batter is so dense, to achieve the right texture, the baking process begins in a cold oven that gradually warms up giving the cake time to cook properly – all the way through. As a result, the center of the cake is moist, rich and tender while while the smooth surface has a light crispiness to it.

✔️ Ingredients and Substitutions

For the complete list of ingredients and quantities, check the printable recipe card below.

• Flour: The all-purpose flour provides structure of the cake and contributes to the delicate texture.
• Vanilla Extract and Salt: Both ingredients are used for flavor. I use fine Kosher salt or sea salt.
• Butter: Butter provides rich flavor and helps to keep the cake moist. I prefer using unsalted butter at room temperature for baking but salted butter can be used.
• Sugar: Granulated sugar gives the cake its light sweetness.
• Eggs: I use large eggs at room temperature.
• Heavy Cream (also known as heavy whipping cream): This ingredient is the star of the show, giving the cake its signature and velvety texture. 
• Powdered Sugar: For dusting the cake. It gives the cake a great look and a delicate touch of sweetness.
• Optional:Whipped cream, fresh berries (strawberries, blueberries, raspberries and blackberries), fresh mint.

🔎 How Do You Make Whipping Cream Pound Cake?

Here’s the quick version of how to make this easy cake. Find all of the details on the printable recipe card below.

1. Combine the flour and salt in a medium bowl. 
2. In the large bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer and a large mixing bowl) beat the room temperature butter and sugar until fluffy. 
3. After turning down the speed, add each egg and mix it in before adding the next egg. Then, add the vanilla to the egg mixture.
4. Alternate adding the flour mixture and the heavy cream. Scrape the sides and bottom of the bowl, with a spatula as needed.
5. Pour batter into a prepared 12-cup bundt pan.  Place the bundt cake pan in the cold oven, then set the temperature to 325ºF (163ºC).
6. Bake until a long skewer or toothpick comes out clean or with a few dried crumbs.
7. Remove from the oven and allow to cool on a wire rack. Invert onto a serving plate. Dust with powdered sugar and serve with whipped cream and fresh berries (optional)

🔎 Common Questions About this Old-School Cake

✔️ What’s Elvis Presley Pound Cake?

Elvis Presley pound cake or whipping cream cake is an easy vintage cake that’s made with heavy cream or heavy whipping cream instead of milk. The delicious cake got its name from the fact that it was a favorite of Elvis’ — his friend Janelle McComb would bake it for him each Christmas.

🔎 How to Make a Cake with Whipped Cream?

The key ingredient in this pound cake is whipped cream which adds richness, moisture and tender texture. Because the cake batter is very dense, the cake must start baking in a cold oven. This gives the cake additional time to cook all the way through the middle. The cake is baked at 325ºF (163ºC), which is a lower temperature that ensures the cake will cook without getting burnt on the outside.

✔️ What To Serve With Whipping Cream Cake

Serve whipping cream cake with fresh fruit (berries are my favorite) and whipped cream. Vanilla ice cream or butter pecan ice cream, pair beautifully with this pound cake. A drizzle of chocolate syrup, Nutella, caramel sauce or pistachio syrup are also great and delicious options.

✔️ Storing, Freezing and Thawing Whipping Cream Cake

Storing: Wrap the cake tightly in plastic wrap or store in an airtight container, at room temperature for 5 days.

Freezing: It’s important to wrap baked goods properly so they keep their texture and flavor. Wrap the baked and cooled pound cake in a couple of layers of plastic wrap, then in aluminum foil. Freeze for up to 3 months.

Thawing: Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.

Whipping Cream Cake (Elvis Pound Cake)

5 from 1 review

Kathy McDaniel

This Whipping Cream Cake aka Elvis Presley Pound Cake is moist, rich and luscious vintage cake that is making a comeback for a good reason! It’s delicious!

Print Pin

Prep 15 minutes mins

Cook 1 hour hr 15 minutes mins

Total 1 hour hr 30 minutes mins

Makes 12 servings

Ingredients 

1x2x3x

• ▢ 3 cups all-purpose flour
• ▢ ½ teaspoon kosher salt
• ▢ 1 cup butter, room temperature (unsalted preferably)
• ▢ 2 3/4 cups (two and three quarters) granulated sugar
• ▢ 6 large eggs, room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup heavy cream aka heavy whipping cream
• ▢ Powdered sugar for dusting, optional

To serve (optional)

• ▢ Whipped cream, fresh berries, fresh mint (optional)
• ▢ Fresh berries
• ▢ Fresh mint

Instructions 

1. Spray a 12-cup bundt pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, on high speed, beat the butter and sugar until light and fluffy, about 4-5 minutes. Lower the speed and add the eggs, one at a time, beating after each addition. Add the vanilla and mix just to combine.
4. Alternately add the flour mixture and heavy cream into the butter mixture, starting and ending with the flour. With a spatula scrape down the sides and bottom of the bowl.
5. Pour the cake into the prepared bundt pan and place it in a COLD oven. Turn the oven to 325°F (163ºC) and bake for 1 hour and 15 mins or until a toothpick inserted into the center of the cake comes out clean. Remove cake from the oven and cool on a wire rack for about 40 minutes. Invert onto a serving plate and dust with powdered sugar (optional). Serve with whipped cream and fresh berries.

Notes

• Use room temperature ingredients for easy mixing and perfect texture.
• This is called whipped cream cake because it’s made with heavy cream (or heavy whipping cream) instead of other liquids like milk. Heavy cream gives the cake it’s richness and texture.
• This is a large cake with a dense cake batter. Start the baking process in a COLD oven. After you put the baking pan in the oven, turn the oven on and set the temperature to 325ºF (163ºC). Baking at this lower temperature is important so the center of the cake can cook properly before the outside burns.
• Don’t be alarm if your cake takes a few additional minutes to bake.
• If the top of the pound cake starts to browned too quickly, tent the pan with foil.
• Make sure each egg is completely mixed in before adding the next.
• This cake freezes well for up to 3 months.
• Store at room temperature, wrapped with plastic wrap or in a airtight container for 5 days.

Nutrition

Calories: 527 kcal, Carbohydrates: 70 g, Protein: 7 g, Fat: 25 g, Saturated Fat: 15 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 145 mg, Sodium: 256 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 47 g, Vitamin A: 883 IU, Vitamin C: 0.1 mg, Calcium: 35 mg, Iron: 2 mg

Request help from AI: (or leave me a comment below!)

Dietary Modifications

Ingredient Substitutions

Serving Scaling

Recipe Summary