Whipping Cream Cake (Elvis Pound Cake)
Ingredients
- 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
- Spray a 12-cup bundt pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour and salt. Set aside.
- 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.
- 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.
- 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
