Whipped Cream Pound Cake: A Simple Recipe for Moist Perfection
Whipped cream pound cake is a delightful twist on the classic pound cake, renowned for its incredibly moist and tender crumb. The addition of whipped cream not only lightens the texture but also imparts a subtle richness that elevates this simple cake to new heights. This recipe is perfect for bakers of all skill levels, offering a straightforward method with exceptional results. Whether you’re looking for a comforting dessert to enjoy with a cup of tea or a versatile base for more elaborate toppings and fillings, this whipped cream pound cake is sure to become a favorite.
## Why Whipped Cream Pound Cake? The Magic Ingredient
The secret to this pound cake’s superior texture lies in the whipped cream. Unlike traditional pound cakes that rely solely on butter for richness and moisture, the addition of whipped cream introduces several key benefits:
* **Moisture:** The high moisture content of whipped cream ensures a tender and moist crumb that lasts for days.
* **Lightness:** The air incorporated into the whipped cream lightens the batter, resulting in a cake that is less dense than traditional pound cakes.
* **Subtle Richness:** Whipped cream adds a subtle, creamy richness that complements the other ingredients without being overpowering.
## The Perfect Whipped Cream Pound Cake Recipe
This recipe is designed to be easy to follow, with readily available ingredients and clear instructions. Let’s get started!
### Ingredients:
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, softened
* 2 1/4 cups granulated sugar
* 6 large eggs
* 1 1/2 cups heavy whipping cream
* 1 teaspoon vanilla extract
### Equipment:
* 9×5 inch loaf pan
* Electric mixer (stand mixer or hand mixer)
* Mixing bowls
* Measuring cups and spoons
* Spatula
* Wire rack
### Instructions:
**Step 1: Prepare the Pan and Preheat the Oven**
* Preheat your oven to 325°F (160°C). This lower temperature helps the cake bake evenly and prevents it from browning too quickly.
* Grease and flour your 9×5 inch loaf pan. Alternatively, you can use baking spray with flour. Make sure to coat every nook and cranny to prevent the cake from sticking. A parchment paper sling can also be used for easy removal. To make a parchment sling, cut a piece of parchment paper that is wide enough to fit the length of the pan and hang over the sides. This allows you to lift the baked cake out effortlessly.
**Step 2: Whisk Dry Ingredients**
* In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, resulting in a cake that rises uniformly. Set aside the dry ingredients.
**Step 3: Cream Butter and Sugar**
* In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, which contributes to the cake’s light and tender texture. Use an electric mixer (stand mixer or hand mixer) on medium speed for about 5-7 minutes until the mixture is noticeably lighter in color and texture. Scrape down the sides of the bowl occasionally to ensure that all the butter and sugar are incorporated.
**Step 4: Add Eggs One at a Time**
* Add the eggs one at a time, beating well after each addition. This allows each egg to fully emulsify into the butter and sugar mixture, creating a stable emulsion that prevents the batter from curdling. If the batter appears to be curdling, add a tablespoon of flour from the dry ingredients to help bring it back together.
**Step 5: Incorporate Vanilla Extract**
* Stir in the vanilla extract. This enhances the flavor of the cake and adds a touch of warmth.
**Step 6: Alternate Adding Dry Ingredients and Whipped Cream**
* Begin by adding one-third of the dry ingredients to the creamed butter and sugar mixture. Mix on low speed until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour and result in a tough cake.
* Add half of the heavy whipping cream and mix until just combined. Again, avoid overmixing.
* Repeat with another one-third of the dry ingredients, followed by the remaining heavy whipping cream.
* Finish by adding the remaining dry ingredients and mixing until just combined. The batter should be smooth and creamy.
**Step 7: Pour Batter into Prepared Pan**
* Pour the batter into the prepared loaf pan, spreading it evenly. Use a spatula to ensure that the batter is evenly distributed throughout the pan.
**Step 8: Bake the Cake**
* Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so it’s important to check the cake regularly after about 60 minutes. If the top of the cake is browning too quickly, you can tent it with aluminum foil to prevent it from burning.
**Step 9: Cool the Cake**
* Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan allows it to set slightly and prevents it from breaking when you remove it. Once the cake is completely cooled, you can slice and serve it.
## Tips for the Perfect Whipped Cream Pound Cake
* **Use Room Temperature Ingredients:** Ensure that your butter, eggs, and whipped cream are at room temperature. This helps them emulsify properly and creates a smoother batter.
* **Don’t Overmix:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined after adding the dry ingredients.
* **Measure Accurately:** Accurate measurements are crucial for baking success. Use measuring cups and spoons to ensure that you have the correct proportions of each ingredient.
* **Grease and Flour the Pan Thoroughly:** This prevents the cake from sticking to the pan and ensures easy removal.
* **Bake at the Right Temperature:** Baking at 325°F (160°C) helps the cake bake evenly and prevents it from browning too quickly.
* **Check for Doneness:** Use a wooden skewer to check for doneness. The skewer should come out clean or with a few moist crumbs attached.
* **Cool Completely:** Allow the cake to cool completely before slicing and serving. This prevents it from crumbling.
## Variations and Serving Suggestions
This whipped cream pound cake is delicious on its own, but it’s also a versatile base for a variety of toppings and fillings. Here are a few ideas:
* **Glazes:** Drizzle the cake with a simple glaze made from powdered sugar and milk, lemon juice, or vanilla extract. A chocolate glaze is also a delicious option.
* **Frosting:** Frost the cake with your favorite buttercream, cream cheese frosting, or chocolate frosting.
* **Fresh Fruit:** Top the cake with fresh berries, sliced peaches, or other seasonal fruit. A dollop of whipped cream or ice cream is also a nice addition.
* **Jam or Preserves:** Spread the cake with your favorite jam or preserves. This is a great way to add flavor and moisture.
* **Chocolate Chips or Nuts:** Add chocolate chips, chopped nuts, or sprinkles to the batter for extra flavor and texture.
* **Lemon or Orange Zest:** Add lemon or orange zest to the batter for a bright, citrusy flavor.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm, spiced flavor.
Here are some specific serving suggestions:
* **Classic Slice:** Simply slice the cake and serve it plain or with a dusting of powdered sugar.
* **Berry Parfait:** Cube the cake and layer it in a glass with fresh berries and whipped cream for a delicious parfait.
* **Grilled Pound Cake:** Grill slices of pound cake and serve them with grilled fruit and ice cream for a summery treat.
* **French Toast:** Use slices of pound cake to make French toast. The cake’s rich flavor and moist texture make it perfect for soaking up the custard.
* **Trifle:** Use the cake as a base for a trifle, layering it with custard, fruit, and whipped cream.
## Troubleshooting Common Issues
* **Cake is Dry:** This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and check the cake for doneness regularly.
* **Cake is Dense:** This could be due to not creaming the butter and sugar enough or overmixing the batter. Cream the butter and sugar until light and fluffy and mix the batter until just combined after adding the dry ingredients.
* **Cake is Sinking in the Middle:** This could be due to underbaking or opening the oven door too often during baking. Bake the cake until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached and avoid opening the oven door unnecessarily.
* **Cake is Sticking to the Pan:** This could be due to not greasing and flouring the pan thoroughly. Make sure to grease and flour the pan completely or use baking spray with flour.
## Storing Your Whipped Cream Pound Cake
Whipped cream pound cake is best stored at room temperature in an airtight container. It will stay fresh for up to 3-4 days. You can also freeze the cake for longer storage. Wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving.
## Whipped Cream Pound Cake: A Timeless Classic
This whipped cream pound cake recipe is a testament to the power of simple ingredients and straightforward techniques. Its moist, tender crumb and subtle richness make it a delightful treat for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of pure pound cake perfection!
## Enjoy Your Baking Journey!
Happy baking, and enjoy every bite of your homemade whipped cream pound cake! This recipe is sure to become a family favorite, passed down through generations. Its simplicity and deliciousness make it a timeless classic that you’ll want to bake again and again.
## Nutritional Information (Approximate):
*Please note that the following is an approximate nutritional estimate and can vary based on specific ingredients and portion sizes.*
* Serving Size: 1 slice (approximately 1/12 of the cake)
* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 100-120mg
* Sodium: 150-200mg
* Carbohydrates: 40-45g
* Sugar: 25-30g
* Protein: 4-5g
This information is for general guidance only. For accurate nutritional information, consult a registered dietitian or use a nutritional calculator with the specific ingredients you use.
## Conclusion
This Whipped Cream Pound Cake is more than just a recipe; it’s an invitation to create memories in the kitchen. It’s a reminder that simple ingredients, when combined with love and care, can yield something extraordinary. Whether you’re baking for a special occasion, a quiet afternoon tea, or simply to satisfy a sweet craving, this pound cake will not disappoint. So, go ahead, indulge in the magic of baking and share the joy of this delightful treat with your loved ones. Happy Baking! Enjoy the moist, delicate texture and the subtle sweetness of this homemade masterpiece. Your kitchen will fill with the comforting aroma of vanilla and butter, and your taste buds will thank you for the blissful experience.
This recipe is tried and tested, so you can rest assured that you’re in good hands. Follow the instructions carefully, and you’ll be rewarded with a pound cake that’s worthy of a celebration. It’s perfect on its own, but feel free to get creative with toppings and fillings. Add your own personal touch to make it even more special. Whether you choose to drizzle it with glaze, top it with fresh fruit, or simply dust it with powdered sugar, this pound cake is sure to be a hit. Enjoy!