Elvis Presley’s Favorite Whipping Cream Pound Cake

I remember the first time I made this cake. It was a sweltering Mississippi summer day, the kind where the humidity hangs heavy in the air. My grandmother, a woman whose hands held the secrets to generations of Southern baking, had shown me the recipe, carefully cut from a local newspaper. As the aroma of vanilla and butter filled her kitchen, I felt a connection to something bigger – a history of shared meals, whispered secrets, and the comforting sweetness of a truly special cake, a cake fit for The King himself.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8-12
• Yield: 1 Ten-inch tube or Bundt cake
• Dietary Type: Not Gluten-Free

Ingredients

• 3 cups sugar
• ½ lb (2 sticks or 1 cup) butter, softened
• 7 eggs, room temperature
• 3 cups cake flour, sifted twice
• 1 cup whipping cream (heavy cream)
• 2 teaspoons vanilla extract

Equipment Needed

• 10-inch tube pan or Bundt pan
• Electric mixer or stand mixer
• Large mixing bowl
• Measuring cups and spoons
• Sifter
• Rubber spatula or wooden spoon
• Sharp knife or cake tester
• Cooling rack

Instructions

1. Begin by preparing your pan. Generously butter and flour a 10-inch tube pan or Bundt pan. This ensures the cake releases cleanly after baking. Pay special attention to the nooks and crannies of a Bundt pan.

2. In a large mixing bowl, thoroughly cream together the sugar and softened butter using an electric mixer or stand mixer. Continue creaming until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which contributes to the cake’s tender texture.

3. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This prevents the batter from curdling and ensures a smooth, even consistency.

4. Gradually mix in half of the cake flour, followed by the whipping cream, and then the remaining cake flour. Be gentle to avoid overmixing the batter, which can result in a tough cake. Mix until just combined.

5. Stir in the vanilla extract. This enhances the overall flavor profile of the cake.

6. Pour the batter into the prepared pan, spreading it evenly.

7. Place the pan in a COLD oven. Then, turn the heat to 350°F (175°C). This gradual heating process helps the cake rise evenly and prevents a cracked surface.

8. Bake for 1 hour to 1 hour and 10 minutes (70 minutes), or until a sharp knife or cake tester inserted into the center of the cake comes out clean. Check for doneness after 1 hour and add time as needed. Every oven is different!

9. Remove the cake from the oven and let it cool in the pan for 5 minutes. This allows the cake to firm up slightly, making it easier to remove.

10. Gently invert the cake onto a cooling rack and let it cool completely before serving.

11. Once completely cooled, wrap the cake well. This cake will keep for several days when stored properly.

Tip: If you want to add another layer of flavor, consider adding a teaspoon or two of orange extract or lemon extract for a lemon or orange pound cake!

Expert Tips & Tricks

• Room Temperature is Key: Ensuring your butter and eggs are at room temperature is crucial for proper emulsification and a smooth batter. Take them out of the refrigerator at least an hour before baking.
• Sifting the Flour: Sifting the cake flour twice aerates it, resulting in a lighter and more tender crumb. Don’t skip this step!
• Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined, and stop as soon as the batter comes together.
• Pan Prep is Paramount: Thoroughly buttering and flouring the pan prevents the cake from sticking. For extra insurance, use baking spray with flour.
• The Cold Start: Starting the cake in a cold oven might seem odd, but it allows for a gentler rise, preventing a domed or cracked top.
• Test for Doneness: Start checking the cake for doneness around the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Serving & Storage Suggestions

This Whipping Cream Pound Cake is delicious served on its own, or you can dress it up with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. It also pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a simple yet elegant presentation, slice the cake and arrange the slices artfully on a platter.

To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to 2 months. Thaw it overnight in the refrigerator before serving. If frozen, it will have a slightly different, more dense, texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	847.9 kcal	N/A
Calories from Fat	347 g	41%
Total Fat	38.6 g	59%
Saturated Fat	22.9 g	114%
Cholesterol	264.5 mg	88%
Sodium	277.9 mg	11%
Total Carbohydrate	116.4 g	38%
Dietary Fiber	0.9 g	3%
Sugars	75.3 g	301%
Protein	10.6 g	21%

Please note that nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the cake flour with a gluten-free blend specifically designed for baking. You may need to add a binder like xanthan gum to improve the texture.
• Lemon or Orange Zest: Add the zest of one lemon or orange to the batter for a citrusy twist.
• Spice it Up: Incorporate a teaspoon of cinnamon, nutmeg, or cardamom for a warm, comforting flavor.
• Chocolate Chip: Fold in a cup of mini chocolate chips for a touch of chocolatey goodness.
• Nutty Delight: Add a half cup of chopped pecans or walnuts for added texture and flavor.
• Brown Butter: Brown the butter before creaming it with the sugar for a richer, nuttier flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to start the cake in a cold oven?
A: Starting in a cold oven allows the cake to rise more evenly, preventing a peaked or cracked top. It also helps to keep the cake moist.

Q: Can I use self-rising flour instead of cake flour?
A: No, cake flour is specifically designed for delicate cakes like this. Self-rising flour will result in a denser, less tender cake.

Q: How do I know when the cake is done?
A: A sharp knife or cake tester inserted into the center of the cake should come out clean or with a few moist crumbs attached.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving.

Q: My cake is sticking to the pan, what did I do wrong?
A: Make sure to thoroughly butter and flour your pan. You can also use baking spray with flour for extra insurance. If the cake still sticks, try loosening the edges with a knife before inverting it.

Final Thoughts

This Whipping Cream Pound Cake is more than just a recipe; it’s a taste of Southern hospitality and a connection to culinary history. I encourage you to try baking this classic cake and experience its simple elegance for yourself. Share it with loved ones, experiment with different flavor variations, and let the aroma of vanilla and butter fill your kitchen with warmth and joy. Don’t be afraid to make it your own, and be sure to let me know how it turns out! It’s a perfect companion to a cup of coffee or tea, or a scoop of your favorite ice cream!