Elvis Presley’s Favorite Whipping Cream Pound Cake is a classic Southern dessert that is rich, buttery, and unbelievably moist. This cake, made with a combination of sugar, butter, eggs, and cake flour, is a simple yet decadent treat. What sets it apart is the addition of heavy whipping cream, which gives the cake its signature tender crumb and indulgent texture. It’s the perfect cake for any occasion—whether you're serving it at a family gathering, holiday meal, or simply enjoying it with a cup of coffee. Elvis himself was known to have a sweet tooth, and this cake was one of his favorites!
Why Everyone Will Love This Recipe
What makes this pound cake so special is its texture. The use of whipping cream in the batter creates a soft, moist cake that melts in your mouth with every bite. The cake is rich but not overly sweet, making it perfect on its own or paired with fruit, whipped cream, or even a scoop of vanilla ice cream. The simplicity of the ingredients allows the buttery, creamy flavor to shine through, while the cake’s dense yet light crumb gives it a satisfying bite. Whether you're a fan of Elvis or just love a good pound cake, this recipe will quickly become a favorite.
What Is Elvis Presley’s Favorite Whipping Cream Pound Cake?
Elvis Presley’s Favorite Whipping Cream Pound Cake is a traditional Southern pound cake made with butter, sugar, eggs, cake flour, and heavy cream. The cake is known for its light texture and rich, buttery flavor, and it’s baked in a tube or bundt pan for a classic presentation. The secret ingredient, heavy whipping cream, is what gives this cake its tender crumb and melt-in-your-mouth softness. While Elvis enjoyed it as-is, it’s also delicious when topped with fresh berries or a drizzle of chocolate sauce.
Cooking Tips
- Use room-temperature ingredients: For the best texture, make sure your butter, eggs, and whipping cream are all at room temperature before you start baking. This helps the ingredients combine more easily and results in a smoother batter.
- Sift the flour: Sifting the cake flour twice ensures that the flour is light and airy, which helps the cake rise properly and gives it a tender texture.
- Don’t overmix the batter: Overmixing can result in a dense cake. Mix the batter until just combined, then stop. This will help the cake stay light and fluffy.
- Cold oven method: One of the unique steps in this recipe is starting the cake in a cold oven. This method allows the cake to rise slowly and evenly, resulting in a perfectly baked pound cake with a light texture.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
While cake flour is ideal for this recipe because it has a lower protein content and produces a more tender cake, you can substitute it with all-purpose flour. To make it closer to cake flour, remove 2 tablespoons of all-purpose flour per cup and replace it with 2 tablespoons of cornstarch.
Can I add flavorings like vanilla or citrus?
Absolutely! Vanilla extract is already included in the recipe, but you can add a teaspoon or two of citrus extracts like lemon or orange for a fruity twist. A bit of almond extract or even bourbon could also add depth to the flavor.
Can I make this cake ahead of time?
Yes! Pound cake actually improves in flavor as it sits. After baking, allow it to cool completely, then wrap it tightly in plastic wrap or foil. Store at room temperature for up to 3-4 days, or refrigerate for longer storage. This cake also freezes well for up to 3 months.
Can I make this cake in a different pan?
Yes, you can bake this cake in any pan, but the traditional tube or bundt pan works best. If you use a different pan, such as a loaf pan, the baking time may vary, so be sure to check for doneness by inserting a toothpick.
How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months.
How to Store
Store any leftover pound cake in an airtight container at room temperature for up to 3-4 days. To extend the shelf life, you can freeze the cake for up to 3 months. Be sure to wrap it tightly in plastic wrap or foil before freezing.
How to Freeze
To freeze the pound cake, allow it to cool completely. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Ingredients
- 3 cups (10 oz/282 g) all-purpose flour
- 1 cup (8 oz/225 g) butter, at room temperature
- 7 eggs, room temperature
- ½ cup (4 oz/115 g) granulated sugar
- ¼ cup (1 ½ oz/42 g) dark brown sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) and grease or line a 10-inch tube or bundt pan with butter and flour. Set aside.
- Cream the butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and dark brown sugar on medium speed until light and fluffy, about 3 minutes. Add the vanilla extract and mix to combine.
- Mix the dry ingredients: In a medium-sized bowl, sift the cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Set aside.
- Add the dry ingredients and cream: Gradually add the dry ingredients to the butter mixture in three batches, alternating with the whipping cream. Start with half of the flour mixture, then add half the cream, followed by the rest of the flour mixture and the remaining cream. Mix until just combined.
- Bake the cake: Pour the batter into the prepared tube or bundt pan. Place the pan in a cold oven, then set the temperature to 350°F (175°C). Bake for 1 hour to 70 minutes, or until a sharp knife inserted into the cake comes out clean.
- Cool and serve: Remove the cake from the oven and let it cool in the pan for about 5 minutes. Turn it out onto a wire rack and let it cool completely. Serve and enjoy!
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