Elvis Presley's Favorite Whipping Cream Pound Cake
Indulge in classic Southern decadence with Elvis Presley’s Favorite Whipping Cream Pound Cake—a rich, velvety masterpiece that’s as timeless as the King of Rock ‘n’ Roll himself. This recipe uses simple pantry staples, yet achieves an extraordinary texture by blending softened butter, heavy whipping cream, and six eggs for unparalleled fluffiness. A subtle touch of pure vanilla extract enhances the cake’s buttery sweetness, while the slow bake at 325°F ensures a perfectly golden finish. Ideal for any occasion, this versatile bundt cake can be enjoyed on its own or dressed up with a dusting of powdered sugar, fresh fruit, or a luxurious dollop of whipped cream. Perfect for dessert tables or afternoon tea, this old-fashioned treat promises to become a family favorite with every slice.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup unsalted butter (softened)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup heavy whipping cream
- 2 teaspoons pure vanilla extract
Directions
Step 1
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.
Step 2
In a large mixing bowl, use an electric mixer to cream the softened butter until smooth and fluffy. Gradually add the granulated sugar, continuing to beat until the mixture is light and airy (approximately 3-5 minutes).
Step 3
Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
Step 4
Sift the all-purpose flour into a separate bowl. Gradually add the flour to the wet mixture in three additions, alternating with the heavy whipping cream. Begin and end with the flour. Mix on low speed until just combined, being careful not to overmix.
Step 5
Stir in the pure vanilla extract until evenly distributed throughout the batter.
Step 6
Pour the batter evenly into the prepared bundt or tube pan. Smooth the top with a spatula to ensure an even bake.
Step 7
Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking for doneness around the 75-minute mark to avoid overbaking.
Step 8
Once baked, remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack and allow it to cool completely before slicing.
Step 9
Serve plain, or garnish with powdered sugar, fresh fruit, whipped cream, or a drizzle of chocolate sauce for added decadence. Enjoy!
Nutrition Facts
| Serving size | (1745.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6540.8 |
| Total Fat 305.6g | 0% |
| Saturated Fat 179.0g | 0% |
| Cholesterol 1872.7mg | 0% |
| Sodium 539.6mg | 0% |
| Total Carbohydrate 882.0g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 601.0g | |
| Protein 75.2g | 0% |
| Vitamin D 356.7IU | 0% |
| Calcium 267.0mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 853.9mg | 0% |
Source of Calories