Introduction
There’s nothing quite like the rich, indulgent taste of a classic Buttery Cream Pound Cake. This cake boasts a perfect harmony of flavors—velvety butter, silky cream, warm vanilla—and a delicate crumb texture that melts in your mouth with each bite. Its inviting aroma fills your kitchen with comforting warmth, instantly making it the centerpiece of any gathering or a special treat for an afternoon tea. Whether you’re a seasoned baker or just starting out, this recipe will become your go-to for a moist, luscious pound cake everyone will love.
Prep Time, Cook Time, Total Time & Servings
From start to finish, this recipe takes about 1 hour and 30 minutes. You’ll spend around 20 minutes prepping your ingredients and mixing the batter, then roughly 60 to 70 minutes baking to golden perfection. After cooling, you’ll have a gorgeous cake ready to slice and enjoy. This recipe yields about 12 generous servings, perfect for sharing with family and friends.
Ingredients
- For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup heavy cream or milk
- 2 teaspoons vanilla extract
- For the Cream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat and prepare: Begin by preheating your oven to 325°F (165°C). Grease and flour a round or bundt cake pan to ensure the cake releases easily after baking.
- Beat butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together. Continue beating until the mixture turns light, fluffy, and pale in color—this process creates the cake’s tender texture.
- Add the eggs: Crack the eggs one at a time into the butter-sugar mixture. After adding each egg, beat well to fully incorporate it and achieve a smooth batter.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening and seasoning are evenly distributed.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the heavy cream or milk. Start and end with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Add vanilla extract: Stir in the vanilla extract for that classic warm flavor.
- Bake the cake: Pour the batter into your prepared pan and smooth the top. Place it in the oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool completely: Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack and let it cool completely before frosting.
- Prepare the cream frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, alternating with heavy cream. Continue to beat until the frosting is light, fluffy, and spreadable. Mix in vanilla extract.
- Frost the cake: Once the cake is completely cool, use a spatula to generously spread the cream frosting over the top and sides as desired. Slice and enjoy!
Pro Tips for Perfect Results
- Use room temperature ingredients: Butter, eggs, and cream at room temperature mix better, resulting in a smoother batter and better cake texture.
- Don’t overmix the batter: Mix only until ingredients are combined to avoid a tough cake texture caused by overdeveloped gluten.
- Check oven temperature: Use an oven thermometer if possible to ensure your oven is correctly heated to 325°F (165°C). Baking times can vary otherwise.
- Grease your pan thoroughly: A well-greased and floured pan prevents the cake from sticking and maintains its beautiful shape.
- Cool cake completely before frosting: Warm cake will melt the frosting, making it runny and messy.
Variations and Substitutions
- Healthier swap: Substitute half the all-purpose flour with whole wheat pastry flour for a nuttier flavor and added fiber without sacrificing tenderness.
- Dairy substitute: Use coconut cream or almond milk in place of heavy cream for a dairy-free option with slight flavor variation.
- Flavor twist: Add lemon zest or almond extract along with vanilla for a fresh take on this classic cake.
- Sugar alternatives: Swap granulated sugar for coconut sugar or a natural sweetener, keeping in mind slight texture and flavor changes.
- Frosting variation: For a lighter topping, try whipped cream or cream cheese frosting instead of the heavy buttercream.
Storage and Reheating Tips
Store your Buttery Cream Pound Cake covered tightly in an airtight container or wrapped in plastic wrap. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week; allow it to come to room temperature before serving for best texture.
If frozen, wrap the cake securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before frosting or serving.
To refresh slightly stale cake, warm slices in a microwave for 10-15 seconds or a preheated oven at 300°F (150°C) for 5–8 minutes. This softens the crumb and enhances flavor.
Frequently Asked Questions
- Can I use milk instead of heavy cream in the recipe?
- Yes, milk works well as a lighter alternative to heavy cream in both the cake and frosting, though the texture may be slightly less rich.
- Why does my pound cake come out dense?
- Overmixing the batter, using cold ingredients, or incorrect oven temperature are common causes. Following the recipe’s mixing guidelines and checking your oven temperature can help.
- Can I make this cake gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure it contains xanthan gum or add it separately for structure.
- How long does the cream frosting last?
- The cream frosting will stay good for about 3-4 days when stored in the refrigerator in an airtight container. Allow frosting to soften to room temperature before spreading.
- Can I bake this in a loaf pan instead of a bundt pan?
- Absolutely. Use a standard 9×5-inch loaf pan, and adjust the baking time to about 55-65 minutes. Start checking with a toothpick at 55 minutes.
Nutrition Estimate Per Serving
Each serving of this rich and comforting Buttery Cream Pound Cake contains approximately 420 calories, including around 6 grams of protein, 58 grams of carbohydrates, and 19 grams of fat. The cake provides satisfying energy with a balance of macronutrients primarily from butter, sugar, and cream. Enjoy this treat in moderation as part of a balanced diet.
Buttery Cream Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup heavy cream or milk
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a round or bundt cake pan.
- Beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and heavy cream/milk to the butter mixture, beginning and ending with dry ingredients. Mix gently.
- Stir in vanilla extract.
- Pour batter into prepared pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- For the frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Fold in heavy cream and vanilla extract until smooth and spreadable.
- Cool cake completely, then spread with frosting before slicing.