Elvis's Decadent Whipping Cream Pound Cake
This delightful Whipping Cream Pound Cake has a rich history, cherished by none other than Elvis Presley himself. Featured in a local newspaper two decades ago, this recipe was lovingly shared by a talented baker who was a close friend of The King. Each Christmas and on special occasions, she crafted this sweet, buttery cake, which became synonymous with warmth and celebration. While she chose to remain anonymous to protect her privacy from eager fans, her legacy endures through this cake. Its velvety texture and delightful flavor, paired with a hint of vanilla, make it perfect for gatherings or a cozy evening at home. Serve it plain or topped with fresh fruit and whipped cream for a truly indulgent treat that evokes memories of Elvis and his Southern roots.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Sugar
3 cups (none)
Butter
1/2 lb (softened)
Eggs
7 (room temperature)
Cake flour
3 cups (sifted twice)
Whipping cream
1 cup (none)
Vanilla extract
2 teaspoons (none)
Optional flavoring
1-2 teaspoons (orange or lemon extract (for variation))
Instructions
1
Preheat your oven to 350°F (175°C) and butter and flour a 10-inch tube or bundt pan, ensuring it’s well-coated to prevent sticking.
2
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which should take about 5-7 minutes.
3
Add the eggs, one at a time, beating well after each addition to incorporate fully into the batter.
4
Gradually mix in half of the sifted cake flour until just combined.
5
Pour in the heavy whipping cream and blend until smooth.
6
Fold in the remaining cake flour until fully incorporated, taking care not to overmix.
7
Lastly, add the vanilla extract and gently mix until combined.
8
Pour the batter into the prepared pan, smoothing the top with a spatula.
9
Place the filled pan into a cold oven, then turn the temperature to 350°F (175°C). Allow the cake to bake for 60 to 70 minutes, or until a sharp knife inserted into the center comes out clean.
10
Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes before carefully inverting it onto a wire rack to cool completely.
11
For best flavor and texture, enjoy the cake the day after baking, or store it wrapped well at room temperature for several days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who is the inspiration behind this pound cake?
The cake is named after Elvis Presley, as it was a favorite of his, made by a close friend.
What makes the texture of this cake so velvety?
The combination of heavy whipping cream, sifted cake flour, and a long creaming process creates its velvety texture.
How long should I cream the butter and sugar?
You should cream the butter and sugar together for 5 to 7 minutes until the mixture is light and fluffy.
What type of flour is recommended for Elvis's Pound Cake?
The recipe specifically calls for 3 cups of cake flour that has been sifted twice.
How many eggs are used in this recipe?
This decadent recipe requires 7 large eggs.
Should the eggs be cold or at room temperature?
The eggs should be at room temperature to ensure they incorporate fully into the batter.
What is the recommended pan for this cake?
A 10-inch tube or bundt pan is the ideal size for this recipe.
How much whipping cream is needed?
You will need 1 cup of heavy whipping cream.
Should I preheat the oven or start with a cold oven?
The instructions recommend placing the filled pan into a cold oven and then turning the temperature to 350 degrees Fahrenheit.
How do I prepare the pan to prevent sticking?
Butter and flour the 10-inch tube or bundt pan thoroughly to ensure a well-coated surface.
What is the baking time for this pound cake?
The cake should bake for approximately 60 to 70 minutes.
How do I test if the cake is done?
Insert a sharp knife into the center; if it comes out clean, the cake is finished baking.
What extracts can be added for extra flavor?
Besides vanilla extract, you can add 1 to 2 teaspoons of orange or lemon extract for variation.
How long should the cake cool in the pan?
Let the cake cool in the pan for about 5 minutes before inverting it onto a wire rack.
When is the best time to eat the cake?
The flavor and texture are best when the cake is enjoyed the day after it is baked.
How should I store leftovers?
Store the cake wrapped well at room temperature for several days.
What are some serving suggestions for this cake?
It can be served plain or topped with fresh fruit and extra whipped cream.
Is the whipping cream whipped before adding to the batter?
No, the whipping cream is added to the batter in its liquid form.
How should I add the eggs to the mixture?
Add the eggs one at a time, beating well after each addition.
Why is the cake flour sifted twice?
Sifting twice aerates the flour, which contributes to the cake's light yet dense pound cake texture.
How much sugar is required?
The recipe calls for 3 cups of sugar.
How much butter is used in this recipe?
You will need 1/2 pound of softened butter.
Does this recipe use baking powder?
No, this traditional pound cake relies on the 7 eggs for leavening.
Where did this recipe originate?
It was shared by an anonymous friend of Elvis Presley and featured in a local newspaper decades ago.
Can I overmix the batter?
You should avoid overmixing, especially after adding the flour, to keep the cake tender.
What flavor extract is the primary seasoning?
Vanilla extract is the primary flavoring used in this recipe.
What is the significance of the Christmas season for this cake?
The original baker made this cake every Christmas and for other special celebrations.
Can I use a different size pan?
The recipe is designed for a large 10-inch tube or bundt pan; other sizes may require adjusted baking times.
Is this a traditional Southern recipe?
Yes, it is a classic Southern-style whipping cream pound cake.
How many ingredients are in the basic recipe?
There are 7 main ingredients including the optional flavoring extract.