Conclusion
This Buttery Cream Pound Cake is the perfect balance of rich flavor and smooth texture. Its classic buttery base combined with creamy frosting makes it a dessert that’s both comforting and indulgent.
Whether for a celebration or a simple treat, this cake delivers elegance, flavor, and satisfaction in every bite. Once you try it, it will quickly become a favorite in your baking collection!
Unlike a plain pound cake, this version is elevated with a silky, melt-in-your-mouth cream topping that adds both sweetness and elegance. The cake itself is perfectly buttery, moist, and flavorful, while the frosting creates a soft, creamy contrast that makes every bite irresistible.
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
For the Cream Frosting:
- 1 cup unsalted butter, softened
- 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.
Step 2: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light, fluffy, and pale in color.
Step 3: Add Eggs
Add eggs one at a time, mixing well after each addition to create a smooth batter.
Step 4: Mix Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt.
Step 5: Combine Batter
Gradually add dry ingredients to the butter mixture, alternating with heavy cream. Mix until just combined, then add vanilla extract.
Step 6: Bake
Pour batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
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