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Dessert

Whipping Cream Pound Cake

A pound cake made with butter, sugar, eggs, whipping cream, vanilla, and flour.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Whipping Cream Pound Cake

Oven325°F
Time1½ hours

Ingredients

Directions

Make the batter

  1. In a large bowl, beat the butter.

  2. Gradually add the sugar and beat with a mixer for 10 minutes (this is essential).

  3. Add the eggs, one at a time, and beat after each egg.

  4. In a small bowl, whip the cream and add it to the mixture.

  5. Add the vanilla.

  6. With a spoon, add the flour and mix well, but do not beat.

Bake and serve

  1. Grease a tube or bundt pan and pour in the cake mixture.

  2. Place in a 325°F oven, not preheated.

  3. Bake for 1½ hours; turn upside down onto a plate after baking.

Nutrition, whole recipe (rough)

747Calories
20 gProtein
23 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creams with sugar to trap air, giving the cake its tender, rich body.
Sugar
Beaten with butter to aerate the batter and add sweetness and softness.
Eggs
Add structure and richness, setting the crumb as the cake bakes.
Whipping cream
Adds moisture and fat, keeping the crumb soft and rich.
Flour
Forms the cake's structure as its proteins set during baking.

The step that matters

Beating the sugar into the butter for 10 minutes. Long creaming dissolves sugar and traps air in the fat, which gives the cake its lift and fine, even crumb. Stopping early leaves a denser cake.

Swap the vanilla

How well each one fits the dish's main ingredients (butter, sugar, egg, cream, flour):

  1. Vanillathe original
  2. Raisinfits about as well
  3. Coconutfits less well
  4. Figfits less well

Fit is the average pairing score against butter, sugar, egg, cream, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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