Thursday, July 15, 2010

Elvis Presley's Whipping Cream Pound Cake

Sometimes simple is good, and sometimes simple can be simply delicious too! :) Today I want to introduce yet another wonderful recipe that will possibly become a family favorite. When I first saw it at Obsessed with Baking, I knew I had to try it out myself, else I won't sleep well at night, lol! And come-on, who doesn't like a slice of buttery good piece of cake? Me? Two please, lol! So here it is, this lovely, buttery Elvis Presley Whipping Cream Pound cake. :) Since the original post did mention that this recipe comes from Epicurious, but I'm presuming this is actually Elvis' favorite pound cake. And I like to thank Elvis for this simply delicious pound cake. ;)
This pound cake is very fine and to my opinion, as good as Sarah Lee (if not better) I guess the higher content of fat from the whipping cream does play an important part for this.
Perhaps if you are not too conscience about the higher fat, this is actually quite a wonderful desert to have and serve to your family. ;) Here is my version of the recipe, which I reduce the amount to a smaller quantity:

Ingredients for Elvis Presley Whipping Cream Pound Cake:
1/2 cup quality unsalted butter, room temperature

1.5 cups Hong Kong flour ( you can use cake flour), sifted
1/2 tsp salt
1 cup caster sugar
3 large eggs
1 tsp vanilla extract
1/2 cup quality heavy whipping cream*


  • In a large mixing bowl, cream the butter and sugar together till light and fluffy.
  • Sift the cake flour and salt together and set aside for use later.
  • Preheat the oven to 180 and grease a loaf pan (9" by 5") and line with parchment.
  • Crack an egg in to the butter mixture one at a time and mix well before adding in another.
  • Add vanilla extract and mix well again. Then add 1/4 of the cake flour in and mix well. Now add in 1/3 of the whipping cream and mix. Repeat this, alternating flour and cream till all is mixed in.
  • Pour the batter into the prepared pan and place in the oven to bake. Bake for at least 30 minutes or till the tester comes out with moist crumbs. DO NOT over bake as it will make the cake slightly dry.
*Note: I believe the deep creamy taste that was present in the pound cake was the heavy cream I used. I used Horizon brand, which although is slightly more pricey the normal, but I feel it is worth every penny once you taste it. :)
To me, this cream taste all natural and creamy, my top choice every time. :)If you can't find Horizon, just use your favorite. :)
Eating one slice and say you have enough is a lie! The crusty outside and creamy inside...pure indulgence. Everyone needs a good butter cake and I think I found mine. :)
I even made some cupcakes and piped some cream cheese whip cream over the top. (As if there's not enough cream already!) It is so good! My girls just devoured it in minutes. ;)
I have to say, up till now, this is my favorite butter cake of all. I would recommend you bakers out there to give this a try. :) What's life if you can't indulge a little?! This is great for tea or anytime! So go bake some today. ;) Make Elvis proud! ;) Have a super weekend all!


Anncoo said...

WOW! These look so yummy. Coffee Please! I want a slice and that cupcake with cheese cream ;DD

wendyywy @ Table for 2 or more..... said...

I've bookmarked Elvis's Fav Pound Cake for ages (since I started blogging!!!), and never tried it, and I think I will, the next time I have extra whipping cream.

Thanks for trying this out, now I know it's really that good. It's ok to binge on butter and cream once in a while. It's like doing a facial for my stomach lining, applying moisturizers and creams.

Haha, Excuses!!!!

Angie's Recipes said...

GOSH! LOok at the texture of the pound cake!! Perfectly perfect!

mysimplefood said...

Hi! Stmbled upon your blog. This recipe looks great. I am a faiarly new baker and always wondered - can I just use all purpose flour instead of cake flour? What would happen? :)

Jess @ Bakericious said...

Bee Bee, you keep adding on my MUST bake list! This looks so moist and the crumbs, make me feel like having a few slices. Yummy lei

Passionate About Baking said...

Wow! This sounds like a good pound cake to bake, eat and share! Thanks for sharing the recipe, HBS! :)

petite nyonya said...

hi hi, guess what! i made this elvis cake last year and it was so so good! so soft, moist and delicious! i bet u will be making this cake over and over again! yummy isn't it!!

Honey Bee Sweets said...

Hi hi Anncoo, sure sure! I will gladly serve you the cupcake. ;) When you coming my place for kopi?

Hahaha, Wendy! That's a pretty good excuse! But, yes, try this out, simple good cake.

Thanks Angie.;) I love the texture too. I guess every stay home mama needs a good butter cake recipe.

Honey Bee Sweets said...

Hi Mysimplefood, first of all, welcome to my blog!! Mmmm.... I am guessing the texture will be slightly more dense if you were to choose plain flour over cake flour. But should still be delicious because I have made pound cake with plain flour before and it's yummy. Good luck let me know how it turns out? Thanks!

Hahaha, thanks Jess. ;) No worries, take your time to bake and try all the recipes. I also got such a long list, sometimes makes me feel a little overwhelm too, heehee.

Honey Bee Sweets said...

Hi Jane, yes indeed this is a nice cake to keep in your daily baking repertoire. Try it out and let me know how you like this. You are welcome!

Hi petite nonya! Long time no see, hope you are doing well! Thanks for dropping by. ;) Yup, it is very moist and fine butter cake, and yes, I will be baking it over and over again. :)

Pei-Lin@Dodol and Mochi said...

Ooi, lady! Your pound cake looks wicked leh ... I love the fine, tight crumbs of your cake! It's the pinnacle of perfection!

Too bad lar ... I actually had almost 1 cup of thickened cream left. Could have used it to make this cake! Too late! I already used it in my cream of mushrooms! Actually, I thought I'd spare my tummy from dessert for a bit ... I've been feeling "ballooned" lately ... LOL! Dunno which part of me feels overwhelmed ... But then ... When the right time comes, I shall perhaps give Elvis's cake a chance ... After all, he was the 貓王 mah ... LOL! Hey, you bring this cake for us to sample, can? =P

Honey Bee Sweets said...

Thanks Pei-lin! Ooo....but cream mushroom sounds really good too Pei-Lin. ;) sure you want to me to bring this to the gathering? Will think about it, heehee.

ReeseKitchen said...

Looks like you found a good nice butter cake now my friend..;) I'll try this out very soon, think my father will LOVE this since he only eats butter cake..haha!

edith said...

First time I heard about Elvis's pound cake. Tried a pound recipe not too long ago using whipped cream and it was very delicious so I am sure yours is equally good.

Going to bookmarked this. Thanks.

kitchen flavours said...

This pound cake looks really good. I love butter cakes. Bookmarking this! Imagine a slice (OK.. 2 slices..) of these with a cup of hot steaming black coffee. Mmmm.. yummy.
I'm a new visitor to your blog, will definitely hop in again!

pigpigscorner said...

Woah, gorgeous texture! I recently tried making ricotta pound cake and loved it! Must be great with the cream too!

Honey Bee Sweets said...

Hi Reese,
Hope you will try this out. It is very moist and buttery. ;) Oohh...but u are not using this for his birthday cake are you?

Thanks Edith. ;) Hope you bake this again, it is yummy!

Honey Bee Sweets said...

Welcome kitchen flavours! Nice of you to drop by and hope you come again. I am sure you will enjoy blogging too. Try this butter cake, it's double thumbs up!

Hi pigpigscorner. :) Wow ricotta pound cake sounds really tempting too! Will try that next time, thanks!

Sonia (Nasi Lemak Lover) said...

immediate bookmark this recipe, simple ingredients but I can see the fine texture and I always love butter cake. Thanks for sharing.

Honey Bee Sweets said...

You are most welcome Sonia, hope you & your family will enjoy this.

Suhaina said...

wow, u have a wonderful blog with super reipes dear. will soon try this pound cake. May I know from where u have bought this whipping cream?? I have never seen in Giant or fairprice.

Jaymie said...

i tried this but mine doesnt rise up at remains the same level as the batter poured in.....
i am using super soft flour ( low-protein flour ) which equal to HK what is properly gone wrong ???


Honey Bee Sweets said...

Hi Jaymie, first of all, welcome to my blog. I am sorry to hear that your pound cake did not rise at all. There could be several reasons why that happened. It could be the rising agent you use has expired? Or another reason could be over mixing the batter which some times yield a more dense cake. Lastly it might also be the temperature control. Apologies that I could not be more help, but if the next time you try this recipe again, perhaps you can refer back to the original recipe post from Obessed with Baking. Good luck!

Pei-Lin@Dodol and Mochi said...

Bee Bee, your pound cake is being blogged about on Anne's pigpigscorner! She put blueberries into hers! Just to share with you! ^^

Take care, been missing you and the rest!

CheezyHeart said...

May i ask where to get the horizon heavy whip cream in singapore? thks


hanushi said...

Hi Bee, just want to say, I made this using Anncoo's adaptation and have linked to you. :)

It is really a very yummy cake. Thanks for sharing this recipe.

Loveforfood said...

gosh it looks so good. i am tempted.

Angie's Recipes said...

I must bake this one too! So smooth and light in texture.

Zoe said...

Saw this cake in Wendy's (Table for 2) before and I was very impressed with its moist and beautiful texture. Yours is as beautiful as Wendy's. I should ditch the fatty thought and embrace myself to bake this cake too :D

Tor said...

This looks SO good! Great post and great photos!