Whip some heavy cream with our extra-fine cake flour and enjoy the velvety texture of this Southern dessert classic. Top with flavored glaze and serve with fruit or just eat it plain alongside a cup of coffee or tea.
Can I PLEASE have this recipe in grams? I hate to be high maintenance but my flour measuring prowess by way of cup, stinks! I always have too much.
Hi Debo,
I will email you the recipe that has been converted to grams. Please be on the lookout for it.
Happy Baking!
What is the earliest you advise for making this recipe ahead of time?
Hi Natasha,
You can bake this cake several days in advance. If you have a cake case or a covered cake stand that should keep it fresh. Otherwise, if you wrap it in plastic wrap (once completely cooled) and then again in aluminum foil it should last up to 5 days. Good luck. Happy Baking!
Is there a version of this recipe in weight instead of volume?
HI Aimee, I have a version of this recipe in grams that I can send you via email. Please be on the lookout for it. Enjoy and happy baking!
Hello,
Could you also send me the recipe in grams? Also, does the brand of whipping cream matter? I have previously gotten a heavy greasy texture cake using whipping cream.
HI Trish, I will send you an email with the recipe converted to grams. As far as a greasy texture, that can happen for a few reasons. This can happen if you over-cream the butter and sugar. Beating butter and sugar for too long can incorporate too much air, leading to a greasy texture. Also under baking the cake. A slightly undercooked cake can appear greasy as the fat hasn't fully set. As far as the brand of cream. I always try to use the best brand I can find. Look for brands that have just over 30% of fat. I find the higher fat brands are better for baking. Good luck with the cake. Happy Baking!
Could I have this recipe in grams please? Thank you in advance!
Hi Lynda, I will send you a PDF version of this recipe in grams. Please be on the lookout for it.
I would love the recipe in grams. Thank you.
HI Cleo,
I have emailed you a recipe for the Whipping Cream Pound Cake that is converted to grams. I hope you enjoy it. Happy Baking.
Do you have the weight measurements (grams) instead of volume measurements for this recipe?
HI, I have sent you a copy of the Whipping Cream Pound Cake that has been converted into grams. Be on the lookout for it. Enjoy and happy baking.
I would also like to have this recipe with the measurements in metric.
HI Annie,
I will send you an email with the recipe converted into grams. Enjoy and happy baking!
Do you have this recipe in Grams?
HI Jennifer,
I think I do. I will email that to you. Happy Baking!
Hello, Can I add instant pudding to the swan down Cake flour
Hi Theresa, I am not sure that you should add instant pudding to the mixture. I think your ratios may be off by doing that. If you do happen to try it with good results please let us know. We are always interested in variations. Thank you and happy baking!
View Comments
Can I PLEASE have this recipe in grams? I hate to be high maintenance but my flour measuring prowess by way of cup, stinks! I always have too much.
Hi Debo,
I will email you the recipe that has been converted to grams. Please be on the lookout for it.
Happy Baking!
What is the earliest you advise for making this recipe ahead of time?
Hi Natasha,
You can bake this cake several days in advance. If you have a cake case or a covered cake stand that should keep it fresh. Otherwise, if you wrap it in plastic wrap (once completely cooled) and then again in aluminum foil it should last up to 5 days. Good luck. Happy Baking!
Is there a version of this recipe in weight instead of volume?
HI Aimee, I have a version of this recipe in grams that I can send you via email. Please be on the lookout for it. Enjoy and happy baking!
Hello,
Could you also send me the recipe in grams? Also, does the brand of whipping cream matter? I have previously gotten a heavy greasy texture cake using whipping cream.
HI Trish, I will send you an email with the recipe converted to grams. As far as a greasy texture, that can happen for a few reasons. This can happen if you over-cream the butter and sugar. Beating butter and sugar for too long can incorporate too much air, leading to a greasy texture. Also under baking the cake. A slightly undercooked cake can appear greasy as the fat hasn't fully set. As far as the brand of cream. I always try to use the best brand I can find. Look for brands that have just over 30% of fat. I find the higher fat brands are better for baking. Good luck with the cake. Happy Baking!
Could I have this recipe in grams please? Thank you in advance!
Hi Lynda, I will send you a PDF version of this recipe in grams. Please be on the lookout for it.
I would love the recipe in grams. Thank you.
HI Cleo,
I have emailed you a recipe for the Whipping Cream Pound Cake that is converted to grams. I hope you enjoy it. Happy Baking.
Do you have the weight measurements (grams) instead of volume measurements for this recipe?
HI, I have sent you a copy of the Whipping Cream Pound Cake that has been converted into grams. Be on the lookout for it. Enjoy and happy baking.
I would also like to have this recipe with the measurements in metric.
HI Annie,
I will send you an email with the recipe converted into grams. Enjoy and happy baking!
Do you have this recipe in Grams?
HI Jennifer,
I think I do. I will email that to you. Happy Baking!
Hello, Can I add instant pudding to the swan down Cake flour
Hi Theresa, I am not sure that you should add instant pudding to the mixture. I think your ratios may be off by doing that. If you do happen to try it with good results please let us know. We are always interested in variations. Thank you and happy baking!