Elvis Presley's Favorite Whipping Cream Pound Cake Recipe

A legendary recipe! This decadent pound cake was reportedly made for Elvis Presley himself by a close friend in Tupelo, Mississippi. Shared anonymously in a local newspaper two decades ago, this recipe promises a taste of Southern comfort and holiday tradition. Imagine the creamy texture and rich flavor – a true masterpiece worthy of the King!

Prep Time 20 mins
Cook Time 85 mins
Calories 847.9 kcal
Protein 21g
Rating 4.3 (62 Reviews)
Elvis Presley's Favorite Whipping Cream Pound Cake 36

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Elvis Presley's Favorite Whipping Cream Pound Cake

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How to Make Elvis Presley's Favorite Whipping Cream Pound Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
  2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
  3. Beat in 4 large eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 4 cups all-purpose flour and 1 teaspoon baking powder. Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in 1 cup heavy whipping cream.
  6. Gradually add the remaining dry ingredients, mixing until just combined. Stir in 1 teaspoon vanilla extract.
  7. Pour batter into the prepared pan.
  8. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. Once completely cooled, wrap the cake tightly and store at room temperature for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

301g

Fat

114g

Carbs

38g