What happens if you use heavy whipping cream instead of milk in cake?

Using heavy whipping cream in place of milk creates a richer, denser texture. In a chocolate whipping cream pound cake, the cream adds fat that helps the cake stay moist longer, while also giving it a luxurious mouthfeel. It’s one of the key reasons this cake stands out compared to traditional pound cakes.

Is it better to bake pound cake at 325 or 350?

Baking pound cake at 325°F is ideal. The lower temperature allows the thick batter to cook evenly and reduces the risk of the outside browning too fast while the center remains underdone. For dense cakes like this one, slow and steady wins every time.

Can you fold melted chocolate into whipped cream?

Yes—but make sure both are at similar temperatures. If the chocolate is too hot, it will deflate the cream or create clumps. Let the melted chocolate cool slightly, then gently fold it into whipped cream. This creates a mousse-like texture that's perfect as a topping for your chocolate whipping cream pound cake.

Why is my chocolate pound cake dry?

Dry pound cakes usually result from overbaking, using too much flour, or not enough fat. To avoid dryness, measure your flour properly using the spoon-and-level method, don’t overmix the batter, and be sure to use full-fat ingredients like butter and heavy cream. Always check doneness with a toothpick and don’t rely solely on bake times.

Chocolate Whipping Cream Pound Cake – Fudgy & Moist Classic

Description

This chocolate whipping cream pound cake is rich, dense, and ultra-moist thanks to heavy cream and cocoa. It’s finished with a silky chocolate glaze that makes it unforgettable.

Ingredients

Scale

3 sticks (1 ½ cups) (339g) unsalted butter, softened

3 cups (600g) sugar

5 large eggs

3 cups (342g) Cake Flour

½ teaspoon (2g) baking powder

½ cup (41g) unsweetened natural cocoa powder

½ teaspoon (3g) salt

1 ½ cup heavy cream or whipping cream (348g)

2 teaspoons (8g) vanilla extract

For the Chocolate Glaze

4 oz Semi-Sweet or Dark Chocolate

3 oz Heavy Cream or Whipping Cream

Instructions

1. Preheat oven to 325°F. Grease and dust a bundt pan with cocoa powder.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, mixing after each addition.

4. In a separate bowl, whisk together cocoa and heavy cream until smooth.

5. In another bowl, combine cake flour, baking powder, and salt.

6. Alternate adding dry ingredients and cream mixture to the butter mixture, starting and ending with flour.

7. Stir in vanilla extract and mix until just combined.

8. Pour batter into prepared pan and smooth the top.

9. Bake for 60–75 minutes, or until a toothpick comes out clean.

10. Cool in pan for 15 minutes, then invert onto a rack to cool completely.

11. For the glaze, heat heavy cream until steaming, pour over chopped chocolate, let sit 1 minute, then stir until smooth.

12. Drizzle glaze over cooled cake and serve.

Notes

Use room-temperature ingredients for best texture.

Don’t overmix once you add the flour—just until incorporated.

This cake tastes even better the next day.

You can freeze it for up to 3 months, fully wrapped.

Serve with fresh berries or a scoop of vanilla ice cream for an extra treat.

Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 39g
Sodium: 160mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 5g
Cholesterol: 130mg

Keywords: chocolate whipping cream pound cake, chocolate pound cake, cream cake