Swans Down Whipping Cream Pound Cake: Heavenly Recipes That WOW!

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Last Updated on February 5, 2023

Let’s take a look at how to make a Swans Down whipping cream pound cake. It has a superior texture, fine crumb, and rich creamy flavor. It has a superior texture, fine crumb, and rich creamy flavor.

Give this recipe a try for any occasion! You can easily decorate it to fit any theme and make it as elegant as you’d like. But let’s be honest, you also don’t need a special occasion to make this luscious cake.

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What is Swans Down?

Swans Down is a brand that has been making cake flour since 1894. We know – that is incredibly long! But, what makes this brand so special to outlast so many others?

Well, first of all, this cake flour is incredibly fine. They claim that it is up to 27 times finer than regular all-purpose flour (which most flour producers sell as cake flour). Furthermore, it doesn’t contain any leavening agent or salt, making just plain flour.

Now, as you may know, regular cake flour is always bleached, unless otherwise specified. This product is no exception. Bleaching the flour gives it a whiter appearance and a fluffier finer texture, but it also removes the nutrients in the wheat. So, Swans Down has enriched its flour with some nutrients to give it more nutritional value.

What is a Whipping Cream Pound Cake Made From Swans Down?

As most brands do these days, Swans Down has released a whipping cream pound cake recipe. While we will be making one of these today, we have only drawn inspiration from theirs and will naturally elevate it.

Our whipping cream pound cake made from Swans Down will have a fluffy, soft, and moist texture with a fine tight crumb. And, we will also be making it into a Bundt cake shape, like they originally did. This makes decorating a breeze as the cake already has its beautiful shape.

And to top it all off, we have made a delicious vanilla and lemon icing to coat the cake and topped it with fresh mixed berries.

What You Need: Swans Down Whipping Cream Pound Cake

Ingredients for the Cake

• 1 cup salted butter, softened at room temperature
• 3 cups granulated white sugar
• 6 large eggs, room temperature
• 3 cups Swans Down cake flour, sifted
• 1 cup heavy cream, room temperature
• 1 tablespoon vanilla extract

Ingredients for the Icing

• 1 cup powdered sugar, sifted
• 2-4 tablespoons milk, room temperature
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Equipment

• Bundt cake pan
• Non-stick cooking spray, melted butter, or oil
• Pastry brush, optional
• Measuring spoons and cups
• Mixing bowls
• Electric or hand mixer
• Rubber or silicone spatula
• Wire rack
• Baking tray or roasting tray

Swans Down Regular Cake Flour, Boxes, 2 Pound (Pack of 2)

How to Make This Whipping Cream Pound Cake Made From Swans Down

Step 1: Prepare the Cake Batter

Before you make the cake, first prepare your equipment. Preheat the oven to 320ºF (160ºC), but do not use the fan setting. Then, line the inside of your Bundt cake pan with melted butter, non-stick cooking spray, or a thin layer of neutrally flavored oil. Set it aside.

To make the batter, first, place the softened butter into a large mixing bowl with the sugar. Then, cream the ingredients together until they become pale in color and fluffy.

Next, add the eggs one at a time, mixing them well before adding the next one. Once they have been incorporated, you can add the Swans Down cake flour and heavy cream. Add these in thirds, alternating between the two. And finally, whisk in the vanilla extract and make sure that your mixture is smooth and lump-free.

Step 2: Bake the Bundt Cake

Gently pour the cake batter into the prepared Bundt cake pan. Then, bake it in your preheated oven for roughly 70 minutes. But, before removing the cake, make sure that a testing needle or toothpick comes out clean.

Once baked, you can leave the cake inside the pan to cool for 20 minutes. Then, remove it from the pan and continue to cool it on a wire rack.

Step 3: Make the Glaze

This whipping cream pound cake made from Swans Down has a delicious vanilla and lemon flavor to it. But, you can remove either according to your liking.

To make the glaze, whisk together the powdered sugar and 2 tablespoons of milk only. Make sure the mixture is lump-free. Then, whisk in the vanilla and lemon juice, and whisk well again.

To adjust the consistency, you can add more milk. Just add a little bit at a time to prevent thinning it too much.

Step 4: Assemble the Whipping Cream Pound Cake Made From Swans Down

Once your Bundt cake has been completely cooled and your icing made, you can place the cake over a wire cooling rack on top of a tray. Then, pour the lemon-vanilla glaze over the Bundt cake and leave the icing to drip down into the tray below.

Once the icing has stopped flowing, transfer the cake to a cake container or stand. Finally, top the cake with a mixture of fresh berries and other garnishes that you like.

Easy Recipe for Whipping Cream Pound Cake

If you’re looking for another popular whipping cream pound cake recipe, then look no further. For this recipe, you’ll need the following ingredients:

• 1 1/2 cups of softened butter
• 3 cups of granulated sugar
• 6 eggs
• 3 cups of sifted Swans Down cake flour
• 1 cup of heavy whipping cream
• 1 tablespoon of vanilla extract
• 1 teaspoon of almond extract
• 1/2 teaspoon of lemon extract

Now all you need to do is:

1. Grab a bowl and add the following ingredients: butter and sugar. Cream them together for around 5 minutes, until smooth and fluffy.
2. Once smooth, individually add the eggs; ensuring each egg is incorporated into the batter before you add the next.
3. Add both the whipping cream and cake flour, alternately; mixing well as you go. Once mixed, add the vanilla extract, almond extract, and lemon extract. Mix well.
4. Add the batter to a greased Bundt pan and place in the center of a cold oven, but then turn the heat to 325F. Bake for around 80-90 minutes. Once ready, a toothpick in the center should come out clean. Leave to cool.
5. Slice, serve, and enjoy!

Swans Down Cake Flour Recipes

You can use Swans Down cake flour to make a huge selection of baked goods, including beignets, cookies, layer cakes, butter cupcakes, sheet cakes, red velvet cakes, yule logs – and so much more. Two of my personal favorites are caramel cake and 7 Up cupcakes. Let’s take a closer look at both.

Caramel Cake Recipe

For the caramel cake, you’ll need the following ingredients:

For the cake:

• 3 1/4 cups of Swans Down cake flour
• 1 teaspoon of salt
• 1 cup of butter
• 4 eggs
• 2 teaspoons of baking powder
• 1 cup of buttermilk
• 1/2 cup of neutral oil
• 1 teaspoon of vanilla extract
• 2 cups of light brown sugar

For the icing:

• 1 stick of butter
• 1 can of evaporated milk
• 1 teaspoon of vanilla extract
• 1 cup of sugar
• sea salt

Now all you need to do is:

1. Prepare a Bundt cake pan by greasing and lightly dusting it with flour. You’ll also need to preheat your oven to 350F.
2. Grab a bowl and add the following ingredients: cake flour, salt, and baking powder. Mix and set aside.
3. In a separate bowl, add the oil, sugar, vanilla, and butter. Mix until fluffy. Individually add the eggs; only add the next once the previous has fully combined. Alternately add the cake flour mixture and buttermilk; mixing as you go.
4. Pour the batter into your prepared Bundt pan and bake in the center of your oven for 45-50 minutes. Remove from oven and leave to cool before icing.
5. To make your icing, add the milk, sugar, and butter to a pan and cook over medium heat. Keep mixing until the ingredients are combined.
6. Once combined, reduce heat and leave for around 90 minutes; stirring often throughout. After this time, you should have a thick, golden caramel sauce.
7. Once thickened, add vanilla and remove from heat. Leave to thicken and then pour the icing over your cake. Sprinkle with salt. Serve and enjoy!

7 Up Cupcake Recipe

For the 7UP cupcakes, you’ll need the following ingredients:

For the cupcakes:

• 1 3/4 cups of sifted Swans Down cake flour
• 3/4 teaspoon of salt
• 2/3 cup of softened butter
• 1 1/2 cups of granulated sugar
• 1/2 teaspoon of baking powder
• 1/2 cup of 7UP
• 2 large eggs
• 1 teaspoon of lime zest
• 1 teaspoon of lemon zest

For the frosting:

• 3 cups of confectioners’ sugar
• 1 1/2 teaspoons of lime zest
• 1/4 teaspoon of salt
• 2-3 tablespoons of lemon juice
• 1 cup of softened butter

Now all you need to do is:

1. Before you begin, line a cupcake pan with liners and preheat your oven to 350F.
2. Sift the dry ingredients (cake flour, salt, and baking powder) in a bowl and leave to one side. In a separate bowl, add the following ingredients: zest, sugar, and butter. Once light and fluffy, individually add the eggs; mixing as you go.
3. Add the bowl of dry ingredients to your butter mixture, along with the 7UP. Keep mixing until the ingredients are completely combined.
4. Add batter to your cupcake liners and bake in the center of your preheated oven for around 18-22 minutes. Once baked, leave to cool before frosting.
5. To make the frosting, add the butter, sugar, zest, and salt to a bowl and mix until combined.
6. Finally, slowly pour in the lemon juice and keep mixing for a few minutes, until you have a fluffy frosting. Add to a piping bag and add to your cupcakes. Serve and enjoy!

Expert Tips and Tricks

• Remember that this is a pound cake recipe. You can of course whip cream and fold it into the cake batter; however, it would completely change the texture of the cake. And, for a Bundt cake, you need a dense cake texture to help keep the shape. This is why we simply mix it in.
• The reason you want to use heavy cream instead of any other dairy product is because of the baking characteristics it has. This cream will help massively enrich the cake and give it a heavier creamier texture. If you are lactose intolerant, choose a plant-based cream alternative.
• Make sure you carefully remove the Bundt cake from the pan. The best way to do this after it has slightly cooled is to place a cooling rack underneath the opening. Then, quickly flip the cake over onto the rack while holding on tightly.

Final Thoughts

I hope you have enjoyed this Swans Down whipping cream pound cake recipe. If you aren’t drooling over this recipe yet, we don’t know what will do for you! Let us know what you think in the comments below and how it went once you have made it. And, make sure to share it with your friends and family so they can share in the experience too!

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