Fluffy Moist Vanilla Velvet Pound Cake

by Gretchen Price on March 14, 2013

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Vanilla Pound Cake
Preheat oven to 350 Degrees F
This recipe makes 1 9″X5″X3″ loaf pan- Standard Loaf pan size
Refer to Baking Pan Sizes for more help.
Prepare loaf pans with Pan Grease or by coating the pans generously with shortening and dusting them with flour.

Butter 85g (6 Tablespoons)
Cream Cheese 85g (1/3 cup) (3 ounces)
Granulated Sugar 150g (3/4c)
All Purpose Flour 100g (3/4c)
Baking Powder 3g (1 1/4tsp)
Salt pinch
Large Eggs at room temperature 3 (150g)
Vanilla extract 1 Tablespoon

Mix Method:
Be sure to have your butter and cream cheese and eggs at room temperature.
Sift together the flour and the salt and baking powder.
In the bowl of your Kitchen Aid mixer with the paddle attachment, cream the butter and cream cheese together slowly to incorporate evenly.
Slowly add the sugar and continue mixing until it is all combined well.
Add the eggs one at atime, and be sure to mix well, before adding in another egg.
Add the vanilla last and then the flour all at once.
Pour batter into prepared loaf pan and bake immediately for approximately 35-45 minutes or UNTIL ITS DONE

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{ 55 comments… read them below or add one }

WENDY VIDES March 16, 2013 at 1:58 am

hey gretchen!!!! Could I use this recipe for a strawberry shortcake?

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Gretchen Price March 16, 2013 at 2:22 am

YES!

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WENDY VIDES March 18, 2013 at 4:51 am

thank you for taking the time to answer all our question.

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Cheryl Moore March 16, 2013 at 2:55 am

Would the cook time or temp be different if I baked it in a tube pan?

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Gretchen Price March 16, 2013 at 2:14 pm
Sylvia March 17, 2013 at 3:56 pm

Hi Gretchen, I did your chocolate cake. It is the best chocolate cake I have ever made. My chocolate cake would always taste so dry we would have to wash it down with tea.
Thank you for a great recipe my family loved it.

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Veronica Greconia March 17, 2013 at 9:52 pm

Can I add pineapple or bananas and nuts to this cake?

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Gretchen Price March 18, 2013 at 5:07 pm

I would recommend only DRY fruits and additions (nuts yes) but not liquidy, soggy things, because this is an already very “wet” mix, and any more moisture will not give a good result.

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Kat March 18, 2013 at 5:33 am

Hey Gretchen! Phew so glad that you are back..I have been busy packing for my move in 2 weeks , not far , I can literally get to my new place in my slippers LOL..but I haven’t been so busy that I couldn’t get busy in the kitchen baking up a storm using your recipes of course. Just made a huge batch of Swiss Meringue Buttercream for some Vanilla cupcakes and Vanilla cake and your fudge brownies with butter cream and chocolate ganache topping ..OMG absolute heaven,!!!♥♥My boyfriend loves loves loves it ALL and me of course..he says that he cannot get enough! of my baking ….ahem…and me ;-)..
Thanks Gretchen
your loyal fan
Kat

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Abigail March 20, 2013 at 11:04 am

Hi,it’s my birthday tomorrow March 21st and I want to make myself a birthday cake but I have never baked before can you give me some sumple tips and recipes please, thank you

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Gretchen Price March 20, 2013 at 2:43 pm

Happy Birthday! I make ALL the recipes simple to follow! Pick any one you like

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Abigail March 21, 2013 at 9:10 am

Thank you for the birthday shout out! :)) I want to make the checkered cake but not sure how to ice it i don’t like fondant icing bcuz I find it to be too sweet, what other ways i will be able to ice it?

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Deb March 27, 2013 at 4:14 pm

I know it’s too late for your birthday, but Swiss Buttercream is the way to go–the ONLY frosting IMHO! Video and written instructions on this blog. In fact, if you are just starting to bake, this is the best place for you to learn. Start with Measurements 101 and work your way out from there. Hope you had a great birthday!

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Angie March 20, 2013 at 9:05 pm

Hey Gretchen I just want to say I love all the cakes and pastries you make I’m a huge fan.and is there a really good frosting to go with the cake or do we just eat it alone

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Deb March 27, 2013 at 4:17 pm

Swiss Buttercream is the answer. IMHO the ONLY answer. You can add just about anything to it or flavor it with just about any flavor. You cannot go wrong! Good luck!

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Alissa Darrow March 22, 2013 at 11:05 pm

Hello Gretchen,
A couple of weeks ago you had a recipe posted for a dense vanilla cake (the one you used in the leopard print cake) posted on youtube. I can’t find it now:( Can you tell me the recipe?

I love your website, Thanks

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Gretchen Price March 22, 2013 at 11:41 pm

Its coming………….

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Ana April 7, 2013 at 9:57 am

Hello Gretchen,

Can i use all butter for this cake.? Try it already as it is here, but wanted to experiment. Thanks

BTW love your new website. One question what happend to Stef.

Greetings from Holland.

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Jennifer April 7, 2013 at 11:39 am

Made this cake yesterday and the family absolutely loved it! Was so moist and fluffy! Amazing xx

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Aimee April 28, 2013 at 7:36 pm

At what temperature does it bake?

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Gretchen Price April 28, 2013 at 7:51 pm

350 degrees F

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neelie518 May 2, 2013 at 5:47 pm

I don’t have cream cheese. Can I use sour cream instead?

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Gretchen Price May 2, 2013 at 6:58 pm

No use shortening

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Gisset May 24, 2013 at 3:38 pm

Gretchen,

How would the final product be with one would use sour cream? I noticed you replied to use shortening but how different would it be to use the sour cream?

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Gretchen Price May 24, 2013 at 10:04 pm

You cannot sufficiently CREAM sugar into sour cream. Creaming method is a scientific baking application, it will not happen if you are trying to use sour cream, the sugar will not “stab the sour cream” during the mixing as it does (and is necessary to do) like the solid butter/shortening.
The sour cream will simply “melt” the sugar

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Lydine November 15, 2013 at 6:52 am

i too didn’t have cream cheese on hand but i did have mascarpone cheese and it worked out GREAT for me and tastes really good! hope this helps!

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funny14life May 4, 2013 at 7:00 pm

Hi Gretchen, would this recipe be enough for a bundt pan? Or should it be doubled?

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Gretchen Price May 5, 2013 at 1:24 am

Double it!

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Pat Cheatham May 12, 2013 at 5:00 pm

Made 2 today (one for a friend for Mother’s Day) and one for a funeral. What a beautiful pound cake. You know in the South, when someone dies, you take a pound cake (or a casserole). Casseroles are no fun. Thanks again, Gretchen, for another great, easy recipe. You’re the bomb!

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Elaine R. May 17, 2013 at 5:31 pm

Hi Gretchen, I did this cake over the weekend and absolutely loved it. First time that I tried a Pound Cake Recipe that came out so well!…Thanks!

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mygeisha clarkson July 11, 2013 at 9:24 pm

I have this cake in the oven and it is extremely brown with atleast 6-16 mins of needed bake time, next time can i bake it at 325f instead of 350f?

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Gretchen Price July 12, 2013 at 12:34 am

yes of course, all ovens are different and some are not even calibrated properly, so you would be wise to see what works best for YOUR oven. Great observation!

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Teresa August 4, 2013 at 3:39 am

Hi Gretchen, I am new to your recipes & very excited to have access to them. I hope you will be able to diagnose what I may have done wrong with your pound cake recipe. I am confident that I measured exact, and followed your mix method well. My pound cake came out tasting very “eggy”, also it kind of deflated instead of keeping it’s rise. Can you pls think of what I may have done wrong?? Also can I refridg. your choc. chip cookie dough recipe??

Thanks so much

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Gretchen Price August 4, 2013 at 3:53 pm

Yes to fridge or freeze the cookie dough
AS for the pound cake it is a very egg rich recipe, so perhaps you just do not like this recipe, in which case thats OK, you may want to find one you prefer.
AS for the deflating, because this is so egg heavy, you have to be careful of WHIPPING in too much air which is why I stress mixing it just so delicately. You may have created a bit of a “souffle” where it blew up in the oven and then collapsed in on itself

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Lydine November 15, 2013 at 6:50 am

hi Gretchen!

I didn’t have cream cheese so i sub it out with mascarpone cheese and it tastes AHHH_MAZING! i didn’t get a chance to view the comments to find an alternative like shortening, which i have.. lol… but the mascarpone did just fine!

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Gretchen Price November 16, 2013 at 12:05 am

Thank you for this!!

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Cathy November 16, 2013 at 7:54 pm

I am looking for a good old fashion Black Walnut pound cake recipe for our bake sale. Can you please help us!

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Gretchen Price November 16, 2013 at 10:44 pm
Alizeh November 30, 2013 at 5:23 pm

Which is better for a key lime cupcakes your white moist cake or your moist pound cake

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Gretchen Price November 30, 2013 at 6:22 pm

white cake

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Alizeh November 30, 2013 at 6:26 pm

Sorry didn’t see the reply

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Leslie January 15, 2014 at 11:47 pm

Hi Gretchen,
How would I turn this into a chocolate pound cake. I want to use it for a Baked Alaska.

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Gretchen Price January 16, 2014 at 2:30 am

take out 1/4 cup flour and replace with 1/4 cup unsweetened cocoa powder

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Leslie January 17, 2014 at 10:38 pm

Thanks ever so much for the information. I just watched the Reese’s Peanut Butter cake video and will make it for my son-in-law’s birthday next month. You are the greatest.

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ana January 23, 2014 at 7:20 pm

hi I don’t have vanilla extract can I substitute orange extract and how much should I put? thanks

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Gretchen Price January 23, 2014 at 7:56 pm

yes same amount

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ana January 23, 2014 at 7:21 pm

can I used baking soda instead of baking powder. how much baking soda?

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Gretchen Price January 23, 2014 at 7:57 pm

No, follow the recipe as written, please read BAKING SODA & POWDER

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Rabia January 28, 2014 at 1:51 pm

I tried this cake to make a Barbie cake for my daughter’s 5th bday it came sooooo gooooood.
And also making your “world’s best butter cream frosting” by using copha it turned same as yours.
Many thanks
Stay blessed

Your student
Rabia

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ana February 21, 2014 at 2:21 am

hi Gretchen what is AP flour? and how many tablespoons in 3oz?

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Gretchen Price February 21, 2014 at 3:32 am

All Purpose Flour
1/3 cup for 3 oz

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Tammy Niemann March 25, 2014 at 4:25 am

Is this a recipe that petit fours can be made with?

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Gretchen Price March 26, 2014 at 12:12 am

yes

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Stacy April 16, 2014 at 10:04 pm

Hi Gretchen, I’m new to your blog about a month or so. Each recipe I’ve tried has been fabulous. This pound cake recipe is so moist & good. The first time I made it I had cream cheese & used lemon flavoring for lemon pound cake; I forgot to pick up some cream cheese this time & was wondering if I could use yogurt instead? Would I run into the same creaming problem as you described if sour cream was used?
Thanks for sharing recipes

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Gretchen Price April 17, 2014 at 12:16 am

You need the solid structure of the cream cheese here to suspend the granulated sugar, otherwise you may end up with a rubbery, dense cake

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