Elvis Presley's Favorite Pound Cake

Name: Elvis Presley's Favorite Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 sticks unsalted butter; 3 cups cake flour; ¾ teaspoon salt; 3 cups sugar; 7 large eggs; 2 teaspoons vanilla; 1 cup heavy cream; 1 piece tube pan or bundt pan

A rich, classic Southern pound cake made with butter, cake flour, and heavy cream. This dense, moist cake was reportedly one of Elvis Presley's favorite desserts, featuring a golden crust and velvety texture.

12 servings

2 hr 22 min

Published October 4, 2025

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Ingredients

•2 sticks unsalted butter
•3 cups cake flour
•¾ teaspoon salt
•3 cups sugar
•7 large eggs
•2 teaspoons vanilla
•1 cup heavy cream
•1 piece tube pan or bundt pan

Cooking Instructions

1.
Put oven rack in middle position, but do not preheat oven.
2 min
2.
Generously butter pan and dust with flour, knocking out excess flour.
5 min
3.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
10 min
4.
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
20 min
5.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
105 min

Cooking Instructions

Put oven rack in middle position, but do not preheat oven.

2 min

Generously butter pan and dust with flour, knocking out excess flour.

5 min

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

10 min

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

20 min

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

105 min