Fluffy Moist Vanilla Velvet Pound Cake

by Gretchen Price on March 14, 2013

Post image for Fluffy Moist Vanilla Velvet Pound Cake

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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{ 93 comments… read them below or add one }

michelle September 27, 2014 at 3:32 am

Hi Gretchen, can I add mangoes to this recipe to make it a mango pound cake? If yes, how much mangoes do I add and do I need to adjust the recipe to accommodate the mangoes? Thanks.

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Gretchen Price September 27, 2014 at 12:56 pm

You can add them, sure. Chop them fine and add them like raisins or nuts….about 1/2 cup – 3/4 cup

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Afsah September 25, 2014 at 1:46 pm

Hi gretchen! So glad I came accross your website !ive learnt so much thru it! Your recipes are really great! One question .. In tried the flour less chocolate cake bt after it cooled the texture was somewhat like jelly ,not very wobbly or very firm but is that normal?

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Gretchen Price September 25, 2014 at 2:32 pm

should not be like “jelly”
did you bake it enough? I know that’s a tricky question, and did you cool it overnight?

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jeshera September 20, 2014 at 7:32 pm

Ok thanks! ^_^

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jeshera September 20, 2014 at 2:28 am

This looks yummy..but i have a question and i didnt know where to exactly ask it at. But do u have a Corn Bread recipe that you can share with us..? I have one, but it isnt all that great. I dont even remember where I got it from! Hahaha

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Gretchen Price September 20, 2014 at 2:44 pm

HI there, I haven’t shared one, but I will note that for future! Yummy for Thanksgiving table!

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Alex September 18, 2014 at 8:43 pm

hi
can i substitute the cream cheese with yogurt or anything else?

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Gretchen Price September 18, 2014 at 9:21 pm

how about shortening?

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Pauline August 2, 2014 at 7:09 am

Hi again

Thinking of marble cupcakes.

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Pauline August 2, 2014 at 6:57 am

Hi Gretchen,

Can I use this recipe for the Marble Cake and if so how much cocoa powder would I use?

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Gretchen Price August 2, 2014 at 2:00 pm

yes same procedure as with Marble Cake HERE

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JP June 5, 2014 at 12:34 am

How many cupcakes will this yield?

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Gretchen Price June 5, 2014 at 1:14 am

about 24 standard

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JP June 10, 2014 at 2:27 pm

Okay! I made them and they were very good but the wrappers and pan were oily. If this normal? How can I ensure that it doesn’t become so oily? its not fun to leave oily patch on table from a cupcake. :-)

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Gretchen Price June 10, 2014 at 10:23 pm

CLICK HERE to be sure you incorporated your creamed ingredients properly causing a perfect emulsion, one that is not done properly will cause this to happen

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JP June 13, 2014 at 6:04 pm

How can I make this a gluten free cake? I apologize if this was already asked.

Mark Bauer May 17, 2014 at 11:41 pm

Made the pound cake,two questios.How do u make spite top and when I took it out of the oven it sunk?

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Gretchen Price May 18, 2014 at 12:10 am

Hi there, Im not sure what “spite top” is, and Im sorry it sank, are you sure it was baked all the way?

Did you measure correctly? Sometimes too much leavener can cause it to rise and then flop once out of the oven

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Mary Boring May 17, 2014 at 3:42 am

Hi, Gretchen
So very excited. Discovered your videos recently and am learning so much! Just a home baker, but love to try new things. Watched the swiss buttercream video several times and had it on in the kitchen while I attempted it. It came out perfect!! I made a cake and decorated it for banquet tomorrow. Thanks so much, Gretchen! Keep up the good work.

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Gretchen Price May 17, 2014 at 2:14 pm

Excellent! Welcome!

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Freda johns May 14, 2014 at 5:04 pm

Looking for this recipe and not sure if you make this… Can you? Chocolate chip cappuccino bread.. It’s very good but I don’t have the recipe… Can you help me make one?

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Gretchen Price May 14, 2014 at 10:07 pm

Use this recipe, add instant coffee granules (2 tablspoons) to 1 Tablespoon of water to dissolve, add to the eggs and then add 1 cup chocolate chips at the end

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Tess May 14, 2014 at 12:41 am

Hi Gretchen
I love watching your building on recipes. Do you have one were you use the pound cake?
Thanks Tess

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Gretchen Price May 14, 2014 at 3:41 am

YES! Thank for asking! CLICK HERE

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MGoel May 13, 2014 at 6:01 pm

Hi Gretchen

Can you let me know if I want to make this cake eggless what can I add. I don’t have the egg replacer handy. And I must say you are doing an awesome job!!!! God bless you.

Thanks

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Gretchen Price May 14, 2014 at 3:53 am

Thank you, I have not tested this recipe with any egg substitute, so I would be guessing at this point, Im sorry I am no help

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Maita May 13, 2014 at 1:49 pm

Hi Gretchen! Can I use this recipe for round cake and cupcakes then frost it with your swiss meringue buttercream?! I had tried most of your recipes and its absolutely amazing…. your such an angel for generously sharing your recipes and techniques…thanx a lot

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Gretchen Price May 14, 2014 at 3:53 am

HI YES you can!

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Khiyaban May 5, 2014 at 1:43 pm

Hi gretchen

I am a great admirer of u. Very very nice n easy recipes. I want to know the egg weight which u mentioned is with shells or without shells.last time ,i made golden vanilla sponge cake, n took eggs weight without shells.result was very good.but i am confused about the eggs weight,it is with shells or without shells.

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Gretchen Price May 5, 2014 at 11:53 pm

HI Thanks! The weight of the eggs is always WITHOUT shells

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rissa April 26, 2014 at 2:12 am

Hi gretchen! I would like to ask if this recipe can be use as base for a 3-tier wedding cake covered with fondant icing? how do i make the flavor mocha? Thanks in advance.

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Gretchen Price April 26, 2014 at 1:35 pm

Add some cocoa powder and instant coffee paste

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Marilou April 21, 2014 at 8:37 pm

Hi Gretchen,
Happy Easter! Hope you got some rest after your busy Easter Season at the bakery! I try to read these posts before I pose the question but I haven’t seen this question posted, so I apologize if this has been already asked. I saw you mentioned this is a very wet batter and additional moisture would not give a good result. Also I saw someone used lemon extract to make a lemon pound cake. On those notes, I don’t care for lemon extract so what would you recommend as far as putting real lemon juice without ruining the end result with the additional moisture. Thanks for all your recipes and videos, my co workers think I am a great baker, I always give you the credit. THANKS!

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Gretchen Price April 21, 2014 at 10:36 pm

Good for you for paying attention. I do not recommend to add anything more liquid to this recipe, it will make your cake heavy and rubbery.
If you are against using Lemon Extract in place of the vanilla, then just use the zest of about 2 lemons.

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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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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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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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John June 4, 2014 at 11:16 am

2Tbsp=1 oz.
So 3oz would be 6Tbsp.
Of course,I could be wrong-2 Tbsp could actually be just the equivalent of one fluid ounce,not both fluid and dry. :)

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Gretchen Price June 4, 2014 at 1:26 pm

Volume measure is tricky so be careful. Depends on what you weigh as 1 Tablespoon of feathers do not WEIGH the same as 1 Tablespoon of rocks

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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 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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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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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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Alizeh November 30, 2013 at 6:26 pm

Sorry didn’t see the reply

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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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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
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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
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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Gretchen Price June 14, 2014 at 12:54 am

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