The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (2024)

Home » Desserts » Million Dollar Pound Cake

ByMilisa June 4, 2020March 21, 2024

55 Comments

Jump to Recipe

Million Dollar Pound Cake is a buttery and decadent dessert to serve for any occasion. It is perfectly delicious served plain or topped with whipped cream and fresh berries. Easy enough for any day of the week and a great dessert for celebrations, holidays and special occasions.

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (1)

A while back I was looking through my mom’s recipe binder and came across a clipping from the Rural Electric Arkansas magazine with the classic Million Dollar Pound Cake recipe, It’s a southern classic that literally taste’s like a million bucks!

Table of Contents

Why You Will Love this Million Dollar Pound Cake

Just a few pantry ingredients for a simple and delicious homemade cake.
This pound cake is rich and buttery with a dense crumb.
An easy recipe that can be made for any occasion and delicious enough for holidays.

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (2)

Ingredients Needed

Butter – I like to use salted butter, use your preference.
Granulated Sugar
Large Eggs
Almond Extract
Vanilla Extract
Milk
All Purpose Flour

How to Make Million Dollar Pound Cake

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (3)

Add butter to a bowl and beat with an electric mixer until light and fluffy. Gradually add in sugar with the mixer running.
Mix in eggs one at a time until incorporated.

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (4)

3. Next, add flour with the mixer on low, a bit at a time, alternating with milk. Mix until all combined.

4. Fold in vanilla and almond extracts.

Tips for Baking Pound Cake

Make sure to grease your bundt pan well and dust it with flour. This will ensure your cake doesn’t stick.
Smaller Bundt Pan: Fill the pan up to about an inch from the top and bake the remaining batter using a cupcake pan.
Bake on the middle oven rack so that the top doesn’t over brown.
Check your cake for doneness about 10 minutes before the cooking time is up. Oven temperatures can vary. Inserting a long toothpick or sharp knife near the center will come out clean when the cake is baked through.
Use a sharp knife to loosen the cake from the edges of the pan before removing.
Allow cake to cool completely for nice, clean slices.

Storage

Pound cake can be wrapped tight with plastic wrap and stored at room temperature up to three days. If refrigerated, it will keep up to about a week.

Freeze: You can also freeze pound cake by wrapping it in several layers of plastic wrap and placing in a freezer bag or wrapped in foil. It will keep about 6 months in the freezer. Thaw to room temperature before serving.

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (11)

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking toAmazon.comand affiliated sites.

Best Tools for Baking Pound Cake

Bundt Pan or Tube Pan: works best for this recipe. You could also split into two loaf pans.
Electric mixer: best to get the batter mixed to the lightest and fluffiest.
Slicone spatula: essential for scraping the batter into the pan.
Wire cooling rack: perfect for cooling cakes and cookies.
Serrated knife: great for getting those perfect slices.

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (12)

Add a Glaze

Million Dollar Pound Cake is delicious with or without a glaze. I usually just serve it with fresh berries and whipped cream. Add a simple powdered sugar glaze by mixing 1 1/2 cups powdered sugar with 1 tablespoon melted butter and 2 tablespoons of milk. Drizzle over cooled cake.

For a thick and rich glazed try this Amaretto Pound Cake. It’s rich and buttery with delicious Amaretto syrup poured over the top while it’s still warm.

Pound cake has always been one of my favorite desserts and this is probably my most favorite version. The buttery flavor really stands out and the texture of this cake is velvety and smooth with a crunchy crust. It’s one of the best desserts you can make for any occasion.

Million Dollar Pound Cake

Prep Time15 minutes mins

Cook Time1 hour hr 40 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Cakes

Cuisine: American

Servings: 10 servings

Calories: 861kcal

Author: Milisa

Ingredients

1 pound of salted butter 4 sticks, room temperature
3 cups sugar
6 large eggs room temperature
4 cups all purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
shortening or butter for greasing the pan
additional flour for flouring the pan
Whipped Cream and fresh fruit for serving optional

Instructions

Preheat oven to 300°.
Add softened butter to a large mixer bowl and beat at medium speed for 5 minutes. Gradually add in sugar while mixing and continue to mix until batter is fluffy and light in color.
Mix in eggs one at a time with the mixer running until all incorporated.
Add flour a bit at a time, alternating with milk and mix well.
Fold in vanilla and almond extracts.
Prepare 12-cup bundt or tube pan by greasing with shortening or butter and then dusting with flour.
Pour batter into pan and smooth evenly.
Bake on the center rack of the oven for 1 hour 30 minutes to 1 hour 40 minutes or until a sharp knife inserted into center comes out clean.
Remove from oven and allow cake to cool 10 minutes. Loosen edges of cake with a sharp knife and invert onto a wire rack to cool completely.
Serve plain or with whipped cream and fresh fruit if desired.

Notes

Store cooled cake wrapped tight with plastic wrap at room temperature up to 3 days or in refrigerator up to 7 days.

Freeze cake wrapped in several layers of plastic wrap and place in a freezer bag or a layer of foil up to 6 months.

If using a smaller bundt pan, fill cake pan up to about an inch from the top wih batter and bake the remaining batter in a cupcake pan.

Nutrition

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (2024)

FAQs

What makes a pound cake fall? ›

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

Tell Me More ›

Can you beat a pound cake too much? ›

Mistake: Overbeating The Eggs

Add eggs, one at a time, beating just until the yolk disappears. Overbeating the eggs may cause the batter to overflow the sides of the pan during baking or create a fragile crust that crumbles and separates from the cake as it cools.

Get More Info ›

Why does my pound cake stick to the pan? ›

The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. (You always butter your pan, and your cake never sticks? See tip #1, above). If your pan is particularly intricate, use a pastry brush to apply melted shortening to all its nooks and crannies.

Learn More ›

Why didn't my pound cake crack? ›

In the oven, the outside begins to cook much faster than the inside; the crack is from the inner batter rising and releasing steam through the semi-cooked outer batter. A pound cake without a crack usually indicates a deflated, overly dense, and decidedly un-fluffy pound cake.

Get More Info Here ›

What makes a pound cake more dense? ›

The Eggs: Pound cakes require a lot of eggs to create that dense texture. Some folks say that you shouldn't use fresh eggs in pound cakes because they don't mix into the batter as easily and can result in overmixing. I've always used my chicken's fresh eggs for pound cakes and it comes out fantastic, so who knows!

Show Me More ›

What is the number 1 best cake in the world? ›

Recipes. Sponge cake baked with meringue and almonds becomes the centerpiece of this delightful layer cake filled with custard and whipped cream. Kvæfjordkake began its inception in the north of Norway and has earned it's nickname as verdens beste, “the world's best”.

What is the best pan for pound cake? ›

Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form. Bundts now come in the shape of rosettes, castles, and even pine forests.

Know More ›

How long do you let a pound cake cool before removing from pan? ›

How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan.

Learn More ›

Should I grease the pan for a pound cake? ›

Grease cake pans with solid vegetable shortening, such as Crisco.

Explore More ›

Can you use Pam to grease a bundt pan? ›

Please do NOT use a regular cooking spray because it tends to leave a sticky residue on the pan, and the cake may stick; also, the residue left on the pan may be very difficult to clean completely, making it more likely that future cakes will stick.

Tell Me More ›

How do I keep my pound cake from caving? ›

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

Read On ›

What causes a cake to rise and then fall? ›

Correct oven temperature is necessary to allow the cake to rise before the structure sets. If the oven is too hot, the cake will set too fast before the air bubbles have formed. If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set.

What happens when you overbeat a pound cake? ›

The reason why you shouldn't overbeat the eggs for pound cake is that it makes the cake crumbly. First, the overmixed eggs give you trouble because it makes a mess in your oven; the batter oozes out of the baking dish. Then, once you cut into the baked cake, the weakened structure doesn't hold up as it should.