If you’ve been hunting for a truly decadent, buttery, and tender treat to wow your taste buds and your guests, the Million Dollar Pound Cake Recipe is your answer. This classic American dessert has earned its name because every bite feels like a rich, velvety treasure chest of flavor, with a moist crumb that just melts in your mouth. It’s the kind of cake you’ll want to bake again and again, whether for celebrations or simply because a slice with your afternoon coffee makes everything better.
Ingredients You’ll Need
These simple yet essential ingredients come together to create a cake that’s supremely moist, with a buttery richness and delicate vanilla and almond undertones. Each component plays a vital role in the structure and flavor, ensuring you get that perfect pound cake texture and taste.
- Unsalted butter (1 pound, softened): The star of the cake, butter adds richness and moisture for a tender crumb.
- Granulated sugar (3 cups): Sweetens evenly, helping to create a light, fluffy texture when creamed with butter.
- Large eggs (6): Bind everything together and provide structure; adding them one at a time helps maintain a smooth batter.
- All-purpose flour (4 cups): The foundation of the cake, it balances density and tenderness perfectly.
- Whole milk (3/4 cup): Adds moisture and richness, keeping the cake soft without weighing it down.
- Almond extract (1 teaspoon): Gives a subtle nutty flavor that lifts the overall taste beautifully.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the flavor profile elegantly.
- Salt (1/4 teaspoon, optional): Enhances all the sweet notes and balances out the flavors.
How to Make Million Dollar Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or bundt pan thoroughly to ensure your cake will release easily after baking. A well-prepared pan is key for that smooth, flawless presentation.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter until it’s smooth and creamy. Gradually add the granulated sugar, beating constantly until the mixture is light and fluffy. This step is where the magic starts, as incorporating air into the batter sets the stage for a delicate texture.
Step 3: Add Eggs One at a Time
Crack in the eggs one by one, mixing well after each addition. This gradual process helps the batter stay emulsified, producing a smooth, homogenous mixture that will bake evenly. Don’t rush it here—you want to maintain that perfect consistency.
Step 4: Stir in Flavorings
Now, pour in the almond and vanilla extracts. These small but mighty ingredients add those signature flavors that make the Million Dollar Pound Cake Recipe so irresistible. Stir gently to evenly distribute the aromas throughout the batter.
Step 5: Combine Dry and Wet Ingredients
Reduce your mixer speed to low. Alternate adding the all-purpose flour with the whole milk to the batter, starting and ending with the flour. Mixing just until combined is vital here to avoid overworking the batter, which could result in a tougher cake.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake the cake for 1 hour and 30 minutes to 1 hour and 40 minutes—test doneness with a toothpick inserted in the center; it should come out clean. Patience during baking helps develop the perfect golden crust with a moist interior.
Step 7: Cool and Remove from Pan
Once baked, allow the cake to cool in the pan for 10 to 15 minutes before carefully turning it onto a wire rack to cool completely. This step ensures the cake keeps its shape and doesn’t break apart as it cools.
How to Serve Million Dollar Pound Cake Recipe
Garnishes
This cake shines beautifully on its own, but if you want to add an elegant touch, dusting it with powdered sugar is a classic choice. Fresh berries or a dollop of whipped cream can enhance the flavor with freshness and lightness, making each bite even more delightful.
Side Dishes
Pair your pound cake with a scoop of vanilla ice cream for a simple yet indulgent dessert. Alternatively, serve alongside fruit compote or a drizzle of warm chocolate sauce for a luscious finish that elevates this humble cake into a showstopper.
Creative Ways to Present
Try slicing the cake into neat strips and serving it as a base for trifles or layered desserts. You can also toast slices lightly for breakfast, topping them with butter and jam for a gorgeous start to your day with a hint of sweetness.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap or store it in an airtight container to keep it moist and protect it from drying out. Properly stored, it will stay fresh for up to 4 days at room temperature, making it great to enjoy throughout the week.
Freezing
The Million Dollar Pound Cake Recipe freezes beautifully! Simply double-wrap slices or the whole cake in plastic wrap and then in foil, placing it in a freezer bag. Thaw overnight in the fridge and you’ll have fresh-tasting cake waiting whenever you crave that buttery delight.
Reheating
To bring your pound cake back to just-baked warmth, pop slices into a 300°F oven for about 10 minutes or microwave a slice for 15-20 seconds. A little warming revitalizes the cake’s tender crumb and makes the flavors really sing.
FAQs
Can I substitute almond extract with something else?
Absolutely! If you’re not a fan of almond or don’t have it on hand, you can simply increase the vanilla extract slightly or add a touch of lemon zest to give a fresh twist. The cake will still be deliciously moist and flavorful.
Why is my pound cake dense or dry?
The key to a perfect pound cake is not overmixing once the flour is added and baking at a low temperature. Overmixing develops gluten, making the cake tough, and baking at too high a temperature can dry it out quickly. Follow the recipe steps and oven settings closely for the best results.
Can I use a different pan size?
While a 10-inch tube or bundt pan is ideal for this recipe, you can use a loaf pan if needed. Just be prepared to adjust the baking time accordingly, checking doneness with a toothpick starting around 60 minutes.
Is it necessary to use whole milk?
Whole milk provides richness that enhances the cake’s moistness and flavor. However, you can substitute with 2% milk or even buttermilk for a slight tang, but avoid skim milk as it may result in a drier crumb.
How long will the cake stay fresh if refrigerated?
Although you can refrigerate the cake, it’s best enjoyed at room temperature. If refrigerated, make sure it’s well wrapped to prevent drying and consume within a week. Bringing it back to room temp before serving will revive its tender texture.
Final Thoughts
There’s something truly special about the Million Dollar Pound Cake Recipe that makes it a timeless favorite in my kitchen. With its rich, moist crumb and subtle flavors, it’s the kind of cake that warms your heart and brightens your day. Whether you’re a seasoned baker or just starting out, I encourage you to give this recipe a try—you’ll quickly understand why it’s worth every bit of the hype and love that surrounds it.
Print
Million Dollar Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Million Dollar Pound Cake is a rich, classic American dessert known for its moist, buttery texture and tender crumb. Made with simple ingredients like butter, sugar, eggs, and vanilla, it delivers a decadent flavor perfect for any occasion. Baked slowly at a low temperature, this pound cake boasts a delicate almond and vanilla aroma and is ideal served plain, dusted with powdered sugar, or accompanied by fresh berries and whipped cream.
Ingredients
Ingredients
- 1 pound (2 cups) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour
- 3/4 cup whole milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or bundt pan thoroughly to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter until smooth and creamy. Gradually add the granulated sugar and beat the mixture until it is light and fluffy, approximately 5 minutes, ensuring good incorporation of air for a tender crumb.
- Add eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to maintain a smooth batter and even texture.
- Mix in extracts: Stir in the almond extract and vanilla extract, which give the cake its signature fragrant flavor.
- Combine flour and milk: Lower the mixer speed to low and add the flour alternately with the whole milk, starting and ending with the flour. Mix only until just combined to avoid overworking the batter, which can toughen the cake.
- Pour and smooth batter: Pour the prepared batter into the greased and floured pan, smoothing the top with a spatula to ensure even baking.
- Bake the cake: Place the pan in the preheated oven and bake for 1 hour and 30 minutes to 1 hour and 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes before carefully turning it out onto a wire rack to cool completely, which helps maintain its structure and texture.
Notes
- The flavor of this cake improves when allowed to rest overnight, making it a perfect make-ahead dessert.
- This pound cake freezes very well; wrap tightly and thaw before serving.
- Serve it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream for an elegant presentation.
- Always ensure that all ingredients, especially butter, eggs, and milk, are at room temperature for the best mixing and texture results.
