MILLION DOLLAR POUND CAKE
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Million Dollar Pound Cake has a fine, rich, smooth texture with a classic vanilla flavor. It’s a classic for a reason and you’ll understand the title ‘million dollar’ after one taste! The cake recipe is always a crowd-pleaser!
Welcome back to my Pound Cake series!!! Are you tired of Pound Cake recipes yet?
So far I’ve tested the Whipping Cream Pound Cake, Sour Cream Pound Cake, Cream Cheese Pound Cake, Amaretto Pound Cake, and Chocolate Pound Cake. Let me just tell you they are all good!
I’m becoming quite the Pound Cake expert. I have tested almost all the basic Pound Cake recipes that I’m going to test. But, the series isn’t going to end. I have kicked up versions with add-ins and unusual flavors for you next. Just wait!!
This Million Dollar Pound Cake is buttery with a soft texture and small crumb. It’s very dense and moist. It is very, very similar to the Sour Cream Pound Cake, but ever so slightly more moist with a crusty top, not all Pound Cakes have that crusty exterior. Something about that crusty top makes it for me, it just seems more like the old-fashioned authentic pound cake.
Million Dollar Pound Cake
A bonus of the Million Dollar Pound Cake recipe is you probably have all the ingredients on hand to make it at any time. There are no random ingredients, so if you have a well-stocked pantry you can whip this up without trudging to the store.
The popularity of Pound Cakes in part is their versatility. You can enjoy them plain, with ice cream, caramel sauce, chocolate, or a fruit sauce. I really enjoy this tart Raspberry Sauce (or strawberry sauce) and vanilla ice cream. If you’re going to splurge, splurge big, right?
Tips…
I want to stress a few things when attempting my pound cake recipes, or any cake recipe in general. Review my post Baking Cakes: Problems and Tips. Some quick tips I have also listed some below.
- As with most baking, make sure your
butter is at room temperature and soft. It will indent easily when mashed with your finger, but not be oily. - Your eggs and other dairy ingredients also need to be at room temperature. They will incorporate much easier into the other ingredients at room temperature, making for a lighter, fluffier cake.
- Measure your flour correctly using the ‘spoon and level’ method. I wrote this post on how to measure flour correctly, you may want to refresh yourself if needed. Measuring flour incorrectly can result in as much as 150% more flour than is called for! #ThatsALot
- Use good quality ingredients. Read some of the differences in name-brand and store-bought ingredients here. Use real
butter , not margarine. I use saltedbutter . You can use salted or unsaltedbutter depending on your personal preference.
Check out my Old Fashioned Blue Ribbon Pound Cake, the process for mixing is the same as this Million Dollar Pound Cake.
More…
- Traditionally Pound Cakes were leavened with only eggs. The recipe is correct as written, there is no baking soda or baking powder in it.
- When baking cakes especially pound cakes, cheesecakes, and souffles, I’ve found it super important to use the correct temperature. Now, you may think you have your oven set at the right temperature, but you need to calibrate your oven to be certain. It may read correctly on the outside, but the actual temperature on the inside is way off! All you need to do is use an oven-safe thermometer. Set it inside your oven. Set your oven at 350 degrees F when the oven beeps that it’s up to temperature, does the thermometer inside read 350 degrees? Now repeat this at 450 degrees? If your oven doesn’t read correctly, use your owner’s manual or research your oven brand and model online to determine how to reset the temperature controls.
- I recommend a 10×4-inch, 12-cup bundt pan (that’s larger than a typical bundt pan) or a tube pan.
- To change the pan size, read this to determine the baking time.
More fan-favorite recipes
Million Dollar Pound Cake
Equipment
Ingredients
- 1 pound butter at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 4 cups all-purpose flour sifted then measured
- 3/4 cup whole milk or 2% milk
- 1 teaspoon almond extract
- 2 teaspoon pure vanilla extract
Instructions
- Preheat and bake at 350 degrees F.
- Grease and flour a 10×4-inch, 12 cup bundt pan (that's larger than a typical bundt pan) or a tube pan.
- In the bowl of an electric mixer, beat butter and sugar until fluffy.
- Add eggs one at a time until well incorporated.
- Slowly add flour and milk alternately beginning and ending with flour.
- Mix until blended after each addition.
- Stir in almond and vanilla flavorings.
- Pour batter into prepared pan. Bake at 350 degrees 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool cake in the pan on a wire rack for 20-30 minutes before inverting and removing from the pan onto a serving tray.
- Store covered on the countertop for 3 days or in the refrigerator for 5 days. Freeze in an airtight container up to 3 months.
Notes
- You can use salted or unsalted butter. Use what you prefer the taste of. Do not substitute margarine.
- You can substitute Crisco solid vegetable shortening instead of butter. I don’t recommend using generic or other brand.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I am confused now. I made the Million $ cake recipe that used 10 eggs, 3 1/2 cups sugar & no milk. You said it was a tall cake, & indeed it was; added wax paper to tube pan & batter almost overflowed in mixing bowl. It was a good cake, but apparently my oven is hotter, or I made the mistake of cooking it on bottom rack, as the outside was way too brown. My mistake & I’ll check calibration or move rack up. Now I see this Million $ recipe with only 6 eggs & 3 cups sugar; why the changes?
Sounds like the Mile High Pound Cake you’re referring to> https://www.callmepmc.com/mile-high-pound-cake/
or the Old Fashioned Blue Ribbon pound cake https://www.callmepmc.com/old-fashioned-blue-ribbon-pound-cake/
Is the recipe missing salt?
No, it’s correct as written. You can use salted butter or add a pinch if you prefer
A former colleague of mine would the most delicious Kentucky Butter Cake for Christmas parties, but being a typical southern cook, he refused to share his recipe. I love and miss that cake! I’ve tried repeatedly to copy it, but the crumb is never right. It was a dense cake with a very small crumb. Even your KBSC has a larger crumb and it is not that dense. But your million dollar cake, comes close in terms of crumb. WHAT exactly defines the variety in crumb texture of pound cakes?
I don’t know if other factors determine the texture, but using baking powder and/or baking soda does change it. I get comments all the time asking if I’ve accidentally left out those in my pound cake recipes but a true pound cake is leavened with eggs only. You’re right the KBSC pound cake has a different texture and it has both baking soda and baking powder if I remember correctly. I’m curious myself now if this Million Dollar Pound cake would be even better with the butter sauce over it?
I tried the Million Dollar Pound Cake; I had never made a pound cake before, but this one is truly “Million Dollar!” A great cake that tastes rich, but not too sweet. I highly recommend doing what the directions say about grease and FLOUR cake pan. I used PAM spray along with powered sugar and the combination broke the cake in half when I inverted it. (I just have been munching on the broken pieces…)
I have always used my mother’s recipe for pound cake since I was little. I decided to do something different so I came across this and tried it. I was surprised that it did not call for milk or seven up or anything. In guess that is why there are additional eggs. It was much simpler to mix and I know it is going to be a hit. Will let you know soon. It in the oven now. Thanx a million.
Super easy to make. My cake did over flowed, as I was dumping the batter in the pan I started to make a couple of cupcakes, should of followed my first thought. I didn’t have any whole milk so I used buttermilk.
I was concerned about the cake sticking to the pan, but it just plopped out with no trouble . This wil be my go to pound cake.
What’s the proper way to remove the cake from a tube pan? I always have a problem with this.
https://www.youtube.com/watch?v=37FwFTS3P9Y
Hi- I have a special guy requesting pound cake cupcakes and this recipe looks wonderful! Would you keep the temp the same? And how long would you think they need to bake in a cupcake pan?
Experts claim you can substitute any cake pan with another, but I’ve never had good luck with changing them with pound cakes since they are so dense. The recommendation is that this much batter will make 24 to 36 (fill regular size muffin tin 3/4 full) and bake 20 to 25 minutes. I would start testing them at 20 minutes.
Just baked the Million Dollar Pound Cake. For my oven 1 HR 25 minutes would of been over doing it. Checked at 1 hr 15 minutes and it was perfect. To be sure keep checking it after the first hour goes by. By the way reduce the flour from 4 cups to 3.
If you reduce the amount of flour that’s why it took less time for your cake to bake
Hi Paula! Have you ever heard of
“Tiger Pound Cake”… if so, do you have a good recipe?
Thanks, Dardanella
Is it the cake that has a container of pecan frosting in the cake?