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.
Hi Paula,
Do you have a tip for making this delicious sounding cake at high altitude (6,000)?
I don’t but I always refer this article when people ask. It has some great info. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking#
I give this 4 stars bc I do things a little differently to make it 5 stars to me. I cut the flour down to 3 cups instead of 4. Brown my butter first and add 1-2 cups of brown sugar with the sugar that’s in it. Cut the time almost in half bc ppl don’t like it too dried out. I had to get rid of my first recipe by giving it away because I kept eating too much of it.
So just do your recipe your own way lol. Why give this persons recipe four stars when you could’ve just posted your own recipe since it’s so much better?
Yeah I don’t understand how she gave it four stars if she loved it so much she had to give it away.
I have been making this cake for over 45 years. Same recipe. My family loves to cut it before cools completely and they have. A cold glass of milk to go along with it. So this recipe has beeen around a long time. It is delicious served with strawberries and whip cream ( cool whip is what I use). It is a family favorite and I have taken it to church dinners and it is gobbled up. Enjoy
Yes. This is part of my series of comparing pound cake recipes.
I was just checking on Amazon to see what’s available to bake these high volume batters in. Search “Ring Cake Pans” – (aka Savarin Pan). In the Q&A of one pan, it’s stated that “a 9.5 inch pan will hold approximately 12 cups of batter”. One reviewer says: “Made a Flan and was able to double the recipe (10 eggs) and no problem”. I don’t know if that’s accurate, but there’s a larger 11.2″ pan available for not much more that would definitely hold 12 cups. Speaking of savarins – maybe something you could look into, Paula? Really not too much out there for varieties and they are a great cake. Of course, savarins are a yeasted cake – but the texture I find is somewhat akin to pound cakes. Maybe you could become the resource for savarins like you are for pound cakes!
Very interesting. I’ll check that pan out as well as savarins. Thank you!
When the holidays roll around and I feel the need to get liquored up, I bake a savarin and douse it liberally in spirits. It’s amazing how much liquid a savarin will soak up without becoming soggy. I’m not talking tsps or tbsps – I’m talking a ½ cup to a full cup of rum easily. 😊
Oh wow!! That’s crazy!! That would sure be a fun holiday!! 😆
This is the best pound cake I have ever made. I made it for my fiance’s birthday. Poundcake is his favorite cake. I have tried numerous other recipes and ended up with either dry cake or too dense or cakes that lacked flavor. This cake was perfect. It did get a bit crispy on top, which ended up being the bottom but we both enjoyed the crispy edges because the cake itself was moist.
I’m so happy you like it, Steph, and it turned out perfect for you!
My husband makes this all the time and it’s our absolute favorite and a big hit with family and friends.
What we would like to know is there a chocolate million dollar pound cake recipe?
Hi. I made this cake and I will bake again and again. All my friends give good comment. Thank you for sharing. Xxxxx
This was an amazing recipe.. It taste amazing!
I tried the recipe and my pound cake came out extremely crunchy at the top but the middle was good.
This was my first time making a pound cake from scratch and I was so impressed and proud of myself! It was delicious! I was so worried about it being dry, but it came out perfect! (Can you post pictures on this site?)
I’m so proud of you!! I wish there was a way to post pics here. 🙁 If you’re on Instagram you can post and tag me @Paula_callmepmc
You picked a good pound cake recipe to start with. This is one of my favorites.
Thanks for replying, I appreciate it!