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?
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?
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
butteris 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 salted butter. You can use salted or unsalted butterdepending 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.
- 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’s may read correctly on the outside, but the actual temperature on the inside be 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 reading 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.
Million Dollar Pound Cake
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- 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 vanilla extract
- Preheat and bake at 350 degrees F.
- 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.
- 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.