Whether you're looking for an easy potluck dessert, a decadent midnight snack, or inspiration for a special occasion, this million dollar pound cake recipe is a mouthwateringly delicious treat. A pound of butter in the batter yields an ultra-moist cake that pairs well with fresh whipped cream and berries. It's also a highly customizable dessert that's easily modified to accommodate your favorite flavor profiles.
In addition to instructions for our delectable million dollar pound cake recipe, we're sharing some history behind the classic dessert and a few tips for achieving a bakery-level cake in your home kitchen.
What Is Million Dollar Pound Cake?
Pound cake originally got its name because the recipe called for a pound of sugar, a pound of flour, a pound of eggs, and a pound of butter. This resulted in an ultra-rich and moist cake usually baked in a loaf pan, Bundt pan, or cake pan. Our million dollar pound cake is often served with whipped cream, berries, or chocolate sauce. It's a classic cake recipe that can be customized with vanilla, lemon zest, chocolate chips, nuts, orange extract, and more.
Million Dollar Pound Cake Ingredients
This million dollar pound cake recipe stays pretty true to the original dessert. Here are a few things you'll need to make it at home:
- Butter: Like the original, you'll need a pound of butter. To balance the sweetness, our Test Kitchen recommends using salted butter.
- Eggs: Let six large eggs come to room temperature before mixing.
- Milk: Our Test Kitchen makes this recipe with whole milk.
- Extracts: A combination of vanilla extract and almond extract flavor this cake. You could easily substitute lemon extract, pecan extract, or an alternative flavor.
- Flour: For best results, use all-purpose flour in this million dollar pound cake recipe.
Tips for Making Million Dollar Pound Cake
There are a few helpful tips to keep in mind when making homemade pound cake.
- Let butter, eggs, and milk stand at room temperature for 30 minutes before making this pound cake. Maximum volume is incorporated into the butter and sugar mixture when the ingredients are at room temperature.
- We found that adding 1/2 teaspoon of salt to this cake really rounded out the flavor. In our research, many million dollar pound cake recipes did not include added salt, so we have made it optional.
- Cool the cake completely before serving for the best taste and texture.
Ingredients
-
1 pound salted butter
-
6 large eggs
-
3/4 cup milk
-
3 cups granulated sugar
-
2 teaspoons vanilla extract
-
1 teaspoon almond extract
-
1/2 teaspoon salt (optional)
-
4 cups all purpose flour
Sweetened Whipped Cream
-
1/2 cup heavy whipping cream
-
2 teaspoons sugar
Directions
-
Set Out Ingredients
Let butter, eggs, and milk stand at room temperature for about 30 minutes or until they are at room temperature. Generously butter and lightly flour a 10-inch tube pan. Preheat oven to 325°F.
-
Cream Butter and Sugar
Using a heavy-duty stand mixer with a paddle attachment, beat butter on medium speed until it's creamy and light yellow, about 2 minutes. Gradually add sugar, beating until the mixture is light and fluffy, 2 to 3 minutes.
-
Add Eggs
Add eggs, one at a time, beating on low speed until just combined after each addition. Mix in extracts and salt, if applicable.
-
Add Flour and Milk
Alternately add flour and milk to the butter mixture, beginning and ending with flour. Beat on low speed until just blended after each addition, then until the batter is smooth once all flour and milk have been added. Pour batter evenly into the prepared pan.
-
Bake
Bake until the top and edges are golden and a long wooden pick inserted in the center comes out clean, about 80 to 90 minutes. Cool in the pan on a wire rack for 15 minutes, then carefully remove the cake from the pan and let it cool completely on a wire rack.
-
Serve
Serve with sweetened whipped cream and berries, if desired.
Sweetened Whipped Cream
-
Combine Cream and Sugar
In a small bowl, add 1/2 cup heavy whipping cream and 2 teaspoons sugar.
-
Beat
Beat on medium-high speed until soft to medium peaks form.
How to Store Million Dollar Pound Cake
Place the cooled million dollar pound cake in an airtight container; cover. Store at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
Nutrition Facts (per serving)
| 524 | Calories |
| 28g | Fat |
| 63g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 524.3 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 17.1g | 85% |
| Cholesterol 140mg | 47% |
| Sodium 217.4mg | 9% |
| Total Carbohydrate 62.9g | 23% |
| Dietary Fiber 0.8g | 3% |
| Total Sugars 39g | |
| Protein 6.4g | 13% |
| Vitamin D 0.6mcg | 3% |
| Vitamin C 0.1mg | 0% |
| Calcium 41.1mg | 3% |
| Iron 1.8mg | 10% |
| Potassium 91.1mg | 2% |
| Fatty acids, total trans 1g | |
| Vitamin D 25.7IU | |
| Alanine 0.3g | |
| Arginine 0.3g | |
| Ash 1.1g | |
| Aspartic acid 0.5g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 66.8mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 2193.1kJ | |
| Fluoride, F 1.6mcg | |
| Folate, total 67.7mcg | |
| Glutamic acid 1.6g | |
| Glycine 0.2g | |
| Histidine 0.2g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 11.6mg | |
| Manganese, Mn 0.2mg | |
| Niacin 1.9mg | |
| Phosphorus, P 92.6mg | |
| Pantothenic acid 0.5mg | |
| Phenylalanine 0.3g | |
| Proline 0.6g | |
| Retinol 256.6mcg | |
| Selenium, Se 17.4mcg | |
| Serine 0.4g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.9mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 940.8IU | |
| Vitamin A, RAE 260.8mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 2.4mcg | |
| Water 37.4g | |
| Zinc, Zn 0.6mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
