If you’ve been searching for a show-stopping dessert that tastes as rich and decadent as it sounds, then look no further than the Million Dollar Pound Cake Recipe. This classic Southern treat is the perfect combination of buttery, sweet, and tender crumb with a hint of vanilla warmth. Every bite melts in your mouth, delivering that nostalgic comfort with a little touch of elegance. Whether you’re baking for a family gathering or simply want to treat yourself to something indulgent, this recipe will quickly become your go-to because it’s truly worth every minute of the time and love you put into it.
Ingredients You’ll Need
The beauty of the Million Dollar Pound Cake Recipe is in its simplicity and reliance on staple ingredients that come together to create an irresistible cake. Each one is chosen to enhance the cake’s texture, flavor, and moisture, resulting in that legendary dense yet tender crumb.
- 4 cups all-purpose flour: Provides structure to the cake, ensuring it holds its form without being dry.
- 3 cups granulated sugar: Adds sweetness and contributes to the cake’s beautiful golden crust.
- 2 cups unsalted butter, softened: Delivers rich flavor and a melt-in-your-mouth texture when creamed properly.
- 8 large eggs: Bind the ingredients and give the cake a lovely, moist crumb.
- 1 cup whole milk: Adds moisture and balances the cake’s density perfectly.
- 2 teaspoons vanilla extract: Infuses the cake with a warm, aromatic sweetness.
- 1/2 teaspoon almond extract (optional): Adds a subtle, nutty depth for those who want to elevate the flavor.
- 1/2 teaspoon salt: Enhances the overall flavor, balancing the sweetness nicely.
How to Make Million Dollar Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 300°F (150°C), which allows the cake to bake slowly and evenly. Thoroughly grease a 10-inch tube or bundt pan to ensure the cake easily releases once baked. This slow baking at a low temperature is key for achieving the perfect texture without any cracks or dryness.
Step 2: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step typically takes 5 to 7 minutes and is crucial because it incorporates air, giving your cake its tender crumb and slight lift.
Step 3: Add Eggs One at a Time
Carefully add each egg, one by one, mixing well after every addition. This ensures the eggs emulsify properly with the butter and sugar, resulting in a smooth, luxurious batter without lumps.
Step 4: Combine Dry Ingredients and Milk
In a separate bowl, whisk together the flour and salt to distribute the salt evenly. Begin mixing this dry mixture into the creamed butter and sugar alternately with the whole milk, starting and ending with the dry ingredients. This alternating method keeps the batter smooth and prevents it from becoming too heavy or clumpy.
Step 5: Add Vanilla and Almond Extracts
Stir in your vanilla extract and, if you prefer, a touch of almond extract for that additional flavor boost. These aromatic extracts bring the cake to life with their warm and comforting notes.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth out the top. Bake in the oven for 1 hour and 40 minutes up to 2 hours, or until a toothpick inserted in the center comes out clean. Low and slow baking is essential for developing the cake’s dense yet tender texture.
Step 7: Cool and Remove from Pan
Once out of the oven, let the cake cool in the pan for about 15 minutes to allow it to set. Then carefully invert it onto a wire rack to cool completely. Cooling completely prevents the cake from becoming soggy and helps it slice beautifully.
How to Serve Million Dollar Pound Cake Recipe
Garnishes
While this cake tastes fantastic on its own, a few garnishing touches take it to another level. Try dusting the top with powdered sugar for a simple but elegant look, or add a drizzle of fresh lemon glaze or honey for a lovely contrast. Fresh berries or a dollop of whipped cream make beautiful, colorful accompaniments that brighten each bite.
Side Dishes
Million Dollar Pound Cake pairs wonderfully with plenty of side dish options. For a classic Southern vibe, serve it alongside fresh fruit preserves or a scoop of vanilla ice cream. If you’re feeling a bit more indulgent, warm it up and add a spoonful of homemade caramel sauce or a handful of toasted nuts for extra crunch.
Creative Ways to Present
If you want to impress guests, consider slicing the cake into thick wedges and layering them with fresh whipped cream and seasonal fruit to build mini trifles or parfaits. You can also cut cubes and toast them lightly to create delightful cake croutons for a unique dessert salad or ice cream topping.
Make Ahead and Storage
Storing Leftovers
Million Dollar Pound Cake stays fresh when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigeration can extend its life up to a week, but be sure to bring it back to room temperature before serving for best texture and flavor.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator for gentle, even thawing.
Reheating
To enjoy your pound cake warm, slice and heat individual serving portions in the microwave for about 10 to 15 seconds or warm the whole cake in a 300°F oven for 10–15 minutes, wrapped in foil to prevent drying out. Warm cake brings out the buttery softness and enlivened flavors.
FAQs
Can I use cake flour instead of all-purpose flour in the Million Dollar Pound Cake Recipe?
Using cake flour will make the cake slightly lighter and softer, but the traditional texture comes from all-purpose flour. If you choose cake flour, reduce the quantity slightly as it has less protein content.
What is the purpose of baking at a low temperature for so long?
Baking at 300°F low and slow allows the cake to cook evenly without drying out or cracking on top, resulting in that signature dense yet moist texture that defines the Million Dollar Pound Cake Recipe.
Can I substitute almond extract with other flavorings?
Absolutely! While almond extract adds a subtle nutty flavor, you can omit it or substitute with a splash of lemon or orange extract for a different but delicious twist.
Does the cake freeze well after baking?
Yes, this pound cake freezes exceptionally well. Just be sure to wrap it tightly and thaw before serving to maintain its moist, tender crumb.
How do I know when the cake is done?
The best test is inserting a toothpick or thin skewer into the center—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
Final Thoughts
The Million Dollar Pound Cake Recipe truly is a treasure to keep in your baking repertoire. Its rich, buttery flavor and beautiful texture make it a comforting, crowd-pleasing dessert for any occasion. Once you try it, you’ll understand why it’s called “Million Dollar” because every slice feels like pure gold. Give it a go and enjoy the endless compliments coming your way!
Print
Million Dollar Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Million Dollar Pound Cake is a rich, buttery dessert with a tender crumb, infused with vanilla and a hint of almond extract. Perfectly baked in a bundt pan, it offers a moist, dense texture ideal for any occasion. Its balanced sweetness and creamy flavors make it a timeless favorite.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups unsalted butter, softened
- 3 cups granulated sugar
- 8 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Thoroughly grease a 10-inch tube or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process typically takes about 5 to 7 minutes using a mixer on medium speed.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure full incorporation and maintain texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Alternate Mixing Dry and Wet Ingredients: Gradually add the flour mixture to the creamed mixture, alternating with the milk. Start and end with the flour mixture, mixing gently to maintain the batter’s lightness without overmixing.
- Add Flavors: Stir in the vanilla extract and almond extract (if using) until evenly combined.
- Pour and Bake: Pour the batter into the prepared pan, spreading it evenly and smoothing the top. Bake for 1 hour and 40 minutes to 2 hours, or until a toothpick inserted into the center comes out clean.
- Cooling: Allow the cake to cool in the pan for 15 minutes after baking. Then invert it onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure the butter is softened but not melted to achieve the perfect creamed texture.
- Do not overmix the batter after adding flour to keep the cake tender.
- If you don’t have almond extract, you can omit it or add a bit more vanilla.
- Be patient during baking; the low oven temperature ensures an even bake without drying out the pound cake.
- Use a toothpick test to confirm the cake is fully baked before removing it from the oven.
- Storage: Wrap the cooled cake tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
