If you have a soft spot for rich, buttery, and irresistibly moist cakes, you are in for a real treat with this Classic Million Dollar Pound Cake Recipe. This timeless dessert is a slice of pure indulgence, boasting a tender crumb and a golden crust that just melts in your mouth. The beauty of this cake lies in its simplicity and elegance, making it a perfect companion for your afternoon tea, a showstopper at any celebration, or just a comforting slice whenever you need a bit of sweetness in your day.
Ingredients You’ll Need
Gathering the right ingredients is key to baking a pound cake that is balanced in flavor and perfect in texture. Each element plays its essential role: butter lends richness and moisture, sugar adds sweetness and a tender crumb, eggs provide structure, and flour forms the hearty body of the cake. Milk and vanilla enhance the overall softness and deep flavor profile. When combined thoughtfully, these simple ingredients create something truly special.
- 1 pound unsalted butter, softened: Using unsalted butter lets you control the salt level, and softening it ensures smooth creaming for a fluffy batter.
- 3 cups granulated sugar: Sweetens the cake while helping create that delicate crumb and slight crust on the outside.
- 6 large eggs (room temperature): Provide important structure and richness, and using room temperature eggs ensures better emulsification.
- 4 cups all-purpose flour (sifted): The foundation of the cake, sifted flour prevents lumps and makes the texture light and tender.
- 1 cup whole milk: Adds moisture and helps dissolve sugar, making the cake incredibly tender.
- 1 tbsp pure vanilla extract: Brings out sweetness and complements the buttery notes perfectly.
- 1 tsp almond extract (optional): A subtle nutty undertone that enhances the flavor complexity without overpowering.
How to Make Classic Million Dollar Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 300°F (150°C). This low and slow baking temperature ensures even cooking and a moist crumb. Grease and flour a 10-inch tube or bundt pan thoroughly to prevent sticking and to help your cake release smoothly after baking.
Step 2: Cream the Butter and Sugar
With a mixer on medium-high speed, cream the softened butter until it becomes light and fluffy. This process is essential as it incorporates air which helps the cake rise beautifully. Gradually add the sugar and continue beating until the mixture is pale and fluffy, signaling a perfect start for your batter.
Step 3: Add Eggs One at a Time
Next, add the eggs one by one, beating well after each addition. This helps to create a stable emulsion, which is key for the cake’s rise and texture. Remember, room temperature eggs work best here for smooth blending.
Step 4: Alternate Adding Flour and Milk
Reduce the mixer speed to low and alternately add the sifted flour and whole milk, starting and ending with flour. Mix just until combined to avoid toughening the batter. This technique creates a tender crumb, balancing moisture and structure beautifully.
Step 5: Stir in Extracts
Finally, gently fold in the pure vanilla extract and optional almond extract. These extracts deepen the cake’s flavor and give it that signature aroma that makes the Classic Million Dollar Pound Cake Recipe so unforgettable.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes. Test doneness by inserting a toothpick into the center—when it comes out clean, your cake is perfectly baked, with a golden crust and tender interior.
Step 7: Cool Before Removing
Once baked, let the cake cool in the pan for about 15 minutes. This resting time helps the cake set and reduces the risk of breaking apart when you transfer it. Then, carefully invert it onto a wire rack to cool completely for the best texture and ease of slicing.
How to Serve Classic Million Dollar Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of a lemon glaze enhances the cake’s natural sweetness without overshadowing it. Fresh berries or whipped cream add a refreshing contrast that lifts every bite.
Side Dishes
Pair this cake with a dollop of homemade vanilla ice cream, fresh fruit salad, or a cup of rich coffee or tea. These accompaniments make your Classic Million Dollar Pound Cake Recipe experience even more delightful.
Creative Ways to Present
Try serving slices with a spread of citrus curd or a berry compote for a pop of color and flavor. For a festive touch, layer cake slices with cream and fruit to make a trifle that highlights the pound cake’s tender crumb.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container to keep the cake moist and fresh. It will stay enjoyable for up to 4 days at room temperature if kept away from heat and humidity.
Freezing
The Classic Million Dollar Pound Cake Recipe freezes beautifully. Wrap the whole cake or individual slices tightly in foil and place them in a freezer-safe bag or container. This keeps them fresh for up to 3 months, perfect for preparing ahead for gatherings.
Reheating
To enjoy your cake as if freshly baked, reheat slices in a microwave for about 15-20 seconds or warm them in a low oven wrapped in foil. This brings back that soft, buttery richness every time.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can, but be sure to reduce or omit any extra salt in the recipe if you add any. Unsalted butter is preferred to control the overall saltiness perfectly.
Is it necessary to sift the flour?
Sifting helps remove lumps and aerates the flour, resulting in a lighter cake. While not absolutely mandatory, it’s highly recommended for the best texture.
Why do I need to use room temperature eggs?
Room temperature eggs emulsify better with butter and sugar, leading to a smoother batter and improved rise in the cake.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Just fold them gently into the batter before baking. Use about 1 cup of your preferred mix-ins to avoid weighing the cake down.
What’s the best pan for this cake?
A 10-inch tube or bundt pan works best as it allows even baking and makes it easier to remove the delicate cake without damage.
Final Thoughts
This Classic Million Dollar Pound Cake Recipe is a delightful reminder that the simplest ingredients can come together to create something truly extraordinary. I encourage you to give it a try because once you taste that tender crumb and buttery richness, this cake will surely become one of your cherished favorites too.
Print
Classic Million Dollar Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Million Dollar Pound Cake is a rich and moist dessert characterized by its dense texture and buttery flavor, enhanced with vanilla and optional almond extracts. This traditional pound cake is perfect for special occasions or a delightful everyday treat.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour, sifted
- 3 cups granulated sugar
Wet Ingredients
- 1 pound unsalted butter, softened
- 6 large eggs, room temperature
- 1 cup whole milk
- 1 tbsp pure vanilla extract
- 1 tsp almond extract (optional)
Instructions
- Preheat the Oven and Prepare the Pan: Set your oven to 300°F (150°C). Grease and flour a 10-inch tube or bundt pan to prevent sticking and ensure easy release of the cake.
- Cream the Butter and Sugar: In a mixing bowl, beat the softened unsalted butter on medium-high speed until it becomes light and fluffy. Gradually add granulated sugar, continuing to beat until the mixture is pale and fluffy, ensuring a smooth texture.
- Add Eggs One at a Time: Incorporate the eggs individually into the butter-sugar mixture, mixing well after each addition to fully combine and maintain the batter’s consistency.
- Mix in Flour and Milk Alternately: Lower the mixer speed to low and gradually add the sifted flour and whole milk in alternating portions, beginning and ending with the flour. Mix just until the ingredients are combined to avoid overmixing, which can toughen the cake.
- Add Flavor Extracts: Stir in the pure vanilla extract and optional almond extract to deepen the cake’s flavor profile.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Remove from Pan: Let the cake cool in the pan for approximately 15 minutes to set, then carefully transfer it onto a wire rack to cool completely before serving.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature to achieve the best texture.
- Sifting the flour and adding it alternately with milk prevents lumps and ensures a tender cake crumb.
- The almond extract is optional but adds a nice subtle flavor.
- Use a toothpick test to avoid underbaking or overbaking the cake.
- Allowing the cake to cool slightly in the pan helps it hold its shape when removed.
