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Rachel Marek. Prop Styling: Gabe Greco
If you're looking for an easy potluck dessert, million dollar pound cake is the recipe you need. It's rich and decadent and perfect for serving with fresh whipped cream and berries. Thanks to a pound of butter in the batter, it's also nearly foolproof to make and results in an ultra-moist cake. Here's everything you need to know about making a million dollar pound cake.
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 that can be baked in a loaf pan, Bundt pan, or cake pan. Like the classic, this recipe tastes like a million bucks! It's often served with whipped cream, berries, or chocolate sauce. It's a great basic cake recipe that can be customized with any flavor you like including vanilla, lemon zest, chocolate chips, nuts, and more.
Million Dollar Pound Cake Ingredients
This million dollar pound cake recipe stays pretty true to the original recipe. 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: Six large eggs are all you'll need for this recipe. Let them come to room temperature before mixing.
- Milk: Our Test Kitchen tested this recipe with whole milk.
- Extracts: A combination of vanilla extract and almond extract flavor this recipe. You could easily substitute lemon extract, pecan extract, or your favorite flavor.
- Flour: For best results, use all-purpose flour in this recipe for million dollar pound cake.
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. When the ingredients are at room temperature, it allows for maximum volume to be incorporated into the butter and sugar mixture.
- We found that adding 1/2 teaspoon of salt to this cake really rounded out the flavor. In our research, many of the recipes for million dollar pound cake did not include added salt, so we have made it optional. We hope you give it a try and let us know what you think.
- Cool the cake completely before serving for the best taste and texture.
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 up to 3 months.
Ingredients
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1 pound salted butter
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6 large eggs
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3/4 cup milk
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3 cups granulated sugar
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2 teaspoons vanilla extract
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1 teaspoon almond extract
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1/2 teaspoon salt (optional)
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4 cups all purpose flour
Sweetened Whipped Cream
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1/2 cup heavy whipping cream
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2 teaspoons sugar
Directions
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Let butter, eggs and milk stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour one 10-inch tube pan. Preheat oven to 325°F.
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Using large bowl of heavy-duty stand mixer with paddle attachment beat butter on medium speed until creamy and light yellow in color, about 2 minutes. Gradually add sugar, beating until light and fluffy, 2 to 3 minutes.
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Add eggs, one at a time, beating on low speed just until combined after each addition. Mix in extracts and salt, if using.
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Alternately add flour and milk to butter mixture, beginning and ending with flour, beating on low speed just until blended after each addition and batter is smooth. Pour batter evenly into prepared pan.
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Bake in preheated oven until top and edges are golden and a long wooden pick inserted in center comes out clean, about 1 hour and 20 minutes to 1 hour and 30 minutes. Cool in pan on a wire rack for 15 minutes. Carefully remove from pan and cool completely on wire rack.
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Serve with sweetened whipped cream and berries, if desired.
Sweetened Whipped Cream
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In a small bowl, beat 1/2 cup heavy whipping cream and 2 teaspoons sugar on medium-high speed until soft to medium peaks form.
Nutrition Facts (per serving)
524 | Calories |
28g | Fat |
63g | Carbs |
6g | Protein |
Nutrition Facts | |
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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.