Million Dollar Pound Cake is a creamy southern cake. Some say its rich, opulent taste is worth a million dollars, hence its name.
The cake usually contains butter, sugar, eggs, flour, and vanilla essence. Its form and even baking come from baking it in a Bundt or tube pan. The moist, tender cake has a thick texture and a faintly crispy crust.
Many Million Dollar Pound Cake recipes include sour cream, buttermilk, or lemon juice. Some serve it with whipped cream, fresh fruit, or glaze.
How To Make Million Dollar Pound Cake
I think it’s safe to say that Million Dollar Pound Cake is among the most recognizable sweets associated with the American culinary tradition.
The dense, buttery flavor and tender structure of this cake have made it a family favorite for decades. This post will contain detailed directions for making this tasty cake, as well as hints and frequently asked questions.
Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 tsp vanilla extract
Instructions:
Step 1: Preheat your oven to 325°F (163°C) and prepare your pan. I like to use a Bundt pan for this recipe, but you can also use a tube pan or two standard loaf pans. Grease the pan(s) with butter and dust them with flour, shaking out any excess.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream the butter and sugar together until light and fluffy, about 5 minutes. You can use a stand mixer or a handheld mixer for this step.
Step 4: Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl as needed.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined. Be careful not to overmix, as this can cause the cake to become tough.
Step 6: Stir in the vanilla extract and mix until just combined.
Step 7: Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9: Let the cake cool in the pan(s) for 10-15 minutes, then invert it onto a wire rack to cool completely.
How To Store Homemade Million Dollar Pound Cake?
There are a few ways to keep homemade Million Dollar Pound Cake fresh and tasty. Follow these guidelines to ensure that your cake remains delicious and moist:
Wrap any remaining cake in plastic wrap and place it in an airtight container in the fridge if you want to enjoy it later. For three to four days at room temperature.
It is possible to keep a complete cake for up to three days if you wrap it in plastic and place it in an airtight container at room temperature. It can also be refrigerated for up to a week.
You can keep your cake fresh for much longer if you freeze it. Wrap the cake in plastic wrap, then in aluminum foil to prevent moisture loss. As an alternative, you may use plastic wrap and aluminum foil to encase individual servings.
Keep the cake or slices wrapped in plastic and frozen for up to three months. To defrost, take the cake or pieces out of the freezer and let them thaw at room temperature (on the counter or in the fridge).
With proper care, your homemade Million Dollar Pound Cake will retain its flavor and freshness for as long as possible. Enjoy!
Tips For Best Million Dollar Pound Cake
Make sure your butter and eggs are at room temperature before you start baking. This will help them to mix together more easily and create a smoother batter.
Don’t overmix the batter! This can cause the cake to become tough and dry.
You can add a bit of lemon zest or juice to the batter for a slightly tangy flavor.
If you’re using a Bundt pan, make sure to grease it well and dust it with flour. This will help the cake release easily from the pan.
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Million Dollar Pound Cake Variations
Lemon Pound Cake – add the zest of one lemon to the batter and substitute lemon juice for the milk.
Chocolate Chip Pound Cake – add one cup of chocolate chips to the batter before pouring it into the pan.
Almond Pound Cake – add one teaspoon of almond extract to the batter and sprinkle sliced almonds on top of the cake before baking.
Marble Pound Cake – divide the batter in half and mix cocoa powder into one half. Alternate spoonfuls of the plain and chocolate batter into the pan to create a marbled effect.
Coconut Pound Cake – add one cup of shredded coconut to the batter before pouring it into the pan.
Sour Cream Pound Cake – substitute sour cream for the milk in the recipe to create a richer, more tangy flavor.
Orange Pound Cake – add the zest of one orange to the batter and substitute orange juice for the milk.
Vanilla Bean Pound Cake – add the seeds of one vanilla bean to the batter for a more intense vanilla flavor.
Million Dollar Pound Cake Serving Ideas
- Simple – I like to split this cake thickly and eat it alone. This method highlights the creamy flavor.
- Serving the cake with fresh fruit and whipped cream adds color and sweetness. Tangy berries and rich cake are tempting.
- Toasted and Buttered – You can also roast and butter this cake. Warm, crispy edges and rich butter flavor form a decadent breakfast or midday snack.
- Ice Cream Sundae – For a decadent treat, I slice the cake into cubes and serve it with vanilla ice cream and hot fudge sauce. The warm, rich cake and cool, creamy ice cream contrast beautifully.
Million Dollar Pound Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 6 large eggs at room temperature
- 1 cup whole milk at room temperature
- 2 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 325°F (163°C) and prepare your pan. I like to use a Bundt pan for this recipe, but you can also use a tube pan or two standard loaf pans. Grease the pan(s) with butter and dust them with flour, shaking out any excess.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: In a large bowl, cream the butter and sugar together until light and fluffy, about 5 minutes. You can use a stand mixer or a handheld mixer for this step.
- Step 4: Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl as needed.
- Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined. Be careful not to overmix, as this can cause the cake to become tough.
- Step 6: Stir in the vanilla extract and mix until just combined.
- Step 7: Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Step 9: Let the cake cool in the pan(s) for 10-15 minutes, then invert it onto a wire rack to cool completely.
