If you’ve ever wanted to treat your family, friends, or yourself to a truly timeless dessert, the Million Dollar Pound Cake is a treasure you’ll reach for again and again. Bursting with classic buttery richness, this cake is a Southern staple that brings warmth and comfort to any table. Its tender crumb, golden crust, and subtle notes of vanilla make it the dessert equivalent of a warm hug. Whether you’re a novice baker or a seasoned pro, this Million Dollar Pound Cake will win you rave reviews, and it’s as delightful served plain as it is crowned with fanciful toppings.
Ingredients You’ll Need
The beauty of Million Dollar Pound Cake is in the simplicity of its ingredients — each one plays a vital role in building the taste, height, and velvety texture this cake is known for. Let’s take a closer look at what you’ll need, and why:
- Unsalted butter (4 sticks, 1 pound): This is what gives the cake its signature richness and luxurious texture; use high-quality butter for best results.
- Granulated sugar (3 cups): Sweetens the cake while helping it develop a delicate golden crust.
- Large eggs (6, room temperature): Eggs bind everything together and create that classic, dense-yet-tender pound cake crumb.
- All-purpose flour (4 cups, sifted): Sifting ensures the cake stays light and avoids lumps in the batter.
- Whole milk (3/4 cup): Adds moisture and softness, balancing the butter and sugar for a perfectly tender bite.
- Pure vanilla extract (1 tablespoon): Brings warm, aromatic sweetness that pairs beautifully with the rich cake base.
- Almond extract (1/2 teaspoon, optional): Just a splash deepens the flavor and elevates the whole cake, but feel free to skip if you prefer a strictly classic vanilla profile.
- Salt (1/2 teaspoon): Enhances all the other flavors and keeps the sweetness in check.
How to Make Million Dollar Pound Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 300°F (150°C), and give your 10-inch tube or bundt pan a generous coating of butter and flour. This step is essential — a well-greased and floured pan ensures your Million Dollar Pound Cake releases perfectly every time, staying beautifully intact for serving.
Step 2: Cream the Butter
Place all four sticks of softened unsalted butter into a large mixing bowl. Using a stand mixer or hand mixer, beat the butter on medium speed until it becomes light, fluffy, and almost cloud-like in appearance. This aeration creates the pillowy foundation that pound cake is famous for.
Step 3: Add the Sugar
Gradually pour in the granulated sugar while continuing to mix, allowing it to fully incorporate. Beat the mixture until it appears beautifully creamy and pale, which means the sugar has started to melt into the butter — this step ensures maximum tenderness in your Million Dollar Pound Cake.
Step 4: Mix in the Eggs
Crack the eggs in one at a time, beating well after each addition. This steady pace helps create a smooth, emulsified batter and prevents the mixture from curdling. The result? A cake that bakes up with even texture and incredible richness.
Step 5: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour and salt. Sifting not only prevents lumps, but also keeps the ultimate crumb of the cake fine and elegant. This deceptively simple step is the secret weapon to a Million Dollar Pound Cake.
Step 6: Alternate Adding Flour and Milk
With your mixer on low, add the dry ingredients to the butter mixture in three batches, alternating with the whole milk. Begin and end with the flour, mixing until just incorporated after each addition. This keeps your batter silky-smooth and prevents over-mixing, which could make your cake tough.
Step 7: Stir in the Extracts
Gently fold in the vanilla extract and the almond extract (if using) with a spatula. Pause to inhale — the fragrance at this stage signals you’re almost there! Each extract infuses the cake with flavor that tastes like pure nostalgia.
Step 8: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top evenly. Place it in the preheated oven, and bake for 1 hour 30 minutes to 1 hour 40 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with the unmistakable aroma of Million Dollar Pound Cake baking to golden perfection.
Step 9: Cool and Unmold
Allow your cake to cool in the pan for 15–20 minutes — this helps it release easily and preserves that lovely crust. Carefully invert it onto a wire rack and let it cool completely. Don’t rush this step: patience pays off in every gorgeous, moist slice!
How to Serve Million Dollar Pound Cake
Garnishes
This cake is stunning on its own, but you can add a dusting of powdered sugar for a snowy finish, dollop with clouds of whipped cream, or crown with fresh berries for a pop of color and tartness. Each garnish highlights the buttery depth of Million Dollar Pound Cake without overpowering it.
Side Dishes
Pair slices with a scoop of vanilla ice cream, a fruit compote, or a simple coffee or tea for an afternoon treat. The richness of the cake stands up beautifully to tangy sides like citrus curd — it’s a crowd-pleaser at brunch or after a holiday feast.
Creative Ways to Present
Try cutting the cake into cubes for skewers layered with fruit and marshmallows, or serve wedges toasted and topped with macerated strawberries. For a special occasion, drizzle each plate with chocolate or caramel sauce for an extra touch of decadence — Million Dollar Pound Cake is the perfect canvas for your creativity!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. The flavors deepen as it sits, making each slice the next day even more delicious than the first. If your kitchen is warm, refrigerate to keep it ultra-fresh.
Freezing
Million Dollar Pound Cake is a star when it comes to freezing. Wrap individual slices or the whole cake tightly in both plastic wrap and foil (or place in a freezer-safe bag). It freezes perfectly for up to three months — just thaw overnight at room temperature for a fresh-tasting treat.
Reheating
If you love a slightly warm slice, pop your piece in the microwave for about 10 seconds or toast gently in a 300°F oven until just heated through. This coaxes out the buttery aroma and revives any leftover slices beautifully.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if it’s all you have, just be sure to reduce or omit the extra salt in the recipe to balance the flavors. Unsalted butter is preferred for complete control over the saltiness of your Million Dollar Pound Cake.
Why do my pound cakes sometimes turn out dense?
Pound cakes should be rich and tender, not heavy. Make sure you beat the butter and sugar until truly light and fluffy, add eggs slowly, and use sifted flour. Over-mixing after adding the flour can also cause the cake to toughen up, so fold gently until just combined.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Feel free to fold in up to 1 cup of mini chocolate chips, chopped pecans, or walnuts for a fun twist on the Million Dollar Pound Cake. Mix-ins add extra texture and interest, just coat them lightly in flour before stirring in to prevent sinking.
Why does my cake crack on top?
A crack is actually a hallmark of traditional pound cakes, caused as the thick batter expands and sets in the oven. It’s a sign of a well-made, authentic Million Dollar Pound Cake — and a perfect spot to drizzle a little glaze or pile on berries, if you like!
Is this cake suitable for layering or stacking?
Due to its dense, sturdy crumb, this pound cake is wonderfully suited for slicing and stacking into gorgeous layer cakes. Just be sure to allow it to cool completely and consider using a sharp serrated knife for even, clean layers.
Final Thoughts
If you’re craving a slice of comfort with an irresistible, classic flavor, you simply can’t go wrong with this Million Dollar Pound Cake. It’s the recipe that never fails to impress and becomes a tradition in every household it visits. Go on — preheat that oven and let the magic begin!
Print
Million Dollar Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the richness of this Million Dollar Pound Cake, a classic and buttery dessert that’s perfect for any occasion. With its dense yet moist texture and delightful vanilla flavor, this Southern favorite will surely become a staple in your recipe collection.
Ingredients
Cake:
- 1 pound (4 sticks) unsalted butter (softened)
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 4 cups all-purpose flour (sifted)
- 3/4 cup whole milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 300°F (150°C) and generously grease and flour a 10-inch tube or bundt pan.
- Cream butter and sugar: In a large mixing bowl, cream the butter until light and fluffy. Gradually add sugar and continue beating until well combined and airy.
- Add eggs and flour: Add the eggs one at a time, beating well after each addition. In a separate bowl, sift the flour with salt. Gradually add the flour mixture to the creamed mixture, alternating with milk, beginning and ending with flour.
- Finish the batter: Stir in the vanilla extract and almond extract if using. Pour the batter evenly into the prepared pan and smooth the top.
- Bake: Bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
Notes
- This cake tastes even better the next day and freezes beautifully.
- Serve plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 34g
- Sodium: 130mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
