Million Dollar Pound Cake – Rich, Easy Dessert Classic
When you’re craving a dessert that’s buttery, indulgent, and feels like a warm hug, this Million Dollar Pound Cake is your answer. This classic Southern cake is dense, moist, and packed with old-fashioned flavor, making it perfect for holidays, potlucks, or just because you deserve a treat. I first baked this for a family reunion a few years back, and it earned its name—everyone said it tasted like a million bucks! It’s simple to make, yet it delivers a luxurious texture and taste that’ll have everyone asking for seconds.
Why You’ll Love This Million Dollar Pound Cake
- Irresistibly Rich: Buttery, tender, and just sweet enough to satisfy any dessert craving.
- Foolproof Recipe: Straightforward ingredients and steps make it great for beginner bakers.
- Versatile Treat: Serve plain, with berries, or glazed—delicious any way you slice it.
- Crowd-Pleaser: Perfect for gatherings, from holidays to casual coffee dates.
- Make-Ahead Magic: Stays fresh for days and freezes beautifully for future cravings.
- Customizable: Add vanilla, almond extract, or citrus zest for your own spin.
- Timeless Appeal: A classic that kids, grandparents, and everyone in between will love.
Ingredients for This Million Dollar Pound Cake
You’ll need pantry staples to create this decadent cake:
- Butter: Unsalted, softened, for that rich, melt-in-your-mouth texture.
- Sugar: Granulated sugar for sweetness and a tender crumb.
- Eggs: Large, room-temperature eggs for structure and richness.
- All-purpose flour: The backbone of the cake, sifted for a smooth batter.
- Whole milk: Adds moisture and keeps the cake soft. Buttermilk can work for a slight tang.
- Vanilla extract: For warm, classic flavor. Almond extract is a great add-in.
- Salt: Just a pinch to balance the sweetness.
- Optional add-ins: Lemon or orange zest, a splash of almond extract, or a dusting of powdered sugar for serving.
Prep Tip: Make sure your butter and eggs are at room temperature for a smooth batter—cold ingredients can make the cake dense. For a gluten-free version, use a 1:1 gluten-free flour blend. If you’re dairy-free, try plant-based butter and milk, but test the recipe as results may vary.
How to Make Million Dollar Pound Cake – Step-by-Step
This Million Dollar Pound Cake is straightforward to whip up, and the results are pure decadence. Here’s how to do it:
- Preheat the Oven: Set your oven to 300°F (150°C). Grease and flour a 10-inch tube or bundt pan thoroughly to prevent sticking. A lower oven temp ensures a slow, even bake for that perfect texture.
- Cream the Butter and Sugar: In a large mixing bowl, beat 1 lb (4 sticks) softened unsalted butter with 3 cups granulated sugar using a hand mixer or stand mixer on medium speed. Cream for 5–7 minutes until light, fluffy, and pale. This step is key for a tender cake.
- Add Eggs: Crack 6 large eggs into a small bowl to check for shells. Add them one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated. Scrape down the bowl as needed.
- Mix Dry and Wet Ingredients: In a separate bowl, sift 4 cups all-purpose flour with ½ tsp salt. With the mixer on low, add the flour mixture in three parts, alternating with ¾ cup whole milk, starting and ending with flour. Mix just until combined—don’t overmix to keep the cake light.
- Add Flavor: Stir in 1 tbsp vanilla extract and, if desired, 1 tsp almond extract or 1 tbsp citrus zest for extra flair. Mix gently to combine.
- Pour and Smooth: Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release air bubbles.
- Bake Low and Slow: Bake at 300°F for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 1 hour. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Texture Cue: The cake should be dense yet tender, with a golden crust and a moist, buttery interior. If it’s dry, check your oven temp or reduce baking time slightly next time.
Helpful Tips for Million Dollar Pound Cake
- Make Ahead: Bake the cake a day or two in advance—it stays fresh and flavorful. Wrap tightly in plastic wrap once cooled to lock in moisture.
- Storage Smarts: Store at room temp in an airtight container for up to 4 days or refrigerate for up to a week. Freeze slices or the whole cake, wrapped tightly in plastic and foil, for up to 3 months. Thaw at room temp before serving.
- Serving Ideas: Serve plain with coffee, top with whipped cream and berries, or drizzle with a simple glaze (mix 1 cup powdered sugar with 2 tbsp milk). It’s also great toasted for breakfast!
- Flavor Boosters: Add 1 tbsp lemon or orange zest for a citrusy twist, or swap half the vanilla for almond extract for a nutty note.
- Prevent Sticking: Grease every nook of your bundt pan and dust with flour or use a baking spray with flour for easy release.
FAQs About Million Dollar Pound Cake
Can I make Million Dollar Pound Cake in a different pan?
Yes! Use two 9×5-inch loaf pans or a 12-cup bundt pan. Adjust baking time—check loaf pans at 50–60 minutes, as they may bake faster.
How do I keep Million Dollar Pound Cake moist?
Cream the butter and sugar thoroughly, don’t overmix the batter, and bake at a low temp (300°F). Wrap tightly after cooling to retain moisture.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may be slightly different, so check for doneness a few minutes early.
What’s the best way to serve Million Dollar Pound Cake?
Slice and serve at room temp with coffee, tea, or a scoop of ice cream. It’s perfect plain or dressed up with fruit, whipped cream, or a glaze.
Can I add mix-ins to this cake?
Sure! Fold in ½ cup chopped nuts or chocolate chips after mixing the batter, but keep it light to maintain the classic dense texture.
This Million Dollar Pound Cake is my go-to for any occasion that calls for a show-stopping dessert—it’s rich, comforting, and never fails to impress. I bake it for holidays, birthdays, or just when I’m craving something sweet and nostalgic. My final tip? Don’t rush the creaming step—it’s the secret to that melt-in-your-mouth texture. Give it a try and let me know in the comments how it turns out or what you serve it with. Happy baking!
Million Dollar Pound Cake – Rich, Easy Dessert Classic
Ingredients
- 1 lb 4 sticks salted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 4 cups sifted all-purpose flour
- ¾ cup whole milk at room temperature
- 1 teaspoon pure vanilla extract
- ¾ to 1 teaspoon pure almond extract
Instructions
- Preheat Oven: Preheat oven to 300°F (150°C). Grease and lightly flour a 10-inch tube or bundt pan.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter on medium speed for about 5 minutes, until pale and fluffy. Gradually add the sugar and continue beating until light and creamy.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Alternate Flour and Milk: Begin adding the sifted flour and milk alternately, starting and ending with flour. Mix just until blended after each addition—do not overmix.
- Add Extracts: Stir in the vanilla and almond extracts and mix just until incorporated.
- Fill the Pan: Pour the batter into the prepared pan, smoothing the top evenly.
- Bake: Bake at 300°F for about 1 hour and 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Notes
- Store covered at room temperature for up to 5 days, or refrigerate for up to 7 days.
- Wrap tightly and freeze for up to 3 months.
- Delicious served plain, or topped with whipped cream, fresh berries, lemon glaze, or vanilla ice cream.
- Use unsalted butter if preferred, and add ½ teaspoon of salt to balance flavor.
