The Million Dollar Pound Cake is the epitome of old-fashioned Southern baking: rich, buttery, dense, and unbelievably moist. Its name says it all—this cake is indulgent, luxurious, and has stood the test of time as a staple in Southern kitchens for generations. With its velvety crumb and golden crust, the Million Dollar Pound Cake is perfect for any occasion—whether it’s a holiday, potluck, Sunday supper, or simply a craving for something sweet and satisfying.
Unlike modern cakes that rely heavily on baking powder or soda, this traditional recipe leans on the power of creaming and a slow, long bake to achieve its signature texture. The ingredients are simple, but the result is extraordinary. This cake can be enjoyed plain or dressed up with fruit, glazes, or whipped cream. It’s rich enough to stand alone but versatile enough to be the base of countless dessert ideas.
Now, let’s walk through the ingredients, method, variations, and everything else you need to make the perfect Million Dollar Pound Cake.
Ingredients:
-
1 pound (2 cups) unsalted butter, softened
-
3 cups granulated sugar
-
6 large eggs, room temperature
-
4 cups all-purpose flour
-
¾ cup whole milk
-
1 tablespoon pure vanilla extract
-
½ teaspoon almond extract (optional but recommended for depth of flavor)
-
½ teaspoon salt
Preparation:
Step 1: Preheat and Prepare the Pan
Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan (or Bundt pan) generously. You can also use baking spray with flour. Ensure all corners and crevices are well coated to prevent sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 5–7 minutes until pale, fluffy, and creamy. Gradually add the sugar, one cup at a time, and continue beating until the mixture is light and airy, about 5 more minutes.
Step 3: Add the Eggs One at a Time
Add the eggs one at a time, beating well after each addition. This helps incorporate air and maintain the batter’s structure. Scrape down the sides of the bowl occasionally to ensure even mixing.
Step 4: Incorporate Dry and Wet Ingredients
Reduce the mixer to low. Alternately add the flour and milk to the batter, beginning and ending with flour (e.g., flour, milk, flour, milk, flour). Mix until just combined. Do not overbeat—overmixing can lead to a tough cake. Add vanilla extract and almond extract, and mix just until incorporated.
Step 5: Bake the Cake
Pour the batter into the prepared pan and tap it gently on the counter to remove air bubbles. Place in the preheated oven and bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean. Do not open the oven door in the first hour of baking, as this can cause the cake to collapse.
Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
Variation
-
Lemon Pound Cake: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter for a citrus twist.
-
Coconut Million Dollar Cake: Add 1 cup of shredded sweetened coconut to the batter and ½ teaspoon coconut extract.
-
Chocolate Swirl: Divide batter and mix ½ cup cocoa powder into half. Swirl into plain batter for a marbled effect.
-
Glazed Version: Drizzle with a simple glaze made from powdered sugar and milk or lemon juice for added sweetness and shine.
COOKING Note:
-
The success of a pound cake lies in room temperature ingredients and thorough creaming of butter and sugar.
-
A lower oven temperature (300°F) is crucial for even baking and avoiding a cracked or dry crust.
-
Pound cakes benefit from resting; the flavor improves after sitting for 24 hours, wrapped tightly.
Serving Suggestions:
-
Classic Style: Serve plain with tea or coffee.
-
Summer Dessert: Top slices with macerated berries and whipped cream.
-
Elegant Dessert: Serve warm with a scoop of vanilla bean ice cream and a drizzle of chocolate or caramel sauce.
-
Holiday Touch: Dust with powdered sugar and serve with eggnog or mulled wine.
-
Southern Style: Add a side of peach compote or bourbon glaze.
Tips:
-
Use high-quality real butter for the best flavor and texture.
-
Do not substitute margarine or low-fat butter.
-
Make sure to measure flour properly—spoon it into the measuring cup and level it with a knife.
-
If using a dark-colored pan, the outside may brown faster. Tent with foil halfway through baking if needed.
-
Always allow the cake to cool fully before slicing—it slices more cleanly and holds together better.
Prep Time: 20 minutes
Cooking Time: 1 hour 30–45 minutes
Total Time: 2 hours 15 minutes
Nutritional Information (Per Slice, based on 16 slices):
-
Calories: ~520
-
Protein: ~6g
-
Sodium: ~190mg
-
Fat: ~28g
-
Carbohydrates: ~60g
-
Sugar: ~38g
-
Cholesterol: ~140mg
Note: These values are approximate and vary depending on specific brands and portion sizes.
FAQs
Q: Can I freeze Million Dollar Pound Cake?
Yes! Wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.
Q: Why is my cake dry or crumbly?
Overbaking or overmixing can cause dryness. Be sure to follow the recommended baking time and don’t overbeat the batter.
Q: Can I use cake flour instead of all-purpose flour?
Yes, but it will result in a finer crumb. For every cup of all-purpose flour, substitute 1 cup + 2 tablespoons of cake flour.
Q: How long does it stay fresh?
Stored in an airtight container, it stays moist for up to 5–6 days at room temperature.
Q: Can I make this in loaf pans instead of a tube pan?
Absolutely. Divide batter into two large loaf pans. Reduce baking time to about 1 hour to 1 hour 10 minutes and keep an eye on doneness.
Conclusion
The Million Dollar Pound Cake is a showstopper in the world of desserts. Its simple ingredient list is deceiving, as the final product is rich, tender, and full of flavor. Whether enjoyed with a cup of coffee in the morning or served as an elegant dessert at your next dinner party, this cake delivers satisfaction in every bite. Its versatility makes it a wonderful canvas for different flavors, toppings, and presentations.
Once you bake this cake, it’s easy to understand why it’s called “Million Dollar”—because every bite feels like pure gold. Rich in history, flavor, and tradition, the Million Dollar Pound Cake deserves a permanent place in every baker’s repertoire.
Million Dollar Pound Cake
- Total Time: 2 hours 15 minutes
Ingredients
Ingredients:
-
1 pound (2 cups) unsalted butter, softened
-
3 cups granulated sugar
-
6 large eggs, room temperature
-
4 cups all-purpose flour
-
¾ cup whole milk
-
1 tablespoon pure vanilla extract
-
½ teaspoon almond extract (optional but recommended for depth of flavor)
-
½ teaspoon salt
Instructions
Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan (or Bundt pan) generously. You can also use baking spray with flour. Ensure all corners and crevices are well coated to prevent sticking.
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 5–7 minutes until pale, fluffy, and creamy. Gradually add the sugar, one cup at a time, and continue beating until the mixture is light and airy, about 5 more minutes.
Add the eggs one at a time, beating well after each addition. This helps incorporate air and maintain the batter’s structure. Scrape down the sides of the bowl occasionally to ensure even mixing.
Reduce the mixer to low. Alternately add the flour and milk to the batter, beginning and ending with flour (e.g., flour, milk, flour, milk, flour). Mix until just combined. Do not overbeat—overmixing can lead to a tough cake. Add vanilla extract and almond extract, and mix just until incorporated.
Pour the batter into the prepared pan and tap it gently on the counter to remove air bubbles. Place in the preheated oven and bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean. Do not open the oven door in the first hour of baking, as this can cause the cake to collapse.
Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30–45 minutes
Nutrition
- Calories: 520
- Sugar: 38g
- Sodium: 190mg
- Fat: 28g
- Carbohydrates: 60g
- Protein: 6g
- Cholesterol: 140mg