Recipes & Cooking Desserts & Baking Cakes Shortcake & Poundcake Million Dollar Pound Cake 4.8 (18) 14 Reviews Decadent and unbelievably moist, this million dollar pound cake recipe is delicious for potlucks, treat-yourself indulgences, and special occasions. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Updated on October 3, 2024 Recipe tested by Lynn Blanchard Recipe tested by Lynn Blanchard Lynn Blanchard is the Director of the Des Moines, Iowa-based Better Homes and Gardens Test Kitchen. As Test Kitchen Director, she ensures that all recipes that appear in Dotdash Meredith publications are thoroughly tested by staff culinary specialists in conditions that replicate home kitchens. Learn more about the Better Homes & Gardens Test Kitchen Save Rate PRINT Share Close Photo: Jake Sternquist Prep Time: 30 mins Bake Time: 1 hr 20 mins Cool Time: 1 hr 15 mins Total Time: 3 hrs 5 mins Servings: 16 Yield: One 10-inch cake Jump to Nutrition Facts Jump to recipe Whether you're looking for an easy potluck dessert, a decadent midnight snack, or inspiration for a special occasion, this million dollar pound cake recipe is a mouthwateringly delicious treat. A pound of butter in the batter yields an ultra-moist cake that pairs well with fresh whipped cream and berries. It's also a highly customizable dessert that's easily modified to accommodate your favorite flavor profiles. In addition to instructions for our delectable million dollar pound cake recipe, we're sharing some history behind the classic dessert and a few tips for achieving a bakery-level cake in your home kitchen. How to Bake a Moist Cake Every Time 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 usually baked in a loaf pan, Bundt pan, or cake pan. Our million dollar pound cake is often served with whipped cream, berries, or chocolate sauce. It's a classic cake recipe that can be customized with vanilla, lemon zest, chocolate chips, nuts, orange extract, and more. Million Dollar Pound Cake Ingredients This million dollar pound cake recipe stays pretty true to the original dessert. 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: Let six large eggs come to room temperature before mixing.Milk: Our Test Kitchen makes this recipe with whole milk.Extracts: A combination of vanilla extract and almond extract flavor this cake. You could easily substitute lemon extract, pecan extract, or an alternative flavor.Flour: For best results, use all-purpose flour in this million dollar pound cake recipe. 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. Maximum volume is incorporated into the butter and sugar mixture when the ingredients are at room temperature.We found that adding 1/2 teaspoon of salt to this cake really rounded out the flavor. In our research, many million dollar pound cake recipes did not include added salt, so we have made it optional.Cool the cake completely before serving for the best taste and texture. How to Bake Your Cakes to Light and Fluffy Perfection Cook Mode (Keep screen awake) Ingredients 1 pound salted butter 6 large eggs 3/4 cup milk 3 cups granulated sugar 2 teaspoons vanilla extract 1 teaspoon almond extract 1/2 teaspoon salt (optional) 4 cups all purpose flour Sweetened Whipped Cream 1/2 cup heavy whipping cream 2 teaspoons sugar Directions Jake Sternquist Set Out Ingredients Let butter, eggs, and milk stand at room temperature for about 30 minutes or until they are at room temperature. Generously butter and lightly flour a 10-inch tube pan. Preheat oven to 325°F. Jake Sternquist Cream Butter and Sugar Using a heavy-duty stand mixer with a paddle attachment, beat butter on medium speed until it's creamy and light yellow, about 2 minutes. Gradually add sugar, beating until the mixture is light and fluffy, 2 to 3 minutes. Jake Sternquist Add Eggs Add eggs, one at a time, beating on low speed until just combined after each addition. Mix in extracts and salt, if applicable. Jake Sternquist Add Flour and Milk Alternately add flour and milk to the butter mixture, beginning and ending with flour. Beat on low speed until just blended after each addition, then until the batter is smooth once all flour and milk have been added. Pour batter evenly into the prepared pan. Jake Sternquist Bake Bake until the top and edges are golden and a long wooden pick inserted in the center comes out clean, about 80 to 90 minutes. Cool in the pan on a wire rack for 15 minutes, then carefully remove the cake from the pan and let it cool completely on a wire rack. Jake Sternquist Serve Serve with sweetened whipped cream and berries, if desired. Sweetened Whipped Cream Combine Cream and Sugar In a small bowl, add 1/2 cup heavy whipping cream and 2 teaspoons sugar. Beat Beat on medium-high speed until soft to medium peaks form. 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 for up to 3 months. Old-Fashioned Whipped Cream Cake Is the Comeback Dessert of Summer Frequently Asked Questions Which oven rack should I bake my pound cake on? Place your pound cake pan on the center oven rack and bake at 325°F for 80 to 90 minutes, per our million dollar pound cake recipe. Do I need baking soda or baking powder to make million dollar pound cake? No, neither baking soda nor baking powder are used as leavening agents in million dollar pound cake—air is actually what gives this dessert its light and fluffy texture. Whipping the room-temperature butter, sugar, and eggs in stages incorporates air, which helps the cake rise. How is pound cake different from a regular cake? Pound cake calls for more butter than other cakes. Many other cakes also call for baking soda or baking powder, whereas pound cake does not. Rate It Print Nutrition Facts (per serving) 524 Calories 28g Fat 63g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts 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.