The Million Dollar Pound Cake is a masterpiece of Southern baking — rich, buttery, dense, and delightfully moist. Its name perfectly captures its luxurious taste and velvety texture. For generations, this classic dessert has been a staple at family gatherings, holidays, and Sunday suppers. Every slice offers a golden crust and tender crumb that practically melts in your mouth, making it one of the most beloved cakes in Southern kitchens.
Unlike modern cakes that depend heavily on leavening agents like baking powder or soda, this timeless recipe relies on the creaming method — beating butter and sugar until light and fluffy — and a slow, even bake to create its signature texture. The result is an elegant cake that’s both simple and sophisticated, perfect on its own or dressed up with glazes, fruits, or whipped cream.
Let’s explore how to make this indulgent treat and discover why it’s truly worthy of the name Million Dollar Pound Cake.
Why You’ll Love This Cake
A Classic That Never Fails
This cake’s rich flavor and velvety texture make it a dessert you’ll want to bake again and again.
Simple Ingredients, Luxurious Results
With just butter, sugar, eggs, flour, and milk, you can create a cake that feels truly special — no fancy tools or rare ingredients required.
Perfect for Any Occasion
From afternoon tea to festive holidays, the Million Dollar Pound Cake fits every occasion beautifully.
A Cake That Ages Gracefully
The flavor deepens and improves after a day, making it ideal for preparing in advance.
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, adds beautiful depth)
- ½ teaspoon salt
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube or Bundt pan thoroughly. Ensure every detail of the pan is coated — pound cakes have a tendency to stick if the pan isn’t prepared properly.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat softened butter with an electric mixer on medium speed for 5–7 minutes, until the mixture is creamy, pale, and light. Gradually add the sugar, one cup at a time, and continue beating for another 4–5 minutes. This aerates the batter, ensuring a light, velvety texture once baked.
Step 3: Add the Eggs
Add eggs one at a time, beating well after each addition. This step helps the batter emulsify and maintain its smooth, rich consistency. Scrape down the sides of the bowl occasionally to ensure even mixing.
Step 4: Combine the Dry and Wet Ingredients
Reduce the mixer speed to low. Alternate adding the flour and milk to the batter, beginning and ending with flour (flour–milk–flour–milk–flour). Mix just until combined — overmixing can make the cake dense instead of tender.
Add the vanilla and almond extracts, then mix lightly until blended.
Step 5: Bake to Perfection
Pour the batter into the prepared pan, smoothing the top evenly. Tap the pan lightly on the counter to release any air bubbles. Bake in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door during the first hour of baking — sudden temperature changes can cause the cake to collapse.
Step 6: Cool the Cake
Allow the cake to cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack. Let it cool completely before slicing or glazing.
Variations
Lemon Pound Cake
Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter for a refreshing citrus twist.
Coconut Million Dollar Cake
Mix in 1 cup shredded sweetened coconut and ½ teaspoon coconut extract for a tropical flavor.
Chocolate Swirl
Divide the batter in half. Stir ½ cup cocoa powder into one portion, then swirl it gently into the plain batter for a marbled effect.
Glazed Version
Whisk together 1 cup powdered sugar and 2 tablespoons milk or lemon juice for a simple glaze. Drizzle it over the cooled cake for an elegant finish.
Baking Notes
- Room Temperature Ingredients: For the best texture, ensure butter, eggs, and milk are at room temperature.
- Cream Thoroughly: The creaming step is vital. Properly beaten butter and sugar trap air, giving the cake its signature lightness.
- Low and Slow Baking: The 300°F temperature ensures even baking and prevents over-browning.
- Resting Enhances Flavor: Like fine wine, the flavor of this cake improves after 24 hours when tightly wrapped.
Serving Suggestions
- Classic Style: Enjoy a plain slice with coffee or tea.
- Summer Dessert: Top with fresh berries and a dollop of whipped cream.
- Holiday Indulgence: Dust with powdered sugar or drizzle with caramel sauce for a festive touch.
- Southern Style: Pair with peach compote or bourbon glaze for a decadent twist.
- Elegant Finish: Serve warm with a scoop of vanilla ice cream and a drizzle of melted chocolate.
Tips for Success
- Use real, high-quality butter for the best flavor. Avoid margarine or butter substitutes.
- Measure flour correctly: spoon it into your measuring cup and level it off with a knife.
- If using a dark pan, tent with foil halfway through baking to prevent overbrowning.
- Allow the cake to cool completely before slicing — it cuts more cleanly and holds its shape.
- To enhance moisture, store the cooled cake tightly wrapped overnight before serving.
Storage and Freezing
- Room Temperature: Store in an airtight container for up to 5–6 days.
- Freezer: Wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
- Make-Ahead Tip: Bake the cake a day before serving to allow the flavor to deepen and the texture to set perfectly.
Nutritional Information (Per Slice, Based on 16 Servings)
- Calories: ~520
- Fat: ~28g
- Carbohydrates: ~60g
- Sugar: ~38g
- Protein: ~6g
- Sodium: ~190mg
- Cholesterol: ~140mg
(Values are approximate and can vary depending on ingredients used.)
FAQs
Can I freeze the Million Dollar Pound Cake?
Yes! Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature for best results.
Why is my cake dry or crumbly?
Dryness usually comes from overbaking or overmixing. Follow the baking time carefully and mix only until the ingredients are just combined.
Can I use cake flour instead of all-purpose flour?
Yes, but it will create a finer crumb. Substitute 1 cup all-purpose flour with 1 cup + 2 tablespoons of cake flour.
How long does it stay fresh?
Stored properly in an airtight container, the cake remains moist and flavorful for up to 5–6 days at room temperature.
Can I bake this in loaf pans instead of a tube pan?
Absolutely. Divide the batter between two large loaf pans. Reduce the baking time to 1 hour–1 hour 10 minutes, checking for doneness with a toothpick.
Can I add other flavors or extracts?
Yes! Try orange extract, rum extract, or a hint of maple for seasonal variations.
Conclusion
The Million Dollar Pound Cake is more than just a dessert — it’s a piece of Southern tradition. Its buttery richness, smooth crumb, and golden exterior make every bite feel indulgent and comforting. Whether you serve it simply with coffee or transform it into a lavish dessert with glazes and toppings, this cake always shines.