Rich, buttery, and decadently smooth — the Million Dollar Pound Cake is a timeless Southern dessert that lives up to its luxurious name. Made with simple pantry staples and no leavening agents, this cake relies on the magic of creamed butter and sugar for its velvety crumb and melt-in-your-mouth texture.
💰 Why Is It Called “Million Dollar” Pound Cake?
This cake doesn’t contain gold, but it tastes like a million bucks. The name comes from its indulgent richness — thanks to a full pound of butter and six eggs. With its golden crust, dense crumb, and buttery vanilla-almond flavor, it’s the kind of cake you serve at holidays, weddings, and everything in between.
🛒 Ingredients for Million Dollar Pound Cake
You’ll only need a few basic baking essentials — no baking powder or soda required:
- 1 pound (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour, sifted
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 tsp almond extract
👩🍳 How to Make Million Dollar Pound Cake
Preheat & Prep the Pan
Preheat oven to 300°F (150°C). Grease and flour a bundt or tube pan thoroughly.
Cream Butter & Sugar
In a large bowl, beat the butter until creamy. Gradually add sugar and beat for 5–7 minutes until light and fluffy. This is the key to a perfect pound cake texture.
Add Eggs One at a Time
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Alternate Flour & Milk
On low speed, alternate adding sifted flour and milk, beginning and ending with flour. Stir in vanilla and almond extracts.
Bake Low & Slow
Pour batter into the prepared pan. Bake for 90–100 minutes, or until a toothpick comes out clean from the center.
Cool & Serve
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely before slicing.
🧊 Storing & Freezing Instructions
- Room Temp: Store airtight up to 5 days
- Refrigerator: Up to 1 week, but bring to room temp before serving
- Freezer: Wrap well and freeze up to 3 months. Thaw overnight in the fridge
🍽️ Serving Ideas
- Classic combo: Mashed potatoes and brown gravy
- Southern style: Fried okra, collard greens, and cornbread
- Comfort twist: Serve with mac & cheese and steamed broccoli
- Sandwich it: Use leftovers in a meatloaf sandwich with extra glaze and pickles
- Brunch upgrade: Top a slice with a fried egg and hot sauce
💰 Million Dollar Pound Cake
Equipment
- Bundt or tube pan
- Electric mixer
- Measuring cups and spoons
- Sifter (for flour)
- Spatula
- Toothpick (for testing)
- Wire rack
Ingredients
- 1 pound 4 sticks unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour sifted
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- 1️⃣ Preheat & Prep the Pan
- Preheat oven to 300°F (150°C). Thoroughly grease and flour a bundt or tube pan.
- 2️⃣ Cream Butter & Sugar
- In a large bowl, beat the butter until smooth. Gradually add sugar and beat 5–7 minutes until light and fluffy—this step is essential for texture.
- 3️⃣ Add Eggs One at a Time
- Add eggs one at a time, beating well after each addition.
- 4️⃣ Alternate Flour & Milk
- On low speed, alternately add flour and milk—start and end with flour. Stir in vanilla and almond extracts.
- 5️⃣ Bake Low & Slow
- Pour batter into the prepared pan and smooth the top.
- Bake for 90–100 minutes, or until a toothpick inserted into the center comes out clean.
- 6️⃣ Cool & Serve
- Cool the cake in the pan for 15 minutes. Invert onto a wire rack and let cool completely before slicing.
Notes
🔍 Nutrition (Per Slice – Approximate)
- Calories: ~460
- Carbohydrates: ~54g
- Fat: ~24g
- Sugar: ~34g
- Protein: ~6g
- Sodium: ~100mg
🔥 Pro Tips
- Room Temp Ingredients: Ensures a smooth, even batter.
- Don’t Overmix: Once flour is in, mix gently to avoid toughness.
- Use Quality Butter: It’s the star, so pick a brand with rich flavor.
- Grease Thoroughly: Use butter or shortening and flour for perfect release.
- Bake Low & Slow: Prevents a dry or cracked cake.
🔄 Variations & Serving Ideas
- 🍋 Add Zest: Lemon or orange zest for a bright twist
- 🥜 Add Nuts: Chopped pecans or walnuts for texture
- 🍯 Glaze It: Try a powdered sugar glaze or warm caramel drizzle
- 🍓 Top with Berries: Fresh fruit or berry compote
- 🍦 Classic Pairing: Serve with whipped cream or vanilla ice cream
🔍 Nutrition (Per Slice – Approximate)
- Calories: ~460
- Carbohydrates: ~54g
- Fat: ~24g
- Sugar: ~34g
- Protein: ~6g
- Sodium: ~100mg
❓ FAQs
Why is it called “Million Dollar” Pound Cake?
Because of its ultra-rich, buttery flavor and luxurious texture—it tastes like a million bucks with just a few pantry staples!
Can I use salted butter instead of unsalted?
Yes, just reduce or omit the added salt in the recipe to balance the flavor.
Do I need baking powder or baking soda?
No leavening agents are used—this cake rises through the creaming of butter and sugar, creating its dense, smooth texture.
Can I make it in loaf pans instead of a bundt pan?
Absolutely! Just divide the batter evenly between two 9×5 loaf pans and adjust the bake time accordingly (about 60–70 minutes).
How do I know when it’s done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready. The top should also be golden and firm to the touch.
How do I prevent the cake from sticking to the pan?
Generously grease and flour your bundt or tube pan—or use baking spray with flour—for a clean release every time.
✅ Final Thoughts
The Million Dollar Pound Cake proves that elegance doesn’t require complexity. With its classic ingredients and rich, dense texture, it’s a crowd-pleaser for every kind of occasion. Whether served simply or dressed to impress, this cake earns its title bite after bite.
Try it once, and you’ll understand why it’s been treasured for generations. 💛🍰
