If you love classic Southern-style desserts, this Million Dollar Pound Cake is one of those “always a hit” recipes. It’s buttery, rich, and bakes up tall with a golden crust and a soft, velvety crumb. Perfect for holidays, potlucks, or a simple weekend treat with coffee.
What makes it special is how simple it is: basic pantry ingredients, no fancy tricks, and the kind of texture that slices beautifully every time. Serve it plain, dusted with powdered sugar, or topped with berries and whipped cream.
Why You’ll Love This Pound Cake
- Classic flavor: rich butter + warm vanilla.
- Perfect crumb: dense but tender, never dry when baked correctly.
- Beautiful presentation: looks stunning in a Bundt pan with almost no effort.
- Great for serving: slices clean and holds up well on dessert tables.
- Freezer-friendly: easy to save slices for later.
What You’ll Need To Make This Recipe
Measurements are listed in the recipe card at the bottom of the post.
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Whole milk
- Vanilla extract
- Nonstick spray with flour (or butter + flour for the pan)
How to Make This Recipe
Full step-by-step directions are included in the recipe card at the bottom of the post.
You’ll start by creaming the butter and sugar until light and fluffy. Then add the eggs gradually, followed by vanilla. Next, mix in the dry ingredients (flour, baking powder, salt) alternating with milk, just until smooth. Bake low and steady until a toothpick comes out clean, then cool properly before slicing.
Tips for the Best Results
- Room temperature ingredients: helps the batter mix smoothly for a finer crumb.
- Don’t rush creaming: butter + sugar should look pale and fluffy.
- Don’t overmix after flour: mix just until combined to keep it tender.
- Grease the pan well: Bundt cakes need extra attention so they release cleanly.
- Cool before slicing: gives the cake time to set for perfect slices.
Frequently Asked Questions
Why does pound cake crack on top?
That’s completely normal. Pound cake batter is dense, and the crack happens as the cake rises and sets.
How do I keep it from sticking?
Grease every curve of the pan and dust with flour (or use baking spray with flour). Let it cool briefly, then invert.
Can I freeze it?
Yes. Wrap slices tightly and freeze up to 2 months. Thaw at room temperature before serving.
Golden Million Dollar Pound Cake
Prep: 20 mins |
Bake: 55–60 mins |
Total: about 2 hrs (with cooling)
Yield: 1 Bundt (about 12 slices)
- 3 cups granulated sugar
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup whole milk
- Nonstick spray with flour (or butter + flour for the pan)
- Preheat oven to 300°F (150°C). Grease and flour a Bundt or tube pan.
- Beat butter and sugar until pale and fluffy (4–5 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Whisk flour, salt, and baking powder in a separate bowl.
- Add dry ingredients in 3 additions, alternating with milk. Mix just until combined.
- Pour batter into pan and smooth the top.
- Bake 55–60 minutes, until a toothpick comes out clean.
- Cool in pan 10 minutes, then invert onto a rack and cool completely.
Notes: Store wrapped at room temperature up to 3 days, or freeze slices up to 2 months.