Pioneer Woman Million Dollar Pound Cake Recipe

This velvet-textured Pioneer Woman Million Dollar Pound Cake Recipe is made with a full pound of butter and ready in just under two hours. The hero moment arrives when the golden, crackly crust releases perfectly from the pan, revealing a dense, moist interior that melts in your mouth. I love baking this for potlucks because the rich almond scent fills the entire house.

Why This Classic Works

The secret to this “Million Dollar” status is the sheer volume of butter—two full cups—which creates a crumb so dense and silky it feels more like a confection than a standard sponge. Unlike Ree Drummond’s famous “Perfect Pound Cake” that relies on lemon-lime soda for lift, this version goes old-school with a high ratio of fat to flour, earning its name because it truly tastes like a million bucks.

I learned the hard way that patience is the only non-negotiable ingredient here; if you rush the creaming process, the cake turns out heavy rather than velvety. There is no baking powder or soda in this traditional recipe, so trapping air in that butter and sugar mixture is the only thing standing between you and a brick, but getting it right is incredibly rewarding.

Pioneer Woman Million Dollar Pound Cake Recipe Ingredients

• 1 lb (4 sticks) unsalted butter, softened to room temperature
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 4 cups all-purpose flour, sifted
• 3/4 cup whole milk, room temperature
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/2 tsp salt

How To Make Pioneer Woman Million Dollar Pound Cake Recipe

1. Prep the Pan: Preheat your oven to 300°F (150°C). Generously grease a 12-cup Bundt or tube pan with butter or shortening, then dust it with flour, tapping out the excess.
2. Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for 2 minutes until creamy. Gradually add the sugar and continue beating for a full 5 to 7 minutes until the mixture is pale yellow and extremely fluffy.
3. Add the Eggs: Lower the mixer speed to medium. Add the eggs one at a time, beating just until the yellow yolk disappears before adding the next. Stop occasionally to scrape down the sides and bottom of the bowl.
4. Alternate Dry and Wet: Reduce the mixer speed to low. Add the flour and milk alternately, beginning and ending with the flour (add about one-third of the flour, then half the milk, etc.). Mix only until the flour streaks disappear.
5. Finish the Batter: Stir in the almond extract, vanilla extract, and salt. Give the batter one final gentle stir by hand to ensure no butter pockets remain at the bottom.
6. Bake: Pour the thick batter into the prepared pan and smooth the top. Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a long skewer inserted into the center comes out clean with no wet batter.
7. Cool: Let the cake cool in the pan on a wire rack for exactly 15 minutes. Invert the pan onto the rack or a serving plate and gently lift the pan away. Allow it to cool completely before slicing.

Recipe Tips

• Room Temperature is Key: Cold eggs or milk will shock the creamed butter, causing the batter to curdle and the cake to be greasy. Set ingredients out at least an hour before baking.
• Don’t Rush the Creaming: Since there is no baking powder, the air whipped into the butter and sugar is your only leavening agent. A full 5-7 minutes of beating is necessary for that signature rise.
• Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a knife; scooping directly from the bag packs the flour and leads to a dry cake.
• The Cold Start Option: Some Southern bakers swear by starting this cake in a cold oven and setting it to 300°F, which can produce a slightly denser crust, though the preheated method is more consistent.

What To Serve With Million Dollar Pound Cake

This rich cake needs something light to cut through the buttery density, so I always serve it with fresh macerated strawberries or raspberries. A dollop of unsweetened whipped cream or a simple lemon glaze also works beautifully to balance the sweetness of the sugar crust.

How To Store

Store the cooled cake in an airtight container or under a cake dome at room temperature for up to 4 days; the flavor actually improves on the second day. For longer storage, wrap individual slices in plastic wrap and foil, then freeze for up to 3 months.

FAQs

• Why did my pound cake fall?
  This usually happens if the oven door was opened too early or the cake was underbaked in the center. Avoid opening the oven for the first hour of baking.
• Can I use salted butter?
  Yes, you can use salted butter, but omit the additional 1/2 teaspoon of salt from the recipe to keep the flavor balanced.
• Why is my crust cracking?
  A cracked top is actually a hallmark of a good pound cake and is considered desirable. It happens because the dense batter expands slowly, creating a rustic, crunchy surface.
• Can I bake this in loaf pans?
  Yes, this batter will fill two standard 9×5-inch loaf pans. Reduce the baking time to about 60-75 minutes and check for doneness early.
• Do I need the almond extract?
  The “Million Dollar” flavor profile traditionally includes almond, but if you dislike it, you can double the vanilla extract instead.

Nutrition

• Calories: 495
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 135mg
• Sodium: 210mg
• Total Carbohydrate: 58g
• Protein: 6g

Try More Recipes:

• Pioneer Woman Apple Cider Donut Muffins Recipe
• Pioneer Woman Bourbon Chocolate Pecan Pie Recipe
• Pioneer Woman Hazelnut Oatmeal Bars Recipe