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Million Dollar Cake

Million Dollar Cake

This luxurious pound cake earns its million-dollar name with a perfect balance of flavors and textures. The combination of almond and vanilla extracts creates a symphony of aroma, while the cake itself is moist, dense in the best possible way, and has just the right amount of sweetness. It's a classic dessert that feels both simple and sophisticated, making it perfect for special occasions or everyday treats.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound unsalted butter (softened)
  • 3 cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 large yolks
  • 1 ¼ teaspoon kosher salt
  • 3 ½ cups all purpose flour
  • 1 cup milk (room temperature)
  • 1 ½ teaspoon almond extract
  • 1 tablespoon vanilla extract
  • 1 ½ cups confectioners' sugar (sifted)
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract

Equipment

  • stand mixer
  • 12-cup Bundt pan
  • nonstick baking spray
  • mixing bowls
  • Whisk

Method
 

Instructions
  1. Preheat oven to 300°F. Set rack to middle position. Generously spray a 12-cup Bundt pan with nonstick baking spray.
  2. In bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes.
  3. Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
  4. On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
  5. Slowly pour in milk and both extracts and mix until combined.
  6. Add in second half of flour and mix well until combined, about 90 seconds.
  7. Pour batter into prepared pan and bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 50 minutes.
  8. Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.
  9. For glaze, whisk all ingredients together in small bowl. Pour over cooled cake and let set for about 10 minutes. Serve and enjoy.

Notes

Use room temperature ingredients for best results. Don't overmix the batter. Spoon and level flour when measuring. White Lily flour is recommended for lighter texture. Cake can be stored wrapped at room temperature for several days or frozen for up to 3 months.