Mile High Buttermilk Pound Cake

This Mile High Buttermilk Pound Cake is tall, buttery, and incredibly moist with a rich, tender crumb and just the right amount of tang from buttermilk. Baked in an 18-cup Bundt pan, this oversized pound cake is finished with a simple vanilla-almond glaze that adds the perfect touch of sweetness.

If you love a traditional buttermilk pound cake but need something a little more impressive, this is it! This recipe uses four cups of flour, four cups of sugar, four sticks of butter, and ten eggs to create a beautiful Mile High Pound Cake that's perfect for holidays, celebrations, family gatherings, or anytime you're feeding a crowd.

Despite its size, the process isn't much different from making a traditional pound cake. The key is using the right pan, properly creaming your butter and sugar, adding your eggs one at a time, and giving this big cake plenty of time to bake.

What Is a Mile High Pound Cake?

A Mile High Pound Cake is an extra-large pound cake baked in a larger Bundt pan to create its signature tall appearance.

For my Mile High recipes, I use an 18-cup Bundt pan rather than a standard 10- or 12-cup Bundt pan. This recipe makes substantially more batter than a traditional pound cake, so the larger pan is important. Your current recipe specifically requires an 18-cup pan for this volume of batter. A 12-cup Bundt pan simply won't be large enough.

A Mile High Pound Cake at its base is:

4 cups all-purpose flour
4 cups granulated sugar
4 sticks butter
10 eggs

That large formula creates the beautiful height that makes Mile High Pound Cakes stand out.

What Is a Mile High Pound Cake?

Recommended tools and equipment:

• Mile High Bundt Pan (An 18-cup bundt pan is needed for this recipe.)
• Stand Mixer or Hand Mixer
• Silicone Spatula
• Oven Thermometer
• Cake Keeper
• Measuring Cups and Measuring Spoons

Why Use Buttermilk in Pound Cake?

Buttermilk adds moisture and a subtle tang that helps balance the sweetness and richness of pound cake.

That's especially nice in a cake this large and buttery. Instead of making the cake taste sour, the buttermilk complements the butter, vanilla, and almond flavors.

It also contributes to the soft, moist crumb of the finished cake.

Tips for the Best Mile High Buttermilk Pound Cake

Use an 18-cup Bundt pan. This is probably the most important recipe-specific tip. A standard Bundt pan isn't large enough for the full recipe.

Use room-temperature ingredients. Bring your butter, eggs, and buttermilk to room temperature before mixing.

Cream the butter and sugar for about five minutes. You want the mixture light and creamy before moving on.

Add all 10 eggs one at a time. It takes a little longer, but it helps them incorporate properly into the batter.

Alternate the flour and buttermilk. Begin and end with the flour mixture.

Don't overmix the batter. Once the flour is added, mix only until the ingredients are incorporated.

Prepare that pan well. With an 18-cup pound cake, the last thing we want is to bake all that cake just for half of it to stay in the pan! 😂 I prefer a baking spray containing flour, such as Baker's Joy.

Give it time to bake. A Mile High Pound Cake takes longer to bake than a standard-size pound cake.

Check for doneness instead of relying only on time. Insert a long wooden skewer into the thickest portion of the cake and look for a clean tester or a few moist crumbs.

Cool before glazing. If the cake is warm, your glaze will melt and run off instead of setting nicely.

Why Is My Mile High Pound Cake Taking So Long to Bake?

That's normal.

A Mile High Pound Cake contains considerably more batter than a standard pound cake. This recipe alone contains four cups of flour, four cups of sugar, four sticks of butter, and ten eggs.

That means the heat needs more time to reach and bake the center of the cake. Your cake may need longer than the approximate baking time depending on your oven and pan.

Don't increase the oven temperature simply to make it bake faster. Instead, use a wooden skewer to check the center for doneness.

How Do I Know When a Mile High Pound Cake Is Done?

Because of its size, I especially recommend using a long wooden skewer rather than relying on appearance alone. Insert the skewer into the thickest portion of the cake.

It's ready when the skewer comes out clean or with a few moist crumbs. If you see wet batter, the center needs additional baking time.

Why Is My Mile High Pound Cake Dense?

Pound cake naturally has a tighter crumb than a light layer cake, so some density is expected. However, the cake shouldn't be heavy or gummy.

Make sure your ingredients are at room temperature, properly cream your butter and sugar, add the eggs one at a time, and avoid overmixing after adding the flour.

Do I Need to Sift the Flour?

No, I don't always sift my flour. If you're using pre-sifted flour and it isn't compacted or lumpy, you may choose not to sift it.

The important thing is to measure your flour accurately and make sure your dry ingredients are evenly combined.

Should You Sift Flour for Pound Cake?

Can I Make This in a Regular Bundt Pan?

The full recipe is designed for an 18-cup Bundt pan and should not be poured into a standard 12-cup Bundt pan.

If you don't have an 18-cup pan, I recommend making my regular-size Buttermilk Pound Cake instead.

Can I Leave Out the Almond Extract?

The almond extract contributes to the flavor of this recipe. If you don't use almond extract, you can choose another flavoring you enjoy, such as additional vanilla.

How to Store Mile High Buttermilk Pound Cake

Once completely cooled and the glaze has set, store the pound cake tightly covered in an airtight container for up to five days.

For longer storage, pound cake freezes very well. Wrap the whole cake or individual slices tightly before freezing for up to three months.

Frequently Asked Questions:

What makes this a Mile High Pound Cake?

This is an extra-large pound cake specifically designed for an 18-cup Bundt pan. The larger recipe produces the tall, impressive appearance that gives my Mile High Pound Cakes their name.

What size pan do I need?

You'll need an 18-cup Bundt pan for the full recipe.

Can I use a 12-cup Bundt pan?

Not for the full recipe. There's too much batter. If you want a standard-size cake, make my regular Buttermilk Pound Cake instead.

What does buttermilk do in pound cake?

Buttermilk adds moisture and a slight tang that balances the sweetness and richness of the cake.

Why does this pound cake have 10 eggs?

This is an extra-large recipe, so the ingredient quantities are much larger than a traditional pound cake. Eggs contribute moisture, richness, structure, and texture to the cake.

How long does Mile High Buttermilk Pound Cake take to bake?

Plan for approximately 1 hour and 30 minutes or longer if needed at 325°F. Always use the doneness test rather than relying solely on time.

Can I make this pound cake ahead of time?

Yes. Pound cake is an excellent make-ahead dessert. Allow it to cool completely and keep it tightly covered until you're ready to serve it.

Can Mile High Buttermilk Pound Cake be frozen?

Yes. Once completely cooled, wrap the cake well and freeze it whole or in individual slices.

More Pound Cake Recipes

Want to bake this cake regular style? Find the recipe here

Try my moist, Dark Chocolate Buttermilk Pound Cake infused with Dutch-processed black cocoa powder.

Buttermilk Pie is a Southern classic. This custard-like pie is made with buttermilk, sugar, vanilla, and butter!