Million Dollar Pound Cake - a rich, and buttery 18-cup pound cake topped with powdered sugar icing.
There's nothing quite like a slice of Million Dollar Pound Cake to make any gathering feel special. This buttery, rich cake is made in a jumbo 18-cup bundt pan so it serves a crowd-and its simple powdered sugar glaze, with the star ingredient - condensed milk, provides just enough sweetness without overwhelming that melt-in-your-mouth texture. No baking powder or baking soda needed. The eggs and mixing process give the cake its rise. Scroll down for tips and variations to make it your own.
Video Tutorial
Ingredients + Key Notes
- Butter: Use unsalted, room temperature. The richness of this cake depends heavily on the butter.
- Eggs: Six large eggs (room temp) give it structure and rise - no leaveners needed.
- Milk or buttermilk: At room temperature for moisture.
- Vanilla & Almond Extract: Together they deepen the flavor. Vanilla is essential; almond adds a subtle undertone.
- Glaze: Powdered sugar + butter + condensed milk + vanilla + a touch of regular milk. Provides just enough sweet contrast to the rich cake.
Recommended tools and equipment:
- Mile High Bundt Pan (A 18 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Tips for the Best Pound Cake
Butter, milk, and eggs should be room temp → ensures even mixing and prevents lumps.
Measuring flour by spooning into measuring cup, then leveling off. Too much flour = dry cake.
Use a heavy-duty bundt pan & spray well (or butter + flour). For such a large cake, pan quality & greasing are critical.
Oven temperature consistency: use an oven thermometer. Big bundt pans can take longer; check with toothpick.
Variations & Flavor Twists
- Lemon or citrus twist: Add lemon zest + a bit of lemon extract for extra flavor.
- Chocolate swirled pound cake: Swirl cocoa batter into half for marbled effect.
- Nut topping: Sprinkle chopped pecans or walnuts on the icing.
- Spiced version: Add cinnamon, nutmeg, or clove for fall/winter vibes.
Step-by-Step Instructions
- Preheat to 325°F (163°C). Grease and flour an 18-cup bundt pan (or pan of equivalent size).
- Mix butter + granulated sugar until very light and fluffy (5 minunute). Room temperature ingredients and proper mixing time is key to the cake volume.
- Add eggs one at a time, mixing until combined. Then incorporate vanilla & almond extract.
- Combine flour and milk alternately: flour, milk, flour, milk … finishing with flour. Mixing only until combined.
- Pour batter into your prepared pan, smoothing the top. Bake for 1 hour 30-45 minutes (check around hour 1:15): cake center is done when a toothpick comes out with a few moist crumbs.
- Cool 10-15 minutes in the pan, then remove from the pan. Allow the cake to cook before glazing.
Powdered Sugar Icing: How & Timing
- Combine softened butter, powdered sugar, sweetened condensed milk, vanilla, and enough regular milk to achieve a glaze-like consistency.
- If you apply when cake is too hot, the glaze will slide off; if too cold, it won't soak in. Warm‐cooling stage is best.
- Allow the glaze to set before cutting the cake.
Pairings & Presentation Suggestions
- Dust with extra powdered sugar or drizzle additional icing.
- Glaze with caramel or chocolate ganache.
- Serve with whipped cream + fresh fruit (berries, citrus slices).
- Pair with coffee, tea, or dessert wines.
- On a dessert table: slice thinly for guests, display on a stand for visual appeal.
Million Dollar Pound Cake with a Powdered Sugar Glaze recipe
Ingredients
- Pound Cake Ingredients:
- 4 c All-Purpose Flour
- 3 c Granulated sugar
- 2 c Unsalted Butter - room temperature 4 sticks
- 1 ½ c Whole milk or Buttermilk - room temperature
- 6 Large Eggs - room temperature.
- ½ tablespoon Vanilla extract
- ½ tablespoon Almond Extract
- Glaze Ingredients:
- 1 c Powdered Sugar
- ¼ c Unsalted Butter - room temperature
- ⅓ c Sweetened Condensed milk
- 1 tablespoon Whole milk - room temperature
- 1 teaspoon Vanilla extract
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, beat the butter and then slowly add in the granulated sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the eggs to the bowl one at a time, mixing until combined after each addition before adding the next egg.
- Next, mix in the vanilla and almond flavoring.
- Mix in the flour 1 c at a time, alternating with the milk or buttermilk, beginning and ending with the flour.
- Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake the pound cake for about an hour and 30-45 minutes. The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10-15 minutes before removing it from the pan.
- Glaze Instructions:
- Add the condensed milk, softened butter, and vanilla extract into a medium mixing bowl and blend together until smooth.
- Add the powdered sugar and blend until incorporated. (Start on a low spend and increase the speed as the powdered sugar becomes blended.)
- Mix in the milk until smooth. Pour the glaze over the cake as desired.
- Serve and enjoy!
Video
Notes
Nutrition
Frequently Asked Questions:
How many people will this cake serve?
The cake will serve 20 people depending on the size of the slices that are cut.
What are some substitutions for the buttermilk?
If you don't like or don't want to use buttermilk- heavy whipping cream is a great substitute.
What toppings pair well with this cake?
Great toppings for this cake are whipped topping and or berries.
Can I make this cake in loaf pans?
Yes-divide the batter into two 9x5-inch loaf pans and bake for about 55-65 minutes.
More Recipes You'll Love
Love a tall pound cake with a hint of lemon? Try my Mile High Pound Cake recipe.
Tall, decadent pound cake with a caramel glaze - Mile High Caramel Pound Cake
Pound Cake with the combination of sour cream, cream cheese and buttermilk - Mile High Pound Cake 2.0
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