A perfectly baked mile high pound cake recipe is a masterpiece—golden brown, rich, and incredibly tall. Unlike traditional pound cakes that tend to be dense and compact, this version stands out for its light texture, impressive height, and buttery richness.
However, achieving that sky-high rise requires the right ingredients, proper mixing techniques, and careful temperature control. If you’ve ever struggled with a flat or overly dense pound cake, you’re in the right place. This guide will walk you through every step, from choosing the best flour to mastering the creaming process. By the end, you’ll know exactly how to make a mile high pound cake recipe that rises beautifully and tastes amazing.
Why Is It Called Mile High Pound Cake?
As the name suggests, this cake is known for its extraordinary height. A standard pound cake often bakes into a dense loaf that stays relatively low. In contrast, a mile high pound cake recipe can rise significantly higher, creating a lighter, fluffier crumb. But why does this happen?
Three Reasons This Cake Rises Higher Than the Rest
Proper Aeration
- The process of whipping butter and sugar creates tiny air pockets. These pockets expand during baking, leading to a taller cake.
- If the butter is too cold or not beaten long enough, it won’t hold enough air, resulting in a denser texture.
Ingredient Balance
- Heavy cream adds moisture without weighing down the batter.
- Cake flour keeps the crumb light, unlike all-purpose flour, which can make the cake dense and tough.
- Baking powder provides an extra lift, helping the cake rise evenly.
Slow Baking at 325°F
- A lower temperature allows the cake to rise gradually. Baking at 350°F or higher can cause the cake to rise too quickly and collapse.
- Slower baking also ensures even cooking, preventing an undercooked center.
If your pound cake tends to be flat or heavy, adjusting these factors will make a big difference.
Essential Ingredients for a Mile High Pound Cake Recipe
To create the perfect mile high pound cake recipe, you need high-quality ingredients in precise amounts. Here’s a breakdown of what makes this recipe so special.
Ingredient Breakdown & Why They Matter
| Ingredient | Amount | Purpose |
|---|---|---|
| Butter (unsalted) | 2 cups | Adds moisture & richness |
| Sugar | 3 cups | Provides sweetness & structure |
| Eggs | 6 large | Helps with stability & texture |
| Cake Flour | 3 cups | Creates a light, fluffy crumb |
| Baking Powder | 1 tsp | Provides extra lift |
| Heavy Cream | 1 cup | Keeps the cake soft & moist |
| Vanilla Extract | 2 tsp | Enhances flavor |
Cake Flour vs. All-Purpose Flour: Which One is Best?
Choosing the right flour is crucial for getting the perfect rise.
- Cake Flour has less protein than all-purpose flour, making it ideal for a softer, airier texture.
- All-Purpose Flour contains more gluten, which can make the cake heavier and denser.
If you don’t have cake flour, don’t worry. You can make a DIY substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch. Sift the mixture a few times for best results.
Step-by-Step Guide: How to Make Mile High Pound Cake Recipe
Baking a tall, fluffy mile high pound cake recipe isn’t just about ingredients—it’s about technique. Follow these steps carefully to ensure success.
1. Preparing Your Ingredients
Before you begin, make sure your butter, eggs, and heavy cream are at room temperature. This helps the ingredients blend smoothly and creates a more even rise.
- Preheat your oven to 325°F and grease a bundt or loaf pan with butter or non-stick spray.
- Measure ingredients precisely—even small errors can affect the cake’s texture.
2. Creaming Butter & Sugar for Maximum Lift
The creaming process is one of the most important steps. It determines how much air gets incorporated into the batter, which directly affects how tall the cake will rise.
- Using a stand mixer or hand mixer, beat the butter and sugar together for at least 5 minutes until it’s light, fluffy, and pale in color.
- This step is crucial—under-creamed butter leads to a denser cake, while properly aerated butter helps it rise higher.
3. Adding Eggs One at a Time
- Crack one egg at a time into the mixture, beating well after each addition.
- Adding all the eggs at once can cause the batter to separate or become lumpy.
4. Mixing in the Dry Ingredients
- Sift cake flour, baking powder, and salt together in a separate bowl.
- Slowly add the dry ingredients to the butter mixture, alternating with heavy cream.
- Mix on low speed until just combined. Overmixing can cause the cake to become tough.
5. Pouring & Baking the Cake
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Tap the pan gently on the counter to remove air bubbles.
- Bake at 325°F for 70-80 minutes, or until a toothpick comes out clean.
Baking Tip: If the cake is browning too quickly, cover it loosely with foil for the last 20 minutes of baking.
6. Cooling & Unmolding the Cake
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
- Do not cut it immediately—pound cakes develop their best texture after resting for a few hours.
7. Baking for the Perfect Rise
Baking a mile high pound cake recipe requires patience and precision. Since it has a dense batter, the key is to bake it slowly and evenly so it rises properly.
- Use the Middle Oven Rack: This ensures even heat distribution and prevents the bottom from overbaking.
- Resist Opening the Oven Door: Sudden temperature changes can cause the cake to deflate or crack.
- Check for Browning Early: If the top browns too fast, cover it loosely with foil in the last 20 minutes of baking.
8. How to Tell If Your Pound Cake is Done
A pound cake requires a longer baking time than lighter cakes. Even though the top may look done, the inside might still be undercooked.
Toothpick Test: Insert a toothpick or skewer into the center. If it comes out clean, the cake is done.
Press Test: Lightly press the top—it should spring back without leaving an indentation.
Edge Test: The cake should pull away slightly from the pan’s edges.
Baking Time Guide:
- Bundt Pan: 70-80 minutes
- Loaf Pans: 55-65 minutes
- Mini Pound Cakes: 35-40 minutes
9. Cooling & Slicing for Best Texture
Once your mile high pound cake recipe is baked to perfection, the cooling process is crucial for maintaining its structure.
- Cool in the Pan for 15 Minutes: Removing it too soon can cause cracking or breakage.
- Loosen the Edges: Use a thin knife or spatula to gently release the sides.
- Invert the Cake: Turn it onto a wire rack and let it cool completely before slicing.
Troubleshooting: Why Didn’t My Pound Cake Rise?
If your cake turned out flat or dense, here are the likely causes:
Overmixing the Batter – Overworking the flour creates excess gluten, leading to a tough cake.
Cold Ingredients – Using cold butter or eggs prevents proper aeration.
Wrong Flour Choice – All-purpose flour can make the cake too dense.
Incorrect Oven Temperature – Baking at too high a heat causes the cake to rise too fast and collapse.
Solution: Always use room temperature ingredients, beat the butter & sugar properly, and bake at 325°F for an even rise.
Pro Tips & Variations For Mile High Pound Cake Recipe
Now that you’ve mastered the classic version, try these pro tips and creative variations to customize your cake.
1. Flavor Enhancements
- Citrus Twist: Add lemon, orange, or lime zest for a bright, tangy flavor.
- Nutty Infusion: Fold in ½ cup of finely chopped pecans, walnuts, or almonds for a crunchy texture.
- Marble Effect: Swirl in ½ cup of melted dark chocolate before baking for a two-tone effect.
- Spiced Pound Cake: Add 1 tsp cinnamon and ½ tsp nutmeg for a warm, cozy taste.
2. Creative Serving Ideas
Pound cake is versatile and pairs well with many accompaniments. Here are some serving ideas:
Classic Style: Serve plain with powdered sugar dusted on top.
Berry Delight: Top with fresh strawberries, blueberries, or raspberries and whipped cream.
Ice Cream Combo: Pair a warm slice with vanilla or caramel ice cream.
Chocolate Drizzle: Melt dark or white chocolate and drizzle over the top for a rich finish.
How to Store & Freeze Mile High Pound Cake Recipe
Proper storage keeps your pound cake moist and flavorful for days. Follow these best practices:
Room Temperature Storage
- Wrap the cake tightly in plastic wrap or foil.
- Store in an airtight container for up to 3 days.
Refrigeration
- Keep in a sealed container for up to 1 week.
- Before serving, let it come to room temperature for the best texture.
Freezing for Long-Term Storage
- Wrap individual slices in plastic wrap, then place them in a ziplock bag.
- Store in the freezer for up to 3 months.
- To thaw, leave slices at room temperature for 1 hour before serving.
FAQs: Everything You Need to Know About Mile High Pound Cake Recipe
1. Why is it called mile high pound cake?
This cake is called “mile high” because it rises significantly taller than standard pound cakes. The combination of proper creaming, cake flour, and slow baking contributes to its height.
2. How can I make my pound cake rise higher?
Use cake flour instead of all-purpose flour.
Beat butter and sugar for at least 5 minutes to create air pockets.
Bake at 325°F for a slow, even rise.
3. Is it better to bake a pound cake at 325°F or 350°F?
Always bake at 325°F. A lower temperature allows the cake to rise gradually without cracking. Baking at 350°F can cause it to brown too quickly while leaving the center undercooked.
4. Is it better to use cake flour or all-purpose flour for a pound cake?
Cake flour is best because it has a lower protein content, creating a lighter, more delicate crumb. All-purpose flour can make the cake denser and heavier.
5. What’s the secret to a moist pound cake?
Use heavy cream instead of milk for added richness.
Don’t overbake—check for doneness at 70 minutes.
Store properly to prevent drying out.
6. Can I make this cake in a loaf pan instead of a bundt pan?
Yes! You can bake this batter in two standard loaf pans. Reduce the baking time to 55-65 minutes and check for doneness.
7. Why did my pound cake crack on top?
Cracks are normal! Pound cakes develop a cracked top because of their thick batter. If you prefer a smoother top, bake the cake on the lower oven rack to reduce direct heat exposure.
Conclusion: Mile High Pound Cake Recipe
A mile high pound cake recipe is a true showstopper—tall, fluffy, and bursting with buttery flavor. With the right techniques, ingredients, and careful baking, you can create a cake that’s light, moist, and perfectly risen every time.
By following this step-by-step guide, you now have the skills and knowledge to bake a flawless pound cake. Whether you enjoy it plain, with toppings, or flavored with citrus or chocolate, this mile high pound cake recipe is bound to be a favorite.
Table of Contents
Mile High Pound Cake Recipe: 5 Secrets for a Fluffy & Moist Cake
- Total Time: 90-100 minutes
- Yield: 1 bundt cake or 2 loaf cakes
Description
A perfectly baked Mile High Pound Cake Recipe is a masterpiece—golden brown, rich, and incredibly tall. Unlike traditional pound cakes that tend to be dense and compact, this version stands out for its light texture, impressive height, and buttery richness. Achieving that sky-high rise requires the right ingredients, proper mixing techniques, and careful temperature control. Follow this foolproof recipe to create a beautifully risen, moist, and flavorful pound cake every time.
Ingredients
For the Cake:
2 cups (4 sticks) unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
3 cups cake flour (or DIY substitute: 2¾ cups all-purpose flour + ¼ cup cornstarch, sifted)
1 teaspoon baking powder
½ teaspoon salt
1 cup heavy cream, at room temperature
2 teaspoons pure vanilla extract
Optional for Glaze (if desired):
1 cup powdered sugar
2 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Instructions
1. Prepare the Ingredients
Preheat your oven to 325°F (163°C).
Generously grease and flour a bundt pan or two loaf pans to prevent sticking.
Ensure butter, eggs, and heavy cream are at room temperature for even mixing.
2. Cream the Butter and Sugar
In a stand mixer (or using a hand mixer), beat butter and sugar on medium-high speed for 5-7 minutes until light, fluffy, and pale in color.
This step is crucial for aerating the batter and ensuring the cake rises properly.
3. Add Eggs One at a Time
Add eggs one at a time, beating well after each addition. This prevents curdling and ensures a smooth batter.
4. Combine Dry Ingredients
In a separate bowl, sift together cake flour, baking powder, and salt. This ensures a lighter crumb.
5. Alternate Dry and Wet Ingredients
Reduce mixer speed to low.
Gradually add the dry ingredients, alternating with the heavy cream, starting and ending with flour.
Mix until just combined. Overmixing can lead to a dense cake.
6. Add Vanilla Extract
Stir in the vanilla extract for a rich, aromatic flavor.
7. Pour and Bake
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Tap the pan on the counter to remove air bubbles.
Bake at 325°F for 70-80 minutes (or 55-65 minutes for loaf pans), until a toothpick inserted in the center comes out clean.
8. Cooling and Unmolding
Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Run a thin knife around the edges to loosen the cake before inverting onto a rack.
9. Optional Glaze
Whisk together powdered sugar, milk, and vanilla extract.
Drizzle over the cooled cake for extra sweetness.
Notes
Use Cake Flour: It ensures a light, fluffy texture. If using all-purpose flour, replace 2 tablespoons per cup with cornstarch.
Cream Butter & Sugar Thoroughly: This creates air pockets that expand during baking, leading to a taller cake.
Bake at 325°F: A lower temperature allows the cake to rise evenly without collapsing.
Avoid Overmixing: Mix until just combined to prevent a dense texture.
Let the Cake Rest: The flavor and texture improve after a few hours.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Cuisine: American, Southern Baking
Nutrition
- Calories: 450 kcal
- Sugar: 35g
- Fat: 26g
- Carbohydrates: 50g
- Protein: 5g