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.

Mile High Pound Cake Recipe: 5 Proven Secrets for a Fluffy & Moist Cake

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