There’s something undeniably comforting about a good old-fashioned pound cake—but the Mile High Pound Cake takes this classic dessert to a whole new level, literally. Known for its towering height, dense-yet-tender crumb, and irresistibly rich flavor, this Southern favorite is a showstopper that’s perfect for holidays, potlucks, or whenever you want to impress guests with your baking skills.
The name “Mile High” refers to its remarkable rise and volume, which results in a tall, majestic cake that’s just as beautiful as it is delicious. Unlike lighter sponge cakes, this version boasts a buttery richness and a moist texture that makes every slice satisfying on its own—or served with whipped cream, fresh fruit, or a sweet glaze.
This cake has deep roots in Southern baking traditions, where recipes are passed down through generations, each with a special family twist. Despite its dramatic name and impressive look, the Mile High Pound Cake is made with simple pantry ingredients and a few key baking techniques that make all the difference.
In this post, you’ll learn how to make your own perfect Mile High Pound Cake from scratch, avoid common baking mistakes, explore fun flavor variations, and master the art of tall, buttery pound cake perfection.
Table of Contents
Ingredients and Their Roles
The beauty of the Mile High Pound Cake lies in its simplicity. It uses basic pantry staples, but each ingredient plays a critical role in achieving that perfect high-rise structure, moist crumb, and rich, buttery flavor. Let’s break down what you’ll need—and why each ingredient matters.
1. Butter (2 cups, unsalted)
Butter is the backbone of this cake. It adds moisture, flavor, and richness while helping create a tender crumb. Using unsalted butter lets you control the salt content precisely. Make sure it’s at room temperature for proper creaming.
2. Granulated Sugar (3 cups)
Sugar sweetens the cake and aids in aeration during the creaming process. This is key to getting that “mile high” rise, as the sugar traps air when beaten with butter, giving the batter volume.
3. Eggs (6 large)
Eggs provide structure, moisture, and richness. They help bind the ingredients and contribute to the cake’s lofty height. Add them one at a time to maintain a smooth batter.
4. All-Purpose Flour (4 cups)
Flour gives the cake its structure. All-purpose flour strikes the right balance between lightness and strength, ensuring the cake holds its shape without being too dense.
5. Baking Powder (1 tsp)
Though traditional pound cakes don’t use leavening, this small addition gives the cake extra lift and lightens the crumb just enough.
6. Whole Milk (1 cup)
Milk adds moisture and helps thin the batter slightly for better mixing. It also contributes to the cake’s tender texture.
7. Vanilla Extract (1 tbsp)
Vanilla enhances the flavor and balances the richness of the butter and eggs.
8. Salt (½ tsp)
Salt sharpens and elevates the overall flavor. It’s subtle but essential.
Using high-quality, room-temperature ingredients ensures even mixing, better rise, and a flawless finish every time.
Equipment Needed
To make a perfect Mile High Pound Cake, having the right tools is just as important as the ingredients. This cake has a large volume, so using proper equipment ensures even baking and a tall, flawless result.
1. 18-Cup Tube or Bundt Pan
This is essential for the “mile high” height. A standard 10–12-cup pan may overflow, so choose a large-capacity pan to handle the volume.
2. Electric Mixer (Stand or Handheld)
Creaming the butter and sugar properly is key to a high-rise pound cake. A stand mixer with a paddle attachment works best for evenly incorporating air into the batter.
3. Measuring Cups and Spoons
Accurate measurement is critical. Use dry measuring cups for flour and sugar, and liquid cups for milk.
4. Rubber Spatula
Great for scraping the bowl and folding ingredients gently.
5. Wire Cooling Rack
Allows the cake to cool evenly after baking, preventing sogginess.
With these tools, you’re ready to bake like a pro!
Step-by-Step Preparation Guide
Making a Mile High Pound Cake is all about technique and patience. Follow this step-by-step guide to create a tall, rich, and moist cake that looks as good as it tastes.
Step 1: Prepare Your Pan and Preheat the Oven
Start by thoroughly greasing an 18-cup Bundt or tube pan with butter or shortening. Dust it lightly with flour, or use baking spray with flour included. Preheat your oven to 300°F (150°C)—a lower temperature ensures even baking for such a large cake.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat 2 cups of room-temperature unsalted butter until smooth and creamy (about 2–3 minutes). Gradually add 3 cups of granulated sugar, beating on medium speed for 5–7 minutes. This step is crucial—proper creaming incorporates air, giving the cake its height.
Step 3: Add the Eggs One at a Time
Add 6 large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly to ensure an even mixture.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. This step prevents clumping and ensures even distribution of leavening.
Step 5: Alternate Adding Dry Ingredients and Milk
With the mixer on low speed, gradually add the dry ingredients in three parts, alternating with 1 cup of whole milk (added in two parts). Begin and end with the flour mixture. Mix just until incorporated—do not overmix, or the cake may become dense.
Step 6: Add Vanilla Extract
Stir in 1 tablespoon of vanilla extract for a warm, fragrant flavor boost.
Step 7: Pour and Smooth the Batter
Pour the thick batter into the prepared pan. Use a spatula to level the top, tapping the pan gently on the counter to remove air bubbles.
Step 8: Bake Slowly and Evenly
Bake at 300°F for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a long skewer or cake tester comes out clean from the center. The top should be golden brown and slightly cracked.
Step 9: Cool and Release
Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely before slicing.
Common Mistakes and How to Avoid Them
Even experienced bakers can run into trouble with a Mile High Pound Cake. Here are some of the most common mistakes—and how to avoid them for perfect results every time.
1. Overmixing the Batter
Overmixing after adding the flour can lead to a dense or tough cake. Mix just until the ingredients are combined to preserve the cake’s tender crumb.
2. Using Cold Ingredients
Cold butter, eggs, or milk can cause the batter to curdle and bake unevenly. Always use room-temperature ingredients for a smooth, consistent batter that traps air properly.
3. Wrong Pan Size
Using a standard Bundt pan (10–12 cups) for this large-volume recipe can cause overflow and underbaked centers. Stick to an 18-cup Bundt or tube pan to ensure proper structure and height.
4. Baking at Too High a Temperature
This cake needs to bake low and slow. A high temperature can cause the outside to brown too quickly while leaving the inside raw. Bake at 300°F (150°C) for even results.
5. Not Greasing the Pan Properly
Pound cakes can stick easily. Always grease and flour your pan thoroughly or use a nonstick spray with flour included.
Avoiding these mistakes ensures a tall, moist, and delicious pound cake every time!
Flavor Variations
One of the best things about the Mile High Pound Cake is how versatile it is. Once you’ve mastered the basic recipe, you can easily customize it with delicious flavor twists to suit any occasion or personal preference. Here are some popular and creative variations to try:
1. Lemon Mile High Pound Cake
Add 1 tablespoon of fresh lemon zest and 2 tablespoons of lemon juice to the batter for a bright, tangy flavor. You can also top the cake with a lemon glaze made from powdered sugar and lemon juice for an extra citrusy finish.
2. Cream Cheese Pound Cake
Swap ½ cup of butter for ½ cup of softened cream cheese. This adds a subtle tang and a denser, creamier texture while still giving you the classic high-rise.
3. Vanilla-Almond Twist
Enhance the flavor by using 1 teaspoon of almond extract in addition to the vanilla. The almond adds a nutty sweetness that pairs beautifully with the buttery cake.
4. Marble Pound Cake
Divide the batter in half and mix ¼ cup of unsweetened cocoa powder into one portion. Swirl the chocolate batter through the plain batter for a stunning marbled look and rich taste.
5. Nutty Delight
Fold in 1 cup of chopped pecans or walnuts for crunch and a toasty flavor. Lightly coat the nuts in flour before adding to prevent them from sinking to the bottom.
6. Spiced Pound Cake
Add 1 teaspoon of ground cinnamon and ¼ teaspoon of nutmeg for a warm, cozy flavor that’s perfect for fall or holiday gatherings.
These variations are easy to incorporate without altering the core structure of the cake. Just be sure to balance extra liquid ingredients and maintain the proper batter consistency.
Serving Suggestions
The Mile High Pound Cake is a showstopper on its own, but pairing it with the right accompaniments can take it to the next level. Whether you’re serving it at a holiday gathering, afternoon tea, or casual family dinner, these serving ideas will impress your guests and enhance the cake’s buttery richness.
1. With Fresh Berries and Whipped Cream
Pair thick slices of pound cake with a medley of fresh strawberries, blueberries, or raspberries. Add a generous dollop of whipped cream for a light, refreshing contrast to the dense cake.
2. Drizzled with Glaze or Sauce
Elevate the flavor by adding a simple vanilla glaze, lemon icing, or even a warm caramel sauce. These toppings add sweetness and moisture without overpowering the cake’s natural flavor.
3. Toasted with Butter
For a unique twist, lightly toast a slice in a skillet with butter until golden brown. It’s rich, crispy on the outside, and absolutely irresistible.
4. Served with Ice Cream
A classic combination—try pairing a warm slice of pound cake with vanilla, butter pecan, or even strawberry ice cream.
Whether served plain or dressed up, this cake always delivers comfort and flavor.
Storage and Shelf Life
To keep your Mile High Pound Cake fresh and flavorful, proper storage is essential. Once the cake has completely cooled, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can store it at room temperature for up to 4–5 days in an airtight container.
For longer storage, pound cake freezes beautifully. Wrap individual slices or the entire cake in plastic wrap, followed by a layer of foil, and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To serve, let it thaw at room temperature for several hours or overnight in the fridge.
Avoid refrigerating the cake unless necessary, as refrigeration can dry it out faster. If you must refrigerate (for example, if it has a perishable topping), keep it tightly covered and bring it to room temperature before serving for the best texture and flavor.
Health Considerations and Modifications
While the Mile High Pound Cake is a delicious indulgence, it’s important to be mindful of its rich ingredients. Made with butter, sugar, and eggs, this cake is high in calories, fat, and carbs—best enjoyed in moderation as a treat.
For those with dietary restrictions, there are a few simple modifications you can try:
- Lower Sugar: Reduce the sugar by up to ½ cup without significantly affecting the texture.
- Dairy-Free: Substitute plant-based butter and use non-dairy milk such as almond or oat milk.
- Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking. The texture may vary slightly but still yields a tasty result.
- Lower Fat: Swap part of the butter with unsweetened applesauce or Greek yogurt, but note this may affect the cake’s rise and texture.
Frequently Asked Questions (FAQs)
1. How can I make my pound cake rise higher?
To achieve a taller pound cake, it’s essential to properly cream the butter and sugar for at least 5–7 minutes. This process incorporates air into the batter, helping it rise during baking. Also, using room-temperature ingredients, the correct pan size (such as an 18-cup Bundt pan), and baking at a low, steady temperature (300°F) ensures even rise without collapsing.
2. Why is it called Mile High Pound Cake?
The name “Mile High Pound Cake” comes from its impressive height and volume. Thanks to the generous use of eggs, butter, and sugar, combined with proper mixing and baking techniques, this version of the classic pound cake rises significantly higher than traditional ones—hence the name.
3. What is the secret to making pound cake?
The key secrets to a perfect pound cake are:
- Creaming butter and sugar thoroughly.
- Using room-temperature ingredients.
- Measuring accurately.
- Avoiding overmixing after adding flour.
- Baking slowly and evenly.
These steps result in a moist, buttery, and well-structured cake.
4. How to adjust pound cake recipe for high altitude?
At high altitudes, you may need to reduce sugar slightly, increase liquid (like milk), and raise the baking temperature by 15–25°F. You might also slightly decrease leavening agents if used. Always test with small adjustments first, as results can vary based on exact altitude.
Conclusion
The Mile High Pound Cake is more than just a dessert—it’s a timeless classic that blends tradition, flavor, and impressive presentation into one unforgettable treat. With its buttery richness, sky-high rise, and moist, tender crumb, it’s a cake that never fails to impress, whether served at a holiday gathering or enjoyed with a quiet cup of coffee.
By following the detailed steps, understanding each ingredient’s role, and avoiding common baking pitfalls, you can master this show-stopping cake at home—even if you’re a beginner. Plus, with endless flavor variations and serving ideas, the Mile High Pound Cake is as versatile as it is delicious.
So gather your ingredients, preheat your oven, and prepare to wow your family and friends with a cake that’s truly a cut above the rest—mile high and full of heart.