I got this yummy pound cake recipe when I got my very first KitchenAid. I changed a couple of things to make it my own. It’s a good recipe for 3-D cakes. I hope you like it!!

Tasty and Moist Butter Vanilla Pound Cake

Ingredients

  • 4 sticks of butter, softened
  • 2C sugar
  • 6 lg eggs
  • 1 Tbsp vanilla extract
  • 3C flour, sifted
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 C whole milk or sour cream thinned with milk (your preference)

Instructions

    Ceam butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and blend. Add combined dry ingredients, alternating with the milk; beginning and ending with the dry. Beat for 2 min longer. Pour into prepared pan. Bake 1 hr to 1 hr 15 min depending on the pan. Layers bake in less time.

    Surely NOT diet food……


Comments

Delivarygal Says... 15 Oct 2009 , 4:34am

I tryed this recipe and "LOVE" it.It is very tasty and moist,but yet dense enough for 3-D cakes.I highly recomend this recipe.

donna4646 Says... 15 Oct 2009 , 4:04pm

tried this cake for first decorating class. I was really happy with how firm it is but is still moist

trippsmom Says... 21 Nov 2009 , 9:02pm

How did you work with the crusty edge when covering in bc/fondant?

lilyputt Says... 10 Dec 2009 , 7:42am

Quick question about the butter... is it salted or unsalted?? I am going to attempt to make my daughter a winter themed bday cake tomorrow..and figured I would try this recipe..but not sure on the butter...can u tell I dont bake much! LOL Thanks in advance! Michelle

moscakes5 Says... 1 Feb 2010 , 6:35am

Thank you for sharing this receipe I made it this weekend and I thought it came out perfect. The only changes I made was I superfined the sugar; past experience has taught me this works for me and I added two tablespoons of milk in addition to the sour cream (not thinned). I plan on using it again!

Lita829 Says... 3 Feb 2010 , 3:00pm

I'm happy that you all liked the recipe! Lilyputt, I use salted butter. Sorry the the late response...I haven't checked the comments posted here in very long time. I hope that you all get as much use out of the recipe as I have:)

pstandage Says... 3 Feb 2010 , 10:49pm

4 sticks of butter as in 2 cups or four???

Lita829 Says... 15 Feb 2010 , 7:57pm

2 cups...each stick equals 1/2 C. HTH

momnzoes Says... 16 Feb 2010 , 4:13pm

How much does this recipe yield? I need to make pound cakes for a 3-tier topsy turvy cake, so I need a LOT of batter (12"-11"-10", 10"-9"-8", and 8"-7"-6"). Also, could you make this chocolate? I would imagine so, but would it change the liquid amounts?

sunset74 Says... 19 Feb 2010 , 12:36pm

I have the same questions as momnzoes. I am curious how many cups this makes as I am doing the 3d cuddly bear pan and so I am wondering if I need a double batch or a single, or a single and half of another. I am also curious if there is a conversion for more liquid or something to make this chocolate. I want to do the bear in chocolate since he is gonna have chocolate frosting and the mom LOVES chocolate, but did not want to force everyone to eat some kind of chocolate (the bear is gonna sit on another cake orginally gonna do chocolate cake with white BC, and white sponge bear with chocolate frosting, but want to not make people who don't like chocolate have to eat chocolate). Any help would be great. Thanks

newbienz Says... 20 Feb 2010 , 1:21am

Hi Lita829! Could you please advise what size tin you would use for the full amount? Can you easily divide the mixture into smaller tins? Thanks for your help:)

nadia0411 Says... 23 Feb 2010 , 1:05pm

This is a very nice cake, it yields 9x3 inches cake. i added 1/4 cup milk also.

Lita829 Says... 27 Feb 2010 , 12:01pm

Sorry for the late response...I haven't checked this section of CC in a while. I haven't made the cake in a while but I doubled the recipe and it filled 2-10X2" cake tins. It was used as a based for the 3-D teddy bear cake. Sunset...this recipe can also be used for the teddy bear pan. I haven't tried to convert the recipe to chocolate....I have another recipe for that but I am sure that it can be done. If adding cocoa powder to make it chocolate, I'd subtract that from the original amt of flour. If not..then add more sour cream/milk so that the cake is not dry. Newbienz and Momnzoes....this recipe can be halved, doubled, or tripled. It depends on how much batter your mixer can hold and how much flour power it has.

lizzybee Says... 13 Mar 2010 , 9:14am

I/m gonna try this.

funpets Says... 23 Mar 2010 , 1:54pm

this cake has come to be a favourite.i love it very much.thanks

erilay Says... 5 Apr 2010 , 4:06pm

can you make cupcakes or petifours with this recipe?

TLCDesserts Says... 10 Apr 2010 , 9:33am

What temperature do you bake it at??

Lita829 Says... 14 Apr 2010 , 5:46pm

You can bake it at 325-350 depending on the pan.

Cakes_n_Cookies Says... 9 May 2010 , 8:22am

Great cake recipe it held up very well at room temperature.

shana102083 Says... 22 Jun 2010 , 10:26am

how can you tell when this cake is done baking? Do you still use the tooth pick method? I am using 6,8,10 inch pans...what are the baking times for those?

Lita829 Says... 27 Jun 2010 , 4:47pm

Shana, it is a very light colored cake but I wait until the cake just slightly starts to pull away from the sides of the pan. The edges will become more golden than the rest. I never use the toothpick method. I just guesstimate the cooking time for the pan and check (with the oven closed until it is at least 3/4to 7/8 of the cooking time has passed). At that time, if signs of doneness are present I open the oven and check with my finger for bounce back.

Cakefriendly Says... 12 Jul 2010 , 7:12pm

Hi Eevryone, i tried this recipe, and i absolutely love it!!!!! it's just perfect. i'm using it for petifours!! wish me luck!! i totally recomend it. this i like baking clouds!!..:-)

thanks Lita

jaedei Says... 19 Jul 2010 , 10:00am

This is DELICIOUS! Thank you so much for posting.

motheroffour Says... 11 Aug 2010 , 9:04pm

This was a life saving recipe for me. I was trying to make a cake into a horse head for my daughter's 8th birthday. I had two failied attempts at another recipe. I tried this one the day of the party & never had so many compliments on the taste of the cake. It carves well, if you want to make a shape. I'm be using it again & again. I needed a 9X13 cake & didn't have to double the recipe or anything.

Lita829 Says... 14 Aug 2010 , 8:35pm

You all are welcome! Awesome! I'm happy that the recipe was a success for everyone:)

Phoebeb Says... 26 Aug 2010 , 4:06am

After searching for a nice pound cake recipe for a 3D bear pan and seeing the comments here I decided to make this yesterday. I made the cake into a penguin for my boyfriends 21st and he absolutely loved it! The cake is really delicious and moist and filled out the pan perfectly. This is my first attempt at both a 3D cake and a pound cake and thanks to you it worked really well!!

lovecake987 Says... 15 Nov 2010 , 11:19am

ouulala!!! This is so good!! but takes 1h30 to bake... but was worth the waiting time!!! and I only had the crust...

txhornedfrog Says... 18 Nov 2010 , 2:19pm

Just wondering if I did something wrong....I followed the recipe precisely, but it seemed grainy, and not smooth like the boxed mixes I'm used to. Lol. It's in the oven now, so we will see. Thanks.

txhornedfrog Says... 19 Nov 2010 , 10:31am

Can someone please help? I made my cakes, took them out of the oven, froze while warm, took them out to torte and fill...and they look like cornbread. I'm not sure if it's because they are still cold, but they seem VERY dry!!!! I brushed simple syrup over the tops of each layer, but I am worried. I did not overcook. Has anyone else experienced this? Will the cake be moist at room temp? Please advise.....

txhornedfrog Says... 19 Nov 2010 , 10:33am

Hi lovecake987, I saw that yours took 1h30m to cook!!! Mine took 45 min. So glad I was watching the oven, or they would've burned. What temp were you cooking at?

Lita829 Says... 4 Dec 2010 , 9:42pm

Hi Lovecake987. Sorry it took me so long to respond. I wasn't aware that additionaly posts were made to this recipe. What type of oven do you have? Also, what size were the cake and what temp were you cooking it at? If the oven is convection...you want to decrease the baking temp of 50-75 degrees or it will overcook and dry the cake out. It it was a large pan, I'd recommend using a flower nail to disperse the heat and allow the cake to cook more evenly. If the range is gas or electric, I alway err on baking is a little more slowly.

It the cake was grainy...either the butter and sugar wasn't creamed long enough and/or the it was overmixed once the flour was added. Don't give up on the cake....its a tasty recipe.

filipinastar Says... 21 Dec 2010 , 3:07pm

does anyone know how much of this recipe is needed to fill the wilton stand up bear pan?

annamariacoccia Says... 13 Jan 2011 , 8:34am

THE LARGE BEAR PAN? IF SO IT WOULD BE, MAYBE, HALF THE BATTER NEEDED FROM THIS RECIPE. AND DON'T BE AFRAID IF THE EDGES BECOME A BIT OVERLY DONE....IT'S IMPORTANT THAT THE MIDDLE IS BAKED SO YOU'LL HAVE TO USE A TOOTHPICK!!

LillyCakes Says... 1 Apr 2011 , 9:37am

Can this recipe be used for a sheet cake?

angela318 Says... 12 Apr 2011 , 8:06pm

I made a 3d mini bear cake with this recipe, it works and taste great but I only use half of everything since mine is a mini bear. Thank you! [IMG]http://i59.photobucket.com/albums/g302/angela318/IMG_0944.jpg[/IMG]

angela318 Says... 12 Apr 2011 , 8:07pm

KrystalBella Says... 25 Apr 2011 , 5:51pm

I really want to try this recipe. Is the flour Self Raising Flour or just normal flour???

lovecake987 Says... 11 May 2011 , 12:14pm

I have an electric oven and it was at 350... but the middle didn't want to bake. I used the large bear pan. I am about to make it again, so I'll try all your the tips and let you know. Thanks

Lovelyladylibra Says... 10 Jul 2011 , 6:16pm

i tried a pound cake recipe from allrecipes.com and it came out horriable. i was so upset because i didnt buy enough ingredients to make another and it was too late to run back out to the store. im going to save and try this one. hope it works

rebekah202003 Says... 26 Jul 2011 , 11:21pm

What kind of flour did you use?

AussieJaz Says... 24 Aug 2011 , 3:51pm

This cake is SO TASTY! I used it for a moulded rocking horse pan & it worked beautifully. I iced it with "buttercream dream" & it was delicious. The cake is easy to make & I trusted it (untested) because of all the good feedback & comments here. For all you metric bakers, 4 sticks of butter in America weighs 452g. Each stick is 113g. Oh, I used buttermilk instead of the sour cream or whole milk.

Pearl645 Says... 31 Jan 2012 , 6:58pm

OMG YESSSS THIS IS IT! THE BEST pound cake recipe! I did some of these for a bride and groom and she took them home and wrote me back to say she ate 3 out of the 9 cupcakes I sent in a box! AND BEST OF ALL I GOT THE WEDDING CAKE JOB! Thank you so much for posting this. I am so grateful for all those above who took the time to write honest reviews. Thanks to all of you I was convinced to try this recipe and it was a huge success. I followed the recipe exactly and used whole milk instead of sour cream. I am going to try it with sour cream thinned with milk to see what difference there is.

WHO HERE HAS TRIED THE RECIPE WITH SOUR CREAM? CAN YOU SAY HOW MUCH OF THE 1/2 CUP IS MILK AND HOW MUCH IS SOUR CREAM? SHOULD I DO HALF HALF? *BIG SMILE

SarahBim Says... 24 Oct 2012 , 9:15pm

I made this recipe tonight for a topsy turvy cake class I will be having this week and absolutely LOVE it! It carves well and tastes WONDERFUL!! Thank you for sharing!

Celeste_CreativeCakes Says... 24 Jul 2015 , 3:47am

I'm looking forward to trying this recipe myself. It sounds fabulous!  Thanks for sharing!!!


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