Desserts
This 18-cup pound cake recipe delivers the towering height and tender crumb you crave—without the dreaded collapse. The secret lies in precise ingredient ratios and a foolproof creaming method that creates air pockets for that signature lightness. I've perfected this version after years of baking, ensuring every slice stays moist for days.
Traditional pound cake relies on equal parts butter, sugar, eggs, and flour by weight, but modern adaptations allow for substitutions without sacrificing texture. We'll use a classic creaming technique—beating butter and sugar until pale—to incorporate air, while cake flour ensures a tender crumb. The recipe includes vanilla extract for that signature flavor, but almond or lemon zest can add exciting variations.
What you'll achieve is a golden-brown cake with a fine, even crumb that's rich but not dense, perfect for slicing into thick portions. The high cup count means generous servings, ideal for gatherings or when you want decadent slices without the fuss of layering. Baked at the right temperature, it emerges from the oven with a crackly top that gives way to tender layers beneath.
Serve warm with coffee or tea, or save for later with a dusting of powdered sugar. The cake keeps well at room temperature for up to 5 days, making it perfect for meal prep. For extra indulgence, top with whipped cream or fresh berries—though honestly, it's delicious plain. Let's get baking!
Ingredients for 18 cup pound cake
These 10 staples create the perfect towering pound cake—rich, moist, and collapse-proof.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ lb | Softened to room temperature |
| Granulated Sugar 🍚 | 3 ½ cups | Packed lightly for accuracy |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for even texture |
| Cake Flour 🌾 | 1 cup | Ensures tender crumb |
| Pure Vanilla Extract 🌿 | 2 tbsp | High-quality for rich flavor |
| Baking Powder 🧂 | 1 tbsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Vegetable Oil 🫒 | ½ cup | Lightens the texture |
The butter is non-negotiable here—Plugrá or Land O'Lakes unsalted are my go-tos, but any good-quality brand works. Grab it a day ahead so it softens naturally in the fridge. The sugar? Domino or C&H both work, but avoid powdered sugar here—it won't dissolve properly. For the eggs, room temperature is key—they'll whip up fluffier and incorporate better into the batter. I always buy extra-large eggs for this recipe, but large will work in a pinch. The cake flour is what gives this pound cake its signature tender crumb—Bob's Red Mill is my favorite brand, but store-bought works too.
No vanilla extract? Vanilla bean paste works just as well, or scrape seeds from a vanilla bean. Running short on milk? Heavy cream or buttermilk both add richness, though buttermilk gives a slightly tangy note. The vegetable oil can be swapped for melted butter if you prefer, but it keeps the texture lighter. No cake flour? Substitute 1/4 cup cornstarch plus 3/4 cup all-purpose flour—it won't be identical, but close enough. The baking powder is crucial for that signature height, so don't skip it. If you're using a different brand, check the leavening power—some are stronger than others.
This cake is a meal prep dream—stays fresh for 5 days at room temperature if wrapped tightly in plastic. For longer storage, freeze slices wrapped individually for up to 3 months. I like to bake it in two 9x13-inch pans for easy serving. The crackly top is best eaten fresh, but the tender layers stay moist for days. Leftovers? Toast slices lightly and serve with coffee or tea—trust me, it's even better the second day.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s all about the creaming—just butter, sugar, and eggs until light and fluffy. No sifting, no folding like a delicate soufflé, just straightforward whisking that even my sleep-deprived self can handle.
- Buttery Richness Guaranteed: That ratio of butter to sugar? Chef’s kiss. The cake stays moist for days, with a tender crumb that’s not too sweet, not too dry—just perfectly balanced. Honestly, the first time I cut into it, I nearly forgot to share.
- Slice It Any Way: Forget fancy layers—this cake’s your blank canvas. Toast slices for French toast, cube it for trifle, or serve it plain with tea. My kids beg for it as dessert and breakfast, and I don’t even have to pretend it’s gourmet.
- Leftovers That Don’t Suck: Pound cake’s magic? It actually improves after a day or two. Wrap it in foil, and it’ll stay fresh for a week—no sad, dry crumbs here. Between us, I’ve fed a crowd with one batch and still had enough for lunch the next day.
Step-by-step instructions for 18-Cup pound cake
Here's how to bake a towering pound cake that stays moist and tall.
Prepare the Cake Pans and Prep Ingredients
Grease and flour three 9-inch round cake pans generously, tapping out any excess flour to prevent a dry crust. I like to use parchment circles on the bottom for easy removal later. Preheat your oven to 325°F—this lower temperature ensures even baking without a domed top that collapses.
While the oven heats, sift together the 3.5 cups all-purpose flour and 1 cup cake flour into a large bowl. This step removes lumps and aerates the flour, which helps create a light, tender crumb. Set aside with the 1 tablespoon baking powder and 0.5 teaspoon salt—we'll mix these in shortly. Also, let the 6 whole large eggs and 1.5 lb unsalted butter sit at room temperature for at least 1 hour before using.
Cream Butter and Sugar to Lighten the Mixture
In a stand mixer fitted with the paddle attachment, beat the softened butter and 3.5 cups packed granulated sugar on medium speed for 5-7 minutes until the mixture is pale, fluffy, and nearly doubles in volume. You'll see ribbons form when you lift the paddle—this is your signal that air has been incorporated. This step is crucial for a tender cake that rises properly.
Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. Then add the 6 room-temperature eggs, one at a time, mixing just until each is fully incorporated before adding the next. After all eggs are added, mix for another 30 seconds to combine completely. This gradual addition prevents curdling and ensures a smooth batter.
Combine Dry Ingredients and Add Liquids
With the mixer on low speed, gradually add the sifted flour mixture to the butter-sugar-egg mixture. Mix just until combined—you should still see some streaks of flour, about 30-45 seconds. Overmixing develops gluten, which can make the cake tough. Add the 2 tablespoons pure vanilla extract, 0.5 cup milk, and 0.5 cup vegetable oil all at once and mix on low speed for another 30 seconds until just combined.
Here's the thing—don't overthink this step. The batter should be thick but pourable, like heavy pudding. If it looks too stiff, it's okay; the heat of the oven will help it spread and rise. Let the batter rest for 10 minutes at room temperature while you prepare the pans.
Fill Pans and Bake to Perfection
Divide the batter evenly among the three prepared pans, filling each ¾ full. Tap the pans gently on the counter a few times to remove any air bubbles. Bake in the preheated 325°F oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when pressed gently in the center—this ensures it's fully baked but still moist.
I know it's tempting to check early, but resist the urge. The cake needs that full time to set properly. If the tops brown too quickly, tent the pans loosely with aluminum foil to prevent overbrowning while still allowing steam to escape. Rotate the pans halfway through baking for even heat distribution.
Cool and Assemble for Maximum Height
Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then invert them onto a wire rack to cool completely. This gradual cooling prevents cracking and helps the cakes hold their shape. Once fully cooled, you can stack them with a thin layer of vanilla buttercream or jam between each layer for that classic pound cake tower.
For the best results, let the assembled cake rest in the refrigerator for at least 2 hours before slicing. This allows the layers to set and the flavors to meld. Your cake should be moist, tender, and tall enough to impress—no sad, collapsed tops here!
Pro Tips For Making 18 Cup Pound Cake
- Weigh the Butter: I learned this the hard way—packed butter in a measuring cup is a disaster. Use a kitchen scale for 18 cups of butter; it should weigh exactly 4 pounds (1.8 kg). Packed cups add air, which throws off the cake’s density.
- Prep Eggs at Room Temp: Cold eggs from the fridge won’t blend smoothly, and you’ll end up with streaks in the batter. Pop them in warm water for 10 minutes—just enough to loosen the yolks. Trust me, your mixer will thank you.
- Don’t Overmix the Batter: This isn’t a pancake. Once all the flour is incorporated, stop mixing after 30 seconds. Overworking the batter makes the cake tough—especially with cake flour, which is already delicate. Fold gently if needed.
- Use Cake Flour Correctly: Skip the substitution shortcut—this isn’t the time for all-purpose flour. Sift the cake flour twice to avoid lumps, and don’t skip the xanthan gum (if included). It’s the reason this cake stays tender, not dense.
Troubleshooting this dish
Dense or Gummy Texture
If your pound cake turns out dense or gummy, overmixing is usually the culprit. Mix the dry ingredients with the wet just until combined—about 30-45 seconds—and avoid beating the batter after adding the flour. Also, ensure your butter and eggs are at room temperature; cold ingredients can prevent proper emulsification, leading to a heavy texture. 💡
Cake Collapses or Sinks
A collapsed cake often means the oven temperature was too high or the cake was opened too early. Stick to 325°F and bake until a toothpick comes out clean. If the top browns too quickly, tent with foil. Another fix: Whip the egg whites separately and fold them into the batter just before baking—this adds extra lift.
Dry or Crumbly Cake
Overbaking or using too much flour can dry out the cake. Weigh your flour instead of scooping to avoid excess. If the cake still turns out dry, try adding 1 tablespoon of milk or melted butter to the batter. For extra moisture, brush the cooled cake with simple syrup or a light glaze.
Uneven Baking or Pale Center
An underbaked center usually means the oven wasn’t hot enough or the cake was overcrowded. Rotate your pans halfway through baking and avoid opening the oven door. If your cake has pale spots, increase the baking time by 5-10 minutes or check your oven’s accuracy with an oven thermometer.
Sticky or Gummy Frosting Layer
If your frosting feels sticky or gummy, it’s likely too warm or too wet. Chill the cake layers in the fridge for 30 minutes before frosting to firm them up. For buttercream, ensure your butter is softened but not melted, and use powdered sugar in the right ratio (2 cups powdered sugar + 1 cup butter for a standard recipe).
Cracked Top or Sides
Cracks often form when the cake cools too quickly. Let it cool in the pan for 10 minutes before inverting, and avoid placing it on a cold surface. If cracks appear, brush them with a simple syrup or glaze to add moisture and disguise them. For extra insurance, bake the cake in a water bath (place the pans in a larger pan with hot water halfway up the sides).
Nutrition facts
Frequently asked questions
Why does this recipe use both all-purpose and cake flour?
The combination creates the perfect texture—all-purpose flour gives structure while cake flour (with its higher starch content) keeps the crumb tender and moist. The 1 cup cake flour in this recipe is what prevents a dense, heavy texture while still providing enough gluten for that signature pound cake rise. For a closer substitute, mix ¾ cup all-purpose flour + ¼ cup cornstarch.
Can I bake this in a single 9x13-inch pan instead of three 9-inch rounds?
Yes, but with adjustments! Reduce the baking time to 45-50 minutes and bake at 325°F. The cake will be thicker and more rectangular, but still delicious. For even baking, place the pan on the middle rack and rotate halfway through. The texture will be slightly denser since it's a larger volume, but perfectly fine for sheet cake servings.
How do I prevent a cracked top on my pound cake?
Cracks usually happen when the cake cools too quickly. Let it cool in the pan for 10-15 minutes before removing, then transfer to a wire rack. For extra insurance, bake the cake in a water bath (place the pans in a larger pan with hot water halfway up the sides). If cracks appear, brush them with simple syrup or a light glaze to add moisture and disguise them.
What's the best way to store leftovers?
Wrap tightly in plastic wrap or aluminum foil and store at room temperature for up to 5 days. For longer storage, freeze slices individually for up to 3 months. To revive, let thawed slices sit at room temperature for 10 minutes before serving. The cake actually tastes better the next day—perfect for meal prep!
Can I substitute butter with oil for a lighter texture?
You can replace up to ½ cup of the butter with vegetable oil (as shown in the recipe), but don't eliminate all butter—it adds richness and flavor. For a completely oil-based version, reduce the butter to 1 lb and add ½ cup oil, but expect a slightly different texture. The cake will be more tender but less buttery—great for dietary restrictions but not identical to classic pound cake.