The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (2024)

FAQs

Why does my pound cake stick to the pan? ›

Use the Right Greaser

Do not use butter; the milk solids in butter can act like glue, causing the cake batter to stick to the pan. After greasing, sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

Mistake: Overmixing The Batter

Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.

You need to grease your pans, whether they are non-stick coated or not. Think of it like an insurance policy. Some people recommend butter and flour, others use cooking spray, baking spray, or even cake goop.

How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan. Ten minutes is the sweet spot.

More expert tips and recipe troubleshooting

Why is my cake so dense and heavy? Reason #1 – Chances are not enough air was incorporated into the butter and sugar. This could be because the creaming time wasn't long enough, or because the sugar, eggs or flour were incorporated too quickly.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

Starting your pound cake in a cold oven also impacts the texture of the cake. A longer bake time and lower temperature allows the leavening more time to work before the cake sets, resulting in a taller, fluffier cake.

An overmixed egg foam will look dull or broken, like cottage cheese. With the addition of flour, an undermixed batter will have uneven streaks or visible pockets of flour. When properly combined, the batter will be satiny, a little glossy, and able to make luscious peaks or ribbons.

Recipes. Sponge cake baked with meringue and almonds becomes the centerpiece of this delightful layer cake filled with custard and whipped cream. Kvæfjordkake began its inception in the north of Norway and has earned it's nickname as verdens beste, “the world's best”.

Which cake is king of cakes? ›

A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a fève ( lit. 'fava bean') such as a figurine, often said to represent the Christ Child, is hidden inside.

Line the bottom of your pan with nonstick parchment, then coat the pan's sides with nonstick pan spray. Some people espouse coating the bottom of the pan with spray before adding the parchment, then spraying the parchment as well; if you lean toward a “belt and suspenders” approach, feel free to do this.

Flip, Tap, and Shake

For this tactic, invert a large plate on top of the cake pan, preferably your cake's serving dish. Hold the plate firmly in place and flip it so the plate is on the bottom. Tap and gently shake the pan so the cake slowly releases and comes out in one beautiful piece.

Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.

If your cake doesn't look like it'll release, here's a trick. If you have a steamer, apply steam to the exterior of the pan to help loosen the cake. If you don't, place a kitchen towel in your sink and pour boiling water over it until it's soaked and steaming.