Ultimate Rich & Creamy Pound Cake
Indulge in the decadence of this Ultimate Rich & Creamy Pound Cake, a scrumptious dessert that brings together the convenience of a yellow cake mix with the richness of added ingredients. With a moist and tender crumb, this cake is perfect for any occasion, whether it's a family gathering, celebration, or simply a treat for yourself. The luscious blend of sour cream and evaporated milk elevates this pound cake to new heights, while the buttery flavor creates a melt-in-your-mouth experience. Serve it plain or with your favorite frosting, fruit, or whipped cream for an elevated dessert treat.
12
Servings
233
Calories
9
Ingredients
Ingredients
Butter
8 (tablespoons, at room temperature)
Vegetable Oil
1/2 (cup)
Sugar
1 (cup)
Eggs
5 (large)
Yellow Cake Mix
1 ((18 1/4 ounce package))
All-Purpose Flour
1 (cup)
Sour Cream
1 ((8 ounce container, at room temperature))
Evaporated Milk
1 (cup)
Vanilla Extract
1 (tablespoon)
Instructions
1
Preheat your oven to 350°F (175°C) and place an oven rack in the center.
2
Prepare a 10-inch tube pan by lightly greasing it with vegetable shortening followed by a dusting of flour to prevent the cake from sticking.
3
In a large mixing bowl, combine the room-temperature butter and vegetable oil, and use an electric mixer on medium-low speed to beat until creamy, approximately 1 minute.
4
Gradually add the sugar to the mixing bowl and continue beating on medium speed until the mixture becomes light and fluffy, about 1 to 2 minutes.
5
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next, mixing until just blended.
6
Mix in the yellow cake mix, all-purpose flour, sour cream, evaporated milk, and vanilla extract, then switch to medium speed, beating until the batter is thick and well-combined, a process that should take about 1.5 to 2 minutes. Be sure to scrape down the sides of the bowl as necessary.
7
Pour the rich batter into the prepared tube pan, smoothing the top slightly.
8
Bake for 60 to 65 minutes, or until the cake is golden brown and springs back when gently pressed in the center.
9
Once baked, remove the pan from the oven and set it on a wire rack. Let the cake cool in the pan for about 20 minutes.
10
After cooling, run a dinner knife around the edge of the cake to loosen it. Gently shake the pan to release the cake, then carefully invert it onto a wire rack. Invert again as necessary to have the cake right side up.
11
Allow the cake to cool completely for an additional 20 minutes before slicing and serving.
Nutrition Information
14
Fat
24
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Ultimate Rich & Creamy Pound Cake?
This pound cake features a decadent, buttery flavor with a moist and tender crumb thanks to the addition of sour cream and evaporated milk.
What temperature should I preheat my oven to?
You should preheat your oven to 350°F (175°C) and place the oven rack in the center.
What size pan is recommended for this recipe?
A 10-inch tube pan is recommended for this pound cake recipe.
How should I prepare the tube pan to prevent sticking?
Lightly grease the pan with vegetable shortening and then dust it with flour.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
What are the primary ingredients that make this cake so rich?
The combination of butter, vegetable oil, sour cream, and evaporated milk creates its signature rich and creamy texture.
Should the butter be cold or at room temperature?
The butter should be at room temperature to ensure it creams properly with the oil.
How long should I beat the butter and vegetable oil together?
Beat them on medium-low speed using an electric mixer for approximately 1 minute until creamy.
What is the secret to adding sugar to the batter?
Add the sugar gradually and continue beating on medium speed for 1 to 2 minutes until the mixture is light and fluffy.
How should I incorporate the eggs into the batter?
Add the 5 large eggs one at a time, ensuring each egg is fully incorporated before adding the next one.
Does this recipe use a boxed cake mix?
Yes, it uses one 18 1/4 ounce package of yellow cake mix as a base.
How much all-purpose flour is added in addition to the cake mix?
You will need to add 1 cup of all-purpose flour to the batter.
What temperature should the sour cream be?
The sour cream should be at room temperature before being added to the mix.
How long should the final batter be mixed?
Once all ingredients are added, beat the batter on medium speed for about 1.5 to 2 minutes until it is thick and well-combined.
How long does the pound cake need to bake?
Bake the cake for 60 to 65 minutes.
How can I tell if the cake is finished baking?
The cake is done when it is golden brown and springs back when gently pressed in the center.
How long should the cake cool in the pan before removal?
Let the cake cool in the pan on a wire rack for about 20 minutes.
What is the best way to loosen the cake from the pan?
Run a dinner knife around the edge of the cake and gently shake the pan to release it.
How many calories are in one serving of this pound cake?
Each serving contains approximately 233 calories.
What is the fat content per serving?
There are 14 grams of fat per serving.
How many carbohydrates are in a single serving?
There are 24 grams of carbohydrates per serving.
Does this recipe contain vanilla?
Yes, the recipe calls for 1 tablespoon of vanilla extract.
What type of milk is used in this recipe?
The recipe specifically requires 1 cup of evaporated milk.
Can I serve this cake with any toppings?
Yes, it is excellent served plain or with frosting, fresh fruit, or whipped cream.
How much butter is required?
You will need 8 tablespoons (one stick) of room-temperature butter.
Is there protein in this dessert?
Yes, each serving provides about 3 grams of protein.
How much vegetable oil is needed?
The recipe calls for 1/2 cup of vegetable oil.
What should I do after removing the cake from the pan?
Invert it onto a wire rack and allow it to cool completely for an additional 20 minutes before slicing.
What category of food does this recipe fall under?
This is classified as a Dessert.
How many total ingredients are used in this recipe?
There are 9 ingredients in total used to make this pound cake.