Desserts
This 10-cup pound cake recipe delivers layers of buttery vanilla perfection that stay moist for weeks—no dry crumb in sight. 💛 The secret lies in the classic creaming method, where butter and sugar are whipped until light and fluffy, creating a tender crumb that's rich yet delicate. I've baked this cake countless times for holidays, brunch gatherings, and even as a simple dessert, and it never disappoints.
The recipe relies on traditional techniques like folding dry ingredients gently into the batter to maintain airiness, while a splash of vanilla extract and a pinch of salt enhance the natural sweetness. This version uses all-purpose flour for a reliable texture, but I'll show you how to adapt it for gluten-free or vegan preferences without sacrificing moisture. The cake's versatility makes it perfect for layering with cream cheese frosting or serving plain with a dusting of powdered sugar.
What sets this pound cake apart is its ability to stay fresh for days—no need for elaborate storage tricks. The buttery richness comes from high-quality shortening mixed with butter, creating a tender yet sturdy crumb that holds up beautifully. Whether you're baking for a special occasion or just craving a classic dessert, this recipe delivers restaurant-quality results with minimal effort.
Ready in just one hour, this cake requires basic kitchen tools and yields a generous 10 cups of moist, flavorful layers. Serve warm with coffee, slice for brunch, or stack with frosting for a showstopping dessert. Here's everything you need to make it perfect every time.
Ingredients for 10 cup pound cake
Buttery richness meets classic vanilla—these ten ingredients create moist layers that stay perfect for days.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 2 cups | Cold, cut into small cubes |
| Granulated Sugar 🍚 | 3 ½ cups | Superfine preferred for smoothness |
| Vegetable Shortening 🧈 | 1 cup | Crisco or similar brand |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Pure Vanilla Extract 🍯 | 2 tbsp | Bourbon or Madagascar preferred |
| Large Eggs 🥚 | 6 whole | Room temperature |
| Baking Powder 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Whole Milk 🥛 | 1 cup | Room temperature |
| Powdered Sugar 🍚 | 1 cup | For optional dusting |
The butter and shortening combo is non-negotiable for that signature pound cake texture. Land O'Lakes unsalted butter and Crisco shortening are my go-tos—they deliver the right balance of richness and tenderness. Grab the butter from the dairy section, not the baking aisle, and make sure it's cold when you measure it. The sugar matters too: superfine sugar dissolves faster for a smoother batter, but if you only have granulated, pulse it in a food processor first. Flour? King Arthur or Gold Medal brands stay reliable every time. The vanilla extract should be pure—no imitation stuff here. Bourbon or Madagascar varieties add depth, but any good-quality extract works.
No vegetable shortening? Extra butter works in a pinch, but you'll lose that ultra-tender crumb. Running short on eggs? Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) keep the texture close, though the cake might be slightly denser. Substituting milk? Almond milk or oat milk works for moisture, but you might need an extra tablespoon. The baking powder is critical—Diamond Crystal, so adjust if using another brand. For a lighter cake, sift the flour and baking powder together before adding to the batter. And if you're gluten-free, King Arthur Measure for Measure flour is your best bet for a 1:1 swap.
This cake keeps beautifully—3-4 days at room temperature wrapped tightly in plastic, or 1 week refrigerated. For longer storage, freeze slices wrapped individually for up to 3 months. The butterfat makes it rich, so it doesn't dry out like some cakes. If storing unfrosted, brush the top with a little simple syrup (equal parts sugar and water) before wrapping to lock in moisture. For serving, dust with powdered sugar or slice and serve warm with coffee. The flavor actually improves after the first day as the moisture redistributes—trust the process.
Why You'll Love This Recipe
- This cake’s your blank canvas: frost it, layer it with jam, or serve it plain with tea. I’ve used it for breakfast (yes, really), dessert, and even packed it for lunch—it holds up like a champ. (Between us, my kids prefer it plain with a drizzle of honey.)
- No Mixer Needed: I swear by this recipe because it’s foolproof with just a bowl and whisk—no stand mixer, no electric beaters, just elbow grease for two minutes. The butter and shortening combo gives it that classic dense crumb without fussing over creaming times.
- Vanilla Bomb: That vanilla extract isn’t just a splash—it’s the star. Deep, buttery, and just sweet enough to make every slice taste like a bakery’s secret. Honestly, I’ve tried cutting corners with imitation vanilla, and this cake calls for the real stuff.
- Slice It Any Way: This cake’s your blank canvas: frost it, layer it with jam, or serve it plain with tea. I’ve used it for breakfast (yes, really), dessert, and even packed it for lunch—it holds up like a champ. (Between us, my kids prefer it plain with a drizzle of honey.)
Step-by-step instructions for 10 cup pound cake
This classic recipe delivers layers of buttery vanilla perfection that stay moist for days.
🍳 Step 1: Cream Butter, Sugar, and Shortening
In a stand mixer fitted with the paddle attachment, combine the 2 cups unsalted butter (cold cubes), 3.5 cups granulated sugar, and 1 cup vegetable shortening. Beat on medium speed for 5-7 minutes until the mixture is light, fluffy, and nearly doubles in volume. You're looking for a pale, ribbony texture—the fat should be completely incorporated with no visible streaks.
This creaming process is crucial for the cake's tender crumb. I like to scrape down the sides every 30 seconds to ensure even mixing. The sugar should dissolve completely, leaving no gritty texture. If your mixer struggles, switch to a hand mixer and work in batches, but the stand mixer gives the best results.
👨🍳 Step 2: Add Eggs and Vanilla
Add the 6 whole large eggs one at a time, mixing on low speed after each addition until fully incorporated. Then add the 2 tbsp pure vanilla extract and mix for another 30 seconds. The mixture should be thick and smooth, with no visible egg streaks. Here's the thing—don't overmix or you'll develop gluten in the flour later.
I always use room-temperature eggs for this recipe. They blend more smoothly and help create a lighter texture. If your eggs are cold, let them sit in warm water for 10 minutes before adding. The vanilla extract should be well-distributed, giving the batter its signature aromatic depth.
👨🍳 Step 3: Alternate Dry and Wet Ingredients
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1.5 tbsp baking powder, and 0.5 tsp salt. With the mixer on low speed, add about ⅓ of the flour mixture, mixing just until combined. Then add ½ of the 1 cup whole milk, mixing until smooth. Repeat this process, ending with the last ⅓ of flour mixture. This alternating method creates a tender crumb without overdeveloping gluten.
Don't be tempted to overmix at this stage. The batter should be thick but pourable. If it looks too stiff, add a splash more milk—just enough to loosen it. The batter should coat the back of a spoon but still hold its shape when dropped from a spoon.
🔥 Step 4: Bake in Prepared Pans
Divide the batter evenly between three 9-inch round cake pans (or two 9x13-inch pans). Smooth the tops with a spatula. Bake in a preheated 350°F oven for 35-40 minutes (round pans) or 40-45 minutes (sheet pans) until a toothpick inserted in the center comes out clean. The cakes should be golden brown and spring back when gently pressed.
I always bake the cakes until they're just done—slightly underbaked is better than overbaked. The cakes will continue cooking as they cool. If the tops brown too quickly, tent the pans with foil after 20 minutes. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
🍽️ Step 5: Layer and Dust (Optional)
Once completely cool, trim the domed tops if needed. For layered cakes, place a layer on a serving plate and spread with ½ cup powdered sugar (optional). Add the next layer, then the final layer. Dust the top and sides with the remaining ½ cup powdered sugar using a fine-mesh sieve for an elegant finish.
This cake stays moist for days when stored properly. Wrap tightly in plastic wrap or aluminum foil and store at room temperature. For even longer freshness, freeze between layers of parchment paper. The powdered sugar dusting is optional but adds that classic pound cake presentation.
Pro Tips For Making 10 Cup Pound Cake
- Cream Butter and Sugar Slowly: Dump the butter and sugar in the mixer and let it run for a full 3–4 minutes on medium speed—until the mixture is pale yellow and thick. I used to rush this, and the cake turned out dense. The butter needs time to fully emulsify with the sugar, or you’ll end up with a crumbly mess.
- Weigh Your Flour: Scoop the flour straight from the bag into a digital scale—no spooning, no tapping. This recipe relies on precision, and volume measurements (like "1 cup") can vary wildly. A pound cake this size won’t forgive overmixing or uneven flour distribution.
- Skip the Overmixing: Fold in the dry ingredients just until combined—no more than 15–20 strokes. I learned this the hard way after making a cake so tough it could’ve been a doorstop. Overworking the batter develops gluten, and this recipe needs a tender, moist crumb.
- Use Room-Temp Ingredients: Let the butter, eggs (if used), and shortening sit out for at least 1–2 hours before mixing. Cold fats create air pockets that collapse during baking, leading to a dense center. Trust me, your cake will rise higher and stay moist longer when everything’s at the same temperature.
Make-ahead tips for this recipe
Batter Prep Ahead
Mix the batter up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors meld beautifully overnight, and the texture actually improves. When ready to bake, let the batter sit at room temperature for 30-45 minutes before dividing into pans. This prevents cold spots in the oven that can lead to uneven baking. 💡
Partial Baking Shortcut
Bake the cake layers 10-15 minutes less than directed, then cool completely. Wrap each layer tightly in plastic wrap and refrigerate. When ready to serve, finish baking at 350°F for 10-15 minutes—just until warmed through. This method keeps the cake moist and is perfect for last-minute gatherings.
Freezer-Friendly Layers
Bake the cake layers fully, then wrap each one individually in plastic wrap followed by aluminum foil. Store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before assembling. The texture remains tender because the butterfat doesn't dry out during freezing. Perfect for holiday prep!
Make-Ahead Frosting
If you're planning to frost your pound cake, make the cream cheese frosting (or your preferred topping) 1 day ahead. Store it in an airtight container in the fridge. Bring to room temperature before assembling—this prevents condensation from making the cake soggy. I like to add a pinch of vanilla bean paste to the frosting for extra depth. ✨
Layer Assembly Timeline
Assemble the cake 4-6 hours before serving to allow the frosting to set properly. If you're short on time, chill the assembled cake in the fridge for 2 hours before serving. The layers will hold together beautifully, and the frosting will have a smooth, professional finish. This is especially helpful for brunch or dessert buffets.
Serving Prep
Nutrition facts
Frequently asked questions
Why does this pound cake use both butter and shortening?
The combination creates the signature tender yet sturdy texture that makes pound cake special. The butter adds rich flavor and moisture, while the shortening (like Crisco) prevents the cake from becoming too dense or greasy. This classic ratio has been perfected over decades to deliver that melt-in-your-mouth crumb that stays moist for days.
Can I bake this cake in a different pan size?
Yes! For a 9x13-inch pan, use two pans instead of three round pans. Bake for 40-45 minutes instead of 35-40 minutes. For a single 10-inch tube pan, reduce the batter by about 20% and bake for 50-55 minutes. Always check with a toothpick—it should come out clean but slightly moist.
What's the secret to keeping this cake moist?
The butter-fat ratio and proper baking time are key! Bake until just done (toothpick clean but slightly moist), then let cool completely in the pan before transferring. Store wrapped tightly in plastic or foil at room temperature—this prevents drying. For extra insurance, brush the cooled cake with simple syrup (equal parts sugar and water) before wrapping.
How do I fix a cake that's too dry?
If your cake turns out dry, it likely overbaked. Next time, pull it out when the toothpick has just a few moist crumbs. For immediate rescue: Slice the cake, then brush the cut surfaces with a simple syrup (equal parts sugar and water). Let it absorb for 10-15 minutes before serving. This will restore some moisture without making it soggy.
Can I make this cake gluten-free?
Yes, but you'll need a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Replace the all-purpose flour and reduce the baking powder to 1 tbsp (gluten-free flours often need less leavening). The texture will be slightly denser, but still delicious. Add ½ tsp xanthan gum if your blend doesn't include it for better structure.