Cake Central › Recipes › Tasty and Moist Butter Vanilla Pound Cake

Tasty and Moist Butter Vanilla Pound Cake

Lita829
By: Lita829
Posted 8/30/09 • Last updated 5/16/09 • 5181 views • 43 comments

Posted by Lita829

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 (43)

Delivarygal 10/15/09 at 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 10/15/09 at 4:04pm
tried this cake for first decorating class. I was really happy with how firm it is but is still moist
trippsmom 11/21/09 at 8:02pm
How did you work with the crusty edge when covering in bc/fondant?
lilyputt 12/10/09 at 6:42am
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 2/1/10 at 5:35am
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 2/3/10 at 2:00pm
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 2/3/10 at 9:49pm
4 sticks of butter as in 2 cups or four???
Lita829 2/15/10 at 6:57pm
2 cups...each stick equals 1/2 C. HTH
momnzoes 2/16/10 at 3:13pm
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 2/19/10 at 11:36am
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 2/20/10 at 12:21am
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 2/23/10 at 12:05pm
This is a very nice cake, it yields 9x3 inches cake. i added 1/4 cup milk also.
Lita829 2/27/10 at 11:01am
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 3/13/10 at 8:14am
I/m gonna try this.
funpets 3/23/10 at 1:54pm
this cake has come to be a favourite.i love it very much.thanks
erilay 4/5/10 at 4:06pm
can you make cupcakes or petifours with this recipe?
TLCDesserts 4/10/10 at 9:33am
What temperature do you bake it at??
Lita829 4/14/10 at 5:46pm
You can bake it at 325-350 depending on the pan.
Cakes_n_Cookies 5/9/10 at 8:22am
Great cake recipe it held up very well at room temperature.
shana102083 6/22/10 at 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?
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