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

FAQs

What makes a pound cake fall in the middle? ›

If you have too much liquid or too much fat in your cake batter, this can result in a cake with a weak structure which can cause it to sink in the middle.

Mistake: Overmixing The Batter

This will help to ensure that the dry and wet ingredients are evenly distributed throughout the batter. Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.

Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.

Don't Over-Mix

That trapped air expands then deflates in the oven. A deflated cake is a dense cake! Only mix the wet and dry ingredients together JUST until combined. I usually run a whisk or spatula through the batter a couple times at the very end to ensure there are no large lumps at the bottom of the bowl.

When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.

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”.

The "Diamond Cake" by Debbie Wingham - Price: $75 million

An amalgamation of luxury and confectionary art, it's embedded with more than 4000 diamonds, including pink, yellow, and white ones, making it not just a cake but a jewelled masterpiece. It's no wonder it holds the crown for the most expensive cake in the world!

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.

Pound cake is SUPPOSED to be a little dense. But it's not supposed to feel heavy or dry. If it's dry, the cake may have been over-baked. Pound cake can also be too dry if you added too much flour (or not enough butter or sugar).

A pound cake without a crack usually indicates a deflated, overly dense, and decidedly un-fluffy pound cake. However, as any baker will tell you, batters and doughs can have a mind of their own. Sometimes, these cracks happen unevenly and can affect the evenness of the cooking on the whole loaf.

Why is my pound cake always dry? ›

Baking a cake in a too-hot oven for the recommended time will dry it out. And baking a cake in a not-hot-enough oven will dry the crust before the center is fully baked.

Most pound cakes only use eggs to leaven the batter. This means that bakers should take their time mixing to make sure enough air is incorporated into the batter. As the batter bakes, it should slowly and evenly puff up and dome.

Don't worry about finishing your pound cake in one sitting. Cake lovers swear that pound cake tastes even better the next day. Wrap the leftover pound cake and store it in the refrigerator for a fresh cake all week long.

In fact, many restaurants prefer to use powdered eggs over fresh eggs, mainly because when compared to buying fresh eggs in bulk, powdered eggs are far cheaper and have a much longer shelf life.

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

The best way to avoid sinking fruit is to toss the fruit in a couple of tablespoons of the flour (just use some from the measured amount for the recipe) to coat it lightly. Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.