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

FAQs

Why did my pound cake flop? ›

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.

Mistake: Overbeating The Eggs

Add eggs, one at a time, beating just until the yolk disappears. Overbeating the eggs may cause the batter to overflow the sides of the pan during baking or create a fragile crust that crumbles and separates from the cake as it cools.

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

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.

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.

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. Bundts now come in the shape of rosettes, castles, and even pine forests.

You may know what you get when you overmix cake batter: a dense cake with tough texture (and maybe some unappetizing gluey streaks as well).

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”.

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.

Chocolate Cake. If there's one dessert that can tempt even the most disciplined among us, it's chocolate cake. The soft, moist layers of cake practically melt in your mouth, while the creamy, velvety frosting brings a burst of flavour with every bite.

Should you sift flour for a pound cake? ›

Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.

Pound Cake Recipe:

3 large (150 grams) eggs, at room temperature. 3 tablespoons (40 grams) milk, at room temperature. 1 1/2 teaspoons (6 grams) pure vanilla extract. 1 1/4 cups (150 grams) cake flour. 1 teaspoon (4 grams) baking powder.

Powdered eggs have a storage life of 5–10 years depending on the environment. The shelf life can further be extended by placing eggs powdered in air tight containers under anaerobic conditions or placed in a cool storage place. There is no need for any refrigeration or cold chain as in case of liquid eggs.

Using a Cake Pan That's the Wrong Size or Shape

If a cake pan is too small, the batter may be too deep. It will rise and maybe dome, but if the center is still wet, it will collapse before the structure sets in the center. (It may also spill over the sides of the pan and onto the oven floor, or both!)

What Causes A Cake To Sink In The Middle? Using too-small tins, not mixing your wet batter right, or being too rough with the oven door often leads to a huge baking flop.

Too much baking powder or baking soda can create excess gas in your cake, making it expand too quickly without the proper structure, only to deflate once you take it out of the oven. Follow your recipe exactly and level your measuring spoon with a knife or some type of flat edge.