Ingredients are simple but high quality, which is the secret to this cake’s success. You will need 1 cup cream cheese, softened to room temperature, 1 cup sour cream at room temperature, 4 sticks (2 cups) unsalted butter softened, 3 cups granulated sugar, 7 large eggs at room temperature, 1 teaspoon vanilla extract, and 3½ cups cake flour sifted. Using room-temperature ingredients is essential to achieve a smooth batter and even baking.
Preparation begins by preheating the oven to 325°F (165°C). Grease a large Bundt or tube pan generously with butter and dust lightly with flour, tapping out any excess. This cake is rich and heavy, so proper pan preparation ensures it releases cleanly after baking.
In a large mixing bowl, cream the softened butter and cream cheese together using an electric mixer on medium speed until completely smooth and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl frequently. Gradually add the granulated sugar, one cup at a time, beating well after each addition. Continue mixing until the batter becomes pale, thick, and airy, which helps create a tender crumb.
Add the eggs one at a time, mixing on low to medium speed and allowing each egg to fully incorporate before adding the next. This step is crucial for structure and stability. Once all eggs are added, mix in the vanilla extract. Do not rush this process, as slow incorporation prevents curdling.
Reduce mixer speed to low and add the cake flour gradually in batches, mixing just until combined. Overmixing at this stage can result in a dense cake. Finally, gently fold in the sour cream until the batter is smooth and creamy with a thick, luxurious consistency.
Pour the batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake for 1 hour and 30 to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be deep golden brown with a slightly crisp crust.
Once baked, remove the cake from the oven and let it cool in the pan for 20 minutes. Then carefully invert onto a wire rack and allow it to cool completely before slicing. This resting time allows the flavors to deepen and the texture to set properly.
This cake has roots in traditional Southern pound cake baking, where recipes were prized for their simplicity and richness. Over time, home bakers enhanced the original pound cake by adding cream cheese and sour cream, transforming it into a more indulgent and moist version. The “Million Dollar” name reflects its luxurious taste rather than its cost, symbolizing a cake that feels priceless when served.
Nutritionally, this cake is rich in calories due to butter, cream cheese, and sugar, making it an indulgent treat rather than an everyday dessert. It provides energy, fats, and protein from eggs and dairy. While not low-calorie, it is satisfying in small portions and best enjoyed in moderation.
The benefits of this recipe lie in its reliability and versatility. It can be served plain, dusted with powdered sugar, or paired with fresh berries, whipped cream, or a light glaze. It stores well, tastes even better the next day, and freezes beautifully, making it ideal for make-ahead desserts.
This cake is loved by those who appreciate classic baking, rich flavors, and traditional textures. It appeals to pound cake lovers, cream cheese dessert fans, and anyone who enjoys a dense yet tender slice with coffee or tea. It is especially popular during holidays and celebrations where comfort and nostalgia matter.
In conclusion, Million Dollar Cream Cheese Pound Cake is a timeless dessert that combines simplicity with luxury. Its smooth crumb, buttery richness, and elegant appearance make it a standout cake for any occasion. With careful preparation and quality ingredients, this recipe delivers a bakery-style result that truly lives up to its name.