Velvet Pound Cake

star rating (23) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 cake

Recipe photo

This pound cake — a rich dark brown outside, with a fine, golden crumb — is the perfect base for sliced fruit and a dollop of whipped cream.

Velvet Pound Cake

star rating (23) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 cake
Published: 01/01/2010


  • 14 tablespoons (1 3/4 sticks) unsalted butter
  • 3-ounce package cream cheese
  • 3/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 5 eggs


1) In the bowl of an electric mixer, beat together the butter and cream cheese, at high speed, until they're very light and fluffy. Add the salt, sugar, flour, and baking powder, and mix to combine; the batter will be stiff. Add the extracts, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each egg is added; the finished batter should be extremely light and fluffy.

2) Spoon the batter into a greased 9" x 5" loaf pan. Bake the cake in a preheated 325°F oven for 90 minutes, tenting it lightly with aluminum foil after 60 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. Serve the cake warm or at room temperature; store it well-wrapped at room temperature.


1 23  All  
  • star rating 01/11/2015
  • Samita from California
  • The easiest and yummiest recipe for pound cake that I have found. Adding a simple strawberry sauce with whipping cream puts this over the top!
  • 08/01/2014
  • from Westport, Mass.
  • I have made his recipe over and over and over. It is by far the best ever pound cake. I use 1 teaspoon of almond instead of the 1/4 teaspoon suggested in the recipe. Every time I make this, someone else wants the recipe. I would rate this a #10 instead of #5.
  • star rating 07/05/2014
  • wallabumba from KAF Community
  • I made two changes to this recipe: 1) I substituted almond flour for the wheat flour at a 1:1 ratio and 2) I used 1/2 teaspoon of lemon extract vs. the almond extract. I am a low-carber and I thought I would just give the almond flour a try, never expecting it to work, especially at the 1:1 ratio. Not only did it work, but I got rave reviews from all my co-workers who are NOT low-carb eaters. I made these in cupcake papers, baked at 350 for about 20 mins. I did refrigerate them overnight to keep them a little fresher. So my daring attempt at a low-carb conversion worked beautifully on the first try. Maybe it will help others hoping to do the same.
  • star rating 09/05/2013
  • Marie from Boston, MA
  • I clipped the recipe from a flour bag a long time ago and made it then and it was really good (I think!). I made it again last Saturday and we used it as the base for strawberry shortcake type dessert. I took it to a cookout. The cake was gone in a split second. Monday, I made another one. It was gone the same day. Made it again on Tuesday and again it didn't make it to the next day. It is now my kids' favorite cake. They just love to eat it plain. I bake it in a bundt cake form (it's their favorite shape) for 45 minutes in my oven and it comes out perfect. I make sure I have all the ingredients at room temperature. I don't really measure the vanilla and almond extract. The preparation is so easy. The taste is unbelievable. And it smells so good when it bakes! A friend who tried the cake on Monday asked me to make one for him, saying that he'll pay for the supplies. Lol! I would give it 10 stars if I could.
  • star rating 03/14/2013
  • MamaP from Garden City, NY
  • Fabulous pound cake! Delicious, moist with a slightly crisp shell. Big hit with the family!
  • star rating 02/22/2013
  • Amy Rae from Long Island, NY
  • This is a delicious cake. Nice crust, good crumb and texture. It tastes awesome, but it doesn't strike me as a traditional pound cake. I will definitely make it again, and it can be paired with anything you'd put with traditional pound cake, it just isn't as dense and buttery as other pound cakes I've had. It's very light and moist. It very much reminded me of a Financier but was easier to make. I made this in mini loaf pans (2"x4"ish) and they baked for 25 minutes or so. Based on my experience this would definitely work well in the acorn pan or any shaped/specialty Bundt pan.
  • star rating 12/05/2012
  • lorres from KAF Community
  • I have been making this cake since I found the recipe on the King Arthur 5 lb flour bag several years ago and it is beautifully versatile as well as dependable. I have substituted the almond flavoring with many other types of flavors including orange, cinnamon, fresh key lime juice and key lime zest with a key lime and powdered sugar glaze. It is always enjoyed with great relish by family and guests
  • 11/30/2012
  • johrah from KAF Community
  • Did someone place the wrong picture on this recipe or can it be used in the acorn pans & you didn't mention that?
    This pound cake recipe is great in a loaf pan, or in the shaped pans that are so popular these days. The pics are truly spot on. MJR @ KAF
  • star rating 05/04/2012
  • Nina Guerra from KAF Community
  • Well, i just ate the last piece of this heavenly cake, i couldn't resist to make this pound cake again last monday but this time i used a whole vanilla bean and orange extract, my family love it and i love how easy it is! Even that i baked it last monday (today is friday) the cake is still very moist and flavor kept getting better every day!
  • star rating 04/24/2012
  • Nina Guerra from KAF Community
  • I just made this cake today using a bunny shaped pan and also using 1 Tbsp vanilla extract because i had no almond extract on hand. I adjusted the oven temperature to 300F and my cake only needed in the oven 45 minutes uncovered plus another 15 minutes with the foil tent. The taste is very good, I tried before another pound cake recipe but always came out burned, this Velvet Pound Cake is a keeper, foolproof and very moist, I can't wait to have a slice tomorrow with my coffee, I'm sure it will taste even better!
1 23  All  

Related recipes