Amazingly Moist Miracle Pound Cake Recipe

Are you in the mood for a delicious and moist pound cake? One that will make your taste buds dance with delight? Then, my friend, you have come to the right place. I am excited to share with you my recipe for Miracle Pound Cake.

This cake is not your average pound cake. Not only is it incredibly moist and flavorful, but it also has a secret ingredient that takes this cake to the next level: Miracle Whip. That’s right, mayo in a cake may sound bizarre, but trust me; it works wonders in this recipe.

I first discovered this recipe from my grandmother decades ago. A simple twist on an old-fashioned classic, this Miracle Pound Cake quickly became a family favorite. And since then, I have shared this magnificent cake with everyone I know.

So whether it’s for a special occasion or just because you’re craving something sweet, this pound cake is sure to impress even the most discriminating palate. So grab your apron and follow me as we dive into the steps of making this heavenly dessert.

Why You’ll Love This Recipe

Miracle Pound Cake
Miracle Pound Cake

Excuse me for interrupting your day, but you are about to experience the miracle pound cake recipe that will change your perspective on cakes forever. What makes this cake so miraculous? Well, let me tell you.

Firstly, this is not your typical pound cake recipe. It includes a secret ingredient that makes all the difference- Miracle Whip. Yes, you heard that right! Adding this tangy and zesty dressing to the mixture creates an extraordinary depth of flavor and a unique moistness that is unmatched by any other cake recipe out there.

Secondly, the recipe combines both Soft Silk flour and Swans Down cake flour to make sure you’re getting the best of both worlds- Tender and Moist pound cake with a delicate crumb texture. The result? A mouth-watering Million Dollar Pound Cake that will elevate your dessert game to the next level.

Thirdly, if you’re someone who loves experimenting with different flavors, you’re in for a treat. The versatility of this recipe allows you to add various ingredients such as lemon zest or chocolate powder to create delicious variations of the original recipe. Imagine the possibilities!

Lastly, with only a few simple ingredients including eggs, sugar, butter, and flour, this recipe is easy to make even for beginner bakers. Plus, it can be prepared in just one bowl with minimal mess and hassle.

In conclusion, the Miracle Pound Cake is truly divine- rich with vanilla flavoring and milk, soft texture yet firm enough to hold its shape when sliced. You won’t regret trying this recipe- it’s perfect for special occasions or simply as a sweet treat after dinner. Trust me; this cake will be the star of any dessert spread!

Ingredient List

 A slice of pure indulgence
A slice of pure indulgence

The Ingredients You Need

To make your Miracle Pound Cake, you will need the following ingredients:

  • Butter – 1 pound or 4 sticks, softened at room temperature.
  • Sugar – 3 cups granulated sugar.
  • Eggs – 6 large eggs at room temperature.
  • Purpose Flour – 4 cups purpose flour sifted twice (Swans Down cake flour or Soft Silk flour can be used).
  • Miracle Whip – 1 Cup of Miracle Whip or Mayonnaise (not salad dressing).
  • Milk – 1/2 cup of milk at room temperature.
  • Vanilla Flavoring – 1 teaspoon of vanilla flavoring.
  • Baking Soda – 1/2 teaspoon of baking soda.

For the chocolate pound cake recipe variation, replace Miracle Whip with 7up and add half a cup of unsweetened cocoa powder to the flour. For a lemon pound cake, substitute the vanilla extract with fresh squeezed lemon juice and lemon zest.

When measuring flour, spoon it into a measuring cup and level it off with a straight edge rather than packing it tightly. This ensures that you get accurate measurements and achieve great results.

The Recipe How-To

 A scrumptious treat in every bite
A scrumptious treat in every bite

Now that we know what a Miracle Pound Cake is, let’s get to the good stuff — the recipe! Follow these simple steps to create your very own delicious and moist Miracle Pound Cake.


  • 3 cups of Swans Down cake flour (or Soft Silk flour)
  • 1 teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 cup (2 sticks) of unsalted butter, softened
  • 2 and ¾ cups of granulated sugar
  • 6 large eggs, room temperature
  • 1 cup of miracle whip
  • 1 tablespoon of pure vanilla flavoring
  • ½ cup of whole milk


Miracle Pound Cake

Step 1: Preheat your oven to 325°F (160°C). Grease and flour a large Bundt or tube pan with miracle pan release.

Step 2: In a mixing bowl, whisk together the cake flour, baking soda, and salt.

Step 3: In another mixing bowl, beat together the butter until creamy and fluffy.

Step 4: Gradually add the sugar, mix well until combined.

Step 5: Add in the eggs one at a time, mixing well after each addition.

Step 6: Next, slowly and alternately add in the flour mixture, followed by the miracle whip, then the milk. Make sure to begin and end with the flour mixture while mixing everything together until just combined.

Step 7: Pour out this batter into your prepared pan. Smooth out the top and tap on a flat surface several times to remove any air pockets.

Step 8: Now we will bake our pound cake! Place your pan in your preheated oven, making sure it goes into a cold oven. This will help make it extra moist. Bake for approximately one hour and thirty minutes or until it’s fully cooked through. Check by inserting a toothpick in the center – if it comes out clean then it’s ready!

Step 9: Once baked to perfection, take your pound cake out from your oven and leave it on a cooling rack for at least ten minutes inside its pan. Afterward, remove it from its pan completely onto your cooling rack to cool down completely before serving.

And voilà! You now have your very own delicious and moist Miracle Pound Cake ready to serve. Optionally, you can add some powdered sugar on top or maybe even make a lemon glaze!

Note: Don’t worry about over-mixing — unlike other cakes, pound cake batters can be mixed without fear of becoming tough.

Substitutions and Variations

 The cake that will make all your wishes come true
The cake that will make all your wishes come true

A great thing about pound cakes is that they are highly adaptable, so you can add or remove certain ingredients to create different variations. Here are some substitutions and variations that you can try out:

– Flour: While the recipe calls for Soft Silk or Swans Down cake flour, you can use all-purpose flour if you don’t have any cake flour on hand. However, keep in mind that this may yield a slightly denser cake.

– Sugar: The recipe calls for granulated sugar, but you can also experiment with different sugars like brown sugar or coconut sugar. Keep in mind that this may change the flavor and texture of the cake.

– Butter: Unsalted butter is preferred for this recipe, but feel free to substitute with salted butter if needed.

– Miracle Whip: Miracle Whip adds a unique tangy flavor to the cake, but if you don’t have any on hand or don’t like the taste, you can replace it with mayonnaise.

– Lemon Pound Cake: To make a lemon pound cake version of this recipe, add 1 tablespoon of fresh lemon juice and 1 tablespoon of grated lemon zest to the batter.

– Chocolate Cake: For a chocolate bundt cake version of this recipe, replace 1 cup of the flour with 1 cup of cocoa powder and add 1 teaspoon of baking soda to balance it out. You could also use Miracle Whip chocolate cake recipe as a substitution.

These are just some suggestions, so feel free to get creative and try out your own unique combinations. Just remember that altering ingredients may require adjusting cooking times and temperatures, so keep an eye on your pound cake and use a toothpick to check for doneness.

Serving and Pairing

 The perfect dessert for any occasion
The perfect dessert for any occasion

Once baked, this miracle pound cake is a culinary work of art that will grab everyone’s attention with its charming golden hue and heavenly aroma. It’s ideal for any occasion, from a casual dinner gathering to an elegant evening affair. You can present it as a delightful dessert or use it to create other desserts like trifle, petit fours or even layered ice cream cake.

This cake tastes great on its own, but if you want to take it to another level of deliciousness, you can serve it with a scoop of vanilla ice cream or whipped cream. Alternatively, you can dust it with powdered sugar or serve with berry compote or fruit salad to add a touch of refreshing sweetness to every bite.

Pairing wise, the versatility of this cake means it works well with almost any type of beverage. For that classic tea and cake pairing experience, serve it alongside your favorite hot tea. You can also try pairing it with coffee, especially a dark roast variety that brings out the richness of the chocolate flavor in the chocolate version.

If you’re looking for something stronger, try serving this miracle pound cake with sweet white wine or fortified wine such as sherry or port – the perfect way to end a luxurious meal.

In conclusion: This incredible and versatile cake served whole or sliced is an elegant and effortless dessert that can easily be paired with any beverage for every occasion.

Make-Ahead, Storing and Reheating

 Satisfy your sweet tooth with this heavenly cake
Satisfy your sweet tooth with this heavenly cake

My dear bakers, let’s talk about one of the most important aspects of baking – making ahead, storing and reheating the delicious Miracle Pound Cake. We all know that a freshly baked pound cake is divine, but what if I told you that you can make it in advance and still enjoy its moist goodness? Yes, you heard me right. You can!

To make-ahead, bake the cake as directed, then let it cool completely. Once cooled, wrap the pound cake tightly in plastic wrap or aluminum foil to keep it moist and fresh. You can store the cake at room temperature for up to three days or in the fridge for up to a week. Trust me; this is perfect when hosting family and friends for a party or special occasion.

Reheating the cake is simple. Preheat your oven to 325°F and remove any wrapping from your pound cake. Bake your pound cake in the preheated oven for 10-15 minutes or until heated through thoroughly. If you prefer a crispy crust, remove the wrapping before reheating.

If you have leftovers after reheating, don’t worry! The Miracle Pound Cake remains incredibly moist even after reheating. Plus, this recipe stores so well and stays fresh longer compared to other types of cakes!

For those who want to add an extra touch of indulgence to their pound cake, try adding some creme fraiche or whipped cream to serve with it. You won’t regret it.

Remember always to store your pound cake in an airtight container and protect it from exposure to air and light. Trust me; nothing ruins a good pound cake faster than being exposed to air.

Now that you know how to make your Miracle Pound Cake ahead of time successfully, store it like a pro, and reheat it with ease: there’s no excuse not to make a loaf now!

Tips for Perfect Results

 The perfect combination of fluffy and moist
The perfect combination of fluffy and moist

Let me tell you, baking a pound cake is both an art and science. It’s not just about mixing the ingredients, but also about the technique and the way you handle each component. So to make sure everything goes smoothly and your pound cake turns out perfectly moist and delicious every time, here are a few tips and tricks that I’ve learned along the way.

Firstly, it’s important to have all your ingredients at room temperature, especially the butter and eggs. If you forget to take them out beforehand, try placing them in a warm spot for a few minutes to soften them up. This step is essential as it helps all the ingredients to mix together evenly when beaten.

Secondly, invest in good quality flour. For my Miracle Pound Cake recipe, I recommend using either Soft Silk or Swans Down cake flour. They are both light in texture and give a tender crumb to the cake.

When it comes to measuring ingredients, always spoon the flour into your measuring cup instead of scooping it out with the cup itself. Scooping can pack too much flour into your recipe, making your pound cake heavy and dry.

For a moist Miracle Pound Cake, try adding in some sour cream or creme fraiche. These ingredients not only add more flavour but also create a softer texture.

Another tip would be to avoid overmixing when adding in the dry ingredients. You want to gently fold them into the batter until just combined to prevent gluten from developing which will also make cake heavy.

Lastly, ensure that you follow instructions on preparing your pan properly with pan release so that your cake doesn’t stick. A well-prepared pan help in evenly distributing heat around your cake making it cook evenly from every side.

By following these tips, you’ll be able to create a perfectly risen and moist pound cake that will keep people coming back for more.


Before we move on to the FAQ section, there are some tips that you should keep in mind to make sure that your miracle pound cake turns out perfect. Now that you have all the ingredients and step-by-step instructions, it’s important to address some questions that may arise while you’re making the cake. Here are the answers to some commonly asked questions to help you troubleshoot any issue before proceeding.

What is the secret to super moist cake?

As a seasoned baker, I highly recommend trying out some new techniques to take your baking game to the next level. By substituting regular milk with buttermilk, you can add a tangy flavor and tender texture to your cakes. Additionally, incorporating vegetable oil into your recipe will result in a more moist and flavorful cake.

Another essential ingredient is either instant clearjel or instant pudding mix, which works wonders in providing a thicker and more stable cake batter. It also enhances the overall taste and texture of the cake. However, it’s vital to select the right recipe and to follow it to the tee. Experimenting is great, but sometimes it’s best to stick to what has been tried and tested to avoid disappointment.

One of the biggest mistakes when baking cakes is overbaking them. This can result in a dry and tough cake that no one wants to eat. Therefore, it’s crucial to monitor the time and temperature carefully. Instead of using individual cake pans, try baking sheet pans, which distribute heat evenly and produce a more consistent result. And once the cake is out of the oven, consider using a simple syrup or glaze to add extra moisture and flavor.

Overall, incorporating these tips and tricks into your baking routine will elevate your cake game and ensure that your creations are always a hit.

What does baking soda do to a pound cake?

When it comes to making cakes, a key factor in achieving the perfect rise is using the right leavening agents. Baking soda reacts instantly with acidic ingredients to provide immediate leavening. On the other hand, baking powder continues to react with the heat in the oven, ensuring a prolonged rise. To get the ideal lift for most cake recipes, it’s recommended to use both these leavening agents in combination. This winning duo can provide the perfect boost to make sure your cakes come out perfectly fluffy every time.

Why is it called Elvis Presley pound cake?

According to the Sterns, Elvis had a favorite pound cake that was baked by his childhood friend, Janelle McComb. The Sterns were given the recipe by McComb in 1987 to mark the 10th anniversary of Elvis’ death.

Why a cold oven is the secret to a better pound cake?

If you want a pound cake with a tight, dense crumb, the key is to start with a cold oven. Even though it may seem strange, this method allows the cake to bake slowly and prevents it from rising too quickly. By the time the oven heats up, your cake will be on its way to achieving the perfect texture.

Bottom Line


Now that I have shared with you the Miracle Pound Cake recipe, I encourage you to give it a try. This cake is perfect for any occasion or even just as a treat to satisfy your sweet tooth. With its moist and fluffy texture, Vanilla flavoring, and irresistible sweetness, it’s no wonder why this recipe has been passed down from generation to generation.

Whether you’re an experienced baker or just starting out, this recipe is easy to follow and can be customized to suit your taste preferences. Don’t be afraid to make substitutions or variations to make it your own.

Before I conclude this article, let me leave you with a reminder of some of the most important tips for perfect results:

– Use Soft Silk flour or Swans Down cake flour.

– Cream the butter and sugar together until light and fluffy.

– Sift dry ingredients (flour and baking soda) together before adding to the wet mixture.

– Bake in a cold oven to help the cake rise evenly.

– Store at room temperature in an airtight container for maximum freshness.

In conclusion, by following these instructions and tips, you’re guaranteed to have a delicious and moist pound cake that will become a family favorite for years to come. So why wait? Head to your kitchen now and let the miracle pound cake experience begin!

Miracle Pound Cake

Miracle Pound Cake Recipe

The best ever pound cake. I have baked it for 11 years. A great holiday desert--or any time. Serve hot or cold.. Serve with fresh strawberries or lemon pudding. A great cake to decorate. Family favorite--make it at least once a week.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Dessert, Weeknight
Prep Time: 30 minutes
Cook Time: 2 hours
Calories: 886kcal


  • 1 -2 cup butter (salted or unsalted)
  • 1/2 cup Crisco
  • 3 cups sugar
  • 4 eggs (large or medium or small)
  • 3 cups Soft Silk flour or 3 cups Swans Down cake flour
  • 1 cup milk
  • 1 teaspoon vanilla flavoring (or of your choice)


  • First with mixer cream until fluffy butter, Crisco, sugar, eggs.
  • Now with wooden spoon add flour and milk to mixture mixing a little at a time alternating until mixture is smooth add vanilla.
  • Lightly spray a tube pan or an angel food cake pan.
  • Pour batter into pan.
  • Shake pan to smooth batter even.
  • Place in a cold oven.
  • Set temperature at 300°F degrees.
  • Bake for 1 1/2 hours.
  • Insert toothpick--when inserted comes out dry cake is done check at 1 1/2 hours.

Your Own Notes


Serving: 229g | Calories: 886kcal | Carbohydrates: 102.2g | Protein: 5.8g | Fat: 52.6g | Saturated Fat: 26.6g | Cholesterol: 228mg | Sodium: 284.5mg | Sugar: 100.2g

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