The Best Vanilla Pound Cake Recipe (Soft, Moist, and Buttery)

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This moist vanilla pound cake recipe is classic, cozy, and guaranteed to hit every time. It’s made with simple ingredients but delivers a rich, buttery flavor and soft, tender crumb that tastes like it came straight from a bakery. Perfect for holidays, Sunday dinners, or “just because,” this is the kind of cake that’ll have folks asking for the recipe before they even finish their slice.

Now listen…can I toot my own horn for a second? Because this vanilla pound cake right here? It’s out of this world!

It’s rich, buttery, and incredibly moist with a soft, velvety crumb. I tested this recipe multiple times to get the perfect balance – dense but not heavy, and packed with real vanilla flavor in every bite. It’s simple, yes, but so darn good. Think classic pound cake, but turned all the way up. Serve it with a scoop of ice cream, fresh berries, or a drizzle of chocolate sauce and whew…pure bliss.

The Best Vanilla Pound Cake Recipe

vanilla pound cake on a cake plate topped with vanilla bean glaze.

I built this recipe with my sour cream pound cake base to really let the vanilla flavor shine. Sour cream gives you a rich, creamy texture without overpowering the vanilla flavor. It has a milder flavor than a cream cheese pound cake or buttermilk pound cake but adds a richness that doesn’t compete with the vanilla notes.

Oh, and when I say this cake is vanilla forward, I mean it. We’re using vanilla bean paste in the batter, a vanilla simple syrup on top… as well as a vanilla glaze. Is that enough vanilla for you?!

Notes From My Kitchen

Here are some of my baking secrets and why this the best pound cake recipe ever:

Bursting with vanilla flavor: The secret to that deep, bakery-style vanilla flavor? Drumroll please…milk powder and a tiny pinch of nutmeg. I know, I know, nutmeg sounds random, but it doesn’t make the cake taste spiced. It just enhances the vanilla and adds that subtle, old-school warmth. And the milk powder? That’s what brings the rich, bakery-level flavor without adding extra liquid.
Ultra moist and tender: A mix of butter and oil gives you that perfect melt-in-your-mouth texture! Butter gives you that rich flavor, but oil keeps the cake soft and moist for days. That’s how you get that melt-in-your-mouth texture without it feeling heavy.
Beginner Friendly! If you’re new to baking, don’t worry. This recipe is super beginner-friendly. I walk you through everything step-by-step so you can nail it on the first try.
Less is more: simple ingredients go a long way in this recipe. It’s more about technique (which we get into next in the “how to” section). Let’s bake!

👉 If you love this pound cake recipe, make my white chocolate pound cake and brown sugar pound cake next !

How To Make Vanilla Pound Cake

These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full recipe with measurements and detailed instructions.

This vanilla pound cake comes together in just 4 simple steps:

butter, sugar, and oil creamed together in a bowl until pale and fluffy.

Step 1: Cream Butter, Sugar, and Oil. Beat butter, sugar, and oil until light and fluffy (about 5-6 minutes). Add eggs and yolks one at a time, mixing well after each addition.

Step 2: Mix the Batter: Add half of the dry ingredients. Mix in vanilla, sour cream, and milk until smooth. Add remaining dry ingredients and mix just until combined.

Step 3: Bake the Pound Cake. Pour batter into a greased 10–12 cup bundt pan. Bake at 325°F for 70–80 minutes, until a toothpick inserted comes out with a few moist crumbs. Cool for 10 minutes, then transfer to a wire rack.

vanilla pound cake being brushed with vanilla bean simple syrup.

Step 4: Add Vanilla Simple Syrup and Glaze. Coat the warm cake in simple syrup. Once cooled, whisk together glaze ingredients until smooth. Pour over cooled cake, slice, and serve.

Pro Baking Tips

Cream your butter and sugar properly. Beat until light and fluffy—this creates air pockets that help the cake rise and gives you that soft crumb.
Room temperature ingredients are non-negotiable. Cold ingredients = broken batter = dense, uneven cake.
Don’t overmix once the flour is added. That’s how you end up with a tough pound cake—and we’re not doing that.
That oil? It matters. Butter brings flavor, but oil keeps the cake moist longer because it stays liquid at room temp.

Recipe FAQs

What makes a pound cake moist?

A moist pound cake comes from the right balance of fat and dairy. In this recipe, a combination of butter, oil, and sour cream keeps the cake soft, rich, and tender without feeling heavy or dry.

Why does my pound cake have a crack on top?

Yes, that signature crack is completely normal, and it’s actually a good sign! Pound cake batter is dense, so as it bakes, the outside sets first while the inside continues to rise, creating that classic crack down the center.

How do I know when pound cake is done baking?

Pound cake is done when a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs. The top should be golden brown with a slight crack down the center.

How do you keep pound cake fresh?

Store pound cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. The oil in this recipe helps keep it moist longer.

What is the best pan to use for pound cake?

A heavy-duty bundt pan or loaf pan works best for pound cake. Bundt pans create an even bake with a golden crust, while loaf pans give you a more traditional shape. No matter what pan you use, make sure to grease your pan well to prevent sticking.