Six-Egg Pound Cake Recipe

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A six-egg pound cake is the perfect holiday dessert! It only requires a few ingredients, and you can prepare all of your other holiday dishes while it bakes in the oven.

My version is lightly flavored with Cost Plus World Market Milk Chocolate Cocoa and topped with Torani dark chocolate and caramel sauces.

Also, don’t forget the sprinkles–it isn’t the holidays without sprinkles!


Start by creaming the butter and sugar together. You really do use a pound of butter in this recipe. It’s what makes the pound cake so moist!

After that, add the vanilla extract and then the eggs, one by one. Thank goodness for those six geese a-laying.

Once that is combined, gradually add the flour. The cake mix is going to be very thick when this is done. Before I add the flour, I make myself a glass of chocolate milk. A portion of it goes into the cake mix, but the rest, I drink!

Pour everything in to a tube pan or bundt pan. If you don’t have either of these, you can divide the batter and use two bread loaf pans.

Smooth the top with a spatula, and then pop the pan in the oven. It takes a while to bake, but it’s totally worth it!


After a toothpick comes out completely clean and dry, it’s time to remove your pound cake from the oven. Let it cool for 20 minutes and place a plate on top of the pan. Invert the cake so that it falls on the plate.

After it cools completely, decorate the cake with a liberal dose of both Torani Dark Chocolate and Caramel sauces. Sprinkle those sprinkles all over the top. They’ll stick to the sauce.


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  • Dayle

    I made this cake and was horrible. Not moist at all. It did live up to its name “pound cake” . Very heavy & dense. No flavor to it. Besides buying all the ingredients, what an expensive waste..Off my list of favorites….

    • Valerie Gentry

      You are ABSOLUTELY CORRECT. I made the same cake and it is heavy & tasteless; a total waste of expensive materials. The culprit is the 4th cup of flower and the 4th stick of butter.
      Solution: Mine will be cut into cubes and used for a Trifle with a custard base


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