I Tried King Arthur Baking’s “Velvet” Pound Cake (It’s Shockingly Simple to Make)
King Arthur Baking Company consistently develops all-star baked goods recipes, and their pound cake recipe looked to be no different. It has dozens of glowing five-star reviews claiming it’s the best, and with a name like “velvet pound cake” and a promise of an “ever-so-tender” texture,” I was very intrigued.
Out of all the pound cakes I was considering testing for this recipe showdown, it also looked to be the easiest. It’s baked in a single loaf pan rather than a massive Bundt pan, and it doesn’t require any special techniques or equipment. In this case, is less really more? Here’s what happened when I gave it a try.
Get the recipe: King Arthur Baking Company’s Velvet Pound Cake
How to Make King Arthur’s Pound Cake Recipe
Cream the butter and cream cheese in the bowl of a stand mixer until light and fluffy. Add the salt, sugar, flour, and baking powder, and mix to combine. Add the vanilla and almond extracts and one egg and mix until combined. Continue adding the eggs, one at a time, scraping down the sides of the bowl after each addition.
Transfer the batter to a greased loaf pan and bake for one hour. Tent with tin foil and continue baking until a toothpick comes out clean and the top is golden-brown. Let the cake cool in the pan for five minutes, then transfer to a wire rack to cool completely.
My Honest Review of King Arthur’s Pound Cake
The title “velvet pound cake” feels a bit generous for this recipe. It’s a fine pound cake. If someone served it to me at a party I wouldn’t be blown away, but I’d also probably eat a full slice.
As expected, the recipe itself was incredibly easy to put together. Most pound cake recipes are broken down into precise steps of when to add the fat and sugar, but this recipe has you add everything at once. But while I appreciate the ease of throwing everything in the bowl, the texture of the cake wasn’t anything to write home about. It had a tight crumb that wasn’t particularly delicate or tender — and certainly not velvety as the title promised. I wrapped the cake up after slicing it, and after a day it was really dried out.
The flavor of this pound cake also wasn’t anything special. I typically love cream cheese in baked goods, but three ounces felt like too little to make a real difference in its taste or texture. I actually think this cake would be ideal for the grill — it’s sturdy enough to hold up, and the grill would help enhance the flavor. It would also be good layered in a trifle.
If You’re Making King Arthur’s Pound Cake, a Few Tips
- Check your pan size: This was a rookie move on my part, but the first time I made this cake, I failed the check if the loaf pan I used was the right size. There’s a lot of batter here, and it turns out if you use anything smaller than a 9×5-inch pan (mine was 8 1/2” by 4 1/2”), the cake will overflow and you’ll have a messy oven — and cake — on your hands.
- Don’t forget the aluminum foil: The foil keeps the cake from drying out, as well as prevents it from getting too brown.
Overall Rating: 7/10
Have you tried King Arthur Baking’s Velvet Pound Cake? Let us know in the comments!