There’s a special kind of magic in recreating your favorite bakery classics at home, and this stocks pound cake recipe, along with learning how to make stocks pound cake, captures that feeling perfectly. With this rich and buttery copycat stocks pound cake recipe, you can enjoy the same iconic flavor and texture Stock’s is known for. Whether you’re comparing versions or testing a new pound cake recipe, this one brings that nostalgic bakery charm straight to your kitchen.
What makes this pound cake so beloved is its signature dense yet silky crumb, a balance that’s surprisingly simple to achieve with the right technique. The method combines pantry staples with slow mixing and careful baking, resulting in a golden, velvety loaf that slices beautifully and tastes even better the next day. It’s the kind of cake that stands proudly on its own-no glaze, frosting, or toppings required.
As you dive into making this classic treat, you’ll find that each step adds to the unmistakable richness Stock’s is known for. From the moment the butter and sugar start whipping to the aroma that fills your home while it bakes, this recipe transforms an everyday kitchen into a warm, welcoming bakery. Prepare to impress yourself-and anyone lucky enough to share a slice.
What is Stocks Pound Cake and How Does It Taste?
Stocks pound cake is a legendary dessert that originated from Stock’s Bakery, known for its exceptionally rich and buttery flavor profile. This stocks bakery pound cake recipe creates a classic American pound cake with a tight, velvety crumb and a beautiful golden crust.
The taste is profoundly buttery with subtle vanilla notes and a gentle sweetness that isn’t overwhelming. Unlike lighter sponge cakes, this best pound cake recipe offers a satisfyingly dense texture that’s still incredibly tender-it literally melts on your tongue.
The sour cream adds moisture and a slight tang that balances the richness perfectly, making every slice an indulgent experience.
Stocks Pound Cake Recipe Ingredients
Dry Ingredients:
- 1 ½ cups (180 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (1 stick / 113 g) unsalted butter, room temperature (soft but not melty)
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (120 g) sour cream, room temperature
- 2 teaspoons pure vanilla extract
For the Pan:
- Butter + flour OR baking spray
Kitchen Utensils Needed
- 9×5-inch loaf pan (or 8.5×4.5-inch)
- Stand mixer with whisk attachment (or hand mixer)
- Medium mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Cake tester or wooden skewer
- Sifter or whisk for dry ingredients
Preparation and Cooking Time
Prep Time: 15 minutes
Baking Time: 60-70 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 45 minutes
Servings: 10-12 slices
How to Make Stocks Pound Cake
Step 1: Preheat your oven to 350°F (175°C). Place a rack in the center of the oven for even heat distribution.
Step 2: Prepare your loaf pan by generously buttering and flouring a 9×5-inch loaf pan, tapping out excess flour, OR spray thoroughly with baking spray. Set aside.
Step 3: Whisk the dry ingredients together in a medium bowl-combine the flour, baking powder, and salt. Whisk well to distribute everything evenly. Set aside.
Step 4: Cream the butter in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat the softened butter on medium speed for 2 minutes until creamy and smooth.
Step 5: Add the granulated sugar and beat on medium speed for another 2 minutes until the mixture is light, fluffy, and pale in color.
Step 6: Add eggs one at a time, scraping down the bowl first. Beat well after each addition (about 20–30 seconds each). Scrape down the bowl as needed. Pro tip: crack each egg into a separate small bowl first to avoid shells.
Step 7: Add the sour cream and vanilla extract. Mix on medium speed until fully incorporated, scraping the bowl again to ensure even mixing.
Step 8: With the mixer on low speed, add the flour mixture gradually. Mix only until you no longer see streaks of flour-stop as soon as it’s almost combined to avoid a tough cake.
Step 9: Give the batter a final gentle stir with a spatula by hand to make sure there are no pockets of flour or unmixed butter at the bottom.
Step 10: Pour the batter into the prepared loaf pan and smooth the top with a spatula so it’s level. Optional: place a thin strip of cold butter down the center of the batter for a controlled decorative crack.
Step 11: Bake at 350°F for 60–70 minutes, or until a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, loosely tent with aluminum foil for the last 15 minutes.
Step 12: Let the cake cool in the pan for 15–20 minutes, then carefully turn out onto a wire rack to cool completely before slicing.
7 Customization and Pairing Ideas for Serving
1. Classic Berry Shortcake Style: Transform your stock’s pound cake into an elegant strawberry shortcake by layering thick slices with fresh macerated strawberries, blueberries, or mixed berries and billowy clouds of sweetened whipped cream. The cake’s buttery richness provides the perfect foundation for juicy fruit.
2. Lemon Glaze Variation: Elevate this pound cake recipe by drizzling a tangy lemon glaze made from powdered sugar and fresh lemon juice over the cooled cake. The citrus brightness cuts through the richness beautifully and adds a professional bakery finish.
3. Trifle Centerpiece: Cube your stocks bakery pound cake and layer it in a trifle dish with vanilla custard, fresh fruit, and whipped cream for a stunning dessert that serves a crowd. The cake’s dense texture holds up perfectly when soaked with fruit juices.
4. Toasted with Butter: Sometimes simple is best-toast thick slices of this best pound cake recipe until golden and crispy on the outside, then slather with salted butter for an indulgent breakfast or afternoon snack with coffee or tea.
5. Ice Cream Sandwich Base: Use sliced pound cake as the “bread” for gourmet ice cream sandwiches. The sturdy texture won’t fall apart, and the buttery flavor complements any ice cream flavor from vanilla bean to salted caramel.
6. Chocolate Lover’s Dream: Add ½ cup of mini chocolate chips to the batter before baking, or serve slices with warm chocolate ganache drizzled on top. You can also dust with cocoa powder for an elegant presentation.
7. Baked Alaska Foundation: This copycat stocks pound cake recipe serves as an excellent base for baked Alaska. The firm texture supports the ice cream and meringue layers while adding complementary flavor and preventing sogginess.
7 Essential Tips for Perfect Pound Cake
1. Temperature Matters Tremendously: Room temperature ingredients are crucial for this stocks pound cake recipe. Cold eggs and sour cream won’t incorporate properly into the butter mixture, resulting in a dense, uneven texture. Set everything out 1-2 hours before baking, or quick-warm eggs in a bowl of warm water for 5-10 minutes.
2. Don’t Skip the Creaming Process: When learning how to make stocks pound cake, many bakers rush the creaming stage. Beat the butter for the full 2 minutes, then the butter-sugar mixture for another 2 minutes. This incorporates air that creates the cake’s tender crumb and helps it rise properly despite minimal leavening.
3. Mix Only Until Combined: Overmixing after adding flour is the number one mistake in pound cake recipes. Once you add the dry ingredients, mix on low speed just until the flour disappears. Overworking develops gluten, which creates a tough, chewy texture instead of that signature tender crumb.
4. Proper Pan Preparation Prevents Sticking: Nothing ruins a beautiful cake like having it stick to the pan. For this stocks bakery pound cake recipe, either butter every corner and dust with flour (tapping out excess), or use a quality baking spray. Don’t skip the sides and corners where sticking commonly occurs.
5. The Toothpick Test Isn’t Always Perfect: For dense pound cake like this, a cake tester should come out with a few moist crumbs-completely clean means you’ve overbaked. Start checking at 60 minutes, and remember the cake continues cooking slightly from residual heat after you remove it from the oven.
Storage and Reheating Guidance
Store your stocks pound cake wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature or gently warm slices in a 300°F oven for 5-7 minutes.
Common Queries and FAQs
Q: Why is my stocks pound cake dense and dry instead of moist?
A: Overbaking is the most common culprit. Check your cake at 60 minutes and remove when a tester has moist crumbs. Also ensure your butter and eggs are truly at room temperature for proper incorporation.
Q: Can I make this copycat stocks pound cake recipe without sour cream?
A: Yes, substitute full-fat Greek yogurt or crème fraîche in equal amounts. These provide similar moisture and tang. Avoid low-fat versions as they’ll make the cake less rich.
Q: How do I prevent my pound cake from cracking on top?
A: Some cracking is natural and desirable in pound cake recipes. For a controlled crack, place a thin strip of cold butter down the center before baking. To minimize cracking, reduce oven temperature to 325°F and bake longer.
Q: What makes this the best pound cake recipe compared to others?
A: The sour cream adds exceptional moisture and a subtle tang that balances the richness, while the proper butter-to-flour ratio and creaming technique create the signature dense yet tender texture that made Stock’s Bakery famous.
Q: Can I double this stocks bakery pound cake recipe?
A: Absolutely! Use two 9×5-inch pans and bake simultaneously. Baking time remains the same. Don’t double in a single larger pan as it won’t bake evenly.
Q: Why does my pound cake have a gummy layer at the bottom?
A: This happens when batter isn’t fully mixed or when ingredients aren’t at room temperature. Always finish with a gentle manual fold with a spatula to incorporate any pockets of unmixed ingredients.
Q: How can I tell when my stock’s pound cake is done baking?
A: Insert a cake tester in the center-it should come out with a few moist crumbs but no wet batter. The top should be golden brown and spring back slightly when touched. Internal temperature should reach 200-205°F.
Stocks Pound Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place a rack in the center of the oven for even heat distribution.
- Prepare your loaf pan by generously buttering and flouring a 9×5-inch loaf pan, tapping out excess flour, OR spray thoroughly with baking spray. Set aside.
- Whisk the dry ingredients together in a medium bowl-combine the flour, baking powder, and salt. Whisk well to distribute everything evenly. Set aside.
- Cream the butter in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat the softened butter on medium speed for 2 minutes until creamy and smooth.
- Add the granulated sugar and beat on medium speed for another 2 minutes until the mixture is light, fluffy, and pale in color.
- Add eggs one at a time, scraping down the bowl first. Beat well after each addition (about 20–30 seconds each). Scrape down the bowl as needed. Pro tip: crack each egg into a separate small bowl first to avoid shells.
- Add the sour cream and vanilla extract. Mix on medium speed until fully incorporated, scraping the bowl again to ensure even mixing.
- With the mixer on low speed, add the flour mixture gradually. Mix only until you no longer see streaks of flour-stop as soon as it’s almost combined to avoid a tough cake.
- Give the batter a final gentle stir with a spatula by hand to make sure there are no pockets of flour or unmixed butter at the bottom.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula so it’s level. Optional: place a thin strip of cold butter down the center of the batter for a controlled decorative crack.
- Bake at 350°F for 60–70 minutes, or until a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, loosely tent with aluminum foil for the last 15 minutes.
- Let the cake cool in the pan for 15–20 minutes, then carefully turn out onto a wire rack to cool completely before slicing.
Video
Notes
This stocks pound cake recipe brings the beloved bakery classic into your home kitchen with foolproof results. By following these detailed instructions and understanding how to make stocks pound cake with proper technique, you’ll create a dessert that’s perfect for any occasion-from casual family dinners to elegant celebrations.
The beauty of this copycat stocks pound cake recipe lies in its versatility and timeless appeal. Once you master this best pound cake recipe, you’ll find yourself baking it again and again, each time discovering new ways to serve and enjoy it. Happy baking!
We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.
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Dense, buttery, moist, and delicious.