I love baking because it helps me relax and I enjoy making delicious treats to share with loved ones. Out of all the times I’ve baked, the most memorable is when I tried making the famous Stocks Bakery Pound Cake. This pound cake is famous for its delicious taste and moist texture. Many people love it. I wanted to see if I could make it just as tasty in my kitchen.
Stocks Bakery Has a Long History
Stocks Bakery is well-known for its delicious bread and cakes, especially its pound cake. They are successful because they use simple ingredients and follow a precise method. This cake shows that you only need a few simple things to make something amazing.
Ingredients
I started my baking journey by getting all the ingredients. The recipe for Stocks Bakery Pound Cake needs:
- 1 cup of soft, unsalted butter
- 2 cups of white sugar
- 4 big eggs
- 3 cups of plain flour
- 1 cup of full-fat milk
- 2 teaspoons of vanilla flavoring from a plant
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
I used really good ingredients, like butter and vanilla, because they make the cake taste much better.
Instructions to Make Stocks Bakery Pound Cake
1. Preparing the Pan and Oven
I heated my oven to 325°F (165°C) and put butter on my loaf pan, then sprinkled some flour on it. This step makes sure the cake doesn’t get stuck in the pan and can be easily taken out after it’s baked.
2. Creaming the Butter and Sugar
I used my stand mixer to mix the softened butter and sugar until it was fluffy. This step takes about 5-7 minutes and it’s important for adding air to the batter to make the cake rise.
3. Adding the Eggs
Then, I put in the eggs one by one and mixed them well each time. This is an important step to keep the mixture smooth and make sure the batter is smooth. After I put in the eggs, I stirred in the vanilla extract.
4. Mixing Dry and Wet Ingredients
In another bowl, I mixed the flour, baking powder, and salt. I mixed the dry ingredients and milk with the butter, starting and ending with the dry ingredients. This method keeps the batter smooth and stops it from getting too heavy.
5. Mixing to Perfection
After mixing everything well, I gave the batter one last stir to make sure everything was mixed. The batter was creamy, thick, and smelled like vanilla.
6. Baking the Cake
I put the batter in the pan and smoothed the top with a spatula. I put the cake in the hot oven and baked it for 70-80 minutes. The important thing is to bake it until a toothpick poked in the middle comes out clean. The smell of the cake baking in my kitchen was so good that it was hard to wait for it to be done.
The Big Reveal
After the cake finished baking, I waited for about 10 minutes before moving it onto a wire rack to cool down completely. The outside of the bread was golden-brown and the inside was soft and buttery and looked really good.
Tasting the Magic
When I sliced the cake, I found that it was dense and moist, just like a good pound cake should be. The first bite was amazing – it was rich, buttery, and just the right amount of sweet. The vanilla taste was strong but not too strong, and it made the cake even better.
How to Make a Perfect Pound Cake
During my time baking, I learned some important tips for making a great pound cake.
- Use ingredients that are not too hot or too cold: This will make the batter smooth and the baking will be consistent.
- Mix the butter and sugar well: This is important for adding air to the batter, which will make the cake light and fluffy.
- Don’t mix too much: After you put in the flour, mix only until it’s all combined to keep the cake from becoming heavy.
- Bake the cake at a lower temperature: Bake the cake at 325°F to make sure it cooks evenly and doesn’t get too dark on top.
Conclusion
Making the Stocks Bakery Pound Cake was so much fun, and the cake turned out yummy. Everyone loved it. This recipe is really good, and I will make it again. If you like baking, I suggest you try making this pound cake. It’s a classic and good.
Baking this cake made me feel like I was part of Stocks Bakery’s long tradition. It was like I brought their famous baking into my kitchen. Have fun baking.
Stocks Bakery Pound Cake Recipe
Ingredients
- 1 cup of soft unsalted butter
- 2 cups of white sugar
- 4 big eggs
- 3 cups of plain flour
- 1 cup of full-fat milk
- 2 teaspoons of vanilla flavoring from a plant
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
Instructions
Preheat and Prepare the Pan
- Preheat your oven to 325°F (165°C).
- Grease a loaf pan with butter and lightly dust with flour.
Cream Butter and Sugar
- In a stand mixer, cream 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy, about 5-7 minutes.
Add Eggs
- Add 4 large eggs one at a time, beating well after each addition.
- Mix in 2 teaspoons of vanilla extract.
Prepare Dry Ingredients
- In a separate bowl, combine 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
Alternate Adding Dry Ingredients and Milk
- Add the dry ingredients and 1 cup of whole milk to the butter mixture alternately, starting and ending with the dry ingredients.
- Mix until just incorporated to avoid overmixing.
Mix Batter
- Give the batter a final mix to ensure everything is well combined.
Pour batter into Pan
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the Cake
- Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
- Let the cake cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
