Mile High Eagle Brand Milk Pound Cake

Mile High Eagle Brand Milk Pound Cake is a towering, dense, and buttery classic that’s as rich in flavor as it is in texture. Made with sweetened condensed milk for extra creaminess and a soft, tight crumb, this cake rises beautifully and stands tall—earning its “mile high” nickname. I love slicing into it when I want a dessert that’s simple, timeless, and deeply satisfying.

Why You’ll Love This Recipe

I love this pound cake because it’s rich, moist, and has that signature dense structure that holds together so beautifully. The Eagle Brand sweetened condensed milk adds a velvety smoothness and subtle sweetness without the need for extra sugar. It’s perfect on its own, but I also like dressing it up with fresh berries, whipped cream, or a drizzle of glaze. It stores well and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsalted butter (softened)

• Sweetened condensed milk (Eagle Brand)

• Large eggs

• Vanilla extract

• Baking powder

• Salt

Directions

1. I preheat the oven to 325°F (163°C) and generously grease a bundt pan or large loaf pan.

2. In a large mixing bowl, I cream the softened butter until light and fluffy.

3. I add the sweetened condensed milk and mix until smooth and well blended.

4. I beat in the eggs one at a time, mixing well after each addition.

5. In a separate bowl, I combine the flour, baking powder, and salt.

6. I gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

7. I stir in the vanilla extract.

8. I pour the thick batter into the prepared pan and smooth the top with a spatula.

9. I bake for 70–85 minutes, or until a toothpick inserted into the center comes out clean.

10. I let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

Servings and timing

This cake serves 10–12 slices, depending on how I cut it. It takes about 20 minutes to prepare and 70–85 minutes to bake. Including cooling time, I usually set aside around 2.5 hours from start to finish.

Variations

I like changing things up every now and then:

• Add lemon or orange zest for a citrusy twist.

• Mix in almond extract for a nutty undertone.

• Top with a glaze made of powdered sugar and milk or a dusting of powdered sugar.

• Fold in mini chocolate chips or swirl in fruit preserves before baking.

storage/reheating

I store the cooled pound cake wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. For longer storage, I freeze slices wrapped tightly in plastic and foil. To reheat, I microwave individual slices for about 10–15 seconds or warm them in a 300°F (150°C) oven for 10 minutes.

FAQs

What makes this pound cake “mile high”?

The name comes from the tall, domed rise of the cake. The dense batter and structure allow it to bake up high and hold its shape beautifully.

Can I use regular milk instead of sweetened condensed milk?

No, I don’t recommend it. Sweetened condensed milk adds both sweetness and creaminess. Substituting it will completely change the texture and flavor.

Why is my pound cake too dense or dry?

Overmixing the batter or overbaking can cause dryness. I make sure to mix just until combined and check for doneness around the 70-minute mark.

What pan is best for this recipe?

I prefer a large bundt pan or a 9×5-inch loaf pan. A tube pan also works well. I make sure it’s well-greased to prevent sticking.

Can I add toppings or glaze?

Absolutely. I like adding a vanilla or citrus glaze, or topping slices with whipped cream and berries for a fresh finish.

Conclusion

Mile High Eagle Brand Milk Pound Cake is a classic that never goes out of style. With its tall rise, rich texture, and buttery flavor, it’s a dessert I turn to again and again—whether for holidays, gatherings, or just because I’m craving something sweet and simple. It’s the kind of cake that feels like home in every bite.