Stock’s Bakery Pound Cake Recipe

Some recipes feel like a warm hello from the past. For me, Stock’s Bakery Pound Cake Recipe is that one. I picture those thick, golden slices from the little shop in Philadelphia.

Folks in Philadelphia love it, and you spot it in delis and markets around Pennsylvania, New Jersey, and Delaware. You can grab it at the central spot or places like Collegeville’s Italian Bakery and Capt’n Chucky’s.

In a world where sweets come and go, Stock’s pound cake stays the same old favorite. This copycat version brings that same feel to my kitchen.

The History Behind Stock’s Pound Cake

Stock’s Bakery in Philadelphia has been a family-owned business since 1924. They are famous for their pound cake, which they began making in the 1940s.

The recipe has been handed down through generations with only minor changes. The cake uses simple ingredients, carefully mixed, to create a dense, moist texture with no air holes.

Many people think the great taste comes from using high-quality vanilla and the careful mixing of butter and sugar to make it smooth. While the whole recipe is a secret, its rich flavor draws many customers.

Customers frequently line up at the bakery, and some travel long distances just for a slice. The cake remains a favorite in a world of new desserts.

Why Stock’s Bakery Pound Cake Is Different From Other Pound Cakes

Stock’s Bakery Pound Cake has a unique texture. Unlike most pound cakes that are light and airy, this one is dense and heavy. Each slice feels solid in your hand and doesn’t crumble easily when you cut it.

The icing on this cake is also different. Stock’s uses a thick, sweet glaze that covers the top. Other pound cakes may have just a drizzle of icing or none at all. This gracious layer of icing adds extra sweetness and moisture to every bite.

The shape and size of the slices set it apart as well. Stock’s Bakery Pound Cake comes in thick slices, almost an inch wide. Regular pound cakes are usually cut thinner. These hefty slices mean you get more cake to enjoy.

The bakery’s original recipe gives the cake a golden-brown crust while keeping the inside soft and buttery. This mix of textures makes each bite enjoyable and satisfying.

Is Stock’s Pound Cake Gluten-Free or Diet-Friendly?

The classic Stock’s Bakery Pound Cake is not gluten-free. It uses regular all-purpose flour, which contains gluten. You can swap the regular flour for a gluten-free baking blend.

For people who cannot eat dairy, you can replace the butter with plant-based alternatives. Vegan butter sticks work best because they have the same fat content as butter. Coconut oil also works, but it will slightly change the flavor.

You can use flax eggs or other egg replacers in place of regular eggs, though the texture might be slightly different.

Keep in mind that changing ingredients will affect how the cake turns out. I suggest testing small batches first to see what works best for your needs.

Ingredients Used in Stock’s Bakery Pound Cake Recipe

1 ½ cups all-purpose flour: This is the base of the cake. It gives structure and helps the cake hold together. You can swap it with cake flour for a softer texture. Whole wheat flour also works, but it makes the cake heavier.

1 tsp salt: Salt brings out the other flavors. It balances the sweetness, making the butter taste richer. Sea salt works just as well as regular table salt.

½ tsp baking powder: This helps the cake rise just a little. It creates a tender crumb without making the cake too fluffy.

1 cup unsalted butter: Butter gives the cake its rich flavor and moist texture. It should be soft but not melted. Salted butter also works, but then reduce the added salt to ½ tsp.

1 cup granulated sugar: Sugar adds sweetness and helps create a tender crumb. It mixes with the butter, trapping air, which makes the cake lighter. Brown sugar also works and adds a caramel flavor.

4 large eggs: Eggs bind everything together and add moisture. They help the cake rise and give it structure.

Essential Tools for Baking Stock’s Bakery Pound Cake

1. Mixing bowls: Use these for dry and wet ingredients.
2. Hand or stand mixer: This helps cream butter and sugar smoothly.
3. Loaf pan (9×5-inch): This affects the cake’s height.
4. Whisk & spatula: These combine ingredients smoothly.
5. Measuring cups and spoons: These ensure you measure ingredients accurately.

Best Pan for Stock’s Pound Cake

Using a Loaf Pan:

I recommend using a 9×5-inch loaf pan for this recipe. It gives a tall, traditional cake shape and allows for easy slicing into clean, rectangular pieces.

Using a Bundt Pan:

You can also bake this batter in a Bundt pan. A 10-inch Bundt pan delivers a fancier look. Make sure to butter it well, especially in the grooves, and then dust it with flour. The baking time may be shorter because the batter spreads out more in a Bundt pan.

Let the cake cool for 15 minutes before flipping it onto a plate.

How to Make Stock’s Bakery Pound Cake at Home

1. Prepare the Oven and Pan: Preheat your oven to 350°F. While the oven heats up, prepare your loaf pan. Grease the inside of the pan with butter, then sprinkle in the flour. Tap out any extra flour. Cut a piece of parchment paper to fit the long sides of the pan. Leaving it hanging over the edges will help you lift the cake out later.

2. Mix the Dry Ingredients: In a medium bowl, add 1 ½ cups of flour, 1 tsp of salt, and ½ tsp of baking powder. Whisk these ingredients together well. Set this bowl aside.

3. Cream Butter and Sugar: In a large mixing bowl, place 1 cup of soft butter. Use a hand mixer to beat the butter until smooth. Add 1 cup of sugar and mix on medium speed for about 3-4 minutes. The mixture should look lighter and feel fluffy.

4. Add the Eggs: Cracking 4 eggs into a small cup makes it easier to add them one at a time. Add the first egg to the butter and sugar mixture and mix until it disappears. Repeat this process for the second, third, and fourth eggs. Scrape the bowl with a spatula to ensure everything is blended smoothly.

5. Combine the Batter: Pour half of the flour mixture into the wet ingredients. Mix on low speed or gently stir with a spatula until there is no dry flour. Add the remaining flour mixture and mix again. Do not mix too much, or the cake will be tough.

6. Bake the Cake: Pour the batter into your prepared loaf pan and spread it evenly with a spatula. Tap the pan on the counter to remove air bubbles. Place the pan in the oven and set a timer for 50 minutes. Check the cake by poking a toothpick into the center. It should come out clean or with a few crumbs. It may take up to 60 minutes in total. The top should look golden brown.

7. Cool and Slice: Let the cake cool in the pan for about 10-15 minutes. Use the parchment paper handles to lift the cake out of the pan. Put the cake on a cooling rack and let it cool completely before slicing.

5 Common Pound Cake Mistakes to Avoid

1. Using Cold Ingredients

Always use room temperature butter and eggs. Cold butter won’t mix well with sugar, and cold eggs can make the batter look lumpy. Take these ingredients out of the fridge about an hour before baking.

2. Overmixing the Batter

Mix the batter just until the flour blends in. If you mix too much, you develop gluten, which makes the cake difficult to work with. Use a gentle hand to fold in the flour and stop as soon as the batter is smooth.

3. Opening the Oven Door Too Early

It’s tempting to peek at your cake, but don’t open the oven door for the first 40 minutes. A sudden temperature drop can cause the cake to sink in the middle. Wait until the timer is almost done before checking.

4. Not Greasing the Pan Well

Cakes can stick to the pan, which is frustrating. Make sure to butter every corner and dust it with flour. Using parchment paper also helps; it keeps the cake from breaking when you take it out.

5. Cutting the Cake While It’s Hot

Let your cake cool completely before slicing. A hot cake is too soft and will crumble. Wait at least an hour after taking it out of the oven. This patience gives you clean, nice slices.

Homemade Variations of Stock’s Bakery Pound Cake

I love making different versions of this classic cake. You can add ½ cup of mini chocolate chips to the batter for a chocolate twist. Fold them in gently at the end so they don’t sink to the bottom. The chocolate melts slightly, creating pockets of sweetness.

For a lemon version, I add 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest to the batter. The citrus flavor makes the cake taste bright and fresh. You can also make a lemon glaze by mixing powdered sugar with lemon juice. Drizzle it over the cooled cake.

I sometimes swirl in ½ cup of your favorite jam or preserves. Raspberry, strawberry, or blueberry all work great. Pour half the batter into the pan, add dollops of jam, then cover with the remaining batter. Use a knife to gently swirl it.

You can make a marble pound cake by dividing the batter in half. Mix 2 tablespoons of cocoa powder into one-half. Alternate spoonful’s of plain and chocolate batter in the pan, then swirl with a knife. The result looks impressive and tastes fantastic.

What to Serve With Stock’s Bakery Pound Cake

Strawberries, blueberries, and raspberries add color and a fresh, balanced taste to the rich cake. Whipped cream is another great option. I keep it simple with just cream and a bit of sugar. You can also buy ready-made whipped cream from the store.

A small dollop on top makes each slice feel special. Ice cream is a good choice too, especially vanilla or butter pecan. The ice cream melts slightly into the warm cake, creating a nice contrast.

For breakfast or brunch, I serve pound cake with a cup of coffee or tea. The cake goes well with hot drinks. You can also toast thick slices in a toaster or under the broiler.

Cook fresh or frozen fruit with a bit of sugar until it becomes soft and syrupy. Spoon it over the cake slices. Apple, peach, or cherry compote soaks into the cake, making it even moister.

How to Store Stock’s Bakery Pound Cake Properly

You can store pound cake at room temperature for up to 3 days. To keep it fresh, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in a cool, dry place away from direct sunlight.

In the refrigerator, pound cake stays fresh for about 7 days, but it tastes best within the first 4 or 5 days. Before eating, let cold slices come to room temperature or warm them in the microwave for 10-15 seconds.

To freeze, slice it first, then wrap each slice in plastic wrap. Put all the wrapped slices in a freezer bag and squeeze out the air. The cake will remain good in the freezer for up to 3 months.

To thaw, leave it at room temperature for about 30 minutes or microwave for 20-30 seconds.

The Stock’s Bakery Pound Cake Recipe is popular for a reason. It is simple, reliable, and rich in flavor. This version stays true to that style and helps recreate the classic texture that many people trust. With careful preparation, the result comes close to the original and is worth every slice.