If you’re craving a truly decadent treat with old-fashioned charm, look no further than Cream Cheese Pound Cake. This cake delivers a luscious, buttery crumb that practically melts in your mouth, thanks to a generous dose of cream cheese and real butter. Golden on the outside and rich on the inside, it’s the ultimate slice to enjoy with coffee, for celebrations, or honestly, just because you deserve something extra special today.
Ingredients You’ll Need
What makes Cream Cheese Pound Cake so magical is how a few humble ingredients come together for show-stopping flavor and texture. Each ingredient matters, and a little care at every step turns simple staples into bakery-worthy joy.
- Unsalted Butter (1 ½ cups, softened): The backbone of richness and that classic pound cake flavor—make sure it’s at room temperature to cream properly.
- Cream Cheese (1 package, 8 oz, softened): The secret to an unbelievably moist, tender crumb; it adds subtle tang and creaminess you’ll fall in love with.
- Granulated Sugar (3 cups): Creates a beautifully sweet flavor and contributes to the cake’s structure by incorporating air during creaming.
- Large Eggs (6): Eggs make the cake rich, flavorful, and help bind everything together for a sturdy but ultra-soft crumb.
- Vanilla Extract (1 tablespoon): Brings pure, aromatic notes that round out the sweetness—don’t be shy with quality vanilla here.
- All-Purpose Flour (3 cups): Provides the cake’s body; measure carefully for a tender, not heavy, result.
- Salt (1/2 teaspoon): Balances the sweetness and brightens up all the other flavors—don’t skip this little pinch!
How to Make Cream Cheese Pound Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F—baking at this gentle temperature is key to a buttery, evenly-baked Cream Cheese Pound Cake with minimal cracking. Grease and flour a 10-inch bundt pan very generously, making sure every nook is coated so your cake releases flawlessly.
Step 2: Cream the Butter and Cream Cheese
With both butter and cream cheese softened to room temperature, beat them together in a large bowl until the mixture is perfectly smooth and creamy. This step adds air, laying the foundation for that pillowy, melt-in-your-mouth texture.
Step 3: Add Sugar and Beat Until Fluffy
Gradually add the sugar to your butter and cream cheese, and beat for 3 to 5 minutes. This is the moment to go the distance—proper creaming until light and fluffy makes your Cream Cheese Pound Cake tender rather than dense.
Step 4: Incorporate the Eggs
Crack in the eggs one at a time, mixing well after each addition to ensure a silky-smooth batter. This careful blending prevents curdling and gives your cake its rich, uniform crumb.
Step 5: Mix in the Vanilla
Beat in the vanilla extract for that lovely, fragrant undertone—if you like, you can swap out half for almond extract for a subtle twist, but classic vanilla never disappoints.
Step 6: Add the Dry Ingredients
Gradually add your flour and salt, mixing just until everything is combined. Take care not to overmix; this step ensures your cake bakes up soft and tender, not tough.
Step 7: Fill the Pan and Bake
Scrape the batter into your prepared bundt pan, smoothing the top so it bakes evenly. Slide it into the oven and bake for 75 to 85 minutes, or until a toothpick comes out clean and the top is golden brown.
Step 8: Cooling and Turning Out
Let your cake rest in the pan for 10 to 15 minutes (the anticipation is real!). Then, carefully turn it out onto a wire rack and let it cool completely—it’ll slice beautifully, revealing the dreamy interior of your Cream Cheese Pound Cake.
How to Serve Cream Cheese Pound Cake
Garnishes
A dusting of powdered sugar is pure simplicity and always looks elegant, but you can dress up each slice with fresh berries, whipped cream, or even a drizzle of tangy lemon glaze. The cake’s subtly tangy profile pairs splendidly with almost everything!
Side Dishes
For a decadent afternoon, serve this cake with a scoop of vanilla bean ice cream or sweetened sour cream. A cup of hot coffee, tea, or even a glass of cold milk makes each bite of Cream Cheese Pound Cake feel extra special and comforting.
Creative Ways to Present
Turn your Cream Cheese Pound Cake into mini trifle cups layered with fruit and mascarpone, or toast thick slices for an irresistible base to grilled peaches and cream. You can even cube leftovers and skewer them for elegant dessert kabobs at your next gathering.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or foil and keep it at room temperature; it stays moist and tender for up to four days. If your kitchen runs warm, stash it in the fridge.
Freezing
Cream Cheese Pound Cake freezes beautifully! Slice or portion as desired and wrap well, then seal in freezer bags or airtight containers. It’ll keep for up to three months, ready for dessert emergencies or last-minute guests.
Reheating
To restore that fresh-from-the-oven texture, let slices thaw at room temperature, then warm them gently in a low oven (300°F) for just 10 minutes. Add your favorite topping, and enjoy as if you’d just baked it.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can substitute salted butter—but be sure to reduce or omit the added salt in the recipe so the final Cream Cheese Pound Cake isn’t overly salty. The flavor will still be delicious!
What’s the best way to ensure the cake comes out of the pan cleanly?
Be thorough with greasing and flouring every crevice of your bundt pan—use a pastry brush to get into the curves if needed. Letting the cake cool briefly before unmolding also helps it release easily.
Can I make this Cream Cheese Pound Cake ahead for a party?
Absolutely! This cake’s flavor improves as it sits, making it a wonderful make-ahead dessert. Bake it a day or two before your event, then wrap tightly until you’re ready to serve—it keeps its signature moisture wonderfully.
Can I add citrus zest or flavors to this recipe?
Definitely! A spoonful of lemon or orange zest in the batter brightens up the flavor and pairs beautifully with the cream cheese tang. Even a swirl of berry compote over the top can elevate your Cream Cheese Pound Cake for special occasions.
Why did my cake top crack or look uneven?
A cracked top is actually classic for a pound cake and usually means your batter was thick (as it should be) and your oven temperature was just right. For a smoother look, make sure to smooth the batter before baking and keep your oven at 325°F as directed.
Final Thoughts
If there’s one cake every home baker should try, it’s this unforgettable Cream Cheese Pound Cake. Appreciating its nostalgia and irresistible richness gets easier with every bite, whether you serve it plain or fancied up. Gather those simple ingredients and enjoy creating a beautiful, crowd-pleasing treat this week—you’re going to love it!
Print
Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and buttery goodness of this Cream Cheese Pound Cake. This classic dessert is dense, moist, and perfect for any occasion.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients:
- 1 ½ cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- Mix Butter and Cream Cheese: In a large bowl, beat butter and cream cheese until smooth.
- Add Sugar: Gradually add sugar, beat until fluffy.
- Beat in Eggs: Add eggs one at a time, beating well. Mix in vanilla.
- Add Dry Ingredients: Gradually add flour and salt, mix until just combined.
- Bake: Pour batter into pan, bake 75-85 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 10-15 minutes, then transfer to a wire rack to cool.
Notes
- This cake is delicious plain, with berries, or powdered sugar.
- For almond flavor, substitute half the vanilla.
- Store wrapped at room temp for up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 35g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
