Cream Cheese Pound Cake Recipe

If you’re on the hunt for a truly luscious dessert that feels like a warm hug from the inside, this Cream Cheese Pound Cake Recipe is going to be your new best friend. Imagine a golden bundt cake with the perfect balance of rich cream cheese and buttery goodness, tender crumb, and just the right hint of vanilla—everything you want in a pound cake but elevated to an irresistible level. Every slice melts in your mouth, making it ideal for everything from an afternoon coffee companion to a celebratory dessert centerpiece.

Ingredients You’ll Need

Don’t let the simplicity of this ingredient list fool you; each component plays a crucial role in creating the moist, tender texture and rich flavor that make this cake unforgettable. From the tangy cream cheese to the velvety butter and delicate buttermilk, everything here contributes not only to taste but to the cake’s beautiful color and crumb.

• Cream cheese (8 ounces): Brings a smooth, tangy richness that keeps the pound cake moist and decadently flavorful.
• Salted butter (1 1/2 cups): Adds buttery depth and helps achieve that tender, crumbly texture everyone loves.
• Granulated sugar (3 cups): Sweetens the mix and helps create a light, fluffy batter when properly aerated.
• Large eggs (6): Eggs bind the ingredients and contribute to the cake’s lift and structure, best at room temperature for smooth mixing.
• Vanilla extract (1 1/2 teaspoons): A classic flavor enhancer that rounds out the cream cheese and butteriness perfectly.
• Cake flour (3 cups): Ensures a tender crumb; you can swap with all-purpose flour for a denser cake, but the delicate texture shines with cake flour.
• Buttermilk (1/4 cup): Adds moisture and a slight tang, reacting with the flour to yield a finer crumb and a subtle depth of flavor.
• Powdered sugar: For a charming dusting that finishes the cake with a light, sweet touch.

How to Make Cream Cheese Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 325 degrees Fahrenheit, ensuring it’s at the perfect temperature for slow, even baking. Spray your 10-inch bundt pan thoroughly with a non-stick spray—this will help your cake release perfectly once baked.

Step 2: Beat the Cream Cheese and Butter

Using a stand mixer with a paddle attachment, beat together the cream cheese and butter until the mixture is perfectly smooth and creamy, about three minutes. This step ensures your base is velvety and free of lumps, which is key for the cake’s luxurious texture.

Step 3: Gradually Add Sugar

Once your cream cheese and butter are smooth, gradually add in the sugar, one cup at a time. Beat until the mixture becomes light and fluffy, pausing occasionally to scrape down the bowl so everything mixes evenly. This aeration is what will give your pound cake its incredible rise and delicate bite.

Step 4: Incorporate the Eggs and Vanilla

Add the eggs one at a time, mixing thoroughly after each addition. This slow integration keeps the batter smooth and prevents curdling. Finally, stir in the vanilla extract for that classic aroma and flavor that ties everything together beautifully.

Step 5: Add the Flour and Buttermilk

With your mixer on low speed, slowly add the cake flour just until it’s combined to avoid overmixing and a tough cake. Pour in the buttermilk and gently fold it in by hand using a rubber spatula. This final step ensures tenderness and moisture without toughening the crumb.

Step 6: Bake to Perfection

Pour your batter into the prepared bundt pan, being careful not to fill it to the brim to prevent overflow. Bake for 1 hour at 325 degrees Fahrenheit, then check doneness by inserting a toothpick into the center—if it comes out with a few crumbs but no wet batter, your cake is perfectly baked. If needed, extend baking by 20 more minutes.

Step 7: Cool and Finish

Remove from the oven and set your bundt cake on a wire rack to cool completely to room temperature. This resting time is crucial for the cake to firm up and develop flavor. Before serving, dust the top generously with powdered sugar for a pretty, sweet finish.

How to Serve Cream Cheese Pound Cake Recipe

Garnishes

A simple dusting of powdered sugar adds an elegant, snowy look that brightens the golden crust. For extra flair, fresh berries, a drizzle of warm caramel sauce, or a dollop of whipped cream complement the cake’s rich flavor beautifully.

Side Dishes

This pound cake pairs wonderfully with fresh fruit salads, a scoop of vanilla ice cream, or even a cup of rich coffee or tea. The subtle tang of the cream cheese balances sweet accompaniments flawlessly, making your dessert plate inviting and satisfying.

Creative Ways to Present

Surprise your guests by serving individual slices topped with a spoonful of mascarpone and a sprig of mint or layering slices with raspberry preserves and fresh cream for a quick pound cake trifle. These creative touches enhance the classic charm of the cake and elevate your presentation with minimal effort.

Make Ahead and Storage

Storing Leftovers

After enjoying this Cream Cheese Pound Cake Recipe, wrap any leftovers tightly in plastic wrap or store them in an airtight container at room temperature for up to three days. This keeps the cake moist and fresh without drying out.

Freezing

This cake freezes beautifully. Wrap it carefully in plastic wrap and then in aluminum foil before placing it in the freezer. It will keep well for up to three months and thaw gently at room temperature when you’re ready to enjoy it again.

Reheating

If you want a just-baked feel, warm slices slightly in a microwave or oven. Microwave for about 10 to 15 seconds on low power or heat in a 300-degree Fahrenheit oven for 5 to 7 minutes. This brings out the cake’s buttery aroma and makes it feel freshly baked!

FAQs

Can I use all-purpose flour instead of cake flour?

Absolutely! You can swap all-purpose flour for cake flour in this recipe, but keep in mind that the cake may be a bit denser and less tender. Cake flour creates a lighter crumb, so it’s worth seeking out if you want that classic pound cake texture.

Why is it important to have room temperature ingredients?

Using room temperature ingredients helps everything blend together more smoothly, resulting in a batter that’s well mixed and aerated properly, which is crucial for a tender and fluffy pound cake.

Can I make this recipe without a stand mixer?

While a stand mixer makes the process easier, you can absolutely use a hand mixer or even whisk vigorously by hand. Just be prepared for a bit more elbow grease and ensure thorough mixing for the best results.

How do I know when the pound cake is fully baked?

The best test is to insert a toothpick into the center. If it comes out mostly clean or with a few moist crumbs but no wet batter, your cake is done. If the toothpick is coated with batter, bake for an additional 15 to 20 minutes and check again.

Can I add flavors or mix-ins to this pound cake?

Definitely! This Cream Cheese Pound Cake Recipe is a great base for adding citrus zest, chocolate chips, or nuts. Just fold them in gently after you add the flour to keep the texture just right.

Final Thoughts

I can’t recommend this Cream Cheese Pound Cake Recipe enough—it’s truly one of those timeless treats that never fails to impress. Whether you’re sharing it with loved ones or enjoying a quiet moment to yourself, this cake offers a rich, comforting experience that feels both special and effortlessly homemade. Give it a try and watch how it becomes a beloved staple in your baking repertoire.

Print