This Cream Cheese Pound Cake is a timeless treat that delivers rich, buttery flavor with a velvety crumb that melts in your mouth. The addition of cream cheese adds a subtle tang and unparalleled moisture, making every bite irresistibly tender. Perfectly golden on the outside and luxuriously dense inside, it’s a dessert that feels both indulgent and comforting. Ready in just under two hours, it’s a showstopper that’s surprisingly simple to prepare.
With its sweet, aromatic notes and a texture that’s both soft and satisfyingly firm, this cake is ideal for any occasion. Whether served plain, dusted with powdered sugar, or paired with fresh berries, it’s a crowd-pleaser that’s sure to impress. Each slice offers a delightful balance of flavors and a hint of nostalgia, making it a recipe you’ll return to time and again.
Ingredients for Cream Cheese Pound Cake
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 8 oz (226 g) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, lightly beaten (use room temperature eggs for even mixing)
- 1 Tablespoon vanilla extract (pure vanilla extract recommended for best flavor)
- 3 cups (375 g) all-purpose flour (spooned and leveled for accuracy)
- ¼ teaspoon baking soda
- 1 teaspoon table salt
Step-by-Step Instructions
- Preheat oven to 300°F (150°C). Thoroughly grease and flour a 12-cup bundt pan, tapping out excess flour. Set aside.
- In a large mixing bowl, combine butter and cream cheese. Use an electric mixer (or stand mixer with paddle attachment) to beat on high speed until smooth and creamy. Scrape the sides and bottom of the bowl to ensure even mixing.
- Add sugar and mix again, increasing speed to high. Beat until the mixture is light and fluffy, about 2-3 minutes.
- With the mixer on high speed, add one egg at a time. Stir until completely combined, then beat for another 30 seconds on medium-high speed. Repeat with each egg.
- Add vanilla extract and stir to combine.
- In a separate medium-sized bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Once combined, beat on medium speed for 1 minute. The batter should be smooth, silky, and light.
- Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 1 hour 35 minutes to 1 hour 40 minutes. The cake is done when it’s golden brown and a wooden skewer inserted into the center comes out clean or with moist crumbs.
- Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a cooling rack to cool completely.
- Serve plain or dress it up with a dusting of powdered sugar, vanilla glaze, chocolate ganache, or a side of whipped cream and fresh berries.
Perfect Pairings: Toppings and Sauces
This Cream Cheese Pound Cake is delicious on its own, but it can be elevated with a few simple additions. Try a dusting of powdered sugar for a classic touch, or drizzle with a vanilla glaze made from powdered sugar, milk, and vanilla extract. For a richer option, top with chocolate ganache or serve with a side of whipped cream and fresh berries for a refreshing contrast.
Storing and Serving Tips
Store your pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep it moist, wrap it in plastic wrap or aluminum foil. For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. When ready to serve, let it thaw at room temperature or warm slices in the oven at 300°F (150°C) for 5-10 minutes.
Time-Saving Tricks
To streamline the process, measure all your ingredients before starting. Use a stand mixer with a paddle attachment for easier mixing, and preheat your oven while preparing the batter. If you’re short on time, bake the cake in two loaf pans instead of a bundt pan—this reduces baking time to about 50-60 minutes.
Recipe Variations to Try
Experiment with flavors by adding 1 teaspoon of lemon zest or 1 tablespoon of almond extract to the batter. For a nutty twist, fold in 1 cup of chopped pecans or walnuts before baking. You can also create a marbled effect by swirling in 2 tablespoons of cocoa powder mixed with a bit of batter.
Essential Equipment Guidance
A 12-cup bundt pan is ideal for this recipe, but ensure it’s thoroughly greased and floured to prevent sticking. Use a wooden skewer (not a toothpick) to test for doneness, as it reaches deeper into the cake. A stand mixer or hand mixer will make creaming the butter and cream cheese much easier.
Cream Cheese Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 large eggs lightly beaten
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon table salt
Instructions
- Preheat oven to 300F (150C) and thoroughly grease and flour a 12-cup bundt pan. Tap out excess flour and set aside.
- In a large mixing bowl, combine butter and cream cheese and use an electric mixer (or use a stand mixer with paddle attachment) to beat on high speed until smooth and creamy.
- Scrape the sides and bottom of the bowl to make sure all ingredients are well incorporated. Add sugar and mix again, increasing speed to high and beating until light and fluffy.
- With the mixer on high speed, add one egg. Stir until completely combined, then beat another 30 seconds on medium-high speed. Repeat this process with each egg.
- Add vanilla extract and stir to combine.
- In a separate, medium sized mixing bowl, whisk together flour, baking soda, and table salt. Gradually add dry ingredients to wet, stirring until completely combined. Once combined, beat on medium speed for another minute. Batter should be smooth, silky, and light.
- Pour evenly into prepared pan and bake in 300F (150C) oven for 1 hour 35 minutes – 1 hour 40 minutes. When finished, the cake will be golden brown and a wooden skewer (not toothpick – it’s too short) inserted into the center should come out clean or with moist crumbs.
- Allow cake to cool in pan for 10-15 minutes before carefully inverting onto a cooling rack to cool completely.
- Allow to cool before serving. This pound cake is excellent plain but also may be dressed up with a dusting of powdered sugar, a topping of vanilla glaze or chocolate ganache, or a side of whipped cream and fresh berries.