If you’re on the hunt for a truly indulgent yet timeless dessert, this Cream Cheese Pound Cake Recipe is about to become your new best friend. It’s rich, moist, and tender with that perfect balance of buttery goodness and subtle tang from the cream cheese. Whether you’re celebrating a special occasion or just want to treat yourself to a slice (or three), this cake delivers that classic comfort and elegance all in one slice. Trust me, once you try this, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a vital role in crafting the perfect Cream Cheese Pound Cake Recipe. From the creamy butter to the smooth cream cheese, each component contributes to the cake’s luscious texture and irresistible flavor.
- 1 ½ cups unsalted butter (softened): Adds richness and creates a tender crumb.
- 1 (8-ounce) package cream cheese (softened): Gives the cake its signature moistness and subtle tang.
- 3 cups granulated sugar: Sweetens the cake and helps it achieve a golden crust.
- 6 large eggs (room temperature): Provide structure and help the cake rise beautifully.
- 1 tablespoon vanilla extract: Enhances the overall flavor with a warm, fragrant note.
- 3 cups all-purpose flour: Forms the cake’s foundation, keeping it dense yet soft.
- ½ teaspoon salt: Balances the sweetness and intensifies the flavors.
How to Make Cream Cheese Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking. This step makes clean slicing and serving a breeze.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy. This usually takes about 2 to 3 minutes. Achieving this creamy texture sets the stage for a perfectly airy, yet dense cake.
Step 3: Add Sugar Gradually
Slowly mix in the granulated sugar to the butter and cream cheese mixture. Beat everything together for 4 to 5 minutes until it’s light, airy, and has increased in volume. This step is key for a tender crumb and beautiful cake rise.
Step 4: Incorporate Eggs One at a Time
Add the eggs one by one, making sure to beat well after each addition. This helps the eggs incorporate fully into the batter and builds a silky smooth texture.
Step 5: Stir in Vanilla Extract
Pour in the vanilla extract and give everything a good mix to spread that lovely aroma and hint of warmth throughout the batter.
Step 6: Add Dry Ingredients Carefully
Gradually add the flour and salt to the wet mixture, stirring just until everything is combined. Avoid overmixing here to keep the cake tender and prevent it from becoming tough.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. To check doneness, insert a toothpick into the center — it should come out clean or with just a few moist crumbs.
Step 8: Cool Before Serving
Allow the cake to cool in the pan for 15 to 20 minutes. Then, invert it onto a wire rack to cool completely before slicing. This step helps the cake set and makes cutting easier without crumbling.
How to Serve Cream Cheese Pound Cake Recipe
Garnishes
The beauty of this Cream Cheese Pound Cake Recipe is how versatile it is with garnishes. A dusting of powdered sugar gives a simple, elegant finish. For a fresh touch, sprinkle with berries like strawberries, blueberries, or raspberries — their slight tartness pairs wonderfully with the cake’s rich sweetness.
Side Dishes
Pair your pound cake with classic options such as whipped cream or a scoop of vanilla ice cream for extra indulgence. You can also serve it alongside fruit compotes or warm caramel sauce to add layers of flavor and texture that will wow your guests.
Creative Ways to Present
Fancy a twist? Slice the cake and layer it with fresh fruit and whipped cream for mini trifle cups. Or, toast slices lightly and serve with a dollop of cream cheese frosting for a decadent dessert experience. Whichever way you choose, this cake’s adaptability shines through every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Cream Cheese Pound Cake stores beautifully at room temperature, wrapped tightly in plastic wrap or stored in an airtight container, for up to 3 days. Keeping it well-covered prevents it from drying out so every slice remains moist and flavorful.
Freezing
This pound cake also freezes wonderfully. Wrap the whole cake or individual slices in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 3 months, making it perfect for preparing ahead of time or saving for a later treat.
Reheating
To refresh frozen cake slices, thaw them overnight in the fridge. Warm them gently in a microwave for about 15 seconds or in a low oven for a few minutes to restore that just-baked softness and aromatic allure.
FAQs
Can I substitute the all-purpose flour with another type?
While all-purpose flour gives the best texture for this pound cake, you can experiment with cake flour for a slightly lighter crumb. Keep in mind that different flours absorb moisture differently, so adjustments to baking time may be needed.
Can I add flavors besides vanilla?
Absolutely! Try swapping some or all of the vanilla extract with almond or lemon extract for a new flavor twist that complements the cream cheese beautifully.
Why is cream cheese used in this pound cake recipe?
Cream cheese adds moisture, richness, and a subtle tang that elevates the classic pound cake, making it incredibly tender without being dense or heavy.
How do I know when the cake is fully baked?
The best test is to insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, your cake is done. Also, the cake should pull away slightly from the sides of the pan.
Can I make this recipe dairy-free?
This recipe relies heavily on butter and cream cheese, so to make it dairy-free, you would need suitable substitutes like vegan butter and dairy-free cream cheese. Be mindful that this may slightly alter the texture and flavor.
Final Thoughts
Give this Cream Cheese Pound Cake Recipe a try, and I promise it will become your go-to for every celebration and simple sweet craving alike. Its luscious texture, classic flavor, and effortless elegance make it an absolute crowd-pleaser. Once you bake and share your first slice, I’m sure you’ll be hooked just like I am.
Print
Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Cream Cheese Pound Cake is rich, dense, and exceptionally moist with a velvety texture. Made with cream cheese and butter, it offers a perfect balance of sweetness and tang, making it an irresistible dessert that pairs wonderfully with fresh berries or whipped cream. Ideal for any occasion, this traditional southern-style bundt cake is easy to prepare and freezes well for make-ahead convenience.
Ingredients
Wet Ingredients
- 1 ½ cups unsalted butter (softened)
- 1 (8-ounce) package cream cheese (softened)
- 6 large eggs (room temperature)
- 1 tablespoon vanilla extract
Dry Ingredients
- 3 cups granulated sugar
- 3 cups all-purpose flour
- ½ teaspoon salt
Instructions
- Prepare the pan: Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
- Cream butter and cream cheese: In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese until the mixture becomes smooth and fluffy, about 2–3 minutes.
- Add sugar: Gradually add the granulated sugar while continuing to beat the mixture for an additional 4–5 minutes until it turns light and airy, which helps create a tender crumb.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter texture.
- Add vanilla extract: Stir in the vanilla extract to impart rich flavor throughout the cake.
- Mix dry ingredients: Gradually add the flour and salt to the wet mixture, mixing just until combined. Be careful not to overmix, as this can toughen the cake.
- Pour batter and bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 15–20 minutes. Then invert it onto a wire rack and allow it to cool completely before slicing to serve.
Notes
- For added flavor, you can substitute part of the vanilla extract with lemon or almond extract for a delightful twist.
- This cake is delicious served on its own or paired with fresh berries and whipped cream for an elegant touch.
- The cake freezes well, making it convenient to prepare a day in advance without sacrificing freshness.
