If you’re looking for a dessert that is rich, buttery, and guaranteed to garner rave reviews, look no further than Cream Cheese Pound Cake. This cake is a luscious classic that combines the velvety tang of cream cheese with the golden crumb of pound cake, resulting in an irresistible treat perfect for family gatherings or cozy afternoons. Whether you serve it plain, dress it up with berries, or add a simple glaze, every slice offers a melt-in-your-mouth experience you’ll find yourself craving again and again.
Ingredients You’ll Need
This Cream Cheese Pound Cake relies on a shortlist of everyday ingredients, but each plays a vital role in delivering the cake’s plush crumb and deep, satisfying flavor. Prepare these items ahead of time, and you’re halfway to dessert bliss!
- Unsalted butter (1 1/2 cups, softened): Be sure to start with quality, room-temperature butter for that signature richness and tender bite.
- Cream cheese (8 oz, softened): The star ingredient adds an unmistakable tang and keeps the cake extra moist.
- Granulated sugar (3 cups): Gives the cake its sweet, comforting foundation and helps create that coveted golden crust.
- Large eggs (6): These add structure and contribute to the cake’s classic dense, silky texture.
- Vanilla extract (1 tablespoon): Use pure vanilla for the best aroma and a warm undertone that complements the cream cheese beautifully.
- All-purpose flour (3 cups): This provides the backbone of the cake; be sure to sift for a delicate crumb.
- Salt (1/2 teaspoon): Balances the sweetness and rounds out the other flavors, preventing the cake from tasting flat.
How to Make Cream Cheese Pound Cake
Step 1: Prep Your Pan and Oven
First things first: preheat your oven to 325°F (163°C) so it’s just the right temperature for even baking. Coat a 10-inch bundt pan generously with butter and a dusting of flour to guarantee an easy release later. Bundt pans love to cling to cakes, and nothing crushes spirits faster than losing the perfect crust!
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is thoroughly blended, smooth, and creamy. This step infuses the cake with air and guarantees a light yet moist texture—don’t rush it!
Step 3: Add the Sugar
Gradually add the sugar to your butter-cream cheese mixture, beating continuously for about 5 minutes. You’ll notice the batter turn fluffier and paler. This is the pillow-soft base that makes Cream Cheese Pound Cake so divine.
Step 4: Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition. This patience ensures the batter stays cohesive and creates that nostalgic, dense crumb you expect in the very best pound cakes.
Step 5: Blend in the Vanilla
Beat in the vanilla extract until it’s fully combined, filling your kitchen with that unmistakable, cozy aroma. This little touch rounds out the flavor and ties the whole cake together.
Step 6: Fold in Dry Ingredients
Sift together the flour and salt, then gradually add to the wet ingredients, mixing on low just until combined. Stop as soon as you see no more dry streaks; overmixing can lead to a tough cake. You want tender, not chewy!
Step 7: Bake and Cool
Pour the batter smoothly into your prepared bundt pan and gently level the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to rest in the pan for 15 minutes before inverting onto a wire rack. This pause helps the cake set and come out beautifully whole.
How to Serve Cream Cheese Pound Cake
Garnishes
This cake stands on its own, but a sprinkling of powdered sugar, a drizzle of citrus glaze, or even a handful of fresh berries can take your Cream Cheese Pound Cake from everyday delicious to celebration-worthy. Bright fruity notes add a burst of color and a lovely tart contrast to the sweet, creamy crumb.
Side Dishes
Pair a generous slice with juicy strawberries, a spoonful of lemon curd, or a scoop of vanilla ice cream for a dreamy dessert plate. If you’re serving after dinner, a hot cup of coffee or tea transforms this cake into a truly comforting indulgence.
Creative Ways to Present
Cut the cake into thick slices and toast them lightly for breakfast, or cube and layer with whipped cream and berries for a stunning trifle. For parties, try making elegant individual servings by slicing and stacking with layers of mascarpone or flavored whipped cream—the possibilities are endless with Cream Cheese Pound Cake!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cream Cheese Pound Cake tightly in plastic wrap or aluminum foil to maintain its moisture and flavor. Stored at room temperature in an airtight container, it will stay fresh for up to three days.
Freezing
To freeze, wrap the entire cake or individual slices securely in plastic wrap followed by a layer of foil. Store in the freezer for up to three months. Thaw overnight in the refrigerator before serving, and you’ll have a crowd-pleasing dessert ready whenever the craving strikes.
Reheating
If you love your pound cake warm, pop a slice in the microwave for 10–15 seconds. Alternatively, toast gently in the oven at 300°F for a few minutes to restore that fresh-baked taste—so satisfying with a pat of butter on top!
FAQs
Can I use salted butter instead of unsalted?
You certainly can, just remember to reduce the added salt in the recipe or omit it altogether, as salted butter will provide the necessary seasoning.
Why is my pound cake dense or gummy?
A dense or gummy texture often comes from overmixing the batter or not creaming the butter, cream cheese, and sugar long enough. Follow the steps closely for that perfect crumb every time.
How do I know when my Cream Cheese Pound Cake is done?
Insert a toothpick or cake tester into the thickest part of the cake—if it comes out clean with just a few crumbs, your cake is ready. Overbaking can dry it out, so keep a close eye during the last 10 minutes.
Can I add flavors like lemon or almond to this recipe?
Absolutely! Try adding a tablespoon of citrus zest for subtle brightness, or swap out some of the vanilla extract for almond extract for a delightful twist.
What’s the best way to get the cake out of the bundt pan?
Make sure to generously grease and flour every nook and cranny of your bundt pan. Let the cake cool for 15 minutes after baking, then gently loosen the edges with a butter knife before turning it out onto a rack.
Final Thoughts
If you’re ready to win hearts and satisfy your sweet tooth, give this Cream Cheese Pound Cake a try. Each slice is a wonderful balance of old-fashioned comfort and indulgent flavor—sure to become a recurring favorite at your table!
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 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, velvety goodness of this Cream Cheese Pound Cake. With the perfect balance of buttery and tangy flavors, this classic dessert is a true crowd-pleaser.
Ingredients
Ingredients:
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and prepare a 10-inch bundt pan by greasing and flouring it.
- Prepare the batter: In a large bowl, beat the butter and cream cheese until smooth. Gradually add sugar, beating until fluffy. Add eggs one at a time, then mix in the vanilla. Combine flour and salt, add to the mixture, and mix until just combined.
- Bake the cake: Pour the batter into the pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
- For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter.
- This cake pairs well with fresh berries or a light glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 170mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
Your email address will not be published. Required fields are marked *