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

Scale

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

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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.