Cream Cheese Pound Cake Recipe

When you’re craving a treat that’s both luxuriously dense and melt-in-your-mouth tender, nothing tops a homemade Cream Cheese Pound Cake. This classic recipe beautifully blends creamy richness with a fine, velvety crumb, thanks to real cream cheese swirled into the batter. Whether you serve it solo with a mug of coffee or dress it up for dessert, every slice promises pure comfort and nostalgia. Get ready to create a cake that’s destined to become your signature sweet—there’s just something magical about pulling a golden, aromatic pound cake from your own oven!

Ingredients You’ll Need

Every ingredient in a Cream Cheese Pound Cake has a purpose—these simple staples come together to create unmatched flavor and a texture that’s downright irresistible. Let’s walk through the essentials and why each deserves a spot in your mixing bowl.

• Unsalted butter (1 cup, softened): This is the backbone of our cake, contributing richness and that classic pound cake crumb—be sure it’s truly soft for easy creaming.
• Cream cheese (8 oz, softened): The secret ingredient that ensures every bite is tender and adds a signature tang—room temperature is key for smooth blending.
• Granulated sugar (3 cups): Adds sweetness and helps aerate the butter and cream cheese for a lighter, loftier cake.
• Large eggs (6, lightly beaten): Give structure and keep the finished cake flavorful and moist—beating them first ensures even incorporation.
• Vanilla extract (1 tablespoon): Infuses the cake with warm fragrance and depth, enhancing every other flavor.
• All-purpose flour (3 cups): Provides the essential framework—measure carefully and avoid over-mixing to keep your crumb tender.
• Baking soda (1/4 teaspoon): A subtle lift, just enough to prevent denseness while maintaining a classic pound cake texture.
• Table salt (1 teaspoon): Balances sweetness and brings out the incredible flavors of butter, cream cheese, and vanilla.

How to Make Cream Cheese Pound Cake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 300F (150C). Thoroughly grease and flour a 12-cup bundt pan, ensuring every nook is covered to prevent sticking. Don’t forget to tap out any extra flour—this little bit of prep guarantees a picture-perfect release later.

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, add your softened butter and cream cheese. Using an electric mixer, beat them on high until they’re completely smooth and luxurious—the creamier, the better! This step builds the foundation for that unmistakable Cream Cheese Pound Cake texture.

Step 3: Mix in the Sugar

Scrape down the bowl, then add all the sugar at once. Use the mixer to blend on high again until the mixture is light, pale, and fluffy—this aeration ensures each bite is cloud-like, not heavy.

Step 4: Incorporate the Eggs

With the mixer running on high, pour in a single beaten egg. Stir just until it disappears, then beat on medium-high for about 30 seconds to fully emulsify. Repeat, adding each egg one at a time; this careful technique keeps the batter silky and cohesive.

Step 5: Finish with Dry Ingredients and Flavor

Add vanilla extract and mix until just blended. In a separate bowl, whisk together flour, baking soda, and salt. Gently fold the dry mixture into the batter, mixing only until combined—over-mixing can make pound cake tough, so go slow!

Step 6: Bake to Golden Perfection

Pour the velvety batter into your prepared pan, smoothing the top with a spatula. Bake the cake for 80 to 90 minutes, or until a toothpick inserted in the thickest part comes out clean. Let it cool in the pan for 10 minutes, then carefully invert onto a wire rack to finish cooling completely.

How to Serve Cream Cheese Pound Cake

Garnishes

A classic Cream Cheese Pound Cake is stunning on its own, but it goes to the next level with simple garnishes. Dust the top with powdered sugar for a vintage bakery look, or add a drizzle of lemon glaze for brightness. Try fresh berries, a swirl of whipped cream, or even edible flowers for color and flair.

Side Dishes

This cake is dreamy alongside a scoop of vanilla ice cream, a dollop of tangy crème fraîche, or a pour of warm berry compote. And if you’re feeling extra decadent, pair a slice with a hot espresso or a glass of sweet dessert wine.

Creative Ways to Present

Show off your Cream Cheese Pound Cake with a few creative flourishes—slice it thick and grill gently for a caramelized edge, cube it for parfaits layered with fruit and custard, or even use it as the base for your favorite trifle. However you serve it, this cake never fails to impress.

Make Ahead and Storage

Storing Leftovers

Leftover Cream Cheese Pound Cake stays moist and tasty for several days when stored properly. Wrap cooled slices or the whole cake tightly in plastic wrap, then place in an airtight container at room temperature for up to 4 days. This protects the cake from drying out and keeps it irresistibly soft.

Freezing

To enjoy Cream Cheese Pound Cake even weeks later, let the cake cool fully, then wrap individual slices or the entire cake snugly in plastic wrap and aluminum foil. Tuck it into a freezer-safe bag and store for up to 3 months. Defrost in the refrigerator overnight for best results.

Reheating

For that fresh-baked warmth, microwave a thawed slice on low power for 10 to 20 seconds, or heat in a 300F oven for 5–10 minutes. Just be careful not to overheat, which could dry out your delicately moist pound cake.

FAQs

What makes Cream Cheese Pound Cake different from a traditional pound cake?

Cream cheese lends this cake a distinctive velvety texture and subtle tang, setting it apart from classical pound cake recipes that rely solely on butter. It keeps the crumb tender and gives every bite extra richness.

Can I use low-fat or whipped cream cheese?

It’s best to use full-fat, block-style cream cheese for Cream Cheese Pound Cake. Lower-fat and whipped varieties contain more moisture and air, which can affect the cake’s structure and density.

My cake stuck to the pan—how can I prevent this?

Properly greasing and flouring your bundt pan is crucial. Consider using a baking spray with flour or brushing on melted butter, making sure to coat every curve and crevice. Letting the cake cool for 10 minutes before removing also helps it release cleanly.

Can I add flavors or mix-ins?

Absolutely! Lemon or almond extract adds a lovely twist, and you can swirl in ribbons of jam, poppy seeds, or even chocolate chips for variety. Just keep heavy additions minimal to maintain the cake’s signature consistency.

Why does my cake sometimes become dense or dry?

Over-mixing after adding the flour, incorrect ingredient measurements, or baking too long can cause dryness. For the perfect Cream Cheese Pound Cake, measure carefully, use the correct pan, and check for doneness at the earliest suggested time.

Final Thoughts

If you’ve never baked a Cream Cheese Pound Cake before, consider this your sign—it’s a labor of love that totally pays off! Few desserts are as rewarding or as universally adored. Whether you serve it plain, with your favorite toppings, or in creative new ways, this cake feels like a warm hug in every slice. Happy baking!

Print