If ever there were a dessert that magically combines comfort and elegance, it’s Cream Cheese Pound Cake. This classic Southern-inspired treat is buttery, velvety, and gently tangy in the best possible way. Each delicate golden slice has a melt-in-your-mouth crumb that manages to be both rich and light — perfect for pairing with fresh fruit, whipped cream, or simply enjoying on its own with a cup of coffee. Cream Cheese Pound Cake is more than just a recipe; it’s a celebration in a pan, beloved for generations and destined to be your new go-to for holidays, potlucks, or just-because days!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of a truly great Cream Cheese Pound Cake lies in its simplicity. With just a handful of pantry staples and a little patience, you can create a cake that’s luxurious, tender, and full of classic flavors. Here’s what each ingredient brings to the table:
- Unsalted butter (1 1/2 cups, softened): Essential for that rich, buttery crumb and golden crust; be sure your butter is soft for easy creaming.
- Cream cheese (8 oz, softened): The secret to an ultra-moist, dense pound cake with a subtle tangy flavor that sets it apart.
- Granulated sugar (3 cups): Gives the cake its sweetness and helps create that irresistibly tender, melt-in-your-mouth texture.
- Large eggs (6, room temperature): Room temperature eggs whip up fluffy and help the cake rise beautifully for that signature crumb.
- Vanilla extract (1 tablespoon): A full tablespoon boosts those nostalgic, vanilla bakery notes that make the cake extra inviting.
- All-purpose flour (3 cups): The foundation of the cake; be sure to measure properly for the perfect, sturdy-yet-tender crumb.
- Salt (1/2 teaspoon): This small amount sharpens all the buttery, sweet, and creamy flavors, making everything taste “just right.”
How to Make Cream Cheese Pound Cake
Step 1: Prep Your Pan and Ingredients
Before you start mixing, preheat your oven to 325°F (163°C). Take a moment to generously grease and flour your 10-inch bundt or tube pan — this nonstick “insurance” sets you up for a cake that releases gracefully. Make sure your butter and cream cheese are softened and your eggs are at room temperature, which really makes a difference in the final texture.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, combine that luscious softened butter and cream cheese. Use an electric mixer to whip them together until the mixture is creamy, smooth, and fluffy, about 2–3 minutes. This step ensures your Cream Cheese Pound Cake turns out light yet rich.
Step 3: Add the Sugar
Gradually beat in the granulated sugar and keep mixing for another 4–5 minutes. You’ll notice the batter becomes pale and airy — trust me, that patience pays off with an amazing crumb once baked. Don’t rush, as this creaming process infuses the cake with tiny air bubbles and a delicate texture.
Step 4: Beat in the Eggs and Vanilla
Add the eggs to your batter one by one, beating well after each addition. This helps everything emulsify smoothly. After the last egg, blend in the vanilla extract for that classic, cozy flavor.
Step 5: Add Dry Ingredients
On the lowest speed, gently mix in the flour and salt just until blended. Overmixing will toughen the cake, so stop as soon as the flour disappears. You’ll end up with a thick, silky batter that’s a true pleasure to work with.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 75–85 minutes. The top should turn beautifully golden brown and a toothpick inserted in the center should come out clean. It’s worth keeping an eye from the 70-minute mark — every oven is a little different!
Step 7: Cool and Enjoy
Cool the cake in the pan for 15–20 minutes before inverting onto a wire rack. This brief rest helps it firm up, so it releases perfectly. Let it cool completely before slicing — though I won’t tell if you sneak a warm sliver! Your Cream Cheese Pound Cake is ready to impress.
How to Serve Cream Cheese Pound Cake
Garnishes
A thick slice of Cream Cheese Pound Cake is a blank canvas for finishing touches. Fresh berries, such as strawberries, blueberries, or raspberries, add a juicy, colorful pop that pairs so well with the buttery crumb. For extra decadence, try a drizzle of vanilla or citrus glaze, a dollop of whipped cream, or even a dusting of powdered sugar. Let your mood (and what’s in season) be your guide!
Side Dishes
Since Cream Cheese Pound Cake is quite rich, it truly shines next to lighter sides. Serve it alongside a fruit salad for brunch, or plate with tangy Greek yogurt and honey for an elevated breakfast treat. Of course, a hot cup of coffee or robust black tea is always a welcome companion.
Creative Ways to Present
Turn your Cream Cheese Pound Cake into show-stopping trifles by layering cubes with whipped cream and berries in individual jars. For parties, cut the cake into mini squares and skewer with fruit for “pound cake kebabs.” Or simply wrap slices in parchment and tie with ribbon for sweet, homemade gifts — everyone loves a little cake love!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, your Cream Cheese Pound Cake stays amazingly fresh at room temperature for up to three days, as long as it’s well wrapped or stored in an airtight container. The flavors and texture actually deepen after a day, so don’t be shy about enjoying leftovers — if there are any!
Freezing
Cream Cheese Pound Cake freezes beautifully. Just wrap whole or sliced portions tightly in plastic wrap followed by foil, then pop them in the freezer for up to three months. Thaw overnight in the fridge or on the counter, and you’re ready for cake whenever the craving hits.
Reheating
Slightly warm slices taste just as incredible as fresh-baked. To reheat, microwave individual slices for 10–15 seconds or warm them, loosely wrapped in foil, in a low (300°F) oven for about 10 minutes. The cake regains its tenderness and the aroma instantly fills your kitchen.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to a pinch or leave it out altogether. Unsalted butter gives you more control, but the cake will still turn out delicious with what you have on hand.
Why does my pound cake sometimes turn out dry?
Cream Cheese Pound Cake can dry out if overbaked or if too much flour is added. Make sure to measure flour using the spoon and level method and check for doneness at the minimum baking time. The creamy ingredients keep it moist — don’t skip them!
Can I add mix-ins, like chocolate chips or nuts?
Absolutely! Fold in up to a cup of your favorite mix-ins, such as mini chocolate chips, toasted pecans, or lemon zest, right before baking. Keep in mind that extra ingredients may slightly change the baking time.
Do I need a bundt pan or can I use loaf pans?
A 10-inch bundt or tube pan gives that classic look and even bake, but you can use two standard loaf pans instead. Just reduce the baking time and watch carefully for doneness.
Is it okay to frost Cream Cheese Pound Cake?
Oh yes! While it’s delectable on its own, a vanilla, lemon, or even chocolate glaze is the perfect finishing touch. Try swirling a simple icing over the top for special occasions — it’s absolutely irresistible.
Final Thoughts
If you’re looking for that next “wow” dessert that’s both timeless and spectacular, Cream Cheese Pound Cake is your answer. With minimal fuss and maximum flavor, it’s the kind of recipe you’ll want to share with family, friends, and anyone who could use a little extra sweetness. Give it a try — your taste buds will thank you!
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Cream Cheese Pound Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent goodness of this Cream Cheese Pound Cake. A classic recipe that combines the creamy tang of cream cheese with the buttery richness of a pound cake. Perfect for any occasion!
Ingredients
For the cake:
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 325°F (163°C) and grease/flour a 10-inch bundt or tube pan.
- Cream butter and cream cheese: In a large bowl, beat butter and cream cheese until smooth and fluffy.
- Add sugar and eggs: Gradually add sugar, beat until light, then add eggs one at a time.
- Mix in vanilla and flour: Stir in vanilla, then mix in flour and salt until just combined.
- Bake: Pour batter into pan, bake for 75–85 minutes until golden and a toothpick comes out clean.
- Cool and serve: Cool in pan, then invert onto a rack to cool completely.
Notes
- This cake is best served at room temperature or slightly warm.
- Pairs well with fresh berries, whipped cream, or a glaze.
- Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 135mg
