If you’re searching for a dessert that’s pure Southern comfort, Cream Cheese Pound Cake absolutely delivers. With its golden crust and tender, buttery crumb, this classic cake is a showstopper for everything from family gatherings to quiet evenings with coffee. Each bite offers rich, moist decadence balanced by a hint of tangy cream cheese, making it a favorite for good reason! Whether served with a simple dusting of powdered sugar or piled high with fresh berries, there’s just something magical about a freshly baked Cream Cheese Pound Cake.
Ingredients You’ll Need
Every great Cream Cheese Pound Cake starts with a few simple, high-quality staples. These ingredients work together to create the signature dense yet melt-in-your-mouth texture and delicately sweet flavor you know and love.
- Unsalted butter (1 1/2 cups, softened): Use the best-quality butter for deep, authentic flavor and that luxurious, tender crumb.
- Cream cheese (1 8-oz package, softened): This is the not-so-secret ingredient lending a rich, creamy texture and mild tang that sets this pound cake apart.
- Granulated sugar (3 cups): For sweetness and a beautifully golden crust, use plain white sugar and add it gradually for extra fluffiness.
- Large eggs (6): Eggs bind everything together and give the pound cake its classic richness and structure—add them one at a time for the best texture.
- All-purpose flour (3 cups): Sifted flour gives the cake its signature dense crumb and supports all those delicious flavors.
- Salt (1/2 teaspoon): Just a pinch brings out the sweetness and keeps the flavors balanced.
- Vanilla extract (1 tablespoon): A generous splash of vanilla rounds out the aroma—try swapping in almond or lemon extract for a fun twist!
How to Make Cream Cheese Pound Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F. Take a 10-inch bundt or tube pan and thoroughly grease and flour it, making sure every nook is covered to prevent sticking and to help the cake release in one beautiful piece.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, combine the softened butter and cream cheese. Beat them together until the mixture is perfectly smooth and creamy—this creates the lush base for your Cream Cheese Pound Cake’s signature texture.
Step 3: Gradually Add Sugar
With your mixer on, slowly add the granulated sugar. Be patient! Beat well after each addition until the mixture becomes light and fluffy. This step makes all the difference for that unbeatable crumb and sweet crust.
Step 4: Incorporate the Eggs
Add the eggs to your bowl one at a time, mixing thoroughly after each. This ensures a uniform, airy batter and helps the cake bake up evenly from the inside out.
Step 5: Combine Dry Ingredients and Add
In a separate bowl, sift the all-purpose flour together with the salt. Gradually add this dry mixture to your wet ingredients, beating just until everything is combined. Take care not to over-mix—overworked flour can make the cake tough instead of tender.
Step 6: Add Flavor and Bake
Stir in the vanilla extract to finish flavoring your luscious batter. Pour everything into your prepared pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, checking with a toothpick for doneness. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Now, the hard part: waiting to slice into your fragrant, golden Cream Cheese Pound Cake!
How to Serve Cream Cheese Pound Cake
Garnishes
This cake is so lovely on its own, but you can dress it up easily! Try a light snow of powdered sugar, a swirl of freshly whipped cream, or a mountain of juicy, ripe berries for extra flair and flavor that balances the buttery richness perfectly.
Side Dishes
A slice of Cream Cheese Pound Cake is perfect with a mug of hot coffee, a tall glass of cold milk, or your favorite tea. For a full dessert table, pair with lemon curd, macerated strawberries, or a scoop of vanilla ice cream for serious celebration vibes.
Creative Ways to Present
If you’re feeling festive, slice the cake and layer with cream and berries in parfait glasses for a trifle-inspired treat. You can also cube the pound cake and use it for shortcakes or as a sweet base in a dessert charcuterie board—your guests will love the possibilities!
Make Ahead and Storage
Storing Leftovers
Have extra slices? Wrap them tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The cake’s flavor and texture actually improve overnight, making it a fantastic make-ahead dessert!
Freezing
Cream Cheese Pound Cake freezes beautifully. Once completely cooled, wrap the whole cake or individual slices well with plastic wrap and foil. Freeze for up to 2 months, then thaw at room temperature before serving for a treat that tastes freshly baked.
Reheating
To refresh slices, warm them gently in the microwave for about 10 seconds or pop in a low oven for a few minutes. This softens the crumb and brings out that irresistible buttery aroma, almost as if the cake just came out of the oven.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter in a pinch! Just reduce the added salt a bit to keep the cake’s flavor in balance. Unsalted butter does give you more control over the overall saltiness, though.
What type Dessert
A 10-inch bundt or tube pan is ideal for a traditional Cream Cheese Pound Cake. If you use a loaf pan, adjust the baking time and check for doneness more frequently, as thickness varies.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Stir in up to a cup of your favorite add-ins right before baking. Pecans, mini chocolate chips, or lemon zest make fantastic twists on the classic recipe.
Why did my pound cake turn out dense or heavy?
Pound cake is known for its rich crumb, but if it’s overly dense, it might be from over-mixing the flour or using cold ingredients. Ensure everything is at room temperature and mix just until combined for the perfect texture.
How do I keep the cake from sticking to the pan?
Grease and flour the pan thoroughly, making sure every nook is coated. Using a nonstick baking spray with flour helps too, especially if your bundt pan has intricate designs.
Final Thoughts
Baking a Cream Cheese Pound Cake is like sharing a little joy with everyone you love. Whether you’re a longtime fan or baking it for the first time, you’ll fall for its rich flavor and comforting crumb. Give it a try—you might just discover it’s your new go-to dessert!
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Cream Cheese Pound Cake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of this Cream Cheese Pound Cake. Moist, decadent, and bursting with flavor, this classic dessert is a crowd-pleaser for any occasion.
Ingredients
Cream Cheese Pound Cake:
- 1 1/2 cups unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
- Mix butter and cream cheese: In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
- Add sugar and eggs: Gradually add sugar, beating well. Add eggs one at a time, mixing well after each.
- Combine dry ingredients: Sift together flour and salt in a separate bowl. Gradually add to wet mixture, mixing until combined.
- Add vanilla and bake: Stir in vanilla extract. Pour batter into pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes.
- Cool and serve: Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely before serving.
Notes
- This cake tastes better the next day.
- Serve plain, dusted with powdered sugar, or with fresh berries and whipped cream.
- For added flavor, use almond or lemon extract.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg
