If you have a sweet tooth craving that calls for something dense, rich, and utterly irresistible, this Cream Cheese Pound Cake Recipe is your new best friend. What makes this cake truly special is the addition of cream cheese which lends a moist, velvety texture and a subtle tanginess that balances the sugar beautifully. Whether you are baking for a cozy afternoon treat or an impressive dessert for guests, this pound cake delivers the perfect harmony of buttery goodness and delicate flavor that will have everyone asking for seconds. It’s classic comfort made extraordinary, and I can’t wait to share how easy and rewarding it is to create!
Ingredients You’ll Need
These ingredients come together simply yet thoughtfully to create the perfect texture, taste, and color of this pound cake. Each plays a crucial role—from the richness of the cream cheese to the fluffiness given by eggs and proper leaveners—making this recipe truly special.
- 1 cup unsalted butter (softened): Provides the rich, buttery base essential for a classic pound cake consistency.
- 8 oz cream cheese (softened): Adds moisture and a subtle tang, making the cake irresistibly tender.
- 3 cups granulated sugar: Sweetens the cake while helping achieve a light and fluffy texture when beaten properly.
- 6 large eggs (lightly beaten): Key for structure, moisture, and that perfect delicate crumb.
- 1 tablespoon vanilla extract: Brings warmth and depth to the flavor, rounding out the richness beautifully.
- 3 cups all-purpose flour: Creates the structure and crumb of the cake; careful mixing ensures a silky batter.
- ¼ teaspoon baking soda: Helps with gentle leavening and lightness without overpowering the dense texture.
- 1 teaspoon table salt: Enhances all the flavors and balances the sweetness perfectly.
How to Make Cream Cheese Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 300°F (150°C) and prepare a 12-cup bundt pan by greasing it thoroughly and dusting with flour. This step ensures your pound cake releases easily once baked and maintains its perfect shape.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese on high speed using an electric mixer until smooth and creamy. This process is crucial because the texture you create here will carry through the batter, making it luxuriously light yet dense in the final cake.
Step 3: Incorporate Sugar Thoroughly
Scrape the bowl’s sides to get every bit of buttery goodness, then add your sugar. Beat again on high speed until the mixture becomes light and fluffy. This step takes your cake from dense and heavy to airy and dreamy.
Step 4: Add Eggs One at a Time
With the mixer still running on high, add each egg separately. Make sure each egg is fully incorporated before adding the next, beating for about 30 seconds to ensure a smooth, emulsified batter. This helps avoid separation and keeps the texture even.
Step 5: Mix in Vanilla Extract
Once the eggs are fully mixed, stir in the vanilla extract to make sure its fragrant notes disperse evenly throughout the batter.
Step 6: Combine Dry Ingredients and Incorporate
Whisk the flour, baking soda, and salt in a separate bowl, then gradually add them to your wet batter. Stir gently until just combined, then beat on medium speed for one minute more. The result should be a smooth, silky, and light batter ready to bake into luscious cake.
Step 7: Bake to Perfection
Pour the batter evenly into your prepared bundt pan and bake at 300°F (150°C) for 1 hour 35 minutes to 1 hour 40 minutes. Look for a golden brown crust and use a wooden skewer to test doneness; it should come out clean or with moist crumbs.
Step 8: Cool the Cake Properly
Allow the cake to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This resting time helps the cake firm up just enough while preserving moisture inside.
Step 9: Serve and Enjoy
Let the cake cool fully before slicing. This Cream Cheese Pound Cake Recipe shines on its own, but feel free to add powdered sugar, a sweet glaze, or fresh berries for an extra special touch.
How to Serve Cream Cheese Pound Cake Recipe
Garnishes
A light dusting of powdered sugar instantly elevates the simple elegance of this cake. You can also drizzle a vanilla glaze or chocolate ganache for a more decadent presentation. Fresh berries or a dollop of whipped cream bring bursts of freshness and visual appeal.
Side Dishes
This pound cake pairs beautifully with a variety of sides like creamy mascarpone, tart fruit compotes, or even a scoop of vanilla ice cream for an indulgent dessert experience. Hot coffee or tea alongside is the perfect beverage match for an afternoon treat.
Creative Ways to Present
Try slicing the pound cake and layering it with fresh fruit and whipped cream for an easy trifle. Or cut into cubes and serve skewered with berries for a fun party finger food. The dense texture holds up well to creative serving ideas, giving you plenty of room to impress.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pound cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer keeping, transferring it to an airtight container in the fridge will extend freshness for about a week while maintaining moistness.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn; it will keep for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator for best results.
Reheating
To refresh slices, gently warm them in a toaster oven or microwave just until warm. Avoid overheating as that can dry out this moist, creamy cake. A quick reheat restores the soft texture and enhances the rich flavors beautifully.
FAQs
Can I substitute the cream cheese in this recipe?
While cream cheese is key to the unique moist texture and slight tang, you could try sour cream or Greek yogurt as substitutes, but results will differ slightly in flavor and density.
Why is the oven temperature so low for this pound cake?
Baking at a lower temperature ensures the dense batter cooks evenly without burning the outer crust or drying out the inside, resulting in a tender and moist pound cake.
Can I use a different pan instead of a bundt pan?
You can use a loaf pan or regular cake pans, but adjust baking time as those shapes affect cooking speed—watch for doneness with a wooden skewer accordingly.
How important is beating the butter and cream cheese well?
Extremely important! Properly creaming these ingredients creates air bubbles that lighten the batter, ensuring your pound cake isn’t heavy or dense but beautifully tender.
Is this Cream Cheese Pound Cake Recipe suitable for birthdays or special occasions?
Absolutely! Its classic, elegant flavor profile and dense yet delicate texture make it a crowd-pleaser perfect for celebrations or simple family gatherings alike.
Final Thoughts
Nothing beats the timeless charm of this Cream Cheese Pound Cake Recipe—it’s a recipe that feels like a warm hug in cake form. Whether you’re a seasoned baker or just starting out, this cake’s simplicity paired with its rich flavor will quickly make it a staple in your kitchen. So go ahead, bake a batch, share with loved ones, and enjoy every luscious bite!
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Cream Cheese Pound Cake Recipe
- Total Time: 2 hours
- Yield: 16 servings 1x
Description
This classic Cream Cheese Pound Cake recipe yields a rich, moist, and tender cake with a smooth, creamy texture, perfect for any occasion. Made with a blend of cream cheese and butter, it offers a delightful balance of sweetness and a melt-in-your-mouth crumb. Serve it plain or dress it up with powdered sugar, glaze, or fresh berries for an elegant dessert.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 6 large eggs (lightly beaten)
- 1 Tablespoon vanilla extract
Dry Ingredients
- 3 cups granulated sugar
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon table salt
Instructions
- Prepare the Pan: Preheat your oven to 300°F (150°C). Thoroughly grease and flour a 12-cup bundt pan, then tap out any excess flour to prevent sticking.
- Mix Butter and Cream Cheese: In a large mixing bowl, use an electric mixer or stand mixer with paddle attachment to beat the softened butter and cream cheese together on high speed until smooth and creamy.
- Add Sugar: Scrape down the bowl to ensure even mixing, then add the granulated sugar. Beat again on high speed until the mixture is light and fluffy.
- Incorporate Eggs One at a Time: With the mixer on high speed, add one lightly beaten egg at a time. After each addition, stir until fully combined, then beat for an additional 30 seconds on medium-high speed. Repeat for all six eggs.
- Add Vanilla Extract: Stir in the vanilla extract until evenly blended.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until combined.
- Beat Batter for Smoothness: Beat the batter on medium speed for one more minute until smooth, silky, and light in texture.
- Pour and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 1 hour 35 minutes to 1 hour 40 minutes or until the cake is golden brown and a wooden skewer inserted in the center comes out clean or with moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then carefully invert it onto a cooling rack to cool completely.
- Serve: Once fully cooled, serve the cake plain or with optional garnishes like powdered sugar, vanilla glaze, chocolate ganache, whipped cream, or fresh berries.
Notes
- Use a wooden skewer to test doneness; a toothpick is too short for this bundt pan.
- Ensure butter and cream cheese are softened to room temperature for a smooth batter.
- Do not overmix once the flour is added to avoid a dense cake.
- For added flavor, you can substitute vanilla extract with almond extract if desired.
- Allow the cake to cool completely before removing from the pan to prevent breaking.
- Leftovers can be wrapped tightly and stored at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
