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
Scale
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
