The Perfect Cream Cheese Pound Cake is pure magic in dessert form—a classic recipe that’s as timeless as it is delicious. Lush cream cheese and butter blend together into a velvety crumb that’s sweet but balanced, rich but never heavy, and oh-so-satisfying on any occasion. Every bite feels like a decadent treat, whether you’re dressed up for a special gathering or just cozying in with a cup of tea. This is the kind of cake that’ll have friends and family swooning and requesting the recipe, and after one slice, you’ll understand why it earns its “perfect” reputation time after time.

Perfect Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every part of this recipe works together to achieve legendary results—no fancy extras required. Each ingredient brings something vital to the table, from a tender crumb to a lovely golden crust. Here’s what goes into every slice of Perfect Cream Cheese Pound Cake:

Unsalted Butter, softened (1 1/2 cups): The foundation for decadence; use high-quality butter for the ultimate flavor.
Cream Cheese, softened (1 package, 8 ounces): Makes the crumb ultra-moist and adds a gentle tanginess that balances the sweetness.
Granulated Sugar (3 cups): Sweetens and helps create that irresistible crackly top crust.
Large Eggs, room temperature (6): Essential for structure—make sure they’re at room temperature so your batter stays smooth and creamy.
Vanilla Extract (1 tablespoon): Adds warmth and depth, making the cake taste like pure comfort.
All-Purpose Flour (3 cups): Classic pound cake structure starts here; measure carefully for the perfect crumb.
Salt (1/2 teaspoon): Just enough to keep the flavors in harmony and perk up the richness.

How to Make Perfect Cream Cheese Pound Cake

Step 1: Prep Your Pan and Oven

Before you even touch your ingredients, set your oven to 325°F (165°C) and give your Bundt pan some love—grease it generously and dust it with flour. This will guarantee a gorgeous, intact release later on—no one wants to lose that beautiful crust!

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer on medium, beat for about 2 to 3 minutes until the mixture is dreamy, smooth, and completely combined. This step gets you those signature velvety results every time.

Step 3: Sweeten Things Up

Add the granulated sugar gradually, blending on medium speed for about 3 to 5 minutes. You’re not just dissolving the sugar—you’re incorporating lots of air, which translates to a lighter pound cake. Aim for a pale, fluffy mixture as your goal.

Step 4: Add Eggs One at a Time

Crack in the eggs one by one, beating well after each addition. This technique might feel slow, but it helps the batter emulsify, leading to that fine, tender crumb you want in a Perfect Cream Cheese Pound Cake.

Step 5: Flavor with Vanilla

Pour in the vanilla extract and mix just until it’s blended. Don’t skip or skimp—good vanilla adds those cozy, unmistakable layers of flavor that linger in every bite.

Step 6: Add Flour and Salt Gently

On low speed, gradually add the flour and salt. Mix only until just combined and be careful not to overmix—the less you stir, the more tender and melt-in-your-mouth your cake will be.

Step 7: Pour Batter and Bake

Transfer the batter into your prepared pan, smoothing the top with a spatula. Pop the cake into the oven and bake for 75 to 85 minutes. Look for a golden brown exterior and check with a toothpick—it should come out clean from the thickest part.

Step 8: Cool and Enjoy!

Let your cake cool in the pan for 15 minutes (resist the urge to rush it). Then, invert onto a wire rack and cool completely. This helps set the crumb and makes slicing effortless—with zero sticking.

How to Serve Perfect Cream Cheese Pound Cake

Garnishes

Dress up your Perfect Cream Cheese Pound Cake simply or lavishly. A dusting of powdered sugar adds elegance, while a drizzle of vanilla glaze or citrus icing brings an extra pop of flavor. Fresh berries, whipped cream, or toasted nuts also make effortless (and delicious) finishing touches.

Side Dishes

This cake pairs beautifully with almost anything: a scoop of vanilla bean ice cream on the side, a spoonful of homemade fruit compote, or even a spoonful of lemon curd for brightness. For a brunch spread, offer slices alongside fresh fruit salads or hot coffee.

Creative Ways to Present

Cut your pound cake into cubes for a gorgeous trifle, layer with whipped cream and fruit for parfaits, or toast slices in a skillet with a little butter for a unique (and indulgent) breakfast treat. However you serve it, the Perfect Cream Cheese Pound Cake always looks (and tastes) like a showstopper.

Make Ahead and Storage

Storing Leftovers

Keep any extra slices moist by wrapping them tightly in plastic wrap or foil and storing in an airtight container at room temperature for up to four days. If your kitchen is especially warm, refrigerate the cake to prolong its life.

Freezing

This cake is freezer-friendly! Wrap individual slices (or the whole cake) snugly in plastic wrap and then a layer of foil. Store in the freezer for up to three months. Thaw wrapped cake at room temperature—it’s just as rich and tender after defrosting.

Reheating

If you love warm cake, gently heat individual slices in the microwave for about 10–15 seconds. For a slightly crisp texture, try toasting slices in a skillet with butter—perfect for brunch or dessert.

FAQs

What makes this a “Perfect Cream Cheese Pound Cake” compared to others?

The secret is the blend of butter and cream cheese, which creates a cake that’s not only buttery-rich but also incredibly soft and tangy. Plus, careful mixing ensures a fine crumb and perfect rise every single time.

Can I use a loaf pan instead of a Bundt pan?

Absolutely! Just divide the batter between two standard loaf pans and watch the bake time—it will likely need less, so start checking for doneness around the 50-minute mark.

Does the pound cake need to be refrigerated?

It’s fine at room temperature for a few days if stored airtight, but if your kitchen runs warm or you want to keep it fresher longer, refrigerating works beautifully. Bring slices to room temp before serving for the best flavor and texture.

Can I add mix-ins to the Perfect Cream Cheese Pound Cake?

Certainly! Stir in a cup of chocolate chips, citrus zest, or chopped nuts before baking for your own twist. Just be careful not to overload the batter—you want to preserve that iconic texture.

Why does my pound cake crack on top?

This is actually a classic pound cake hallmark. As the batter bakes and rises, the top sets first and a tasty crack forms. It’s a sign of a well-risen, thoroughly baked cake, and gives that lovely crust everyone adores!

Final Thoughts

I can’t recommend giving the Perfect Cream Cheese Pound Cake a try enough. Share it at family gatherings, slice it for a cozy tea, or keep a stash in the freezer for cake emergencies—it’s a recipe you’ll want to turn to again and again. Once you experience a bite, you’ll never look at pound cake the same way!

Perfect Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: Emma
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and buttery goodness of this Perfect Cream Cheese Pound Cake. With a velvety texture and a hint of cream cheese flavor, this classic dessert is sure to impress your guests.

Ingredients

Scale

For the Cake:

1 1/2 cups unsalted butter, softened
1 package (8 ounces) 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

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Instructions

Preheat the Oven: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
Mix Butter and Cream Cheese: In a large bowl, beat softened butter and cream cheese until smooth and creamy.
Add Sugar: Gradually add sugar and beat until light and fluffy.
Beat in Eggs: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Add Flour: Gradually add flour and salt, mixing until just combined.
Bake: Pour batter into the prepared pan and bake for 75-85 minutes.
Cool and Serve: Cool the cake in the pan before inverting onto a wire rack to cool completely.