If you’re searching for a dessert that truly feels like home on a plate, the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze might just be your new favorite. This classic bundt cake boasts a golden, tender crumb thanks to tangy buttermilk, with each slice richly scented from real vanilla, all made irresistible by the silky cream cheese glaze drizzled over the top. Whether you serve it for a celebration or as a simple treat with coffee, this cake is pure comfort, wrapped up in delicious nostalgia.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe - Recipe Image

Ingredients You’ll Need

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze relies on staple ingredients that are easy to find but absolutely crucial for achieving its signature flavor and texture. Each one brings something special to the table, whether it’s richness, moisture, or that unmistakable vanilla aroma.

Unsalted Butter: Brings velvety richness and a tender crumb to the pound cake.
Granulated Sugar: Not only sweetens, but helps create that beautiful golden crust.
Eggs: Give structure and add extra moisture, making the cake light yet rich.
Vanilla Extract: The pure, fragrant backbone of the cake—real vanilla makes all the difference!
All-Purpose Flour: The foundation for a dense, satisfying slice—don’t overmix for perfect texture.
Baking Soda: Lends subtle lift to counteract the heavy, blissful density.
Salt: Enhances the flavors and balances the sweetness beautifully.
Buttermilk: Adds signature tang and keeps every bite moist and soft.
Cream Cheese (for glaze): Delivers the creamy, tangy finish that pairs so well with vanilla sponge.
Powdered Sugar (for glaze): Makes the glaze silky and smooth while sweetening it perfectly.
Milk (for glaze): Adjusts the consistency so you get either a thick swirl or a delicate drizzle.
Vanilla Extract (for glaze): Echoes the vanilla in the cake for a harmonious finish.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (165°C), and make sure to generously grease and flour your bundt pan or 10-inch tube pan. This little step is the secret to releasing your cake with its beautiful crust entirely intact. No one wants a delicious cake sticking to the pan!

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar for about 3 to 5 minutes. You want the mixture to look pale, light, and fluffy—this makes all the difference in the texture of your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition to ensure everything is beautifully incorporated. Next, stir in the vanilla extract, which will immediately fill your kitchen with that warm, signature aroma.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step evenly distributes the leavening, so your cake rises uniformly without any pockets of salt or soda.

Step 5: Combine Wet and Dry Ingredients

Add your dry ingredients to the creamed mixture in three parts, alternating with buttermilk. Begin and end with flour, and mix just until combined—you don’t want to overwork the batter, or you’ll lose that tender crumb that makes pound cake so irresistible.

Step 6: Bake the Cake

Pour the batter into your prepared pan, smoothing the top for even baking. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with the cozy scent of vanilla as a gentle golden crust forms.

Step 7: Cool and Unmold

Once baked, let the cake cool in the pan for 15 minutes—this helps it set up a bit—then carefully invert it onto a wire rack to cool completely. That patience pays off with a beautiful bundt cake ready for its finishing touch!

Step 8: Make the Cream Cheese Glaze

Beat the softened cream cheese until perfectly smooth. Add the powdered sugar, milk, and vanilla extract, mixing until creamy and pourable. Adjust the amount of milk depending on how thick or thin you want your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze drizzle to be.

Step 9: Glaze and Serve

Once the cake has fully cooled, drizzle the cream cheese glaze generously over the top. Watch as it cascades down the sides, clinging to every nook and cranny—a picture-perfect finish to this comforting classic.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

Add a playful flourish by topping your cake with fresh berries, a handful of toasted nuts, or a gentle dusting of extra powdered sugar. These garnishes pop against the creamy glaze and can easily elevate your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze from everyday treat to show-stopping centerpiece.

Side Dishes

This cake shines alongside a scoop of vanilla ice cream or a dollop of softly whipped cream. If you want to riff off its tang, serve with a compote of strawberries or raspberries for a burst of color and freshness.

Creative Ways to Present

You can slice your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze and stack it in elegant tiers for a party, cut into cubes for dessert skewers, or serve mini bundt versions for individual delights. Even simple wedges on a pretty platter will get oohs and aahs—this cake is a crowd-pleaser any way you slice it!

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices tightly wrapped or in an airtight container at room temperature for up to 3 days. The cake’s moist crumb and decadent glaze make it just as tempting on day three as it was fresh from the oven.

Freezing

If you want to make the cake ahead (or save a little for later), freeze it without the glaze. Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw at room temperature, then glaze just before serving for that made-today magic.

Reheating

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is excellent served at room temperature, but if you enjoy a just-baked feel, microwave individual slices for about 10-15 seconds. The cake softens and the glaze turns extra luscious.

FAQs

Can I use low-fat buttermilk or a substitute?

Yes, you can use low-fat buttermilk or a homemade version by stirring a tablespoon of lemon juice or vinegar into one cup of milk and letting it sit for 5 minutes. While the flavor might be a tad lighter, the cake will still turn out moist and delicious.

What if I don’t have a bundt pan?

You can bake this recipe in two standard loaf pans or even a tube pan; just adjust the baking time and check with a toothpick. The shape may change, but the flavor and texture of your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze will still shine.

Can the cream cheese glaze be made ahead?

Absolutely! Store the glaze in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature and whisk before drizzling over the cake for the best consistency.

How do I avoid overbaking the cake?

Start checking the cake around the 65-minute mark. When a toothpick inserted comes out clean with a few moist crumbs, your cake is ready. Also, make sure your oven temperature is accurate—an oven thermometer can be a lifesaver.

Is the cake freezer friendly after glazing?

It’s best to freeze the cake without the glaze. The glaze can become a bit runny once thawed, so for the freshest look and taste, glaze it after defrosting.

Final Thoughts

I can’t wait for you to try this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze! It’s the kind of recipe that wins over friends and family at first bite and might just become a forever favorite in your baking rotation. Happy baking!

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: Emma
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, buttery goodness of this Vanilla Buttermilk Pound Cake topped with a luscious Cream Cheese Glaze. This classic dessert is perfect for any occasion.

Ingredients

Scale

Main Cake:

1 cup (2 sticks) unsalted butter, softened
2½ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk

Cream Cheese Glaze:

4 oz cream cheese, softened
1½ cups powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Preheat the oven and prepare the pan: Preheat to 325°F (165°C) and grease/flour a bundt or tube pan.
Cream butter and sugar: In a bowl, cream butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt.
Alternate additions: Add dry ingredients and buttermilk to butter mixture in batches.
Bake: Pour batter into pan and bake for 70–80 minutes.
Make the glaze: Beat cream cheese, then add sugar, milk, and vanilla. Drizzle over cooled cake.