If you’re dreaming of a tender, golden cake with the most luscious sweet glaze, Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the treat you absolutely must try! This is the recipe I find myself reaching for whenever I want something both elegant and comforting—a classic with a creamy upgrade that’s impossible to resist. Every slice is rich, moist, and fragrant with vanilla, then draped in a swoon-worthy glaze that will have your guests begging for seconds (and maybe the recipe too!).

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

Ingredients You’ll Need

Gathering a few key ingredients makes all the difference in this recipe. Each component plays a special role—some bring moisture, others impart flavor, and a select few contribute to that perfect, softly crumbed texture and shiny glaze we all crave.

All-purpose flour: The backbone of our cake, ensuring structure without being heavy.
Baking soda: Lends a gentle lift to create a delicate crumb and keep the pound cake tender.
Salt: Just a touch to balance the sweetness and enhance all those beautiful flavors.
Unsalted butter, softened: Creaming the butter is key for lightness and that melt-in-your-mouth feel.
Granulated sugar: Besides sweetening, sugar helps with moisture and aids in creaming the butter to fluffy perfection.
Large eggs: Six eggs give the cake richness, structure, and classic pound cake velvety texture.
Vanilla extract: A generous tablespoon delivers that unmistakable warm, bakery aroma and vanilla flavor throughout.
Buttermilk: This is our secret to a tender crumb with a hint of tang—it also helps activate the baking soda.
Cream cheese, softened (for glaze): Creamy richness is the magic behind the unforgettable glaze.
Powdered sugar (for glaze): For a smooth, pourable glaze that sets beautifully on cooled cake.
Vanilla extract (for glaze): Extra vanilla turns the glaze into a dreamy finishing touch.
Milk (for glaze): Adjust this to get the perfect drizzling consistency.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prep Your Pan and Preheat

Before you get whisking and mixing, preheat your oven to 325°F (165°C) so it’s ready to go. Generously grease and flour a 10-inch bundt pan—this helps turn out that gorgeous cake without a hitch and keeps all those lovely details perfectly intact.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, and salt until well combined. This ensures an even rise and prevents clumps, setting you up for a perfect Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together for about three minutes. You want a pale, fluffy mixture—this step builds in tiny air bubbles for a cake that’s light, not dense.

Step 4: Add the Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition so your batter stays silky instead of curdled. Pour in the vanilla extract and mix until it’s fully incorporated and fragrant.

Step 5: Combine Wet and Dry Ingredients

Now you’ll alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix just until combined—overbeating can make the cake tough, and we want every bite of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze to be outrageously tender.

Step 6: Bake the Pound Cake

Spoon the batter evenly into your prepared bundt pan and smooth the top. Slide it into the oven and bake for 65–75 minutes. You’re looking for a golden top and a toothpick that comes out clean when inserted into the center.

Step 7: Cool and Invert

Once baked, let the cake rest in the pan for 15 minutes. Gently loosen the edges, then invert onto a wire rack to finish cooling. This patience pays off with clean, sharp edges and a beautiful crumb.

Step 8: Make the Cream Cheese Glaze

Beat softened cream cheese until smooth, then add powdered sugar and vanilla extract. Gradually mix in 2–3 tablespoons of milk until you have a pourable, satiny glaze. Don’t rush—smoothness is key for that picture-perfect drizzle.

Step 9: Glaze and Serve

Wait until the cake is fully cooled, then generously drizzle the glaze over the top, letting it cascade down the sides. This is the final touch that transforms your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze into an absolute showstopper.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

A little extra flourish goes a long way. Try a sprinkle of fresh berries around the cake, a dusting of powdered sugar over the glaze, or even a handful of chopped toasted pecans for subtle crunch and color.

Side Dishes

This cake pairs beautifully with a big scoop of vanilla bean ice cream, fresh fruit salad, or a swirl of softly whipped cream. If you’re serving it for brunch, hot coffee or cold milk makes it just perfect.

Creative Ways to Present

Slice thick pieces and stack them on a vintage cake stand, or serve as neat wedges on individual plates with extra glaze artfully pooled alongside. For parties, try cutting into “mini bundt” shapes or cubes for a finger-food dessert bar featuring this irresistible Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cake well or store in an airtight container at room temperature for up to three days. The flavors actually deepen a bit overnight, making it even more delicious the next day.

Freezing

To freeze, slice the pound cake (or keep it whole), wrap tightly in plastic wrap and foil, and stash in the freezer for up to two months. Thaw overnight in the fridge or at room temperature before glazing and serving for a “just baked” taste.

Reheating

For maximum enjoyment, warm individual slices for a few seconds in the microwave, or let them come to room temperature. The cake stays moist, and the glaze turns ever-so-slightly gooey—truly tempting!

FAQs

Can I use low-fat buttermilk or milk instead?

Full-fat buttermilk brings the best texture and flavor, but you can certainly use low-fat buttermilk or even a mixture of milk with a splash of lemon juice in a pinch. Be mindful: the cake may be very slightly less rich.

What’s the secret for a pound cake that’s not dense?

The magic lies in creaming the butter and sugar exceptionally well and making sure your eggs, butter, and buttermilk are all at room temperature. These steps keep your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze tender, not heavy.

Why do I need to let the cake cool before glazing?

If you glaze while warm, the cream cheese glaze will melt and run right off. Cooling ensures the glaze clings beautifully, creating swoops and drips everyone loves!

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

Absolutely! You can divide the batter between two 9-by-5-inch loaf pans, though the bake time will be shorter. Keep a close eye and check for doneness after about 50–55 minutes.

How can I prevent the cake from sticking to the pan?

Be sure to grease every nook and cranny of your bundt pan and then dust with flour, tapping out the excess. This helps your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze release cleanly and look stunning every time.

Final Thoughts

If you’re searching for a dessert that’s destined to become a new favorite, I can’t recommend this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze enough! It’s the kind of cake that brings everyone together and turns an ordinary day into something special. Give it a try—you’re just a few steps away from a beautiful, irresistible treat you’ll want to bake again and again.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: Emma
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, moist goodness of this Vanilla Buttermilk Pound Cake topped with a luscious Cream Cheese Glaze. Perfect for any occasion, this classic dessert will have your guests coming back for seconds!

Ingredients

Scale

Cake:

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
1 cup buttermilk

Glaze:

4 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk

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Instructions

Preheat the Oven: Preheat oven to 325°F (165°C) and grease/flour a 10-inch bundt pan.
Prepare Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt.
Mix Butter and Sugar: In a large bowl, cream butter and sugar until fluffy.
Add Eggs and Flavorings: Beat in eggs one at a time, then add vanilla.
Combine Wet and Dry: Alternate adding dry ingredients and buttermilk to the butter mixture.
Bake: Pour batter into pan and bake for 65–75 minutes.
Cool and Glaze: Cool cake before glazing with cream cheese mixture.