If you’ve ever wished for a dessert that’s both effortlessly elegant and irresistibly rich, Cream Cheese Pound Cake is your answer. This iconic southern treat is the definition of comfort and celebration in a single slice: dense, buttery, and wonderfully moist thanks to the magical addition of cream cheese. Each bite delivers a creamy tenderness with just the right amount of sweetness, making it a perfect canvas for all sorts of toppings and occasions—from quiet afternoon teas to dazzling dinner parties. Once you taste this classic Cream Cheese Pound Cake, it might just become your go-to recipe for impressing family and friends!

Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

It’s truly amazing how just a handful of simple pantry staples can create such a showstopper dessert. Each ingredient in this Cream Cheese Pound Cake recipe plays an essential role—don’t skip or skimp! Together, they produce a perfectly golden, rich, and supremely tender cake that’s always a crowd-pleaser.

Unsalted butter (1 ½ cups, softened): Butter brings that classic pound cake flavor and creates a melt-in-your-mouth texture when creamed properly.
Cream cheese (8 oz, softened): The secret to the cake’s unbeatable moistness and ultra-creamy crumb—don’t use low-fat here!
Granulated sugar (3 cups): Adds sweetness and helps get that beautifully tender, fine cake crumb.
Large eggs (6): Eggs are crucial for richness and structure, giving you that velvety, dense consistency pound cakes are known for.
Vanilla extract (1 tablespoon): One tablespoon might seem generous, but vanilla brings warmth and depth to every bite.
All-purpose flour (3 cups): Flour gives your cake its body—make sure to sift it for the softest possible crumb.
Salt (½ teaspoon): Just enough to balance out the sweetness and bring all the flavors to life.

How to Make Cream Cheese Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C), ensuring a gentle, even bake for your Cream Cheese Pound Cake. Generously grease and flour a 10-inch bundt or tube pan—this little step helps your cake release perfectly with all those gorgeous details intact.

Step 2: Cream Butter and Cream Cheese

Grab a large bowl and beat the softened butter together with the cream cheese until the mixture is smooth, lump-free, and absolutely creamy. This foundation ensures that each slice of cake will be moist and ultra–tender.

Step 3: Add Sugar and Mix Until Fluffy

Gradually add the sugar to your butter and cream cheese blend, beating continuously. You’re looking for a light, fluffy texture that promises a delicate bite. Patience here creates a perfect cake later!

Step 4: Incorporate Eggs, One by One

Crack in those eggs, one at a time, making sure to fully mix after each addition. This steady approach helps build structure while keeping the batter luxuriously smooth.

Step 5: Stir in Vanilla

Pour in the vanilla extract, giving your batter a lovely, fragrant boost. Don’t skimp—this enhances the classic flavor you expect from a Cream Cheese Pound Cake.

Step 6: Sift and Add Dry Ingredients

In a separate bowl, sift together the flour and salt. Gradually add the dry mix to your wet ingredients, blending just until smooth. Resist over-mixing to maintain a soft, tender crumb.

Step 7: Fill the Pan and Bake

Spoon the batter into your prepared pan, smoothing the top. Bake for 75 to 85 minutes: you’ll know it’s ready when a toothpick inserted into the center comes out clean. The golden exterior will be beautifully crisp while the inside stays dreamy and dense.

Step 8: Cool and Unmold

Let the cake sit in the pan for 15 minutes before gently turning it out onto a wire rack. Give it plenty of time to cool completely—this helps the Cream Cheese Pound Cake firm up for perfect slicing.

How to Serve Cream Cheese Pound Cake

Garnishes

This cake shines all on its own, but a little extra flourish never hurts! Sprinkle lightly with powdered sugar, add a dollop of freshly whipped cream, or scatter on some fresh berries for a splash of color and bright flavor.

Side Dishes

Cream Cheese Pound Cake pairs beautifully with a scoop of vanilla ice cream or a spoonful of homemade fruit compote. A citrusy lemon curd or silky chocolate sauce also makes a stunning partner for each decadent slice.

Creative Ways to Present

Transform your Cream Cheese Pound Cake into something extra-special by cubing it and layering in a trifle with berries and custard, toasting a slice and serving it with honey for brunch, or even grilling it lightly for an unexpected summer treat.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake snugly in plastic wrap or foil and keep it at room temperature for up to 3 days. The moisture from the cream cheese keeps it delicious and soft even after a day or two—if it lasts that long!

Freezing

For longer storage, you can freeze your Cream Cheese Pound Cake. Just wrap individual slices or the whole cake tightly in plastic wrap plus a layer of foil, then stash in an airtight bag or container for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

To enjoy a slice warm, pop it in the microwave for about 10–15 seconds or heat gently in a low oven. This brings back the cake’s softness and heightens that wonderful buttery aroma.

FAQs

Can I use low-fat cream cheese instead of full-fat?

For the best texture and flavor, always choose full-fat cream cheese. Lower fat versions can make the cake denser and less rich, and you might miss that uniquely tender crumb Cream Cheese Pound Cake is known for.

What’s the best way to grease a bundt pan?

Generously butter every nook and cranny of the pan, then dust with flour, tapping out any excess. This helps prevent sticking so your cake releases beautifully and looks as good as it tastes.

Can I add flavors or mix-ins?

Absolutely! Try stirring in some lemon or orange zest for a citrusy twist, or mix in a handful of mini chocolate chips or fresh berries for a new take on classic Cream Cheese Pound Cake.

How do I know when the cake is finished baking?

Insert a toothpick or thin skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is done. The top should also be golden and just beginning to pull away from the pan’s edges.

Can I make Cream Cheese Pound Cake in advance?

Yes! This cake actually gets even more flavorful and moist a day after baking, so feel free to make it ahead. Just be sure to store it properly to maintain its texture and taste.

Final Thoughts

If you’ve never tried baking Cream Cheese Pound Cake at home, now is the perfect time to treat yourself. The process is easy, the results are spectacular, and you’ll discover why this cake is cherished by so many. Don’t be surprised if it disappears faster than you expect—this is one recipe you’ll come back to again and again!

Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

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

Print Recipe

Description

Indulge in the rich, buttery goodness of this Cream Cheese Pound Cake. It’s a classic dessert that’s perfect for any occasion.

Ingredients

Scale

Ingredients:

1 ½ cups unsalted butter
8 oz cream cheese
3 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan.
Mix butter and cream cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
Add sugar and eggs: Gradually add sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each addition.
Stir in vanilla: Stir in the vanilla extract.
Add flour: Sift flour and salt together, then gradually add to the batter, mixing just until incorporated.
Bake: Pour batter into the prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.