If you are looking for the ultimate rich, tender, and melt-in-your-mouth dessert, then this Cream Cheese Pound Cake Recipe is about to become your new best friend in the kitchen. With its perfectly dense crumb and a subtle tang from the cream cheese, this cake strikes the perfect balance between flavor and texture that’s incredibly satisfying with every bite. Whether it’s a special gathering or a quiet afternoon treat, this classic Southern dessert delivers comforting sweetness and a hint of vanilla that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this recipe comes from a handful of simple yet essential ingredients, each playing a starring role to create that signature creamy, buttery, and perfectly baked pound cake. Using the right balance ensures every slice is moist, tender, and full of flavor.
- 1 ½ cups unsalted butter softened: Provides rich flavor and a tender crumb while ensuring the cake is moist.
- 1 (8-ounce) package cream cheese softened: The secret ingredient that adds moisture, tanginess, and an ultra-smooth texture to the cake.
- 3 cups granulated sugar: Sweetens the cake evenly and helps with that golden crust on top.
- 6 large eggs at room temperature: Acts as a binder and adds richness while helping the cake rise properly.
- 1 tablespoon pure vanilla extract: Infuses the batter with warm, aromatic flavor that complements the cream cheese beautifully.
- 3 cups all-purpose flour: The base that gives structure; make sure to measure carefully for the right texture.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
How to Make Cream Cheese Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F for a slow, even bake that ensures the cake cooks through without drying out. Grease and flour a 10-inch bundt or tube pan well so your cake releases easily after baking, preserving that beautiful shape.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, beat together the softened butter and cream cheese until the mixture is smooth and fluffy. This step is crucial for a tender crumb and creamy texture. Take your time and beat well to incorporate air.
Step 3: Add Sugar Slowly
Gradually add the sugar, continuing to beat until the mixture is light and well combined, usually about 3 to 5 minutes. This helps dissolve the sugar and traps air to create a lighter texture, which is essential in denser pound cakes.
Step 4: Incorporate Eggs One at a Time
Add eggs one by one, beating well after each addition. This careful process ensures that the eggs emulsify evenly into the batter, giving the cake structure and a velvety finish.
Step 5: Stir in Vanilla Extract
Add the pure vanilla extract and mix just to combine. The warm aromatic notes of vanilla brighten all the flavors and bring a lovely depth to the cake.
Step 6: Mix in Dry Ingredients Gently
Gradually add the flour and salt, mixing just until combined. Avoid overmixing here to keep the cake from becoming tough. A gentle fold is key to maintaining a tender bite.
Step 7: Bake the Cake
Pour the batter evenly into your prepared pan and smooth the top. Bake for about 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. The slow bake helps develop the signature dense, moist crumb of this Cream Cheese Pound Cake Recipe.
Step 8: Cool Before Serving
Allow the cake to cool in the pan for 10 to 15 minutes before carefully turning it out onto a wire rack. Cooling completely helps the flavors settle and makes slicing easier and cleaner.
How to Serve Cream Cheese Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of honey enhances the cake’s sweetness without overpowering it. Fresh berries, such as strawberries or blueberries, add a lovely pop of color and a tart contrast that dances beautifully with the richness of the pound cake.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgently creamy dessert. For a light twist, try serving alongside a citrus compote or a spoonful of berry preserves to balance the richness.
Creative Ways to Present
Looking to impress your guests? Slice the pound cake thick and layer it with fresh fruit and whipped cream to create an elegant trifle. Or toast slices lightly and top with ricotta cheese and honey for a delightful breakfast treat that’s both sweet and satisfying.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Keeping it sealed prevents it from drying out, preserving that tender, moist texture you love.
Freezing
This Cream Cheese Pound Cake Recipe freezes beautifully. Slice the cake first for easy thawing, then wrap each slice in plastic wrap and place them in a freezer-safe bag. They can be frozen up to 3 months and make a quick, sweet treat anytime.
Reheating
To revive a slice, gently warm it in the microwave for 15 to 20 seconds or toast it for a crispy edge and soft center. This little trick breathes new life into leftovers and makes them taste freshly baked.
FAQs
Can I substitute cream cheese with something else?
Cream cheese is key for the unique texture and flavor in this recipe, but if necessary, you can try mascarpone or sour cream as alternatives, though results will vary slightly.
Do I have to use a bundt pan?
While a bundt pan gives the signature shape and ensures even baking, you can use a loaf pan if you prefer. Just adjust the baking time and check doneness accordingly.
Is it okay to use cold eggs instead of room temperature?
Eggs at room temperature blend better with the butter and sugar, yielding a lighter texture. Cold eggs can cause the batter to curdle, so it’s best to set eggs out before starting.
How long can I keep this cake in the refrigerator?
If you prefer, you can refrigerate the cake wrapped tightly for up to a week; just bring it back to room temperature before serving for the best flavor.
Can I add flavors like almond or lemon?
Absolutely! Adding a teaspoon of almond extract or some lemon zest brightens the flavor and makes the cake uniquely yours.
Final Thoughts
Now that you’ve got this incredible Cream Cheese Pound Cake Recipe at your fingertips, I encourage you to give it a try—you won’t be disappointed. It’s one of those timeless treats that feels like a warm hug baked into a cake, perfect for sharing or savoring all on your own. Enjoy every bite!
Print
Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cream Cheese Pound Cake is a rich and moist classic dessert, featuring a creamy blend of butter and cream cheese. Baked to perfection in a bundt pan, it offers a dense yet tender crumb with a hint of vanilla. Perfect for any occasion, this cake can be enhanced with almond extract or lemon zest and served alongside fresh berries and whipped cream.
Ingredients
Butter and Cream Cheese Mixture
- 1 ½ cups unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
Sweeteners and Flavoring
- 3 cups granulated sugar
- 1 tablespoon pure vanilla extract
Eggs
- 6 large eggs, at room temperature
Dry Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and fluffy. This step ensures a creamy texture for the cake.
- Add Sugar: Gradually add the granulated sugar to the mixture, beating continuously for about 3 to 5 minutes until the mixture becomes light and well combined, helping to incorporate air for a better rise.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to maintain a smooth and homogenous batter.
- Incorporate Vanilla Extract: Stir in the pure vanilla extract to infuse the cake with a delicate aroma and flavor.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Transfer the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack to cool completely before serving, ensuring the cake sets perfectly.
Notes
- For added flavor, stir in 1 teaspoon of almond extract or lemon zest into the batter.
- This cake pairs beautifully with fresh berries and whipped cream for an elegant dessert presentation.
