If you’ve been searching for a dessert that feels like a warm, comforting hug, then you absolutely must try this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. This cake is the perfect balance of rich, buttery crumb with a delicate tang from the buttermilk, all wrapped up in a glossy, sweet cream cheese glaze that melts in your mouth. It’s a classic with a twist, perfect for everything from casual coffee mornings to special celebrations. Once you try this recipe, it will quickly become a beloved staple in your baking repertoire.

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

Ingredients You’ll Need

The ingredients for this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe are simple yet crucial for that perfect texture and flavor. Each component plays a special role: butter for richness, buttermilk for tang and moisture, and just the right amount of leavening for a tender crumb. The glaze, made with cream cheese and powdered sugar, adds a luscious finish that takes this cake to the next level.

2 ½ cups (315g) all-purpose flour: This provides the structure and crumb for the cake.
1 tsp baking powder: Helps the cake rise just enough without becoming too airy.
½ tsp baking soda: Reacts with the buttermilk for a tender texture.
½ tsp salt: Balances and enhances all the flavors.
1 cup (227g) unsalted butter, softened: Adds richness and moisture.
2 cups (400g) granulated sugar: Sweetens and gives the cake a beautiful golden color.
4 large eggs, at room temperature: Provides structure and richness.
1 tbsp pure vanilla extract: Infuses warm, aromatic flavor throughout the cake.
1 cup (240ml) buttermilk, at room temperature: Adds moistness and a slight tang that brightens the flavor.
4 oz (113g) cream cheese, softened: The star ingredient for a luxuriously smooth glaze.
1 ½ cups (180g) powdered sugar: Sweetens and thickens the glaze perfectly.
2–3 tbsp milk or heavy cream: Adjusts the glaze to your ideal consistency.
1 tsp vanilla extract: Extends the vanilla flavor into the glaze for harmony.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan thoroughly to ensure the cake releases easily after baking. This step sets the foundation for a flawless cake.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, and salt. This ensures that all the dry components are evenly distributed, which is key for a consistent rise and texture.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes. This step traps air in the batter, giving the pound cake its tender crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to fully incorporate them without curdling. Then mix in the vanilla extract to infuse the batter with its signature aromatic warmth.

Step 5: Combine Dry Ingredients and Buttermilk

Alternate adding the dry flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overworking the batter, which can make the cake tough.

Step 6: Bake the Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The baking time ensures a fully cooked center with a golden crust.

Step 7: Cool Completely

Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely. Cooling fully before glazing is essential so the glaze doesn’t melt and slide off.

Step 8: Make the Cream Cheese Glaze

Beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar, blending well after each addition. Stir in milk or heavy cream a little at a time until the glaze reaches your preferred drizzling consistency. Finish by stirring in the vanilla extract for a cohesive flavor.

Step 9: Glaze the Cake

Pour the cream cheese glaze evenly over the cooled cake, letting it drip naturally down the sides. This glossy finish not only looks tempting but adds that perfect tangy-sweet contrast.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Garnishes

Sprinkle a few fresh berries or edible flowers atop the glazed cake for a touch of elegance and a pop of color. A light dusting of powdered sugar can add a snowy, delicate look that invites a first bite.

Side Dishes

This pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh fruit on the side, like sliced strawberries or a mango salsa, complements the cake’s buttery richness with bright, juicy contrast.

Creative Ways to Present

For a fun twist, slice the pound cake and layer it with berries and whipped cream to create delicious mini trifles. Or serve slices alongside a steaming cup of coffee or spiced tea, turning any ordinary day into a cozy treat.

Make Ahead and Storage

Storing Leftovers

Once glazed, store your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe in an airtight container at room temperature for up to two days to keep the glaze fresh and the crumb tender. If you need to keep it longer, refrigeration works but may dry the cake out slightly.

Freezing

You can freeze the unglazed cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw it at room temperature before glazing. This method preserves that fresh-baked taste and texture beautifully.

Reheating

If you’d like to warm your pound cake, gently microwave individual slices for about 15 seconds or warm the cake in a low oven (300°F/150°C) wrapped in foil for 10 minutes. Avoid reheating glazed cake in the microwave to keep the glaze smooth and intact.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used, buttermilk is preferred for its acidity, which reacts with baking soda to give the cake a tender crumb and slight tang. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Is it necessary to use room temperature ingredients?

Yes, using room temperature eggs, butter, and buttermilk helps everything blend smoothly and evenly, which results in a better rise and a finer crumb in the cake.

Can I make this cake gluten-free?

To make a gluten-free version of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure it contains xanthan gum or add it separately to help maintain texture.

What if I don’t have cream cheese for the glaze?

The cream cheese glaze is a big part of what sets this cake apart, but if you prefer, a simple vanilla glaze made with powdered sugar, milk, and vanilla extract works as a lighter alternative.

How long does the cake stay fresh?

When stored properly at room temperature in an airtight container, this pound cake stays fresh for up to 2 days. Refrigeration extends its life up to 5 days but at the expense of moistness.

Final Thoughts

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is one of those dreamy baked goods that feel both timeless and special. It’s so rewarding to make and even more delightful to share, whether with family or friends. I truly hope you give this cake a try and discover how wonderfully comforting and versatile it is. Happy baking and, most importantly, happy indulging!