If you’re on the hunt for a dessert that feels like a warm hug in cake form, let me introduce you to my beloved Cream Cheese Pound Cake Recipe. This cake is everything you want in a comfort dessert: tender, buttery, and rich with the perfect hint of cream cheese tang. It’s an old-school favorite that’s stood the test of time, bringing friends and family together for celebrations or just because we deserve a little indulgence in life. Trust me, once you try this recipe, it will quickly become a staple in your baking repertoire.
Ingredients You’ll Need
For this Cream Cheese Pound Cake Recipe, the magic lies in the simplicity of its ingredients. Each one plays a crucial part in delivering that classic dense yet moist texture and buttery flavor that you crave.
- Cream cheese, 8 oz, softened: Adds moisture and a subtle tangy richness that sets this pound cake apart.
- Unsalted butter, 1 cup, softened: Provides a creamy base and deep buttery flavor.
- Granulated sugar, 3 cups: Sweetens evenly and helps create a tender crumb.
- Large eggs, 6, room temperature: Bind everything together and give structure while adding richness.
- All-purpose flour, 3 cups: The foundation of the cake’s dense yet tender body.
- Vanilla extract, 1 tablespoon: Brings warmth and depth to every bite.
- Salt, 1/4 teaspoon: Balances the sweetness and enhances the flavors.
- Optional: Powdered sugar for dusting: Adds a pretty finishing touch and a hint of extra sweetness.
How to Make Cream Cheese Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan — this ensures your cake will come out cleanly and have that signature bundt shape everyone loves.
Step 2: Cream the Butter and Cream Cheese
Using medium speed, beat together the softened cream cheese and butter until the mixture is light and fluffy. This usually takes about 2 to 3 minutes. This step is key for a smooth, velvety batter that bakes up beautifully.
Step 3: Add the Sugar Gradually
Slowly pour in the granulated sugar while mixing continuously. Keep beating for an additional 3 to 5 minutes until the batter turns pale and fluffy — this aeration is essential for the perfect crumb texture.
Step 4: Incorporate Eggs One by One
Add the eggs individually, ensuring each one is fully blended before adding the next. Don’t forget to scrape down the sides of your bowl so no buttery bits are left behind.
Step 5: Mix in the Dry Ingredients
Gradually add your flour and salt into the mixture, mixing on low speed just until combined. It’s very important not to overmix here to keep your pound cake tender and avoid a tough crumb.
Step 6: Add Vanilla Extract
Stir in the vanilla extract for that warm, inviting aroma and flavor. Give the batter one last gentle mix to make sure everything is well combined.
Step 7: Transfer Batter and Bake
Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake in your preheated oven for between 1 hour 15 minutes to 1 hour 30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Step 8: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Once cooled, if you want to add that elegant finishing touch, dust the top with powdered sugar.
How to Serve Cream Cheese Pound Cake Recipe
Garnishes
As simple as it is stunning, a dusting of powdered sugar instantly elevates the cake’s appearance. You might also try fresh berries or a drizzle of lemon glaze for a bright contrast that pairs wonderfully with the richness.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or a dollop of whipped cream to make each bite feel like a celebration. Fresh fruit or a berry compote also provide a refreshing balance to the dense cake.
Creative Ways to Present
Turn this pound cake into a layered dessert by slicing it horizontally, spreading with cream cheese frosting or jam, and stacking. Or simply toast slices lightly and top with cinnamon sugar for a warm twist.
Make Ahead and Storage
Storing Leftovers
This Cream Cheese Pound Cake Recipe keeps well wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days, maintaining its soft texture and luscious flavor.
Freezing
You can freeze this cake either whole or sliced. Wrap it in plastic wrap followed by aluminum foil to protect against freezer burn. It will keep well for up to 3 months in the freezer without losing its delicious taste or texture.
Reheating
To refresh its soft crumb after freezing, gently warm slices in the microwave for about 10–15 seconds or toast them lightly. This brings back the cake’s just-baked goodness and makes it even more irresistible.
FAQs
Can I use low-fat cream cheese in this recipe?
While you can substitute low-fat cream cheese, it may affect the cake’s richness and moisture. For the classic texture and flavor, full-fat cream cheese is best.
What’s the best way to soften cream cheese and butter?
Leave them at room temperature for at least an hour before baking, or soften gently in the microwave in short bursts to avoid melting.
Can I make this cake gluten-free?
Yes, you can try using a gluten-free all-purpose flour blend, but results may vary. It’s best to use a blend formulated for baking to maintain texture.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs attached, your cake is ready.
Is it necessary to use a bundt pan?
While a bundt pan gives this pound cake its classic shape, you can bake it in a loaf pan or tube pan. Just adjust baking time accordingly and check doneness with a toothpick.
Final Thoughts
This Cream Cheese Pound Cake Recipe is truly a treasure that brings comfort and joy with every bite. Its buttery richness and tender crumb make it perfect for any occasion, from casual teatime to festive gatherings. I can’t wait for you to try it and share the smiles it brings right from your own kitchen!
Print
Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cream Cheese Pound Cake is a rich, moist, and flavorful dessert perfect for any occasion. Made with cream cheese, butter, and plenty of vanilla, it offers a tender crumb and a delightful buttery taste. The cake is baked slowly in a bundt pan, resulting in a golden crust and a soft, dense interior that pairs beautifully with a light dusting of powdered sugar.
Ingredients
For the Cake
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Sugar Gradually: Gradually incorporate the granulated sugar into the cream cheese and butter mixture, continuing to beat for an additional 3 to 5 minutes until the batter turns pale and fluffy.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure even mixing.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the batter, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Stir in Vanilla: Stir in the vanilla extract and give the batter a final gentle mix to distribute the flavor evenly.
- Transfer to Pan: Pour the batter into the prepared bundt pan, smoothing the top evenly with a spatula.
- Bake: Bake the cake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Serve: Dust the cooled cake with powdered sugar before serving, if desired, for an elegant finishing touch.
Notes
- Make sure all ingredients are at room temperature for the best texture and mix.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Check the cake with a toothpick towards the end of baking to avoid overbaking, which can dry out the cake.
- Allow the cake to cool completely before adding powdered sugar to prevent it from melting.
- This pound cake can be stored at room temperature, covered, for up to 3 days or refrigerated for up to a week.
