Nothing quite hits the spot like a rich, buttery slice of homemade cake, and the Cream Cheese Pound Cake Recipe is an absolute showstopper. This dessert brings together the creamy tang of cream cheese with the classic dense and moist texture of pound cake, creating a treat that feels both indulgent and timeless. Whether you’re after an elegant after-dinner dessert or a comforting slice with your afternoon coffee, this cake is guaranteed to become a beloved favorite. Plus, it’s surprisingly straightforward to whip up, making it perfect for both seasoned bakers and enthusiastic beginners who crave a little homemade magic.
Ingredients You’ll Need
The beauty of the Cream Cheese Pound Cake Recipe lies in its simple, classic ingredients that work together to create a luxuriously moist and flavorful cake. Each component plays a key role in achieving the perfect texture and taste that will keep everyone coming back for more.
- Unsalted butter (1 1/2 cups, softened): Provides rich flavor and contributes to the cake’s tender crumb.
- Cream cheese (1 package, 8 ounces, softened): Adds creaminess and a subtle tang that balances the sweetness.
- Granulated sugar (3 cups): Sweetens the cake while helping with moisture retention.
- Large eggs (6, room temperature): Give structure and lift, ensuring your pound cake is sturdy yet soft.
- Vanilla extract (1 tablespoon): Enhances all the other flavors with a warm, aromatic touch.
- All-purpose flour (3 cups): The backbone of the cake, giving it substance and density.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor complexity.
How to Make Cream Cheese Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (165°C). Greasing and flouring a 10-inch bundt or tube pan is essential to prevent sticking and ensure your beautiful cake comes out with ease. This step sets the stage for a flawless bake.
Step 2: 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—usually about 2 to 3 minutes. This creamy base is where the magic begins, giving the cake its signature moistness and slight tang.
Step 3: Gradually Add Sugar and Beat
Add your sugar gradually while continuing to beat the mixture until it’s light and creamy. This process usually takes around 5 minutes and is crucial for creating a light texture and ensuring the sugar dissolves fully into the batter.
Step 4: Incorporate Eggs One at a Time
Adding the eggs one at a time while beating well after each addition helps maintain the batter’s lightness and keeps the cake tender. This step builds structure without weighing down the mix.
Step 5: Mix in Vanilla and Dry Ingredients
Stir in the vanilla extract for that lovely warm aroma. Then, gradually add the flour and salt, mixing just until combined. Be careful not to overmix here; overworking the batter can make the cake tough instead of tender.
Step 6: Bake to Perfection
Pour your luscious batter into the prepared pan, smoothing the top so it bakes evenly. Bake in your preheated oven for between 1 hour 15 minutes and 1 hour 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. After removing from the oven, let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
How to Serve Cream Cheese Pound Cake Recipe
Garnishes
This cake is beautifully simple and shines on its own, but you can elevate it with a dusting of powdered sugar or a handful of fresh berries for a pop of color and freshness. A dollop of whipped cream adds a light and airy contrast to each slice.
Side Dishes
Sweet accompaniments like a fruit compote or a drizzle of caramel or chocolate sauce pair wonderfully with the dense richness of the cake. For a more indulgent experience, serve alongside a scoop of vanilla ice cream or a cup of rich coffee.
Creative Ways to Present
Slice your Cream Cheese Pound Cake Recipe into thick, generous wedges and layer them with fresh fruits like strawberries and kiwi for an impressive dessert trifle. You can also toast slightly for breakfast and spread with jam or honey to enjoy this treat in a whole new way.
Make Ahead and Storage
Storing Leftovers
Keeping your leftover cake fresh is easy—save it in an airtight container at room temperature for up to 3 days. This helps preserve the cake’s moisture and prevents it from drying out.
Freezing
If you want to save your Cream Cheese Pound Cake Recipe for later, wrap it tightly in plastic wrap followed by aluminum foil, and freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
For a freshly-baked taste, warm individual slices in the microwave for about 15 to 20 seconds. This little trick revives the cake’s softness without drying it out, giving you a delightful treat anytime.
FAQs
Can I substitute the cream cheese with sour cream?
While sour cream can add moisture, it won’t provide the same creamy tang and rich texture that cream cheese does in this recipe. For the classic taste and consistency, stick with cream cheese.
Is it necessary to use room temperature eggs and butter?
Yes! Room temperature ingredients blend more smoothly, helping to create the cake’s signature fluffy and tender texture. Cold eggs or butter can cause the batter to curdle or mix unevenly.
Can I add flavors like lemon or almond?
Absolutely! Adding a teaspoon of almond extract or a swirl of lemon zest brightens up the flavor profile and adds a lovely twist to the classic recipe without overpowering the creamy goodness.
What pan works best for this pound cake?
A 10-inch bundt or tube pan is perfect because it helps the cake bake evenly and creates that beautiful shape that’s perfect for slicing and sharing.
How long will this cake stay fresh?
When stored properly at room temperature, this cake stays fresh for up to 3 days. For longer storage, freezing is your best friend and keeps the cake delicious for up to 2 months.
Final Thoughts
I can’t encourage you enough to try this Cream Cheese Pound Cake Recipe—it’s one of those special desserts that feels like a warm hug with every bite. With its amazing blend of creamy texture and rich flavor, it’s guaranteed to become a darling in your baking repertoire. Whether it’s a special occasion or a cozy afternoon treat, this cake is a joy to make and even more fun to share!
Print
Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
A rich and moist Cream Cheese Pound Cake that combines the classic buttery flavor of pound cake with the creamy texture of cream cheese. Perfect for dessert or a sweet snack, this cake is delightfully dense yet fluffy, making it a timeless Southern American treat.
Ingredients
Main Ingredients
- 1 1/2 cups unsalted butter (softened)
- 1 (8-ounce) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake doesn’t stick.
- 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, which takes about 2 to 3 minutes.
- Add Sugar: Gradually add the granulated sugar while continuing to beat the mixture until it becomes light and creamy, approximately 5 minutes.
- Incorporate Eggs: Add the eggs one at a time, beating well after adding each egg to ensure proper blending and a smooth batter.
- Add Vanilla Extract: Mix in the vanilla extract evenly throughout the batter.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Pour and Smooth Batter: Pour the prepared batter into the greased and floured bundt pan and smooth the top evenly.
- Bake: Bake the cake for between 1 hour and 15 minutes to 1 hour and 25 minutes. Check doneness by inserting a toothpick into the center — it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before serving.
Notes
- For a flavor twist, fold in a teaspoon of almond extract or swirl in some lemon zest into the batter before baking.
- This cake is delicious served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.
- Store covered at room temperature for up to 3 days to maintain freshness.
- You can freeze the cake for up to 2 months for longer storage.
