Cream Cheese Pound Cake
This classic Cream Cheese Pound Cake is rich, buttery, moist, and wonderfully tender. Cream cheese gives the cake a smooth texture and subtle tang that makes every bite delicious. It is perfect for holidays, afternoon tea, family gatherings, or simply enjoying with a cup of coffee.
Prep Time
15 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 35 minutes
Servings
12–14 slices
Ingredients
- 1½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup whole milk
Equipment
- 10-inch Bundt or tube pan
- Large mixing bowl
- Electric hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredient Notes
Butter: Use softened butter rather than melted butter. Soft butter creams more effectively with the sugar and helps create the cake’s characteristic texture.
Cream cheese: Full-fat cream cheese gives the richest flavor and best texture. Allow it to soften before mixing.
Eggs: Room-temperature eggs incorporate more easily and help produce a smoother batter.
Flour: Measure the flour correctly by spooning it into a measuring cup and leveling the top. Too much flour can make the pound cake dense.
Vanilla: Pure vanilla extract adds a lovely flavor, but imitation vanilla can also be used.
How to Make Cream Cheese Pound Cake
1. Prepare the Oven and Pan
Preheat your oven to 325°F (165°C).
Generously grease and flour a 10-inch Bundt or tube pan. Make sure you coat the grooves of the Bundt pan thoroughly so the cake releases easily.
2. Cream the Butter and Cream Cheese
Add the softened butter and cream cheese to a large mixing bowl.
Beat on medium speed for about 2–3 minutes, until smooth and creamy.
3. Add the Sugar
Gradually add the granulated sugar while continuing to beat.
Cream the mixture for another 4–5 minutes, until it becomes light and fluffy.
This step is important because properly creamed butter and sugar help create a lighter pound cake.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
5. Add the Vanilla
Mix in the vanilla extract.
6. Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
7. Combine Wet and Dry Ingredients
Add the flour mixture to the butter mixture in three additions, alternating with the milk.
Begin and end with the dry ingredients.
Mix just until combined. Avoid overmixing once the flour has been added.
8. Fill the Pan
Pour the batter into the prepared Bundt pan.
Smooth the top gently with a spatula.
Tap the pan lightly against the counter once or twice to remove large air pockets.
9. Bake
Place the cake in the preheated oven and bake for approximately 75–85 minutes.
Begin checking around the 70-minute mark.
The cake is done when a wooden toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
10. Cool the Cake
Allow the cake to cool in the pan for approximately 15–20 minutes.
Carefully loosen the edges with a thin spatula if necessary, then invert the cake onto a wire rack.
Allow it to cool completely before slicing.
Optional Vanilla Glaze
For an extra touch of sweetness, make a simple glaze.
Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Whisk everything together until smooth.
Drizzle the glaze over the completely cooled pound cake and allow it to set for several minutes before serving.
Tips for the Best Cream Cheese Pound Cake
- Use room-temperature butter, cream cheese, and eggs.
- Don’t rush the butter-and-sugar creaming process.
- Avoid overmixing after adding the flour.
- Thoroughly grease and flour the Bundt pan.
- Don’t open the oven repeatedly while the cake is baking.
- Let the cake cool before removing it from the pan.
- For the best flavor, allow the cake to rest for several hours before serving.
Variations
Lemon Cream Cheese Pound Cake
Add 1 tablespoon lemon zest and replace 1 tablespoon of the milk with fresh lemon juice.
Almond Cream Cheese Pound Cake
Add ½ teaspoon almond extract along with the vanilla.
Orange Cream Cheese Pound Cake
Add 1 tablespoon finely grated orange zest for a bright citrus flavor.
Chocolate Chip Version
Fold 1 cup mini chocolate chips into the finished batter before pouring it into the pan.
How to Store
Store the cooled pound cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 1 week. Allow refrigerated slices to come closer to room temperature before serving for the best texture.
The cake can also be frozen. Wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months.
Serving Suggestions
Serve slices plain or with:
- Fresh strawberries
- Blueberries
- Whipped cream
- Powdered sugar
- Vanilla glaze
- Fresh peaches
- A scoop of vanilla ice cream
Frequently Asked Questions
Why is my pound cake dense?
Pound cake is naturally dense, but excessive flour, overmixing, or insufficient creaming of the butter and sugar can make it heavier than intended.
Can I use salted butter?
Yes. If using salted butter, reduce or omit the additional salt in the recipe.
Can I make this cake without a Bundt pan?
Yes. A large tube pan works very well. You can also use two loaf pans, although the baking time will need to be adjusted.
How do I prevent the cake from sticking?
Grease every part of the Bundt pan thoroughly, paying special attention to the grooves. Dusting it lightly with flour provides additional insurance against sticking.
Nutrition Information
Approximate nutrition per slice, assuming 14 slices:
- Calories: 490
- Carbohydrates: 63 g
- Protein: 6 g
- Fat: 24 g
- Saturated Fat: 14 g
- Sugar: 43 g
- Sodium: 190 mg
Nutrition information is an estimate and will vary depending on the ingredients and portion size.
