Name: Cream Cheese Pound Cake Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 ½ cups unsalted butter (softened); 1 (8 oz) package cream cheese (softened); 3 cups granulated sugar; 6 large eggs (room temperature); 1 tablespoon vanilla extract; 3 cups all-purpose flour; ½ teaspoon salt

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This Cream Cheese Pound Cake recipe is the kind of dessert that instantly whisks you back to joyful family gatherings and treasured celebrations. With its unbeatable richness, decadent crumb, and subtle tang from the cream cheese, this cake is consistently met with rave reviews no matter the occasion. Whether you’re baking for a crowd, serving up a sweet weekend treat, or just want to indulge your love of classic desserts, Cream Cheese Pound Cake delivers a slice of pure comfort with every bite.

Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cream Cheese Pound Cake lies in its simplicity. Each ingredient plays a crucial role, transforming basic pantry staples into an irresistible masterpiece. Let’s talk about why each one matters in this dreamy, melt-in-your-mouth cake.

Unsalted butter (1 ½ cups, softened): Provides the cake’s signature richness and tender crumb—make sure it’s fully softened for best results.
Cream cheese (1 (8 oz) package, softened): The secret to a velvety texture and slight tang that sets this pound cake apart from all others.
Granulated sugar (3 cups): Adds sweetness and helps create a beautifully golden crust.
Large eggs (6, room temperature): Bind everything together, ensuring a light yet luscious cake interior.
Vanilla extract (1 tablespoon): Gives a fragrant, classic flavor—pure vanilla makes a noticeable difference.
All-purpose flour (3 cups): The backbone of the cake, lending structure without heaviness.
Salt (½ teaspoon): Just enough to balance the sweetness and enhance all the flavors.

How to Make Cream Cheese Pound Cake

Step 1: Prepare the Pan and Oven

Set yourself up for pound cake success by preheating your oven to 325°F (163°C) and thoroughly greasing and flouring a 10-inch bundt or tube pan. This helps the cake release effortlessly and gives you that beautifully defined shape with no sticking drama.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat together the softened butter and cream cheese until the mixture is smooth and delightfully fluffy. This step is essential for achieving that famed Cream Cheese Pound Cake texture that’s dense yet tender.

Step 3: Add Sugar and Beat Until Airy

Gradually add the granulated sugar, continuing to beat for 3 to 5 minutes. The sugar not only sweetens but also aerates the mixture, giving the cake a lightness that will surprise you, given its rich reputation.

Step 4: Incorporate Eggs, One at a Time

Add the eggs to the batter one by one, mixing well after each addition. This ensures that each egg is perfectly blended and helps the Cream Cheese Pound Cake rise to its full height in the oven.

Step 5: Add Vanilla and Flour Mixture

Stir in the vanilla extract for that iconic, comforting aroma. Then gradually add the flour and salt, mixing just until combined. Take care not to overmix—you want to keep every crumb of your cake pillowy, not tough.

Step 6: Fill the Pan and Bake

Spoon the batter into your prepared pan, smoothing the top for an even bake. Slide it into the oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Your kitchen will smell heavenly! The cake is ready when a toothpick inserted in the center comes out with just a few moist crumbs.

Step 7: Cool and Unmold

Let the cake cool in the pan for about 10 minutes—this rest makes removing it much easier. Invert it gently onto a wire rack and let it cool completely before slicing. Good things are worth the wait!

How to Serve Cream Cheese Pound Cake

Garnishes

For the perfect finishing touch, dust the top with powdered sugar, drizzle on a simple lemon or raspberry glaze, or pile on a billowy cloud of freshly whipped cream and juicy berries. A sprig of mint can add a pop of color and fresh aroma, turning every slice of Cream Cheese Pound Cake into a picture-worthy dessert.

Side Dishes

Balance the cake’s richness with a scoop of tart sorbet, a spoonful of homemade fruit compote, or a mug of freshly brewed coffee or tea. These thoughtful pairings turn a simple slice of Cream Cheese Pound Cake into a memorable plated dessert that’s perfect for guests.

Creative Ways to Present

Try cubing leftover cake for a trifle, layering it with pastry cream and berries for an elegant treat. Cut thick slices and grill them very briefly for a surprise warm dessert, or use cookie cutters to turn the pound cake into charming shapes for parties and brunches.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cream Cheese Pound Cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. The cake stays moist and delicious, making it an ideal treat for snacking or sharing all week long.

Freezing

Cream Cheese Pound Cake freezes wonderfully! Wrap cooled slices or the whole cake securely in plastic wrap and then foil, and freeze for up to 3 months. Thaw on the counter when you’re ready for an impressively easy dessert at a moment’s notice.

Reheating

Enjoy the cake at room temperature, or gently warm individual slices in the microwave for 10 to 15 seconds. This revives the fresh-baked flavor and gives the crumb an extra-soft, melt-in-your-mouth quality.

FAQs

What type Dessert

Regular, full-fat block-style cream cheese yields the best flavor and texture. Avoid whipped or spreadable kinds, which contain extra moisture and can change the consistency of your cake.

Can I add different extracts or flavors?

Absolutely! While classic vanilla is delicious, you can swap in almond or lemon extract for a fun twist, or add a bit of zest for even more depth and freshness.

Why did my pound cake turn out dense or gummy?

Dense or gummy cakes are usually the result of overmixing the batter or not creaming the butter, cream cheese, and sugar thoroughly. Following the mixing steps closely will always yield the best Cream Cheese Pound Cake results.

Can I use a loaf pan instead of a bundt pan?

Yes, you can divide the batter among two standard loaf pans. Just watch the baking time—it may be slightly less, so check for doneness after about an hour.

Is this cake suitable for making ahead for parties?

Definitely! Cream Cheese Pound Cake only improves after a day, making it perfect for prepping ahead. Simply wrap it well and slice just before serving so each bite is fresh and delicious.

Final Thoughts

If you’re searching for a go-to dessert that’s elegant yet beautifully simple, Cream Cheese Pound Cake never disappoints. Whip it up for your next gathering or just to treat yourself—there’s something extraordinary about sharing a homemade classic with the people you love. Trust me, it’s a recipe you’ll return to again and again!

Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and velvety goodness of Cream Cheese Pound Cake. This classic dessert features a dense yet tender crumb that’s perfect for any occasion.

Ingredients

Scale

Cream Cheese Pound Cake Ingredients:

1 ½ cups unsalted butter (softened)
1 (8 oz) package cream cheese (softened)
3 cups granulated sugar
6 large eggs (room temperature)
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon salt

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Instructions

Preheat the Oven: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
Mix Butter and Cream Cheese: In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
Add Sugar and Eggs: Gradually add the sugar and beat until light and airy. Add eggs one at a time, mixing well. Stir in vanilla extract.
Incorporate Flour: Add flour and salt gradually, mixing just until incorporated. Do not overmix.
Bake: Pour batter into the pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes until a toothpick comes out clean.
Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.