Sally Thompson
There’s something timeless about a cream cheese pound cake. I’ve baked dozens of cakes over the years, but nothing gets the same rave reviews as this one. It’s buttery, rich, and incredibly moist with just the right amount of tang from the cream cheese. Each slice is velvety soft, with a golden crust that delivers just the right balance between delicate crumb and satisfying density.
What I love most about this pound cake is how effortlessly it transforms from a humble loaf into an elegant dessert. Whether you top it with fresh strawberries, a drizzle of glaze, or enjoy it plain with a cup of coffee, it never fails to impress. This is the kind of cake that feels like home yet tastes like a treat from a high-end bakery.
Why You’ll Love This Cream Cheese Pound Cake
This cake is an absolute crowd-pleaser. The cream cheese adds an unmatched richness and depth of flavor, giving the cake its signature moist, dense texture. It stores beautifully and actually tastes better the next day, making it perfect for make-ahead entertaining. Plus, it’s versatile—you can serve it at brunch, take it to a potluck, or dress it up with whipped cream and fruit for a dinner party.
What Kind of Cream Cheese Should I Use?
For the best results, stick with full-fat block cream cheese. Avoid the spreadable tubs, which contain more moisture and can affect the structure of your cake. Room temperature cream cheese is key for a smooth batter that incorporates well with the butter and sugar.
Options for Substitutions
If you’re out of unsalted butter, you can use salted butter but reduce or omit added salt in the recipe. Greek yogurt or sour cream can replace a small portion of the cream cheese for a slightly different tang. For a gluten-free version, use a 1:1 gluten-free baking flour. Vanilla extract can be swapped with almond extract for a new twist in flavor.
Ingredients for this Cream Cheese Pound Cake
- Unsalted Butter: Brings the rich, creamy flavor and helps create a soft, tender crumb.
- Full-Fat Cream Cheese: The secret to the dense yet moist texture. It also adds a subtle tangy note that balances the sweetness.
- Granulated Sugar: Sweetens the cake and aids in aerating the batter when creamed with butter and cream cheese.
- Large Eggs: These bind the ingredients and contribute to the cake’s structure and richness.
- All-Purpose Flour: Provides the foundation and structure of the pound cake.
- Vanilla Extract: Adds warmth and depth to the overall flavor.
- Salt: Enhances and balances the sweetness and other flavors.
Step 1: Bring Ingredients to Room Temperature
Let your butter, cream cheese, and eggs sit at room temperature for at least an hour before you begin. This step ensures everything mixes smoothly and gives the batter the proper texture.
Step 2: Preheat and Prep
Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan or loaf pan generously with butter or baking spray. Lightly flour it to prevent sticking.
Step 3: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the butter and cream cheese together on medium speed until smooth and creamy, about 2-3 minutes. Add the sugar gradually and continue to beat until the mixture is light and fluffy, about 5 minutes.
Step 4: Add the Eggs One at a Time
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally to ensure everything is incorporated.
Step 5: Add Vanilla and Dry Ingredients
Mix in the vanilla extract. Sift the flour and salt together, then gradually add to the batter on low speed until just combined. Be careful not to overmix.
Step 6: Transfer to Pan and Smooth the Top
Pour the batter into the prepared pan and smooth out the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 7: Bake to Perfection
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top and slightly pulling away from the sides.
Step 8: Cool and Glaze (Optional)
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. If desired, drizzle with a simple glaze made from powdered sugar and milk, and top with fresh strawberries.
How Long to Prepare the Cream Cheese Pound Cake
This cake isn’t a quick fix, but it’s well worth every minute. The prep time is about 20–25 minutes, assuming your ingredients are already at room temperature. This includes measuring, creaming, mixing, and transferring the batter to your pan.
The baking time takes around 70–80 minutes, depending on your oven and pan type. You’ll know it’s done when the top is golden and a toothpick comes out clean from the center. Let it rest in the pan for 10–15 minutes before cooling completely on a wire rack. For best texture and flavor, wait until the cake is fully cooled before slicing.
Tips for Perfect Cream Cheese Pound Cake
- Use room temperature ingredients to ensure a silky, lump-free batter.
- Cream the butter, cream cheese, and sugar thoroughly—this step helps aerate the batter for a softer crumb.
- Don’t rush the mixing process; proper creaming takes about 5 minutes.
- Avoid overmixing the flour to keep the cake tender.
- Always test with a toothpick or cake tester before pulling it out of the oven.
Watch Out for These Mistakes While Cooking
- Cold Ingredients: They don’t blend well and can result in a lumpy, uneven batter.
- Overbaking: This can dry out the cake. Start checking for doneness at the 70-minute mark.
- Under-creaming: If the butter and sugar aren’t properly creamed, your cake may turn out dense and heavy.
- Skipping the Pan Prep: This cake sticks if your pan isn’t well-greased and floured.
- Opening the Oven Too Early: This can cause the cake to sink in the middle.
What to Serve With Cream Cheese Pound Cake?
Fresh Berries
Strawberries, blueberries, or raspberries add a refreshing contrast to the dense richness.
Whipped Cream
A dollop of lightly sweetened whipped cream makes each bite feel luxurious.
Vanilla Ice Cream
Creamy and cold, it melts perfectly over a warm slice.
Lemon Curd
Its tartness complements the sweet, buttery cake beautifully.
Coffee or Tea
Serve it as an afternoon snack or brunch treat with a hot cup of your favorite brew.
Storage Instructions
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s fully cooled before storing.
Refrigerator: It can be refrigerated for up to a week. Wrap it tightly in plastic wrap and place in an airtight container to keep it moist.
Freezer: Wrap slices or the whole cake in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature before serving.
Estimated Nutrition (Per Slice, based on 12 slices)
- Calories: 420 kcal
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 190mg
- Carbohydrates: 42g
- Sugar: 27g
- Fiber: 0g
- Protein: 5g
Frequently Asked Questions
How do I know when my pound cake is done?
Check with a toothpick—it should come out clean or with just a few moist crumbs. The cake will also pull away slightly from the sides of the pan.
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day. Store it well-wrapped at room temperature or refrigerate.
Why is my pound cake dry?
Overbaking or using too much flour can dry it out. Always spoon and level your flour, and check your cake early.
Can I use a different pan?
Yes, but be mindful of the baking time. A loaf pan will need more time than a bundt pan. Always test for doneness.
Do I need to add a glaze?
Not at all. The cake is rich and flavorful on its own, but a glaze or fruit topping can enhance it visually and taste-wise.
Conclusion
Cream Cheese Pound Cake is the kind of classic that never goes out of style. It’s rich, moist, and dense with just the right touch of tang from the cream cheese. Whether you’re baking for a gathering or just want something special for yourself, this cake delivers every time. Its simplicity is its strength—and the results are always deliciously satisfying.
Cream Cheese Pound Cake
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Moist, rich, and incredibly tender, this Cream Cheese Pound Cake is a classic dessert that’s perfect for any occasion. With its buttery texture and subtle tang from cream cheese, it’s ideal for everything from quick breakfasts and easy dinners to indulgent snacks. Whether you’re looking for breakfast ideas, food ideas for a brunch spread, or an easy recipe to impress guests, this cake fits the bill. Serve it with berries or glaze for a stunning dessert presentation.
Ingredients
Scale1 1/2 cups unsalted butter (room temperature)
8 oz full-fat cream cheese (room temperature)
3 cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon salt
Instructions
1. Bring all ingredients to room temperature.
2. Preheat oven to 325°F (163°C) and grease a 10-inch bundt or loaf pan.
3. Cream the butter and cream cheese until smooth, then beat in sugar until light and fluffy (5 minutes).
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract.
6. Sift flour and salt together, then add gradually to the wet mixture.
7. Pour batter into pan, smooth top, and tap to remove air bubbles.
8. Bake for 70–80 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. Optional: Drizzle with glaze and garnish with strawberries.
Notes
Always use room temperature ingredients for the best texture.
Don’t overmix the batter after adding the flour.
The cake tastes even better the next day after resting overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
