Cream Cheese Pound Cake

filed under: Cakes on March 19, 2018

By far the best Cream Cheese Pound Cake I have ever eaten or shared! This pound cake recipe will surely become a classic in your home. If you are looking for other flavors of pound cake, try my Chocolate Bundt Cake with Cream Cheese Filling, Vanilla Pound Cake, and Lemon Pound Cake!

Pound Cake Recipe

Cream Cheese Pound Cake

It’s worth mentioning again just how amazing this cake is. Everything about it from the golden crust to the delicate yet dense cake crumb is absolute perfection. The flavorĀ is so outstanding that you do not need any frosting or glaze on this cake. I did dust mine with confectioners sugar but that is only because I can’t help myself. šŸ˜‰

Pound Cake

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Pound Cake Recipe

I can’t stress enough that this cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb. Make sure eachĀ ingredient is incorporated before moving on to the next! Be gentle with your batter. If you want to remove it from the stand mixer right after adding the flour and mix by hand that is just fine but make sure your flour is doubled sifted and that there are no lumps.

As far as baking temperature and time, that is something you will want to keep a close eye on. If you happen to have any hot spots in your oven you may want toĀ turn the cake halfway through baking. TheĀ crust shouldĀ be golden, not burnt. This means that 325Ā°F is the highest you should go, but the length of baking might be longer. It took me listening to my grandma talk about a “true” pound cake for me to understand that a dark golden crust was the GOAL. I had always believed thatĀ the outside should not beĀ dark at all, but this is not the case! There isĀ an amazing flavor is those beautifulĀ crust edges and something that a real pound cake definitely needs.

Cream Cheese Pound Cake

I don’t recommend usingĀ low-fat cream cheese or low-fatĀ buttermilk in this cream cheese pound cake recipe. It is a beautifully decadent cake and not worth it to potentially change the flavor and texture.

Cream Cheese Pound Cake Recipe

Variations for Cream Cheese Pound Cake

If you would prefer to make this in loaf pans, simply divide the batter between 2 pans and bake for 1 hour to 1 hour and 30 minutes. Start checking at the 1-hour mark. You want an inserted toothpick to be removed with a couple of crumbs, but no wet batter.

This pound cake recipe can be served as is but also pairs lovely with fresh fruit. You can also try adding lemon extract to the batter (1 teaspoon should do) and then add lemon zest on top.

I love toĀ bake this cream cheese pound cake a day before serving, it just gets better! To store it, wrapĀ in plastic for up to three days at room temperature or freeze in an airtight container for up to three months.

The Best Pound Cake

Once you taste your first bite you will know just how perfect this cake is! I can’t recommend it enough!

4.89 from 9 votes
Cream Cheese Pound Cake
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
 

By far the best Cream Cheese Pound Cake I have ever eaten or shared! This pound cake recipe will surely become a classic in your home.

Course: Dessert
Cuisine: American
Keyword: Cream Cheese Pound Cake
Servings: 12
Calories: 694 kcal
Author: Amanda Rettke
Ingredients
  • 1 package (8-ounce) cream cheese, room temperature
  • 1 1/4 cups (284g) salted butter, room temperature
  • 3 cups (600g) granulated sugar
  • 6 (10 ounces) eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (384g) cake flour
  • 1/4 cups (60g) buttermilk, room temperature
  • confectioners sugar for dusting
Instructions
  1. Preheat oven to 325Ā°F. Prepare a bundt pan with butter and flour or by spraying with non-stick spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.

  3. Add sugar gradually and beat until lighter and fluffier.
  4. Add eggs one at a time, beating well with each addition.
  5. Add in the vanilla.
  6. Add the flour all at once and mix until just combined.
  7. Add in buttermilk with mixer on low and mix until just incorporated.
  8. Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.

  9. Pour into bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour.
  10. 10. A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.

  11. 11. Allow cake to cool to room temperature. Dust with confectioners sugar.

Recipe Video

Love cake? Try these fantastic recipes:

Pumpkin Pound Cake

Lemon Surprise Cake

Ooey Gooey Butter Cake

 

 

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Comments

  • Gwynna Crosley says:

    These recipes look so good. Unable to print for now,so may have to hand write them.

  • Irene says:

    Has anyone tried with gluten free flour?

  • Cathy says:

    Could Splenda be used?

  • Linda Turano says:

    how would this be if added blueberries , just a thought

  • Wilma says:

    Iā€™m going to try this recipe. I wish this could be available to print. That would make much easier to have it available any time I would like to make it.

  • Stephanie says:

    Hello Amanda- I really enjoy your recipe posts! Can you tell me if I could bake this in a 9×13 pan? I want to use an egg shaped cookie cutter for an Easter dessert and think it would be easier in a 9×13.

  • Sebenzile Thwala says:

    Mmmmm nice 5 stars

  • Roxanne Payton says:

    I had to copy and paste the recipe so I could print it out.

  • Marilyn says:

    I must try this, thanks chef for this recipe.

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