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 flavor 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. 😉

Pound Cake

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 each 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 to turn the cake halfway through baking. The crust should be golden, not burnt. This means that 325°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 that the outside should not be dark at all, but this is not the case! There is an amazing flavor is those beautiful crust edges and something that a real pound cake definitely needs.

Cream Cheese Pound Cake

I don’t recommend using low-fat cream cheese or low-fat 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. In fact, I would recommend making your own homemade Buttermilk!

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 to bake this cream cheese pound cake a day before serving, it just gets better! To store it, wrap 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!

4.97 from 30 votes
Cream Cheese Pound Cake
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
  • 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
  1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)

  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. 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. 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



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Mary O. says:

    Hi! Love your recipes! On the cream cheese pound cake, can it be made in loaf pans?
    Thank you!

    • Amanda Rettke says:

      Hi Mary! I haven’t made this in loaf pans so I can’t speak to its effectiveness.

  • Phyllis says:

    I just made this cake and my kitchen smells so good! I am going to put a lemon glaze on it. Can’t wait to eat it!

  • Phylis says:

    All I can say is that this cake was awesome! It was very moist and yummy. My co-workers loved it and want me to bake it again and again and I definitely will bake it. Thank you again for a great recipe!

  • Lisa Robinson says:

    This cake looks delicious…..I’m excited to try, a sound cake is my husband’s absolute favorite! I do have a question….Can this cake be baked in a tube pan, or should it definitely be baked in a Bundt pan?

    • Elizabeth Keeney says:

      Hi, Lisa! I work with iambaker and am happy to help with questions. You can try baking this pound cake in a tube pan, but we have not tested this recipe in a tube pan. Let us know how it works out, and have a great day!

  • Eugenta Barclay says:

    OMG!T This cake was so good. I’m an avid baker and I have made many cream cheese pound cakes and by far this is the best one. This recipe is a keeper.

  • Jayne says:

    Cake flour is not available. What can I do to compensate?

  • Anant says:

    It looks amazing

  • Shilpa says:

    How about baking powder?? Did you forget

    • Amanda Rettke says:


  • Tammy says:

    Hello. Have you ever used this recipe to make a layered sheet cake? It sounds like it is dense enough to withstand layering

    • Elizabeth Keeney says:

      Hi, Tammy! I work with iambaker and am happy to help with questions. No, we have not tried this recipe as a layered sheet cake, but you could for sure give it a try! Let us know how it turns out, and have a great day!

  • Nancy says:

    Could you recommend how your Cream Cheese Pound Cake ingredients might be adjusted to incorporate almond extract? I once tasted an almond-flavored cream cheese pound cake that was delicious!

    • Amanda Rettke says:

      You can simply add it… no need to change other ingredients. 🙂

  • Cathy says:

    This recipe is a keeper! Thank u for sharing. Made it into 2 loaves. Used 2 cups of sugar instead of 3.. it was perfect for me.

  • Becky Greer says:

    Always looking for something different to fix, these recipes sound easy and look so good!

  • Tony says:

    Great recipe can’t wait to try more of your recipes!

  • Don't Pass on Dessert!