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 28 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 *

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


  • Coleen Mielke says:

    I posted this recipe on my recipe blog in 2015, it is bar far the best pound cake I’ve ever tried. I bake mine at 300° for 1 hour 40 minutes.

    • Amanda says:

      Looks like our recipes are different. 🙂 I think both sound great!

  • Stacey says:

    Hi! Your recipe looks amazing I can’t wait to try it! I was wondering what size bundt pan do you use?

  • Debbie says:

    Hi Amanda, I’ve never tried pound cake, but love a nice slice of sponge. Your post has sold this recipe to me and it sounds as if a slice of this cake would compliment the fresh strawberries that are starting to appear in the shops at the moment.


  • Laura says:

    My husband keeps asking for a pound cake like his grandmother’s. He says the center of each slice was solid like cheese….any recipe suggestiond??

  • Tigist Fuad says:

    Hello I love your work God bless you

  • Joanna says:

    It l good

  • Nancy mcshane says:

    I like. Recieviing new recipes to make

  • Connie weisser says:

    I don’t have a bundt cake pan. Can I use loaf pan?

  • Antonia says:

    Xlnt cake almost like Elvis pound cake. Totally delicious I love it. Thank you for sharing xx

  • toby haschak says:

    Can you use anything else besides the buttermilk??

    • Donna says:

      For a substitute for buttermilk, to measure for one cup, add about a tablespoon of vinegar (I just use apple cider vinegar) to whole milk so that the combination is equal to one cup. Let this sit for a few minutes… and voila! Buttermilk Substitute.

  • linda says:

    I cannot fine the chocolate brownie cake

  • Elia Winters says:

    I have baked a lot of baked goods in my day. Cakes, cookies, pastries, brownies, the whole gamut. This might be not only the best cake I have ever baked, but perhaps the best baked good that has ever graced my kitchen. Eating it is like a religious experience. I made two loaves and my husband and I plan to eat all of them ourselves. If we die this way, it will have been worth it.

  • Katie says:

    Our local grocery store used to sell a strawberry cream cake, that had a ribbon of strawberry filling running through it. Now it’s just a pound cake with an imitation strawberry glaze drizzled over the top. It doesn’t have the same flavor or texture of a true cream cake.

    I have tried over and over for years to copy their original results, only to have the filling sink to the bottom and acorch. Should I let the cake bake partially before adding the filling, so as to keep the filling from sinking all the way down?

    Any thoughts or suggestions would be greatly appreciated!


  • Kayla P says:

    How does one find/make cake flour?

  • erma says:

    i was not able to open your tips on making in ingredients at room temp.
    Can you send that. I think your recipes are terrific.

  • lolo says:

    Hello I love your work God bless you

  • Emily Skews says:

    Can I use whole milk instead of buttermilk?

  • Dawn says:

    Have you ever made this cake in mini bundt pans? Or small loaf pans?

  • Noel Kaminski says:

    I baked the cream cheese pound cake. I came out amazing. Will make it again and again

  • MARGARET says:

    Made this cake for Bank holiday weekend took it to a family BBQ.Yes we had to share it ! but everyone even the non cake eaters enjoyed it will definitely make it again!!

    • Amanda says:


  • Carol Garner says:

    Looks wonderful! Will certainly try this one!!

  • Carol Sadowy says:

    I love your website I have tried some of your recipes today I’m trying your cream cheese pound cake. The lemon bars were to die for.I’m teaching my granddaughter like I use to do with my grammom. I let you know how the cake turned out

  • Karla says:

    I noticed that there is no salt or leavening agent in this recipe. Is that due to the buttermilk?

  • Candy christ says:

    Delicious and melt in your mouth. Texture is smooth and light. My hubby is a pound cake freak so this blew his mind knowing there was cream cheese in it.

  • Tina says:

    What did you use as a rising agent? I like the sound of this recipe, very easy for those who don’t bake or are new to baking. Pound cakes are the beginning for those who want to give it a try.

  • Don't Pass on Dessert!