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 29 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



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  • Giles says:

    Thank you for this recipe I’ve made it twice in the last month. My family loves it. You’ve got my family thinking that I am the Bomb with this cake! It’s WONDERFUL

  • Julie Schoonover says:

    I live at higher elevation. Should I make any adjustments?

  • Robin Griswold says:

    Send all recipes! Sooo good!

  • Vicky Braddy says:

    Can you make this cake chocolate? What do you add to it.

  • Debra Gillanders says:

    I see in your video that you bake your cake in the lower third or lowest rack in your oven. Is this the way I should bake it or should I just use the middle rack in baking this pound cake. I don’t see where you instruct as to rack level. Thank you

    • SFNC says:

      I wish to try this cake in the small bundt pans, 5 cups I think, and maybe the even smaller bundt pans. Should I bake for 1 hour? Please advise.

  • Kandi Hacker says:

    Amanda, you do a great job. I enjoy watching. I wonder if this beautiful cream cheese bundt could be adapted to accommodate a high quality spice rum from down Islad.?

  • L Carlin says:

    With high blood pressure in family we never cook with salt or add salt to anything. Can sweet butter be used I. This Pound Cake? Thank You

  • JoAnne Ray says:

    How long before removing cake from pan? I can’t wait to try this amazing cake

  • Candice Brajcki says:

    Love your site !!

  • Kiniko says:

    Hi Amanda.your recipe is all making me want to bake always.thanks for sharing your recipe..

  • Gina says:

    Great recipe! I have my great Grandmother’s pound cake recipe, and it’s delicious, but it’s always fun to try another! I live I need the PNW, and had 2 gallons of fresh picked blackberries in the freezer. I used a cup of them in the recipe, and OMGosh! Delicious!

    I hope you have have a blessed day!

  • Mary Jane Martinez says:

    I am going to try to bake the cream cheese Bundy cake.I love Bundy cakes.I also got the recipe for the Carrot cake.Looks delicious!Thank you for your wonderful recipes!

  • Guadalupe says:

    I wil. Try this recipes

  • Lynda says:

    Hello…I cant wait to try this pound cake..I always wonder with the flour ingredient, do I sift before I measure the amount??? Or measure it out first then sift it. Some recipes state in what order but most dont. And I see urs says to use cake flour n sift twice.. please tell us what the shifting order is. Thanks

  • Dul says:

    Can i chance buttermilk for acid cream?

  • Debra Davis says:

    Do you have a chocolate flan bunt cake recipe?

  • Kelly Tinney says:

    Hi Amanda. I follow you on IG too. So this is a dumb question but in regards to using 2 loaf pans, do I bake them both at the same time? Does the type of Pan matter: glass, dark non-stick? Does the temperature need adjusting as well?

  • Lena says:

    I like your cooking style. Always simple and easy. Thanks for all of the delicious ideals.

  • Marilyn Herndon says:

    Thank you!

  • Jay says:

    Maravilloso sabor!!

  • Debbie says:

    Sounds delish. What temp in a gas oven would you recommend and time to bake

  • Ann Phillips says:

    I love this recipe! It is just delicious. I also added 1-1/2 cups of chopped pecans in the bottom of the pan before adding batter. Just a thought, I had the pecans in the freezer from last year’s crop. This is so good!

    Ann Phillips

  • Lillian Herrington says:

    What kind of cake flour do you use? I see you did not add any baking powder, baking soda or salt to the flour?

  • Rosalind Taylor says:


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