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!


4.95 from 18 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


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!

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.


  • Carol PARIS says:

    Buttery pound cake recipe is the perfect cake . I am making this same. Pound cake thank you

  • Gioia Mitchell says:

    Is there a cookbook I can buy

  • Nory campoto says:

    Thanks for sharing for yummy cake

  • Pat Wilson says:

    I can hardly wait to make this cake. Where would you suggest finding “real” buttermilk? All of the buttermilk in the stores I have tried, are all low-fat. I want to use REAL buttermilk; the kind I remember growing up with. Thank you.

    • Kathy says:

      Bulgarian buttermilk…

    • Diane Gloria says:

      So can I use low-fat buttermilk if that all I can find

  • Susan Maxwell says:

    You have the best recipes.

  • Silvana palacio says:

    Hi love your recipes can you send me a good recipe for turkey for thanksgiving ? Also green bean casserole recipe and maybe any more ideas for side dishes for thanksgiving day thankyou

  • Risë says:

    Could gluten free flour be used instead? If so are there any changes to be used?

  • Alice ong' says:

    I love 😍 ur cakes very nice thank you n also nice recipes

  • Koly Choudhury says:

    Very nice

  • Val says:

    I’ve been making cream cheese pound for years. Never had a recipe, came up with my own variation. This sounds like a good recipe and looking forward to trying it.

  • Sanithia Z Bell says:

    By far this is my favorite cake to bake but the buttermilk is actually a new secret. I will bake this cake for Thanksgiving.

  • Diane says:

    6 10 ounces eggs, how many large eggs do I need?

    • Lisa says:

      No, it means that the TOTAL LIQUID VOLUME of the eggs is 10 ounces, which is about 6 eggs. No egg would ever be 10 ounces.

  • karen says:

    Hey I saw your cream cheese pound cake and thought I’d let you know I have been making this for years. I dont use the buttermilk. I use 1 tsp. vanilla and 1 tsp. alomnd extract. I also take out a Tblsp. of flour and add tblsp. corn starch. I love pound cake and i also use sugar to use when i grease and flour my budt pan. It makes a great crusty crunchy outside. Enjoy your holidays!

  • Edie says:

    Can you use all purpose flour?

  • Tee says:

    Is the cream cheese pound calling for (1)1/4 cup of butter or 1&1/4 cups of butter I would like to try the recipe but would like to be clear on Exactly how much salted Butter to use, thank you

    • A morell says:

      One and a fourth cups. If it were only one fourth cup it would simply read 1/4 cup

  • Gina says:

    I can’t wait to try your cream cheese cake. It looks delicious. Thanks for the recipe.

  • Edward Horsey says:

    I have been making pound cakes for some time now…. I have to say this recipe is by far the best pound cake i have ever made. This cream cheese pound cake recipe is perfect in every way and i cannot say that enough. Super tender and moist the cream cheese taste is the start of this cake by far. I recommend everyone try to make this cake at least once. Perfect!! Perfect!!! Perfect!!

    • Amanda says:

      Edward I am thrilled to hear you love it as much as we do!! <3

  • Shalonda Knight says:

    Made the cream cheese pound cake for wity fresh maserated sliced strawberries and freshly whipped cream. Crazy delicious! I only have a hand mixer and it worked out fine. I accidentally got low-fat buttermilk and I baked it at 325° 15 minutes longer to get the center done, so the outside was a little overdone. It was still unbelievably good. Dense cake and a crunchy sweet top. I’m going to adjust the temp next time and add lemon zest and extract to the batter.

  • Fareda Baksh says:

    Looks really good n will try it today. Please do send me more receipe m I would love to try them for the holidays

  • Tammanika says:

    Can you fold coconut flakes into the mix before putting in bundt pan? I’m a coconut lover. I’m making this now. Thank you.

  • Tammanika says:

    Hi Amanda,
    I baked this cake today on 325 degrees but it wasn’t done until 1 hour and 40 mins.??? Tooth pic was not clean til then? It looked beautiful but as it cooled down in the bundt pan the whole top cracked into pieces??? Much to my surprise I have never had this to happen to me?

    When turning it onto cake plate I had to be extra careful because the top was already in pieces? When I laid it out the bottom was perfect. Couldn’t help from tasting the broken pieces which was delicious but I need to know two things: Why so long to bake??? And why was the top of the cake broken up into pieces while cooling in bundt pan??? Please kindly advise? I wish to try it again. It’s a great light delicious pound cake. Thank you.

  • Suzanne Horn says:

    Doesn’t this cream cheese pound cake require baking powder or baking sofa in the recipe

  • maria tiber says:

    love this cake ..BUT I am looking for cream cheese cookies with powder sugar sprinkled on top ..I thought I got from you FB or Pinterest but now I cant find it ..I

  • Lali says:

    Hi Amanda! Thanks for sharing your cream cheese cake recipe. I am planning to make it in small moulds and give them to my colleagues for Christmas. I have one question – What is the shelf life of this cake? Can it be stored at room temperature for 5-6 days? If that’s too much for this cake, is there another cake that you would recommend with that kind of shelf life?

    Thanks in advance!

  • Kathleen Breeding says:

    Is it possible to make the pound cake chocolate marble and if so do you have directions ?

  • Don't Pass on Dessert!