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. I can’t recommend it enough!
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.
Do I Have to Use Cake Flour?
Yes, that is what the recipe calls for. All-purpose flour will yield different results. You can use a homemade cake flour substitute, which is essentially adding cornstarch to all-purpose flour. It is not a perfect swap-out, but it will work in a pinch.
Tips for the Perfect Pound Cake
- Room temperature ingredients are a must. (Yes, even the buttermilk.) This will ensure easier mixing and helps achieve that perfect crumb. Make sure each ingredient is incorporated before moving on to the next!
- Baking time will vary based on your oven. The cake is baked at 325°F for at least an hour. The low & slow method is normal. You can start checking at 60 minutes. The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter. The crust will be a dark golden brown around the edges and lighter in the center.
- A “true” pound cake will have a golden crust. Some purists believe that to be the best part! Your goal is not to have a light cake exterior.
Can I Use Low-Fat Ingredients?
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.
Homemade Buttermilk
If you don’t have store-bought buttermilk in your fridge but still want to make this cake, you can whip up your own! I have a post with 4 different options for homemade Buttermilk, and in this pound cake recipe, I recommend the sour cream version.
Cream Cheese Pound Cake in Loaf Pans
If you would prefer to make this in loaf pans, simply divide the batter between 2 pans and bake for 60-80 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.
How to Store Cream Cheese Pound Cake
Pound cakes are best stored, wrapped in plastic wrap, at room temperature for up to 3 days. Storing at room temperature helps the cakes keep both texture and flavor. However, you could store it in the refrigerator for up to five days if preferred. To freeze the cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. It will last up to 3 months in the freezer. When ready to enjoy the cake from frozen, let it thaw in the refrigerator overnight (about 8 hours) before cutting and serving.
More Pound Cake Recipes
Cream Cheese Pound Cake
Ingredients
- 1 package (8-ounce) cream cheese, room temperature
- 1¼ cups (2½ sticks or 284g) salted butter, room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) cake flour
- ¼ cup (60g) buttermilk, room temperature
- confectioners' sugar, for dusting
Instructions
- 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 1½ inches between the height of the batter and the top edge of the pan.)
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).
- Gradually add the sugar and mix until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
- Slowly add the cake flour and mix until combined.
- Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
- Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.
- Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.
Did you make this recipe?
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This by far is the best pound cake I have ever made family and friends loved it!!! Thank you
Best I have found ! My ex mother-in-law 60 years ago used to make a pound cake in this the closest I’ve come to it it’s excellent people need to try it
Can I use all purpose flour ?
My mother has asked me to make this for almost all of her work potlucks, or for someone’s birthday..we really love this. I’ve used powdered sugar as a topping or a glaze. It’s amazing either way.
Will make this for my children, can hardly wait!!!
I am trying you pound cake today my kids love pound cake, I will keep you posted on the oven now
My daughter has made this recipe several times. This pound cake is absolutely delicious. I want to try it myself but my bundt pan is smaller. The inside diameter is 9 1/4 and it is 3 1/4″ tall. Do you know about how many cups of batter this recipe makes. Thanks so much!!
This is the BEST pound cake recipe and my go to. Early this morning before my coffee.🙄 I had the audacity to attempt to bake this delicate deliciousness. In my delirium and lack of caffeine. To my horror I forgot to add the buttermilk. The cake was already in the oven. The sides were already solidifying. Now I could’ve just said oh well and let it continue to bake. But noooo I did the unmentionable and pulled the cake out. Added the Buttermilk worked it thru the batter and put it back in the oven. Honestly, I’m shocked at myself. Here’s the kicker. It came out to…PERFECTION. You could’ve knocked me over with a feather. It took a bit longer than the usual 1 hour baking time but it was perfect. To serve I topped with fresh sliced Strawberries and a dolop of whipped cream. I told my friend who came for lunch the story. As she raved about how delicious n delicate it was. She just couldn’t believe it still turned out. Well that made two of us sister!😄I share this embarrassing story to let you know that this recipe is infallible. That if I queen caffeine of the zombies couldn’t mess it up. Everyone and anyone can bake it to perfection.
Can you use almond flour or coconut if you can’t have traditional flour?
I do not have a stand mixer, only a hand mixer and a food processor . Do I have to use a stand mixer? I want to make this so much!!