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!

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.

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.

Pound Cake

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.
Cream Cheese Pound Cake

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 Recipe

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.

The Best Pound Cake

More Pound Cake Recipes

Cream Cheese Pound Cake
4.97 from 114 votes

Cream Cheese Pound Cake

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
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.


  • 1 package (8-ounce) cream cheese, room temperature
  • 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


  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Mixed up great, baked nicely but the flavor I was expecting wasn’t there. Plain, it needed something. I served it with ice cream and mixed berries.

  2. Can I use almond flower and monk fruit as substitutes I’m following a diabetic menu and (Keto) friendly.

  3. I made your cream cheese cake with
    Softasilk cake flour. Your cream cheese pound cake recipe DID NOT call for any baking powder OR baking soda.

    On Softasilk it said to I cup plus 2 TBSP
    of cake flour for each cup of all purpose flour.


    1. That is because there is NO BAKING SODA OR BAKING POWDER in the recipe. You should NOT add baking powder or baking soda.

  4. I tried your Cream Cheese Pound Cake. I baked it in the oven for 1hr 20min. When timer went off I left in oven about 5 min. My family loved the cake. Thank You for sharing 😊😊

  5. Will this recipe work even if I do not have a stand-up mixer? I only have a hand mixer?

  6. This is a very good pound cake. Not heavy like most pound cake recipes. I really love it. If you follow the instructions. It won’t disappoint.

  7. Halved the recipe and made it in a loaf pan (thank you for the weights in grams). This is absolutely delicious and easy to make, so basically a perfect recipe.

  8. I made this cake and will definitely be making it on a regular basis.
    My question though is when are you supposed to remove it from the pan? I let it sit 15 minutes before turning the pan but it was stuck fast. I had to scrape a rubber spatula around it to loosen it but that took off most of the crispy crust. I did grease the pan but didn’t flour it…. was that my mistake or maybe remove it from the pan sooner or later?

  9. Others have asked, and you haven’t responded. How long do you let the cake cool in the pan? I sure would appreciate an answer.

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