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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  • Gwynna Crosley says:

    These recipes look so good. Unable to print for now,so may have to hand write them.

  • Irene says:

    Has anyone tried with gluten free flour?

  • Cathy says:

    Could Splenda be used?

  • Patricia Williams says:

    I have made this cake twice now, and both times the cake looks beautiful when taken from the oven; however, after a few minutes it appears to drop on one side and begins to separate. When the cake is turned out on cake plate it clearly shows the cake separated during the baking process because it looks like a mushroom. It still tastes good, but i am following your directions to the T and I cannot figure out what is wrong. HELP!! Thank you.

    • Amanda Rettke says:

      Sounds like the oven is not baking evenly. 🙁

  • Linda Turano says:

    how would this be if added blueberries , just a thought

  • Wilma says:

    I’m going to try this recipe. I wish this could be available to print. That would make much easier to have it available any time I would like to make it.

  • Stephanie says:

    Hello Amanda- I really enjoy your recipe posts! Can you tell me if I could bake this in a 9×13 pan? I want to use an egg shaped cookie cutter for an Easter dessert and think it would be easier in a 9×13.

  • Sebenzile Thwala says:

    Mmmmm nice 5 stars

  • Roxanne Payton says:

    I had to copy and paste the recipe so I could print it out.

  • Marilyn says:

    I must try this, thanks chef for this recipe.

  • Alicia Gonzalez says:

    Absolutely, delicious!!

  • Elaine says:

    I put the cake in a large bundt pan, noting that it was a very full recipe, with no room to expand. Sure enough, the cake rose over the bundt pan, depositing batter all over the floor of the oven. I followed the recipe exactly. It’s still cooking so no idea how it will taste but it seems likely it won’t come cleanly out of the pan.

  • Louise says:

    I wish the comments were by people who had actually made the desert and gave their opinion of it.

    • Amanda Rettke says:

      Yet here you are.

  • Sabrina Hotz says:

    can white lily self rising flour be used in place of the cake flour?

  • Anne says:

    I made the cream cheese pound cake. Love this recipe. I made my own cake flour and made sure I sifted five times. Also, made my own buttermilk but instead of whole milk, I used almond milk. Also, I used one tsp vanilla and one tsp almond. The taste is incredible. Thank for sharing this recipe. It is delicious!

  • Patricia says:

    Can you add cocoa to this recipe? How much?

  • Donna Lynne Cummings says:

    Why, when your recipes say print (I’m using my iPhone) , I hit the print button and it doesn’t go to my printer. I can print from other sites! Help!

  • Phyllis says:

    What is the sodium count on this

  • pat says:

    there is no salt, soda, baking powder in the cream cheese pound cake???

    • Amanda Rettke says:

      Yes, it’s perfect as the recipe is written. 🙂

  • Pat Rutledge says:

    I just asked a question and waiting for answer to start makbg two cakes. will you answer here or by email?

  • TINA HEIBY says:

    I made this cake, my family loved it. First and only pound cake from scratch, looked like the picture. I will be making it again.

  • Aimee says:

    Shear decadence and perfection every time.

  • Kathy Schumacher says:

    Love your cakes!

  • L . Battle says:

    I made your cake also and my cake dropped and the cake taste like it was to heavy with all I put in there. Going to have to do it one more time .

    • Amanda Rettke says:

      Sounds like there may be hot spots in your oven. 🙁

  • Kathy says:

    When adding the lemon extract do you leave out the vanilla extract?

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