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 33 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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  • Jocelyn says:

    I like your recipe. Will try out one of these days.

  • Beth says:

    Is this a moist Pound cake

  • Dorothy says:


  • Mary says:

    I baked the cream cheese pound cake. It is the absolute best pound cake. I am a true lover of old fashioned pound cake. I don’t like any sweets other than pound cake. This cake ranks at the very top. Thank you so very much for the recipe.

  • Donna says:

    How long do u leave the cream cheese pound cake in pan before removing

  • Sheila says:

    Best everrrr!!!!!

  • Brenda Alexander Alexander says:

    I too have made this cake several times however instead of using cocoa powder I use Hershey’s Chocolate Syrup have you ever heard of this recipe

  • Trent Hudson says:

    Turned out great! I love I am Baker!

  • Rose Criner says:

    I don’t know what I’m doing wrong, my cream cheese pound cake collapse and cracked and doesn’t come off from the bunt pan…..Please help!!


    Am unable to open video for the pound cake

  • Susan Payne says:

    Can use Splenda instead of sugar in this recipe

  • Nancy Brown says:

    Indeed the recipe for the banana bunt cake with its in a sauce pored over the top please

  • Patricia says:

    Hi I’ve made this cake twice and it wont come out right it over flows out on to the oven and makes a mess. The second time I made the cake using a bigger pan I opened the oven to check to see if it was done when the time went off and it went what do you think I’m doing wrong
    Cream cheese pound cake recipe.

    • Amanda Rettke says:

      So sorry Patricia! So it sounds like you adjusted and got a better-sized pan the second time, but that it may not have baked long enough, hence, deflating. To check for doneness of a bundt cake, use a toothpick, skewer, or piece of spaghetti and insert it into the cake. If it is removed with crumbs, but no wet batter, it is done. Hope that helps!

  • Simoune says:

    I have made this recipe countless of times. It is a perfect recipe indeed! I really loved it so much! However, when using aluminum foil loaf pans, I couldn’t get a perfect top crust. Some parts of the crust shatters into small pieces. HELP!

  • susandulny says:


  • Robin says:

    I want to try your cream cheese pound cake but I don’t have cake flour, how can I substitute with regular unbleached flour also known as all purpose flour?

  • Angela says:

    This is perfect! Omg! Rave reviews from everyone who’s tried it. Going to try the lemon extract next time. Just so good.

  • Sharon Lee says:

    I really want to try this but do not like a dark criust on cake. Any suggestions on how to cook it through without the crust getting dark?

    • Amanda Rettke says:

      I used to feel the same… but that beautiful dark crust is supposed to happen. And it doesn’t taste burnt or anything, it is delicious.

  • Leha says:

    Can i use a loaf pan if i don’t have a bundt pan?

  • Barb says:

    I’m good at baking and I just pulled the cake out of a 325 oven and it Had already sunk in the middle before it was done I followed your measurements using a scale and instructions exactly, I don’t believe anyone had a success with this recipe!

    • Amanda Rettke says:

      So sorry Barb! If your cake sunk WHILE IN THE OVEN, there was definitely an issue with baking time and temperature. Potentially leavening ingredients being not fresh?

  • Nancy Armstrong says:

    This looks amazing, I will make it soon. Thank you for yet another amazing recipe. It seems most of the recipes I print off are yours!

  • Tas says:

    Are there any leavening agents like baking powder or baking soda for the cream cheese pound cake recipe ?

  • Liss says:

    I am “not” Baker but thanks to your recipes I’m becoming one! Thank you!

    • Amanda Rettke says:

      You are so very welcome Liss! <3

  • Mary Luz Antonsdóttir says:

    Demasiada azúcar lo siento pero no es un postre para prepararlo

  • Maryann Annis says:

    If you don’t have a stand up mixer can you use a hand mixer. Also can you use all purpose flour?