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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  • Winni says:

    I baked this cake yesterday and I find it so yummy.

  • Debrah White says:

    I made this cake! It is absolutely delicious❤️ In fact I use several of your recipes. Love the no bake cheesecake. So easy and sooo yummy.

  • Linda says:

    Linda a

  • Judy Maldonado says:

    Is there no leavening in this recipe? No baking soda or salt?

  • Betty Jo J says:

    How long do you allow this pound cake to cool before inverting? Having trouble with cake turning loose when I invert.

    • Amanda Rettke says:

      About 10 minutes. 🙂

  • Joy says:

    can this be made in a loaf?

    • Amanda Rettke says:

      I haven’t, but I think you could divide it between 3 loaves.

  • Marcy says:

    Oh sweet heavens! This is the best pound cake I have ever had. It is so good even without a drizzle or powder sugar dusting. My 10 year old grandson has just come to live with us. He helped make it and says this is our “home” cake. It will forever more be called this.

  • Melinda A Clare says:

    OMG…made this for Friday coffee at work and within two hours it was GONE! Not even crumbs were left. Very moist and not overly sweet. This recipe is a keeper!!!!!!!

  • Loreley says:

    No puedo ver las recetas en español
    Hay alguna forma de hacerlo. Gracias

  • Janet says:

    Is that correct that it has no rising agents in the recipe?

    • Amanda Rettke says:


  • Donna says:

    Do you think you could pour this into little heart shape pans and make little cakes? Would the baking time be shorter?

  • Giorgia says:

    Prepared it for my mother’s birthday, great success. Tastes like a soft cloud of happyness.
    Love from Italy

  • Susan M Braatz says:

    Absolutely the best pound cake I have ever made or eaten. I made a berry reduction and fresh made whip cream. It’s good alone too. Thank you for sharing.

    • Amanda Rettke says:

      Thrilled to hear it, Susan! Your additions sound lovely!

  • Amy Jenkins says:

    Can I make this recipe and just add 3/4 cup of cocoa?

  • Derlene Lowder says:

    I made this for my office workers and it was a big hit! Just the right amount of crust on the outside and the inside was moist. I let the cake cool in pan 10 min and then inverted onto a rack to cool for about 2 hours before I put in cake carrier. I will definitely make this cake again!

  • Anant says:

    It looks delicious

  • Melissa says:

    This was phenomenal!! i made 2 loaves and they were gone quickly!

  • Trinh says:

    I don’t have buttermilk can I use regular whole milk?

  • Judy A Rush says:

    I think that anyone who uses/owns a Kitchen Aid Mixer should buy the paddle attachment that scrapes the bowl while mixing. It is not expensive and makes quick but necessary task of incorporating the ingredients much more efficiently than the one that comes with the mixer. Why Kitchen Aid doesn’t sell the mixer with this important attachment is beyond me!!

  • Huma Ali says:

    I can’t wait to bake this

  • Charley Lee says:

    I made this and it is delicious, however I used a standard bundle pan and it came out like a mushroom? What did I do wrong?

    • Amanda Rettke says:

      What do you mean “mushroom”? Like collapsed?

  • Penny Howard says:

    Made this last night. Came out beautifully. Cooked for an hour and a half. It was picture perfect but we cut into it before I snapped a shot. Thanks for sharing this yummy recipe.

  • Sheryl says:

    I want to give this a try. My question is do you measure out all three cups of flour then sift it and use all of it. Or do you sift flour then measure the three cups.

    • Elizabeth Keeney says:

      Hi, Sheryl! I work with iambaker and am happy to help with questions. We measured the flour first and then sifted it into the bowl for this recipe. Have a great day!

  • Tyan says:

    Can I use a hand mixer?

    • Amanda Rettke says:

      You can. 🙂

  • Valerie says:

    Amanda I love this cake! After the cake has cooled in the pan before I flip it onto the plate, it settles and leaves a bit of a raised crust. This has happened twice & just wondering if you have any insight into why.