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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
6 10 ounces eggs, how many large eggs do I need?
No, it means that the TOTAL LIQUID VOLUME of the eggs is 10 ounces, which is about 6 eggs. No egg would ever be 10 ounces.
Hey I saw your cream cheese pound cake and thought I’d let you know I have been making this for years. I dont use the buttermilk. I use 1 tsp. vanilla and 1 tsp. alomnd extract. I also take out a Tblsp. of flour and add tblsp. corn starch. I love pound cake and i also use sugar to use when i grease and flour my budt pan. It makes a great crusty crunchy outside. Enjoy your holidays!
Can you use all purpose flour?
Is the cream cheese pound calling for (1)1/4 cup of butter or 1&1/4 cups of butter I would like to try the recipe but would like to be clear on Exactly how much salted Butter to use, thank you
One and a fourth cups. If it were only one fourth cup it would simply read 1/4 cup
I can’t wait to try your cream cheese cake. It looks delicious. Thanks for the recipe.
I have been making pound cakes for some time now…. I have to say this recipe is by far the best pound cake i have ever made. This cream cheese pound cake recipe is perfect in every way and i cannot say that enough. Super tender and moist the cream cheese taste is the start of this cake by far. I recommend everyone try to make this cake at least once. Perfect!! Perfect!!! Perfect!!
Edward I am thrilled to hear you love it as much as we do!! <3
Made the cream cheese pound cake for wity fresh maserated sliced strawberries and freshly whipped cream. Crazy delicious! I only have a hand mixer and it worked out fine. I accidentally got low-fat buttermilk and I baked it at 325° 15 minutes longer to get the center done, so the outside was a little overdone. It was still unbelievably good. Dense cake and a crunchy sweet top. I’m going to adjust the temp next time and add lemon zest and extract to the batter.
Looks really good n will try it today. Please do send me more receipe m I would love to try them for the holidays
Can you fold coconut flakes into the mix before putting in bundt pan? I’m a coconut lover. I’m making this now. Thank you.
Hi Amanda,
I baked this cake today on 325 degrees but it wasn’t done until 1 hour and 40 mins.??? Tooth pic was not clean til then? It looked beautiful but as it cooled down in the bundt pan the whole top cracked into pieces??? Much to my surprise I have never had this to happen to me?
When turning it onto cake plate I had to be extra careful because the top was already in pieces? When I laid it out the bottom was perfect. Couldn’t help from tasting the broken pieces which was delicious but I need to know two things: Why so long to bake??? And why was the top of the cake broken up into pieces while cooling in bundt pan??? Please kindly advise? I wish to try it again. It’s a great light delicious pound cake. Thank you.