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Cream Cheese Pound Cake
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4.96 from 66 votes

Cream Cheese Pound Cake

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.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Pound Cake
Servings: 12
Calories: 694kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 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

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.

Nutrition

Serving: 12g | Calories: 694kcal