If you have a craving for a dessert that’s irresistibly moist, tender, and downright comforting, this Cream Cheese Pound Cake Recipe is destined to become your new favorite. Combining the rich creaminess of cream cheese with the classic buttery goodness of a pound cake creates a treat that’s perfectly dense yet fluffy, making every bite melt in your mouth. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is bound to wow everyone at the table with its luscious texture and subtly sweet flavor.
Ingredients You’ll Need
With just a handful of pantry staples and a little cream cheese magic, this recipe comes together beautifully. Each ingredient plays a crucial role, from creating the cake’s tender crumb to adding that signature richness and golden crust.
- Butter, 1 cup, softened: Adds richness and moisture, helping the cake stay tender.
- Cream cheese, 8 oz, softened: The star ingredient that gives the cake its creamy texture and slight tang.
- All-purpose flour, 3 cups: Provides structure and a perfect crumb.
- Sugar, 1 1/2 cups: Sweetens and helps create a tender crumb.
- Large eggs, 6: Bind ingredients and add richness and lift.
- Vanilla extract, 1 tsp: Enhances the overall flavor with warm, aromatic notes.
- Baking powder, 1/2 tsp: Gives the pound cake a light, airy texture without compromising its density.
- Pinch of salt: Balances sweetness and amplifies flavors.
How to Make Cream Cheese Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure every nook and cranny releases the cake smoothly after baking. This step sets the stage for that picture-perfect presentation.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until the mixture becomes pale, smooth, and fluffy. This process is essential as it incorporates air, which contributes to the cake’s lovely lightness.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, making sure to beat well after each addition. This careful incorporation helps the batter hold its structure and prevents curdling. Stir in the vanilla extract to infuse the cake with that warm, inviting aroma.
Step 4: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold this dry mix into the wet ingredients, stirring just until smooth. Overmixing at this point can toughen the cake, so be gentle!
Step 5: Pour Batter into Pan
Transfer the luscious batter to your prepared bundt pan, smoothing the top slightly with a spatula to ensure even baking.
Step 6: Bake Until Golden and Perfectly Done
Bake the cake for 60 to 70 minutes. To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs clinging gently. This step is key to getting that delicate crumb without drying out the cake.
Step 7: Cool Before Slicing
After baking, let the cake rest in the pan for about 10 minutes. This allows it to firm up slightly, making it easier to remove. Then, carefully turn it out onto a wire rack to cool completely before slicing to maintain its beautiful shape and texture.
How to Serve Cream Cheese Pound Cake Recipe
Garnishes
While this cake is fantastic on its own, a dusting of powdered sugar or a drizzle of homemade fruit glaze instantly elevates its elegance. Fresh berries or a dollop of whipped cream also add a refreshing contrast to the cake’s richness.
Side Dishes
Serve slices alongside a cup of aromatic coffee or tea for a perfect afternoon treat. For a more indulgent option, pair with a scoop of vanilla ice cream or a spoonful of tangy lemon curd to balance the cake’s sweetness.
Creative Ways to Present
Looking to impress at your next gathering? Layer slices of the cream cheese pound cake with fresh fruit and mascarpone to create mini trifles. You can also slice thin pieces and toast them lightly for a delightful breakfast toast topped with nut butter and honey.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the cream cheese pound cake in an airtight container at room temperature for up to 3 days to keep it soft and delicious. If your kitchen is warm, refrigeration helps prevent spoilage but can dry out the cake slightly.
Freezing
This Cream Cheese Pound Cake Recipe freezes wonderfully. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer, where it will stay fresh for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating
To bring back that fresh-from-the-oven warmth, reheat slices in the microwave for about 15 to 20 seconds or toast gently. This will revive the cake’s softness and amplify its heavenly aroma.
FAQs
Can I substitute the cream cheese in this recipe?
Cream cheese is what gives this pound cake its signature creaminess and slight tang, so substitutions are tricky. However, if needed, mascarpone cheese is a close alternative that will keep the texture rich and smooth.
Why does this pound cake call for so many eggs?
The six large eggs provide structure, moisture, and richness, balancing the dense texture typical of pound cakes. They help create a delicate crumb while maintaining the cake’s signature heft.
Is it necessary to use a bundt pan?
A bundt pan is preferred for its shape and the way it allows even baking, but you can use a loaf pan instead. Just expect a longer baking time and adjust accordingly.
How do I know when the cake is done?
Insert a toothpick or thin skewer into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), your cake is perfectly baked.
Can I add flavors or mix-ins to this recipe?
Absolutely! You can add lemon or orange zest for a citrus twist, or fold in chocolate chips or nuts for added texture. Just keep additions moderate to maintain the cake’s delicate balance.
Final Thoughts
This Cream Cheese Pound Cake Recipe is truly a treasure for any home baker’s repertoire. Its rich, velvety texture and comforting flavor make it an effortless crowd-pleaser, whether for a casual coffee break or a festive celebration. I can’t wait for you to try it and enjoy the moments of pure joy it brings with every bite!
Print
Cream Cheese Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cream Cheese Pound Cake is a rich and moist dessert featuring a perfect balance of creamy butter and tangy cream cheese. Baked to golden perfection in a bundt pan, this classic cake offers a dense yet tender crumb, enhanced with a subtle hint of vanilla. Ideal for gatherings or a comforting treat with tea or coffee.
Ingredients
Major Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan to ensure the cake releases cleanly after baking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until the mixture is smooth, creamy, and fluffy, which provides the cake’s rich texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating thoroughly after each addition to maintain a smooth batter. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined and smooth; avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter evenly into the prepared bundt pan, smoothing the top if needed.
- Bake: Place the pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean without moist crumbs.
- Cool the Cake: Let the cake cool in the bundt pan for 10 minutes to set its shape, then gently invert onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure both butter and cream cheese are properly softened to blend smoothly and avoid lumps in batter.
- Check doneness with a toothpick starting at 60 minutes; oven temperatures can vary.
- For extra flavor, you can add a tablespoon of sour cream or buttermilk to the batter.
- If desired, dust the cooled cake with powdered sugar or glaze it with a simple icing.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
