If you’re craving a fabulously tender, melt-in-your-mouth dessert that strikes just the right balance of classic comfort and wow factor, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is about to become your new obsession. Rich vanilla and tangy buttermilk make every crumb deliciously soft and flavorful, while the silky cream cheese glaze drapes over each slice like the crowning glory. Whether you’re hosting a holiday, celebrating a special moment, or just treating yourself, this cake always earns rave reviews. Let’s dive into everything you need to know to make this showstopper shine in your kitchen!
Ingredients You’ll Need
This recipe shines because it calls for only a handful of essential ingredients, each chosen for its specific role in creating a supremely soft, moist cake with a rich flavor and unbeatable aroma. Here’s what you’ll need, plus a few tips to help you get the very best out of your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.
- Unsalted Butter: Room temperature butter creates that classic pound cake richness and helps yield a tender crumb.
- Granulated Sugar: Sweetens the batter and gives the finished cake its delicate golden crust.
- Large Eggs: Four eggs at room temperature add structure and richness for the perfect pound cake texture.
- All-Purpose Flour: Be sure to measure correctly by spooning and leveling for a light, tender crumb.
- Baking Soda: Reacts with buttermilk to provide a gentle lift, keeping the cake from being too dense.
- Salt: Just a touch enhances every vanilla note and makes the sweetness pop.
- Buttermilk: Brings tang, tenderness, and that characteristic pound cake moistness you won’t want to skip.
- Vanilla Extract: Don’t skimp—a full tablespoon infuses every bite with real, fragrant vanilla flavor.
- Cream Cheese (for the glaze): Softened cream cheese forms the luscious base of the glaze, adding richness and tang.
- Powdered Sugar (for the glaze): Smooths out the glaze beautifully for that striking white drizzle.
- Milk (for the glaze): Just enough to yield the perfect pourable consistency—add gradually for best results.
- Vanilla Extract (for the glaze): Deepens the glaze’s flavor and ties the whole cake together.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Generously grease a 10-inch bundt or tube pan with butter or nonstick spray to ensure your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze pops out perfectly every time. This small effort upfront saves a lot of cake heartbreak later.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar for 4 to 5 minutes until light, fluffy, and pale. This step is all about incorporating air, which lays the foundation for a cake that’s loftier than you’d expect from a classic pound cake.
Step 3: Add the Eggs
Add the eggs, one at a time, beating well after each addition. Take your time with this step—each egg needs to be fully absorbed before you add the next, resulting in a smooth, satiny batter that bakes up luxuriously.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening and salt are evenly distributed, so every slice of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze has perfect flavor and texture.
Step 5: Alternate Dry Ingredients and Buttermilk
With the mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Always begin and end with the flour mixture. This keeps your batter silky and helps prevent overmixing (which could make it tough).
Step 6: Add the Vanilla Extract
Stir in that generous tablespoon of vanilla extract until just combined. Now your kitchen will already be filled with the aroma of vanilla and anticipation!
Step 7: Bake
Pour the batter into your prepared pan, smooth the top, and slide it into the oven. Bake for 60 to 70 minutes until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The long, slow bake ensures your cake is dense, rich, and perfectly even throughout.
Step 8: Cool the Cake
Let the cake cool in the pan for about 10 to 15 minutes, then carefully invert it onto a wire rack. Cooling before removing helps the cake set and avoids cracks or tears.
Step 9: Make the Cream Cheese Glaze
Beat the softened cream cheese until smooth, then slowly add powdered sugar, milk (one tablespoon at a time), and vanilla extract. Aim for a glaze that’s pourable yet thick enough to beautifully coat the cake.
Step 10: Glaze and Serve
Once the cake is completely cool, drizzle the cream cheese glaze generously over the top, letting it cascade down the sides. Slice and savor every bite of your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze!
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Garnishes
A generous drizzle of cream cheese glaze is just the start. Try dusting your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze with a flurry of powdered sugar or a scatter of grated lemon zest for a pop of color and citrus fragrance. Fresh berries or edible flowers create an instant bakery-worthy finish.
Side Dishes
For a delightfully classic dessert plate, pair each tender slice with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruit such as strawberries, raspberries, or sliced peaches complement the tang and richness of the cake and glaze, adding brightness to every bite.
Creative Ways to Present
Take your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze to the next level by cutting it into cubes and layering it with berries and extra glaze as a stunning trifle. For special occasions, serve mini slices on a dessert board with nuts, fruit, and chocolate. Even a simple wedge with a cup of strong coffee feels absolutely luxurious!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze tightly wrapped at room temperature for up to three days. If your kitchen runs warm, pop it in the fridge, just be sure it’s well covered to keep the crumb moist and the glaze fresh.
Freezing
To freeze, wrap individual slices or the whole cake (without glaze) tightly in plastic wrap and then in foil. Freeze up to three months. When you’re ready, thaw at room temperature, then glaze just before serving for bakery-fresh results.
Reheating
If you’d like to serve your pound cake warm, heat individual slices in the microwave for just 10 to 15 seconds. This revives the moist crumb and softens the glaze, making the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze taste as if it were freshly baked!
FAQs
Can I make this cake without a bundt pan?
Absolutely! You can bake this batter in two standard loaf pans, just start checking for doneness 5 to 10 minutes earlier. The look will be a bit different but the flavor and texture are just as lovely.
What if I don’t have buttermilk?
You can easily make your own by adding one tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for five minutes. But real buttermilk gives that authentic tang, so use it if you can!
How do I prevent the cake from sticking to the pan?
Be generous with your greasing—use butter or nonstick spray and dust with flour, covering every nook and cranny. Let the cake cool for 10 to 15 minutes before attempting to release it, and use a thin knife to loosen the edges if needed.
Can I make the glaze in advance?
Yes, you can prepare the cream cheese glaze up to two days ahead and store it in an airtight container in the fridge. Before using, let it come to room temperature and give it a quick whisk to restore its silky texture.
How will I know when the cake is done?
Look for a golden top and a toothpick inserted in the center to come out clean or with a few moist crumbs clinging to it. Overbaking can dry out the cake, so start checking at the 60-minute mark and keep a close eye.
Final Thoughts
If there’s one dessert guaranteed to delight, it’s this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. Anyone who tries it comes back for seconds, and honestly, it never disappoints. It’s the kind of treat you’ll look for excuses to bake—whether for a celebration or to brighten up an ordinary day. Give it a try, and let this classic cake earn a place in your favorites lineup!
Print
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and moist Vanilla Buttermilk Pound Cake with a luscious Cream Cheese Glaze that adds a perfect finishing touch to this classic dessert. This recipe is sure to become a family favorite for any occasion.
Ingredients
Main Cake:
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 tablespoon vanilla extract
For the Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C) and grease a 10-inch bundt or tube pan.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy, about 4–5 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Ingredients: Add dry ingredients to the butter mixture in three additions, alternating with buttermilk, and ending with flour. Stir in vanilla extract.
- Bake: Pour batter into prepared pan and bake for 60–70 minutes until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. For the glaze, beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cake before serving.
Notes
- Ensure all ingredients are at room temperature for the best texture.
- Store the cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
