Cream Cheese Pound Cake Recipe

Decadent, moist, and beautifully golden—Cream Cheese Pound Cake is the kind of classic dessert that never fails to impress. The tangy richness of cream cheese melds perfectly with sweet, buttery notes, creating a velvety crumb that tastes just as delightful on its own as it does topped with berries or a spoonful of whipped cream. Whether you’re baking for a special gathering or treating yourself on a cozy evening in, this Cream Cheese Pound Cake delivers the timeless flavor and irresistible texture you’ll crave again and again.

this Recipe

Ingredients You’ll Need

This recipe keeps things truly simple, relying on just a handful of essential ingredients—each chosen for the way it enhances the taste, texture, or color of that perfect Cream Cheese Pound Cake. The secret? Quality components and a few smart tips for getting the most out of each one.

• Butter, softened: Give your cake a rich, buttery taste and a tender, melt-in-your-mouth crumb. Room-temp butter ensures smooth mixing.
• Cream cheese, softened: This is the magic ingredient! It adds tang and moisture, making every bite perfectly luscious.
• All-purpose flour: The reliable backbone of the cake’s structure, providing that classic, dense pound cake bite.
• Sugar: For sweetness and for creating that gorgeous golden crust during baking.
• Large eggs: Help bind everything together and add richness—make sure they’re at room temperature for perfect blending.
• Vanilla extract: A splash goes a long way to round out all the flavors and add depth.
• Baking powder: Just a touch gives the cake a subtle lift without sacrificing the signature dense texture.
• Pinch of salt: Essential for balancing sweetness and bringing out the other flavors.

How to Make Cream Cheese Pound Cake

Step 1: Prep Your Pan and Oven

First things first—preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan. This simple step will help your Cream Cheese Pound Cake release beautifully after baking and give it that gorgeous, sculpted shape.

Step 2: Cream Together Butter, Cream Cheese, and Sugar

In a large mixing bowl, combine the softened butter, cream cheese, and sugar. Use a hand mixer or stand mixer on medium speed to beat them together until the mixture is light, fluffy, and pale in color. This isn’t just about blending; it’s about whipping in air for that unbeatable texture.

Step 3: Add the Eggs and Vanilla

Add in the eggs one at a time, beating well after each addition to fully incorporate them before adding the next. This gradual mixing keeps your batter silky smooth and prevents it from splitting. Finally, mix in the vanilla extract for that subtle, cozy aroma.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and pinch of salt. This ensures everything is evenly distributed, which is especially important for that tender, pound cake crumb. Slowly add the dry ingredients to the wet, mixing just until smooth—overmixing can lead to a dense cake!

Step 5: Pour and Bake

Pour the batter evenly into your prepared bundt pan, smoothing the top if needed. Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake develops a wonderful golden color as it bakes, so keep an eye on it toward the end.

Step 6: Cool and Unmold

Let the cake cool in the pan for 10 minutes—this short wait helps it firm up just enough to come out cleanly, without sticking or breaking. Gently turn it out onto a wire rack to cool completely before slicing. The anticipation will be worth it!

How to Serve Cream Cheese Pound Cake

Garnishes

Dress up your Cream Cheese Pound Cake with a dusting of powdered sugar, a delicate lemon glaze, or fresh seasonal berries. The cake’s light tang makes it a perfect partner for zesty or juicy toppings, while a dollop of whipped cream adds classic flair to each slice.

Side Dishes

This heavenly cake shines alongside a scoop of vanilla ice cream, a spoonful of fruit compote, or even a cup of freshly brewed coffee or tea. Each pairing brings out a new side of its flavor and elevates your dessert experience into something truly memorable.

Creative Ways to Present

For a fun twist, try cutting your Cream Cheese Pound Cake into cubes and layering them in parfait glasses with fruit and yogurt, or use slices as the base for a trifle. You can even lightly toast slices and serve with a drizzle of honey for a cozy, cafe-style treat.

Make Ahead and Storage

Storing Leftovers

Tightly wrap any leftover Cream Cheese Pound Cake in plastic wrap or stash it in an airtight container. It will stay perfectly moist and flavorful for up to 4 days at room temperature, making it a great make-ahead dessert for your busy week.

Freezing

If you want to save some for later, simply let the cake cool completely, then wrap individual slices—or the entire cake—in plastic and foil. Freeze for up to 3 months. When you’re ready for a treat, let the cake thaw at room temperature and enjoy.

Reheating

To enjoy a warm, fresh-from-the-oven experience, gently reheat slices of Cream Cheese Pound Cake in the microwave for 10–15 seconds or in a low oven (about 300°F) for 5–10 minutes. The cake will regain its soft, luxurious texture and comforting aroma.

FAQs

Can I use low-fat cream cheese for this cake?

For the absolute best taste and texture, full-fat cream cheese is recommended. Low-fat varieties can make your Cream Cheese Pound Cake less rich and may affect how moist and velvety it turns out.

Why did my pound cake come out dense or dry?

Overmixing or baking too long are common culprits. Mix the batter just until the dry ingredients are incorporated, and check your cake a little early to avoid overbaking. Also, make sure your butter and cream cheese are fully softened before starting.

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Gently fold in about a cup of toasted pecans, walnuts, or chocolate chips right before pouring the batter into the pan. Just be sure not to overload, so the cake bakes evenly.

What size bundt pan should I use?

A standard 10–12 cup bundt pan works perfectly for this recipe. If your pan is smaller, just fill two-thirds full and use the extra batter for cupcakes or a mini loaf.

How do I know when my Cream Cheese Pound Cake is done?

The surest sign is when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The cake should also pull slightly away from the sides of the pan and feel springy when pressed.

Final Thoughts

Baking this Cream Cheese Pound Cake is like giving yourself (and everyone around you) a sweet, loving hug in edible form. It’s a recipe you’ll turn to time and again, thanks to its down-home charm and irresistible flavor. Don’t hesitate to give it a try—you’ll quickly see why it’s a cherished favorite in so many kitchens!