Cream Cheese Pound Cake is a timeless dessert that combines a dense, buttery texture with the rich, velvety tang of cream cheese. This Velvety Butter Cake is perfect for family gatherings, special occasions, or satisfying sweet cravings with its moist, tender crumb. Easy to make with pantry staples, it’s a versatile treat that shines on its own or with your favorite toppings.
Why You’ll Love Cream Cheese Pound Cake
This Cream Cheese Pound Cake recipe is a standout Velvety Butter Cake:
- Rich & Moist: Cream cheese ensures a tender, melt-in-your-mouth texture.
- Simple to Make: Uses basic ingredients with minimal effort.
- Versatile: Customize with glazes, fruits, or spices for any occasion.
- Timeless Appeal: A crowd-pleaser for all ages, perfect for any event.
- I baked this for a holiday party, and it was the ultimate Velvety Butter Cake hit!
Ingredients for Cream Cheese Pound Cake
Here’s what you’ll need for Cream Cheese Pound Cake (serves 12):
- 1 cup (225g) unsalted butter, softened
- 8 oz (225g) full-fat cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
Ingredient Tips:
- Cream Cheese: Full-fat cream cheese ensures richness; low-fat may alter texture.
- Butter: Use softened, unsalted butter for a smooth batter and flavor control.
- Eggs: Room-temperature eggs blend better for a consistent cake.
- Flour: Measure accurately to avoid a dense cake.
- Equipment: 10-inch bundt or tube pan, stand or hand mixer, mixing bowls, whisk.
Directions for Cream Cheese Pound Cake
Let’s create this delicious Cream Cheese Pound Cake!
Preheat Oven
I preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan to prevent sticking.
Cream Butter and Cream Cheese
In a large bowl, I beat 1 cup softened butter and 8 oz cream cheese with a mixer until light and fluffy, about 3–4 minutes, for this Cream Cheese Pound Cake recipe.
Add Sugar and Eggs
I gradually add 3 cups granulated sugar, beating until smooth. I add 6 eggs one at a time, mixing well after each addition to fully incorporate.
Mix Dry Ingredients
In a separate bowl, I whisk 3 cups flour, ½ tsp baking powder, and ¼ tsp salt. I gradually add the dry mix to the wet ingredients in three parts, mixing until smooth. I stir in 1 tsp vanilla extract.
Bake and Cool
I pour the batter into the prepared pan, spreading evenly. I bake for 75–90 minutes, until a toothpick inserted in the center comes out clean. If browning too quickly, I cover with foil for the last 20 minutes. I cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 75–90 minutes
- Total Time: 90–105 minutes
- Servings: 12
- Calories: ~450 kcal per serving
- Macros per Serving: 60g carbs, 6g protein, 20g fat, 1g fiber
Variations for Cream Cheese Pound Cake
Try these twists on Cream Cheese Pound Cake:
- Lemon Zest: Add 1 tbsp lemon zest for a citrusy kick.
- Chocolate Chips: Fold in ¾ cup mini chocolate chips for bursts of flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Almond Twist: Replace vanilla with ½ tsp almond extract for nutty notes.
- Vegan: Swap butter for plant-based butter, cream cheese for dairy-free cream cheese, and eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Storage
I store Cream Cheese Pound Cake in an airtight container at room temperature for up to 3–4 days or in the refrigerator for up to 7 days. For freezing, I wrap tightly in plastic wrap and foil, storing for up to 3 months; thaw at room temperature. To reheat, I warm slices in a 300°F (150°C) oven for 10–15 minutes or microwave for 10–15 seconds.
Serving Ideas
Make your Cream Cheese Pound Cake a star Velvety Butter Cake:
- Classic: Serve as a Velvety Butter Cake with a dusting of powdered sugar.
- Garnish: Drizzle with a glaze (1 cup powdered sugar + 2 tbsp milk) or caramel sauce.
- Pairing: Enjoy with fresh berries, whipped cream, or vanilla ice cream.
- Presentation: Slice and arrange on a decorative platter for elegance.
- Occasion: Perfect for holidays, brunches, or cozy dessert nights.
FAQs
Have questions about Cream Cheese Pound Cake? Here are answers to common queries:
Can I use low-fat cream cheese in this recipe?
Yes, but full-fat cream cheese gives a richer, denser texture; low-fat may make it lighter.
How do I know when my Cream Cheese Pound Cake is done baking?
Insert a toothpick in the center; it should come out clean or with a few crumbs after 75–90 minutes.
Can I make this cake ahead of time?
Yes, bake 1–2 days in advance; flavors deepen after a day, store airtight.
Can I add mix-ins like chocolate chips or fruit?
Yes, fold in ¾ cup chocolate chips or dried fruit, coated lightly in flour to prevent sinking.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for similar results.
How do I prevent the cake from sticking?
Grease and flour the pan thoroughly or use a non-stick spray.
Can I make this vegan?
Swap butter for plant-based butter, cream cheese for dairy-free, and eggs for flax eggs.
Why is my cake dense?
Overmixing or cold ingredients can cause density; mix gently and use room-temperature items.
Can I use a different pan?
Yes, a loaf pan works but may need longer baking; check doneness with a toothpick.
What pairs well with this cake?
Fresh berries, whipped cream, or a scoop of ice cream complement its richness.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Cream Cheese Pound Cake is a rich, velvety dessert that’s perfect for any occasion, from festive celebrations to everyday treats. This Velvety Butter Cake delivers a tender crumb and subtle tang, making it a timeless favorite. Customize it with your favorite toppings and enjoy a slice of comfort that’s sure to impress!
Cream Cheese Pound Cake
Ingredients
- 1 1/2 cups 340g unsalted butter, softened
- 8 oz 225g cream cheese, softened
- 3 cups 600g granulated sugar
- 6 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 3 cups 375g all-purpose flour
- 1/2 teaspoon salt
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (12-cup) Bundt pan or tube pan.
Cream the Butter and Cream Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together with a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add the Sugar:
- Gradually add the sugar to the mixture, beating on medium speed until light and fluffy, about 3-5 minutes.
Incorporate the Eggs and Extracts:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract, if using.
Add the Dry Ingredients:
- In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Pour into the Pan:
- Transfer the batter to the prepared pan, smoothing the top with a spatula.
Bake:
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Serve:
- Slice and serve plain, dusted with powdered sugar, or with your favorite toppings like fresh berries, whipped cream, or a glaze.
Notes
- For extra flavor, add 1 teaspoon of lemon or orange zest to the batter.
- Store the cake tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 3 months.
Did you Like This Recipe? Please Rate and Comment Below!
