Cream Cheese Pound Cake
This cake was a long time coming. I’ve baked my way through dry ones, too-sweet ones, and everything in between.
Every baker needs a reliable pound cake recipe—and this is mine.
It’s rich, buttery, and beautifully dense, with a velvety texture that practically melts in your mouth.
Made from pantry staples and a block of cream cheese, it’s as simple as it is indulgent.
Whether you’re baking for a party or just treating yourself on a cozy weekend, this is the kind of cake that disappears fast.
I hope it becomes a staple in your kitchen too.
For Cream Cheese Pound Cake
- Butter – You’ll need 1½ cups (that’s 3 sticks). It gives the cake its rich, buttery base.
- Cream Cheese – One 8-ounce block. This is the secret to the ultra-moist texture and subtle tang.
- Sugar – 3 cups of granulated white sugar sweeten and help create that perfect golden crust.
- Eggs – Six large eggs add structure and richness to the batter.
- All-Purpose Flour – 3 cups provide the structure for this dense, satisfying cake.
- Vanilla Extract – Just 1 teaspoon adds a warm, cozy depth of flavor.
Cream Cheese Pound Cake
.
Ingredients
- 1½ cups (3 sticks) butter, softened
- 1 (8 oz) block cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Prep the Pan
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan. - Cream Butter & Cream Cheese
In a large mixing bowl, beat the butter and cream cheese until smooth and creamy. - Add Sugar
Gradually mix in the sugar. Continue beating until light and fluffy. - Add Eggs
Add the eggs two at a time, mixing well after each addition. - Add Flour & Vanilla
Add all the flour at once, mixing just until combined. Stir in the vanilla extract. - Bake
Pour the batter into your prepared pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Start checking around the 1-hour mark. - Cool & Serve
Allow the cake to cool in the pan before transferring to a wire rack or serving plate. Serve as is or dust with powdered sugar for a little extra flair.
- This cake is delicious on its own, but pairs beautifully with fresh berries, whipped cream, or a drizzle of fruit sauce.
- Room Temp: Store in an airtight container for up to 4 days.
- Freezer: Wrap the whole cake or individual slices in plastic wrap, then foil. Freeze for up to 4 months.
Nutrition
Calories: 525kcal | Carbohydrates: 64g | Protein: 7g | Fat: 28g |
1. Why is my pound cake dry?
A dry pound cake can result from over-measuring flour, reducing sugar, over-baking, or an oven running hotter than indicated. Ensure accurate measurements, avoid altering sugar quantities, monitor baking time closely, and consider using an oven thermometer to verify temperature accuracy.
2. Can I use self-rising flour instead of all-purpose flour?
It’s best to use all-purpose flour for this recipe. Self-rising flour contains leavening agents that can cause the cake to rise excessively and spill over the pan.
3. Does cream cheese pound cake need to be refrigerated?
No, you can store the cake at room temperature. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
4. Why did my pound cake fall after baking?
A pound cake may fall if exposed to cold air before fully baking. Avoid opening the oven door during baking and ensure the cake is thoroughly baked before removing it from the oven.
5. How long should I leave the pound cake in the pan before removing it?
Allow the cake to cool in the pan on a cooling rack for about 10 minutes. This helps it firm up, making it easier to remove without breaking.
