Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake is a timeless dessert that never fails to deliver rich flavor, a moist crumb, and a stunning golden crust. Its beauty lies in its simplicity—classic ingredients, straightforward preparation, and elegant results that suit every occasion.

Whether you’re celebrating a birthday, holiday, or just enjoying a slice with coffee, this pound cake consistently delights.

The secret? A generous helping of cream cheese that ensures every bite is soft, dense, and loaded with flavor. If you want a foolproof cake recipe with bakery-worthy results, this is it.

Ingredients Checklist

A Cream Cheese Pound Cake is all about quality ingredients and perfect ratios. Here’s exactly what you need, plus suggested add-ins and substitutions:

Main Ingredients

• 1½ cups (3 sticks) salted butter, at room temperature
  (Unsalted butter also works; just add ¼ teaspoon extra salt)

• 8 oz cream cheese, at room temperature (full-fat for best results)

• 3 cups granulated sugar

• 6 large eggs, at room temperature

• 3 cups all-purpose flour (spooned and leveled)

• 1 teaspoon kosher salt

• 1 tablespoon pure vanilla extract
  (Try almond, lemon, or orange extract for a new twist)

Optional Add-Ins

• 1–2 tablespoons citrus zest (lemon or orange)

• 1 cup fresh berries (fold in gently at the end)

• 1 cup chopped toasted pecans or walnuts

• ½ teaspoon cinnamon or nutmeg for subtle warmth

Serving Extras

• Confectioners’ sugar (for dusting)

• Whipped cream

• Fresh berries

• Lemon or berry compote

Equipment Needed

• 12-cup Bundt pan or tube pan (well-greased and floured)

• Stand mixer or electric hand mixer

• Large and medium mixing bowls

• Measuring cups and spoons

• Rubber spatula

• Wire cooling rack

• Oven preheated to 325°F (163°C)

Step-by-Step Instructions

1. Prepare Your Pan and Oven

Grease and flour your Bundt or tube pan generously, making sure to get into every crevice. Preheat oven to 325°F (163°C) for even baking.

2. Cream Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until perfectly smooth, creamy, and light—about 3 minutes. Scrape down the bowl as needed.

3. Add Sugar

Gradually add the sugar and continue beating for 3–5 minutes, until pale and fluffy. Proper creaming ensures the signature pound cake crumb.

4. Incorporate Eggs

Add eggs one at a time, beating well after each addition. Scrape the bowl and make sure each egg is fully incorporated before adding the next—this helps the batter emulsify for a dense, even cake.

5. Mix in Flavorings

Beat in vanilla extract (and any optional extracts or citrus zest) until combined.

6. Add Dry Ingredients

In a separate bowl, whisk together the flour and salt. Add to the batter in three additions, mixing on low speed just until combined after each addition. Don’t overmix! Fold in any berries or nuts gently by hand.

7. Transfer to Pan

Spoon batter evenly into your prepared pan and smooth the top with a spatula.

8. Bake

Bake for 75–85 minutes, or until a skewer or cake tester comes out clean or with a few moist crumbs (not wet batter). Start checking at 70 minutes; ovens can vary.

9. Cool

Cool cake in the pan on a wire rack for 15–20 minutes. Carefully invert onto a rack and cool completely before slicing or glazing.

Tips for Perfect Results

• Room Temperature Ingredients: Prevents lumps and ensures even mixing.

• Don’t Overmix: Especially after adding flour—mix just until incorporated.

• Pan Prep: Grease and flour your pan very well; Bundt pans can stick.

• Bake Low and Slow: 325°F allows the cake to cook through without burning or drying.

• Test Early: Ovens vary—check at 70 minutes to avoid overbaking.

Serving Suggestions

Pound cake is delicious on its own, but these additions will make it even more memorable:

• Dust with confectioners’ sugar for a classic look.

• Serve slices with whipped cream and fresh berries.

• Top with a quick lemon or berry glaze: Mix 1 cup powdered sugar with 1–2 tablespoons lemon juice or berry puree until pourable.

• Toast slices and serve with ice cream for a decadent dessert.

• Pair with coffee, tea, or a glass of dessert wine for an elegant treat.

Tips for Storing and Freezing

Room Temperature:
Wrap cake tightly in plastic wrap or store in an airtight container for up to 3 days.

Refrigeration:
Store for up to 5 days, but let slices come to room temperature before serving for the best texture.

Freezing:
Double-wrap the cake (whole or sliced) in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temp before serving.

Pro Tip:
Pound cake often tastes even better a day after baking, once the flavors have melded!

Final Thoughts

Cream Cheese Pound Cake is more than a dessert—it’s a symbol of tradition, hospitality, and everyday celebration. With its rich, buttery flavor and unbeatable moist crumb, it’s a recipe you’ll come back to again and again.

Don’t hesitate to experiment with add-ins or new flavors, and remember: perfect pound cake is all about balance, patience, and a little bit of baking joy. Happy baking—your next celebration just got sweeter!