Introduction: The Ultimate Cream Cheese Pound Cake Recipe
If you love classic pound cake recipes, this Cream Cheese Pound Cake is a must-try! Rich, buttery, and moist, this cake has a tender crumb and a perfect balance of sweetness. Whether served for breakfast, with afternoon tea, or as a dessert, it’s always a crowd-pleaser.
The addition of cream cheese in the batter gives this cake a velvety texture, keeping it super moist and flavorful. Unlike traditional pound cakes that rely only on butter, this version gets an extra layer of richness from full-fat cream cheese.
Perfect for holidays, brunches, or weekend baking, this old-fashioned pound cake is easy to make, requires simple ingredients, and delivers bakery-quality results. Serve it plain, with a dusting of powdered sugar, or topped with fresh berries and whipped cream.
Let’s dive into the step-by-step process to bake the perfect homemade cream cheese pound cake!
Why You’ll Love This Cream Cheese Pound Cake
✔ Rich & Buttery Flavor – The combination of butter and cream cheese creates a decadent taste.
✔ Soft, Moist, & Dense – This cake has a perfect pound cake texture—moist yet sturdy.
✔ Easy to Make – Simple steps make this a fail-proof cake recipe.
✔ Versatile – Enjoy it plain, glazed, or topped with fruit and cream.
✔ Great for Any Occasion – Serve it as dessert, breakfast, or a tea-time treat.
✔ Freezer-Friendly – This cake keeps well, making it perfect for make-ahead baking.
Ingredients You’ll Need for Cream Cheese Pound Cake
Here’s everything you need to make this classic pound cake with cream cheese:
- 1 ½ cups (340g) unsalted butter, softened – Adds richness and ensures a moist texture.
- 8 oz (226g) full-fat cream cheese, softened – The secret ingredient for extra tenderness.
- 3 cups (600g) granulated sugar – Creates a perfectly sweet and slightly caramelized crust.
- 6 large eggs – Provide structure and richness.
- 1 teaspoon vanilla extract – Enhances the flavor with a subtle sweetness.
- 3 cups (375g) all-purpose flour – The base of the cake, providing structure.
- 2 teaspoons salt – Balances the sweetness and enhances the buttery flavor.
- Nonstick cooking spray – To prevent sticking and ensure easy removal.
Optional Toppings & Variations
- Powdered sugar – A simple dusting gives a bakery-style finish.
- Lemon glaze – Mix powdered sugar with lemon juice for a tangy twist.
- Berry compote – Serve with fresh strawberries, blueberries, or raspberries.
- Whipped cream – A light and airy topping for extra indulgence.
Step-by-Step Instructions: How to Make Cream Cheese Pound Cake
This easy cream cheese pound cake recipe comes together in just a few simple steps:
Step 1: Preheat the Oven & Prepare the Pans
- Preheat your oven to 350°F (176°C).
- Generously coat two 8½ x 4½ x 2½-inch loaf pans with nonstick cooking spray.
- Alternatively, you can grease the pans with butter and dust with flour for a nonstick surface.
Step 2: Cream the Butter, Cream Cheese & Sugar
- In a large mixing bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy. This takes about 2-3 minutes.
- Gradually add the sugar and continue beating for 5 minutes, until the mixture is light and fluffy.
Step 3: Add the Eggs & Vanilla
- Add the eggs one at a time, beating well after each addition to fully incorporate air into the batter.
- Mix in the vanilla extract for a deeper, richer flavor.
Step 4: Incorporate the Dry Ingredients
- With the mixer on low speed, gradually add the all-purpose flour and salt in two additions.
- Mix just until combined—avoid overmixing, as it can make the cake dense instead of tender.
Step 5: Fill the Loaf Pans & Remove Air Bubbles
- Divide the batter evenly between the prepared loaf pans.
- Tap the pans gently on the countertop to release any large air bubbles trapped in the batter.
Step 6: Bake Until Golden & Perfectly Done
- Place the loaf pans in the preheated oven and bake for 60 to 75 minutes.
- If the tops brown too quickly, lightly tent the cakes with aluminum foil to prevent over-browning.
- The cake is ready when a toothpick inserted in the center comes out almost clean (a few moist crumbs are okay).
Step 7: Cool & Serve
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Serve warm or at room temperature with your favorite toppings.
Expert Tips for the Best Pound Cake
✅ Use Room Temperature Ingredients – Butter, cream cheese, and eggs should be at room temperature to ensure a smooth batter.
✅ Beat the Sugar & Butter Well – Creaming them together for at least 5 minutes adds air, making the cake lighter.
✅ Do Not Overmix – Once the flour is added, mix just until combined to avoid a dense cake.
✅ Bake in the Center of the Oven – Ensures even baking without the top over-browning too quickly.
✅ Let It Cool Before Slicing – Cooling prevents the cake from crumbling and helps it develop a better texture.
Serving & Storage Suggestions
✨ Serving Suggestions:
- Enjoy plain or dusted with powdered sugar.
- Serve with whipped cream and fresh berries.
- Add a drizzle of chocolate or caramel sauce for an indulgent treat.
- Toast slices and spread with butter or fruit jam for breakfast.
❄ Storage Tips:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for longer freshness.
- Freeze slices individually for up to 3 months. Thaw at room temperature before serving.
Final Thoughts: The Best Cream Cheese Pound Cake Recipe
If you’re looking for a buttery, rich, and moist pound cake, this Cream Cheese Pound Cake is the perfect choice. The addition of cream cheese makes it extra soft while keeping it dense and flavorful. Whether you enjoy it plain, topped with fruit, or glazed, this cake is guaranteed to be a family favorite.
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