Cream Cheese Pound Cake Recipe
Few desserts evoke the same sense of homey indulgence and timeless charm as a classic pound cake. Rich, dense, and buttery, the Cream Cheese Pound Cake elevates the traditional recipe by adding the luxurious texture and tangy flavor of cream cheese. Whether you’re preparing for a holiday gathering, hosting a brunch, or simply want a satisfying dessert with a cup of coffee, this recipe is guaranteed to impress.
Why You’ll Love This Cream Cheese Pound Cake
Rich Texture and Flavor The addition of cream cheese makes this pound cake incredibly moist and smooth, balancing out the sweetness with a slight tang.
Perfect for Any Occasion From casual get-togethers to more formal celebrations, this cake holds its own. Serve it plain, with a dusting of powdered sugar, or topped with fruit and whipped cream.
Simple Ingredients, Impressive Results No need for fancy or hard-to-find ingredients. Everything you need is probably already in your kitchen!
Ingredients Needed
- 1 1/2 cups butter, softened at room temperature
- 1 (8-ounce) package cream cheese, softened at room temperature
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
Step-by-Step Instructions
Step 1: Prep the Oven and Pan Preheat your oven to 300°F (150°C). Grease and flour a 10-inch Bundt pan thoroughly. This step is crucial to ensure your cake comes out clean and intact.
Step 2: Cream the Butter and Cream Cheese In a large mixing bowl, beat the softened butter and cream cheese on medium speed until the mixture is creamy. Be cautious not to overbeat—this step is about combining the fats into a smooth base.
Step 3: Add the Sugar Gradually Slowly add the sugar to the butter-cream cheese mixture. Beat well after each addition to incorporate the sugar evenly and create a light, fluffy batter.
Step 4: Incorporate the Eggs One at a Time Crack the eggs into a separate bowl to avoid shell fragments. Add them one at a time to the batter, mixing thoroughly between each addition. This helps maintain the emulsion and contributes to the cake’s structure.
Step 5: Sift and Combine the Dry Ingredients Sift the flour in a separate bowl and mix in the salt. This helps eliminate lumps and aerates the flour for a smoother batter.
Step 6: Combine Dry and Wet Ingredients Gradually add the flour mixture to the wet ingredients, beating on low speed just until blended. Overmixing at this stage can lead to a dense, tough cake.
Step 7: Add Vanilla Extract Stir in the vanilla extract to enhance the flavor. Use pure vanilla extract for the best results.
Step 8: Pour and Smooth the Batter Pour the batter evenly into the prepared Bundt pan. Use a spatula to smooth the top for even baking.
Step 9: Bake to Perfection Bake in the preheated oven for 1 hour and 40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly crisp.
Step 10: Cool and Serve Let the cake cool in the pan on a wire rack for 10 to 15 minutes before inverting it onto the rack to cool completely. Once cooled, slice and enjoy!
Tips for the Perfect Cream Cheese Pound Cake
Room Temperature Ingredients Ensure all your dairy ingredients (butter, cream cheese, eggs) are at room temperature. This helps them blend more evenly and results in a smoother batter.
Do Not Overmix Once the flour is added, mix only until the batter comes together. Overmixing can create a dense and chewy texture.
Use High-Quality Ingredients Quality butter and vanilla extract make a significant difference in flavor. Opt for unsalted butter to control the salt level.
Let It Rest The flavor of the cake improves after a day. Store it in an airtight container and serve the next day for the best taste and texture.
Serving Suggestions
Classic and Simple Dust with powdered sugar and serve with coffee or tea.
With Fresh Berries Top slices with fresh strawberries, blueberries, or raspberries and a dollop of whipped cream.
Drizzled with Glaze A light lemon or vanilla glaze can add a beautiful finish and additional flavor.
How to Store and Freeze
Storage Store at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate for up to a week.
Freezing Wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Variations to Try
Lemon Cream Cheese Pound Cake Add 1 tablespoon of lemon zest and substitute lemon extract for vanilla.
Chocolate Chip Cream Cheese Pound Cake Fold in 1 cup of mini chocolate chips after mixing in the flour.
Almond Cream Cheese Pound Cake Replace vanilla with almond extract and top with slivered almonds.
Frequently Asked Questions (FAQ)
Can I use low-fat cream cheese? It’s best to use full-fat cream cheese for the richest flavor and creamiest texture. Low-fat versions may result in a less dense and moist cake.
Can I make this cake in a loaf pan? Yes, but you’ll need to divide the batter between two loaf pans and adjust the baking time. Start checking for doneness after 60 minutes.
Why is my cake dry? Dryness often comes from overbaking or overmixing. Make sure to check your cake at the 1 hour and 30 minute mark and mix your ingredients just until combined.
How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I add a glaze or frosting? Absolutely! A simple vanilla glaze, lemon drizzle, or even a cream cheese frosting pairs beautifully with this pound cake.
Enjoy every bite of this rich and indulgent Cream Cheese Pound Cake! Whether served plain or dressed up, it’s bound to become a favorite in your dessert rotation.