Cream Cheese Pound Cake

This delicious southern Cream Cheese Pound Cake is rich, buttery, and moist with the dense texture of a pound cake and a golden brown crust. This is by far one of our favorite cakes, and it makes a great special occasion cake for birthdays, bridal showers, and baby showers. However, if fabulous pound cake is your thing, this one is a must-try and easy enough to make during the week.

Quite a few people around my homestead love a good moist cake. I mean, honestly, you would be crazy not to. I have been known to make some pretty fine cakes. If you love a delicious cake, try my zucchini cake, pineapple upside-down cake, or Kentucky butter cake.

How to Make a Cream Cheese Pound Cake

First, whisk together the cake flour, baking powder, and salt in a medium bowl. Set that bowl aside for a few minutes.

Now using a handheld electric mixer or a stand mixer with the paddle attachment on high speed, beat the butter until smooth and creamy. Add the cream cheese and continue beating on high speed until smooth and combined. Scrape down the bowl and beaters several times to keep the mixture lump free.

Add the granulated sugar and beat on high speed for a few minutes or until light and fluffy. Reduce the speed to low and add the eggs 1 at a time, mixing until combined before you add the next one. Add the vanilla extract and mix until combined. Now add the dry ingredients you set aside in a couple of intervals mixing on low speed just until combined. Scrape down the bowl and beaters as needed but do not overmix the batter.

Pour the batter into the prepared pan. Gently level the top with a rubber spatula. Bake for 75-90 minutes or until a toothpick inserted in the top comes out clean. Cover the pan loosely with aluminum foil if the cake is browning too quickly.

Let the cake cool in the pan for 15 minutes, then carefully invert the cake onto a serving platter. Fully cool before dusting with powdered sugar. If desired, top with fresh whipped cream and berries.

Helpful Recipe Tips

• Grease the bundt pan well with butter or shortening, and then flour. Or spray with a nonstick baking spray like Bakers Joy.
• Plan ahead and soften the butter and cream cheese to room temperature, as it will be much easier to get it smooth and creamy.
• Bring the eggs to room temperature.
• Beat the butter, cream cheese, and sugar on high for several minutes until light and fluffy.
• For this recipe, I do recommend cake flour. The lower protein content in cake flour makes it more suitable for soft, tender baked goods.
• Add the flour mixture on low and mix only until combined. It is important not to overmix at this time.
• Cover the cake loosely with aluminum foil if it is browning too much.
• Allow the cake to cool in the pan for about 15 minutes before carefully inverting it.
• Fully cool the cake before dusting it with powdered sugar.
• Store the cake covered at room temperature for 3-4 days. The cream cheese is baked in, so there is no need to refrigerate it. In fact, refrigeration drys out pound cakes.
• See the tips below on freezing this cake.

How to Freeze Cream Cheese Pound Cake

Follow these easy steps to freeze this cake and any pound cake.

• First, remove it from the pan and cool it completely. It will be firmer for handling, and no steam will develop in the wrapped cake.
• Wrap the cake in two layers of plastic wrap, followed by a layer of aluminum foil. Too much protection is always better than not enough.
• Place the cake on a safe shelf in the freezer and freeze for up to 3 months.
• To thaw, remove the cake from the freezer and place it on the counter. Remove the aluminum foil but leave it wrapped in the plastic wrap.

More Cake Recipes

Chocolate Cherry Cake

Mini Cheesecakes

Carrot Cake

Apple Cake

Pineapple Cake

Cherry Cheesecake

Chocolate Pound Caje

Cream Cheese Pound Cake

A moist, buttery, and tender Cream Cheese Pound Cake made with eight easy ingredients and ready to bake in less than fifteen minutes. 

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 servings

Calories: 576kcal

Author: Beth Pierce

Ingredients

• 3 cups cake flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups unsalted butter softened to room temperature
• 8 ounces full-fat cream cheese softened to room temperature
• 2 ½ cups granulated sugar
• 6 large eggs at room temperature
• 2 teaspoons vanilla extract
• Whipped cream optional
• Fresh berries optional

Instructions

• Preheat oven to 325 degrees. Generously grease or spray with nonstick baking spray a 12-cup bundt pan.
• Using a handheld electric mixer or a stand mixer with the paddle attachment on high speed beat the butter until smooth and creamy. Add the cream cheese and continue beating on high speed until smooth and combined. Scrape down the bowl and beaters several times to keep the mixture lump free. 
• Add the granulated sugar and beat on high speed for 3-5 minutes or until light and fluffy. Reduce the speed to low and add the eggs 1 at a time, mixing until combined before you add the next one. Add the vanilla extract and mix until combined. 
• Add the dry ingredients that you set aside in a couple of intervals mixing on low speed just until combined. Scrape down the bowl and beaters as needed but do not overmix the batter. 
• Pour the batter into the prepared pan. Gently level the top with a rubber spatula. Bake for 75-90 minutes or until a toothpick inserted in the top comes out clean. If the cake is browning too quickly, cover the pan loosely with aluminum foil. 
• Let the cake cool in the pan for 15 minutes, then carefully invert the cake onto a serving platter. Fully cool before dusting with powdered sugar. If desired, top with fresh whipped cream and berries. 

Notes

• Grease the bundt pan well with butter or shortening, and then flour. Or spray with a nonstick baking spray like Bakers Joy.
• Plan ahead and soften the butter and cream cheese to room temperature, as it will be much easier to get it smooth and creamy.
• Bring the eggs to room temperature.
• Beat the butter, cream cheese, and sugar on high for several minutes until light and fluffy.
• For this recipe, I do recommend cake flour. The lower protein content in cake flour makes it more suitable for soft, tender baked goods.
• Add the flour mixture on low and mix only until combined. It is important not to overmix at this time.
• Cover the cake loosely with aluminum foil if it is browning too much.
• Allow the cake to cool in the pan for about 15 minutes before carefully inverting it.
• Fully cool the cake before dusting it with powdered sugar.
• Store the cake covered at room temperature for 3-4 days. The cream cheese is baked in, so there is no need to refrigerate it. In fact, refrigeration drys out pound cakes.

Nutrition

Calories: 576kcal | Carbohydrates: 66g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 209mg | Potassium: 95mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1082IU | Calcium: 52mg | Iron: 1mg

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