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 deliciously moist cake, try my zucchini cake, pineapple upside-down cake, or Kentucky butter cake.
Ingredient Notes and Substitutions
- Cake flour: I recommend cake flour for this recipe. Its lower protein content makes it more suitable for soft, tender baked goods.
- Unsalted butter: If using salted butter, omit all the added salt.
- Cream cheese: For this recipe, you need full-fat cream cheese.
- Vanilla extract: The pure stuff, please.
How to Make a Cream Cheese Pound Cake
First, whisk 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 at 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 one 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.
Preparation Tips
- Plan and soften the butter and cream cheese to room temperature, as it will be much easier to make them smooth and creamy. Bring the eggs to room temperature.
- 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.
- Thoroughly 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. Refrigeration drys out pound cakes.
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
Cream Cheese Pound Cake
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
- Plan and soften the butter and cream cheese to room temperature, as it will be much easier to make them smooth and creamy. Bring the eggs to room temperature.
- 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.
- Thoroughly 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. Refrigeration drys out pound cakes.
Nutrition
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Melissa C
This is a delicious looking cake and perfect for me to make for Christmas for my family…. including my mother-in-law. She will love this one so much and I appreciate you sharing the recipe. I already pinned it and cannot wait to try!
Beth Pierce
Thanks, Melissa! Enjoy and Merry Christmas.
Sammy
This is a delicious and moist pound cake that is easy to make. I love it dusted with powdered sugar. It is one of my favorite pound cake recipes.
Michelle Love
These are my favorite types of cakes when at holiday dinners. Pound cakes are underrated in my opinion and they deserve more love. I will be sure to attempt this recipe!
Beth Pierce
Thanks, Michelle! Enjoy!
Janice P
I love a good pound cake, but have not heard of one that uses cream cheese until now! It was delicicious. We loved every bit. Thank you for sharing your recipe!
Beth Pierce
The pleasure is all mine, Janice!
Harriet!
My gosh! This cream cheese pound cake was super yummy. I made it for my husband’s birthday and he loved it. Thanks a lot for sharing!
Beth Pierce
Thank you, Harriet. I am so glad that he liked the cake.
Tammy
Just reading this post brought tears to my eyes. My dads favorite cake was pound cake. Always made him happy.
Beth Pierce
Hugs my friend.
Crystal
Will definitely be making this for Christmas dessert this year! Looks SO yummy
Beth Pierce
Thanks, Crystal! Enjoy!
Jenny
I love cake and your recipe for cream cheese pound cake sounds perfect all year round!
Beth Pierce
Thanks, Jenny! Enjoy! It is a delicious cake!
Claudia
It’s pound cake in the truest sense of the word. I made this last night, and my husband pounded down half of it! LOL.
Beth Pierce
Oh my! That is a lot of pound cake!
Bernadine
Can this pound cake be made a head of time and frozen? If so how long? Looks yummy!
Beth Pierce
Thank you, Bernadine! Yes it can. Freeze for up to 2 months well wrapped.
Unconventional Kira
Oh wow this was so good. My girls loved it. Great pound cake recipe!
Sandra
This is totally irresistible! I tried it and turned out really amazing! Thanks for the recipe!
Beth Pierce
The pleasure is all mine, Sandra!