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
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
- 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
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Nancy
Excellent pound cake recipe and the directions were easy to follow. Thanks for sharing.
Beti
Such a fantastic dessert! Our favorite pound cake recipe to date!
katie
Wow! This cake was amazing!! A must make if you haven’t tried it!
Jennifer
Best pound cake recipe I have had in years. It was perfectly cooked and so moist and buttery. We topped ours with your hommemade strawberry sauce. Thanks for the recipes, Beth.
Erin
Great pound cake recipe. It was a real hit with my extended family. Thanks for sharing.
Sonia
This Cream Cheese Pound Cake sounds amazing! The rich, buttery flavours and moist texture have my mouth watering. And I love that it’s versatile enough to be a great option for special occasions or a weekday treat. I can’t wait to try making this myself and impress my family and friends with such a delicious dessert!
Beth Pierce
Thanks, Sonia! Enjoy!
Sam
Oh, my goodness! This Cream Cheese Pound Cake was absolutely divine! I’m a huge fan of rich and moist cakes, and the combination of cream cheese, butter, and golden crust was over the top amazing.
Zane
Such a great pound cake recipe and not too difficult to prepare. You could make this on a weeknight if you wanted to.
Laura
This combines two of my husbands favourite things – cream cheese and cake!
Celebrate Woman Today
Simply an amazingly easy and such a delicious cake! I will definately make this again. Thanks for the recipe, Beth.
Claudia
I down to try and make this pound cake! It looks moist, tender, and buttery.
Monica
I stumbled upon your Cream Cheese Pound Cake recipe, and it looks absolutely scrumptious! The combination of cream cheese and pound cake sounds divine. Thanks for sharing this delightful treat. Can’t wait to give it a try and indulge in a slice of deliciousness!
Beth Pierce
Thanks, Monica! Enjoy!
Ivana
I love pound cakes and this is such a nice version, relatively simple but truly delicious. We loved it, thank you.
Karen
Your pound cake looks sooooo delicious!!! I love the recipe, it is very easy to follow. I can’t wait to bake it.
Luna S
I need to go pick up the proper pan to make this! It looks so good and I’ve also wanted to try out a few other similar style cakes. Great recipe, I look forward to trying it out.
Beth Pierce
Thanks, Luna! Enjoy!
Marysa
This sounds so wonderfully rich! I would love to try this sometime. It sounds like a nice version of poundcake, and perfect for our summertime strawberry shortcake using poundcake.