Turn a handful of simple ingredients into a moist and flavorful dessert with this cream cheese pound cake recipe.
A cream cheese pound cake is a dense yet moist cake with great flavor that everyone loves.
Cream Cheese Pound Cake
This recipe makes a moist cake with a slightly dense texture and a golden-brown crust. It has a rich buttery vanilla taste and pairs well with fruit like fresh berries or almost any kind of dessert sauce (like strawberry sauce).
- Pound cake has remained a popular dessert for a reason. It is so good! Pound cake is a sweet, dense, and flavorful cake.
- The addition of cream cheese will make this cake a little more moist than a classic pound cake.
- This cake is so simple and easy to make. Add a little sweet glaze and some fresh fruit for serving.
Ingredients & Variations
DRY INGREDIENTS The joy of a pound cake is the simplicity of its ingredients. Flour, cornstarch, and a little salt are all that is needed for dry ingredients.
WET INGREDIENTS Pound cakes have quite a few eggs. In this recipe, the butter and cream cheese is beaten with sugar and then the eggs are added one at a time. A bit of vanilla extract adds flavor.
CREAM CHEESE Make sure to soften the cream cheese. This will make it easier to cream with the butter and the sugar.
How to Make Cream Cheese Pound Cake
This cream cheese pound cake is sure to be a hit for dessert.
- Beat Wet Ingredients – Beat cream cheese, butter, & sugar (as per the recipe below).
- Add Eggs – Beat in eggs one at a time.
- Add dry ingredients – Mix the dry ingredients in a separate bowl. Add the flour mixture to the the mixer.
- Bake – Pour the cake batter into a prepared bundt cake pan.
Tips
- Ensure ingredients are at room temperature.
- Beating the butter/sugar mixture for a longer time adds air into the mixture and helps with rise.
- Ensure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
- Do not overmix the cake once the flour is added or the cake will be dense.
- Invert onto a wire rack to cool completely.
Storing Pound Cake
After it has cooled down, pound cake can be stored in an air tight container or tightly covered with plastic wrap. It should last on the counter about 4 days.
Want to freeze leftovers for later? No problem! Simply wrap in plastic wrap and then in aluminum foil, and place it in an airtight container. It will keep in the freezer for three months. Store the cake whole, or cut into pieces, and wrap individually. This makes it easier for snacking on!
More Easy Cakes
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Cream Cheese Pound Cake
Cream cheese pound cake is super moist and slightly tangy.
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Grease and flour a bundt pan. Preheat the oven to 325°F.
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Beat butter and cream cheese with a stand mixer* on medium speed until combined, about 2 minutes. Add sugar and beat an additional 3 minutes.
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Add eggs, one at a time, beating after each addition. Mix in vanilla.
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Place flour, cornstarch, and salt in a bowl and stir a few times with a whisk. Add a bit at a time to the butter mixture until fully incorporated.
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Spread the batter into the prepared pan. Bake 65-75 minutes or until toothpick inserted 1″ from edge comes out clean.
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Cool in the pan for 5 minutes, remove from the pan, and cool completely.
- Ensure ingredients are at room temperature.
- Beating the butter/sugar mixture for a longer time adds air into the mixture and helps with rise.
- Ensure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
- Do not overmix the cake once the flour is added or the cake will be dense.
- Invert onto a wire rack to cool completely.
Optional Glaze: Combine 1 1/2 cups of powdered sugar with 1 teaspoon vanilla and 1 1/2 tablespoons of milk. Whisk adding more milk (you may need up to 3 tablespoons) to create a thin glaze. Brush or drizzle the glaze over the cooled pound cake and let set.
Calories: 437 | Carbohydrates: 51g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 144mg | Potassium: 73mg | Fiber: 1g | Sugar: 32g | Vitamin A: 811IU | Calcium: 32mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
