As I sifted through my kitchen, the enticing aroma of butter and cream cheese engulfed me, pulling me back to simpler times. There’s something undeniably comforting about making a Cream Cheese Pound Cake—it's like wrapping yourself in a warm hug. This delightful dessert not only brings nostalgia to the forefront but also impresses with its rich flavors and tender crumb, making it a perfect crowd-pleaser for gatherings or a cozy night in. Quick to whip up and deliciously satisfying, this recipe promises to bring joy to your table and warm smiles to those you love. So, are you ready to dust off your mixing bowl and create a slice of happiness?
Why is Cream Cheese Pound Cake beloved?
Uniqueness: This recipe combines cream cheese with traditional pound cake, resulting in a moist and flavorful dessert that's perfect for any occasion.
Simplicity: With just a handful of ingredients and straightforward instructions, you can make this delight even if you're a beginner in the kitchen.
Versatile: Serve it plain or dress it up with toppings like powdered sugar or whipped cream for a festive touch, making it suitable for everything from family dinners to special celebrations.
Crowd-Pleasing: Its rich, buttery taste and delightful texture will make it a hit with both friends and family, turning even the simplest gatherings into memorable events.
Whether you’re enjoying a slice with coffee or adding a dollop of whipped cream for dessert, this Cream Cheese Pound Cake is sure to please!
Cream Cheese Pound Cake Ingredients
• Get ready to bake this delicious treat!
For the Batter
- Unsalted butter – 1 ½ cups, softened to create a rich, creamy base.
- Cream cheese – 8 oz, softened for that delightful moist texture.
- Granulated sugar – 3 cups, essential for sweetness and to achieve that golden crust.
- Large eggs – 6, providing structure and richness to the cake.
- All-purpose flour – 3 cups, the backbone of our pound cake, giving it that tender crumb.
- Baking powder – ½ teaspoon, ensuring the cake rises perfectly without being too dense.
- Salt – ¼ teaspoon, enhancing the flavors of all the ingredients.
- Vanilla extract – 1 tablespoon, adding a warm, inviting aroma that’s irresistible.
This Cream Cheese Pound Cake is easy to make and always a favorite!
Step‑by‑Step Instructions for Cream Cheese Pound Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (165°C). While the oven heats, take a moment to grease and flour a 10-inch bundt pan, making sure to coat every crevice thoroughly. This step is essential to ensure your Cream Cheese Pound Cake releases easily once baked, leaving you with a beautiful shape.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, combine the softened unsalted butter and cream cheese. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the two ingredients together until the mixture is light, fluffy, and creamy. This should take about 3-5 minutes; you'll know it's ready when it appears well combined and has a pale color.
Step 3: Add Sugar Gradually
Next, gradually add the granulated sugar to the creamed butter and cream cheese mixture. Continue beating on medium speed until the sugar is fully incorporated and the mixture is smooth and slightly airy. This step usually takes an additional 2-3 minutes. The sugar will enhance the sweetness of your Cream Cheese Pound Cake and contribute to a lovely golden crust.
Step 4: Incorporate the Eggs
Now, it's time to add the eggs! Crack them in one at a time, beating well after each addition to ensure each egg is fully blended into the batter. This process should take about 4-5 minutes. You’ll notice the mixture becoming richer and creamier, which is exactly what you want for a moist cake.
Step 5: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This will not only remove any lumps but also aerate the flour. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix; you want your Cream Cheese Pound Cake to remain tender and fluffy.
Step 6: Add Vanilla Extract
With the dry and wet ingredients combined, stir in one tablespoon of vanilla extract. Ensure that the vanilla is evenly distributed throughout the batter to enhance the overall flavor profile of your Cream Cheese Pound Cake. This fragrant addition will elevate your cake to new delicious heights!
Step 7: Pour the Batter
Carefully pour the batter into your prepared bundt pan, smoothing the top with a spatula to ensure an even surface. This helps the cake rise uniformly in the oven, promoting an attractive look once it’s baked. Take a moment to admire the rich texture of your batter before moving to the next step.
Step 8: Bake the Cake
Place the bundt pan in the preheated oven and bake for 1 hour 15 minutes to 1 hour 30 minutes. Keep an eye on it during the last few minutes. Your Cream Cheese Pound Cake is done when a toothpick inserted into the center comes out clean, and the top is a beautiful golden brown.
Step 9: Cool the Cake
Once baked, remove the bundt pan from the oven and let the cake cool in the pan for about 10-15 minutes on a wire rack. This cooling time is crucial, as it allows the cake to firm up before you remove it, reducing the risk of breakage.
Step 10: Remove and Serve
Carefully invert the bundt pan onto a wire rack and gently remove the cake. Allow it to cool completely before slicing. Your Cream Cheese Pound Cake is ready to be enjoyed plain, or you can dress it up with powdered sugar or whipped cream for an extra touch of sweetness!
Make Ahead Options
These Cream Cheese Pound Cakes are perfect for busy weeknights or special occasions! You can prep the batter up to 24 hours in advance by mixing all the ingredients as instructed, then storing it tightly covered in the refrigerator. When you're ready to bake, let the batter sit at room temperature for about 30 minutes before pouring it into the prepared bundt pan. This allows the batter to come back to a consistent temperature, ensuring it bakes evenly. Alternatively, you can bake the cake ahead of time and store it in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. Just remember to cool it completely before wrapping it for freezing to maintain its delightful moisture. Your Cream Cheese Pound Cake will still taste just as delicious when it's time to enjoy!
Cream Cheese Pound Cake Variations
Feel free to get creative with this recipe and make it your own with these delightful twists!
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Dairy-Free: Substitute cream cheese with vegan cream cheese and replace butter with coconut oil for a vegan-friendly option. It maintains that moist texture while being entirely plant-based.
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Citrus Zing: Add 2 tablespoons of freshly grated lemon or orange zest to the batter. This brightens the flavor and adds a refreshing twist that’s perfect for spring!
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Nutty Crunch: Fold in 1 cup of chopped pecans or walnuts for added texture and flavor. The nuts will give a pleasing crunch that complements the cake’s moistness beautifully.
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Chocolate Lovers: Swirl in 1 cup of chocolate chips or cocoa powder to indulge your sweet tooth. Moreover, the chocolaty goodness turns this pound cake into a rich dessert all on its own.
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Spicy Kick: Incorporate 1 teaspoon of ground cinnamon or nutmeg into the dry ingredients for a warm, spicy essence. This pairs perfectly with a cup of coffee, making your dessert experience even cozier.
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Fruity Surprise: Add 1 cup of fresh or frozen berries, such as blueberries or raspberries, for a fruity explosion. They burst with flavor as you bite into the cake, bringing a delightful surprise!
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Decadent Cream Cheese Frosting: Top your cooled cake with a simple cream cheese frosting made with 4 oz cream cheese, ¼ cup butter, and powdered sugar. This adds an extra layer of sweetness and richness that will have everyone coming back for seconds!
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Spiked Delight: Add 2 tablespoons of your favorite liqueur, such as rum or almond extract, for a subtle but distinct flavor boost. This addition transforms your cake into an upscale dessert suitable for fancy occasions.
Explore these variations, and you’ll find a unique version of this comforting classic that resonates with you. For more inspiration, be sure to check out our delightful Lemon Pound Cake or indulge in a rich Chocolate Chip Pound Cake that offers another twist on this timeless favorite. Enjoy baking!
What to Serve with Cream Cheese Pound Cake
As you savor the deliciousness of your homemade cake, consider these delightful pairings to transform your dessert into a memorable meal experience.
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Fresh Berries: The tartness of strawberries, blueberries, or raspberries adds a bright contrast to the rich creaminess of the pound cake, enhancing every bite.
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Whipped Cream: A dollop of lightly sweetened whipped cream creates an airy texture that perfectly balances the density of the cake, elevating its overall enjoyment.
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Chocolate Sauce: Drizzling warm chocolate sauce over the cake offers a luscious and indulgent topping that transforms each slice into a heavenly treat.
Savoring a slice of Cream Cheese Pound Cake alone is bliss, but pairing it with choices like these turns dessert into a feast for the senses.
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Ice Cream: A scoop of vanilla or butter pecan ice cream adds creaminess and a refreshing chill, making each mouthful a delightful experience.
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Tea or Coffee: Comforting beverages such as a warm cup of tea or rich coffee complement the cake's sweetness, grounding your taste journey in warmth.
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Citrus Glaze: A light orange or lemon glaze drizzled on top enhances both sweetness and acidity, providing an extra layer of delight to the classic cake.
How to Store and Freeze Cream Cheese Pound Cake
Room Temperature: Allow the cake to cool completely before covering it with plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days.
Fridge: If you want to keep it fresher for longer, wrap the cake tightly in plastic wrap and place it in the fridge, where it will stay good for up to 1 week.
Freezer: For extended storage, slice the Cream Cheese Pound Cake and place the pieces in an airtight container or freezer bag, layering parchment paper between slices. It can be frozen for up to 3 months.
Reheating: When ready to enjoy, thaw the cake in the fridge overnight or at room temperature for a few hours. You can gently reheat slices in the microwave for about 15-20 seconds for that just-baked feeling!
Tips for the Best Cream Cheese Pound Cake
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Use Room Temperature Ingredients: Ensure your butter and cream cheese are softened to room temperature. This helps create a smooth batter, preventing a dense cake.
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Don’t Overmix: When combining dry ingredients with the wet mixture, mix until just combined. Overmixing can lead to a tough Cream Cheese Pound Cake instead of a tender crumb.
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Check for Doneness: Begin checking the cake with a toothpick around the 1 hour mark. Avoid opening the oven door too early to maintain a consistent temperature.
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Proper Cooling: Let the cake cool in the pan for 10-15 minutes to firm up. This step prevents breaking while removing it, ensuring a perfect presentation.
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Experiment with Flavors: Feel free to add zest from lemons or oranges, or even a splash of almond extract for a unique twist to your Cream Cheese Pound Cake.
Cream Cheese Pound Cake Recipe FAQs
How do I select ripe ingredients for my Cream Cheese Pound Cake?
Absolutely! For the best results, make sure your butter and cream cheese are fully softened to room temperature. This helps create a smooth, creamy batter. Check that your eggs are large and fresh for optimal rising, and always use granulated sugar that isn’t clumpy.
How should I store my Cream Cheese Pound Cake?
You can store your Cream Cheese Pound Cake at room temperature for up to 3 days, wrapped tightly in plastic wrap or aluminum foil to keep it moist. If you prefer it fresh for a longer period, place it in the refrigerator wrapped well, where it stays good for up to 1 week.
Can I freeze my Cream Cheese Pound Cake, and if so, how?
Very! Freezing is a great option for prolonged storage. Start by slicing your cooled cake and layering parchment paper between the slices to prevent sticking. Place them in an airtight container or a sealed freezer bag, and it will be good for up to 3 months. When you’re ready to enjoy it, just thaw the slices in the fridge overnight or at room temperature for a few hours.
What should I do if my Cream Cheese Pound Cake sinks in the middle?
If your cake sinks, it may be due to a few factors. First, ensure you’re measuring your ingredients accurately, as too much liquid or too little flour can cause collapse. Additionally, check that your oven is properly preheated – baking at too low a temperature can lead to uneven rising. Finally, avoid opening the oven door during baking to maintain the heat.
Are there any dietary considerations for my Cream Cheese Pound Cake?
Absolutely! If you or your guests have dietary restrictions, you could try substituting gluten-free flour for a gluten-free option. Additionally, for those with dairy allergies, there are lactose-free cream cheese alternatives available. However, I recommend keeping a close eye on texture and moisture if making significant substitutions.
How do I tell when my Cream Cheese Pound Cake is done?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your Cream Cheese Pound Cake is ready! If the toothpick has wet batter on it, give it a few more minutes and check again. This typically happens between 1 hour 15 minutes to 1 hour 30 minutes of baking.
Deliciously Moist Cream Cheese Pound Cake to Savor Today
Equipment
- mixing bowl
- Hand mixer
- Bundt pan
Ingredients
For the Batter
- 1.5 cups Unsalted butter softened
- 8 oz Cream cheese softened
- 3 cups Granulated sugar essential for sweetness
- 6 large Eggs providing structure
- 3 cups All-purpose flour the backbone of the cake
- 0.5 teaspoon Baking powder ensuring the cake rises perfectly
- 0.25 teaspoon Salt enhancing flavors
- 1 tablespoon Vanilla extract adding aroma
Instructions
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
- In a large mixing bowl, cream the softened butter and cream cheese until light and fluffy, about 3-5 minutes.
- Gradually add the sugar and beat until fully incorporated, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, sift together flour, baking powder, and salt, then gradually add to the wet mixture, mixing on low speed.
- Stir in the vanilla extract until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, checking for doneness with a toothpick.
- Once baked, cool in the pan for 10-15 minutes before inverting onto a wire rack.
- Allow it to cool completely before slicing and serving.
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