This cream cheese pound cake recipe delivers a rich, velvety texture with a perfect balance of sweetness and tang. Made with simple ingredients and baked to golden perfection, it’s an easy dessert that’s always a crowd-pleaser.
If you’re looking for a dessert that’s rich, comforting, and impossible to resist, this cream cheese pound cake recipe is your new go-to. Pound cakes have been a beloved classic for generations—named for their traditional ratio of one pound each of butter, sugar, eggs, and flour. But this version takes that timeless base and elevates it with the creamy tang of cream cheese, resulting in a cake that’s not only moist and dense but also incredibly flavorful.
What makes this recipe so special is its simplicity. You don’t need fancy ingredients or advanced baking skills. Just a few basic items from your pantry, a mixing bowl, and about an hour in the oven. The cream cheese adds a subtle tanginess that balances the sweetness of the sugar, while also contributing to the cake’s signature velvety texture. Whether you’re serving it plain, with a dusting of powdered sugar, or topped with fresh berries and whipped cream, this cake is a showstopper.
Key Takeaways
- Rich and Moist Texture: The addition of cream cheese gives this pound cake a luxurious, dense, and incredibly moist crumb that stays fresh for days.
- Simple Ingredients: You only need pantry staples like butter, sugar, eggs, flour, and cream cheese—no fancy tools or hard-to-find items required.
- Easy to Make: With just one bowl and a hand mixer (or stand mixer), this recipe is beginner-friendly and takes under 15 minutes to prep.
- Perfect for Any Occasion: Whether it’s brunch, a holiday dessert, or a sweet afternoon treat, this cake fits every celebration.
- Customizable Flavor: Add lemon zest, vanilla extract, or a simple glaze to personalize the flavor to your taste.
- Long Shelf Life: Thanks to its dense structure, this cake stays moist and delicious for up to 5 days at room temperature or longer when refrigerated.
- Baking Tips Included: Learn how to avoid common mistakes like overmixing or underbaking for the perfect slice every time.
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Why You’ll Love This Cream Cheese Pound Cake
There’s something deeply satisfying about a well-made pound cake. It’s the kind of dessert that feels homemade, comforting, and indulgent—all at once. This cream cheese version takes that satisfaction to the next level. The cream cheese doesn’t just add flavor; it transforms the entire texture. Instead of a dry or crumbly cake, you get a slice that’s tender, moist, and rich with every bite.
One of the best things about this recipe is its versatility. It’s perfect for breakfast with a cup of coffee, a midday snack, or a dessert after dinner. It also travels well, making it ideal for potlucks, picnics, or gifting to friends and family. And because it stays fresh for days, you can bake it ahead of time without worrying about it going stale.
Perfect for Beginners and Experts Alike
Don’t let the rich flavor fool you—this cake is surprisingly easy to make. Even if you’re new to baking, you’ll find the steps straightforward and forgiving. The key is to cream the butter and sugar properly, add the eggs one at a time, and mix in the cream cheese until smooth. Overmixing is the only real pitfall, but as long as you stop once the flour is incorporated, you’re golden.
A Cake That Gets Better with Time
Unlike some cakes that are best eaten the day they’re baked, this cream cheese pound cake actually improves over time. The flavors meld and deepen, and the texture becomes even more moist and tender. Store it covered at room temperature for up to 5 days, or wrap it tightly and refrigerate for up to a week. You can also freeze it for up to 3 months—just thaw at room temperature before serving.
Ingredients You’ll Need
This recipe calls for simple, high-quality ingredients that you likely already have in your kitchen. Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened: Room temperature butter is essential for creaming properly. It helps create a light, fluffy base.
- 8 ounces cream cheese, softened: Full-fat cream cheese gives the best texture and flavor. Make sure it’s at room temperature to avoid lumps.
- 2 cups granulated sugar: This provides sweetness and helps tenderize the crumb.
- 4 large eggs, room temperature: Room temperature eggs blend more smoothly and help the batter emulsify properly.
- 2 teaspoons pure vanilla extract: Enhances the overall flavor. Avoid imitation vanilla for the best taste.
- 2 ½ cups all-purpose flour: Sifted flour ensures a lighter texture. Spoon and level it to avoid dense cake.
- ½ teaspoon baking powder: A small amount helps the cake rise slightly without losing its dense pound cake character.
- ¼ teaspoon salt: Balances the sweetness and enhances flavor.
Optional Add-Ins
Want to customize your cake? Try these simple additions:
- Zest of 1 lemon or orange for a bright citrus note
- 1 teaspoon almond extract for a nutty twist
- ½ cup sour cream for extra moisture
- Chopped nuts or chocolate chips for texture
Step-by-Step Instructions
Now that you have your ingredients ready, let’s walk through the process. This recipe is designed to be foolproof, so follow these steps carefully for the best results.
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). This lower temperature ensures even baking and prevents the edges from browning too quickly. While the oven heats, prepare your pan. Use a 10-inch Bundt pan or a 9×5-inch loaf pan. Grease it thoroughly with butter or non-stick spray, then dust with flour, tapping out the excess. This step is crucial—pound cakes are dense and can stick if the pan isn’t well-prepared.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy—about 2–3 minutes. Add the sugar gradually, continuing to beat until the mixture is light and fluffy. This creaming process incorporates air, which helps the cake rise and gives it a tender crumb. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. This prevents the batter from curdling and ensures a smooth texture. After the last egg, mix in the vanilla extract. The batter should be creamy and slightly glossy at this point.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and prevents lumps. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix—this can lead to a tough cake. Stop as soon as no flour streaks remain.
Step 5: Bake to Perfection
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven door too early, as this can cause the cake to sink. If the top starts browning too quickly, tent it loosely with aluminum foil.
Step 6: Cool and Serve
Let the cake cool in the pan for 15–20 minutes before inverting it onto a wire rack to cool completely. This prevents cracking and makes it easier to remove. Once cooled, dust with powdered sugar, drizzle with glaze, or serve as-is.
Baking Tips for Success
Even the best recipes can go sideways without a few key tips. Here’s how to ensure your cream cheese pound cake turns out perfectly every time.
Use Room Temperature Ingredients
Cold ingredients don’t blend well. Butter, cream cheese, and eggs should all be at room temperature before you start. This ensures a smooth, lump-free batter and even baking.
Don’t Overmix the Batter
Once you add the flour, mix just until combined. Overmixing develops gluten, which can make the cake tough and dense—exactly what you don’t want in a tender pound cake.
Check for Doneness Early
Ovens vary, so start checking the cake at the 55-minute mark. A toothpick should come out clean or with a few moist crumbs—not wet batter. Overbaking leads to dryness.
Let It Cool Completely
Resist the urge to slice it right away. Cooling allows the structure to set and makes slicing cleaner. Plus, the flavors develop more fully as it rests.
Serving and Storing Suggestions
This cream cheese pound cake is delicious on its own, but a few simple additions can take it to the next level.
How to Serve
- Slice and serve plain with a cup of coffee or tea
- Dust with powdered sugar for a classic finish
- Drizzle with a simple glaze made from powdered sugar and milk
- Top with fresh berries and whipped cream for a dessert upgrade
- Pair with a scoop of vanilla ice cream for a decadent treat
How to Store
Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 1 week or freeze for up to 3 months. Thaw frozen cake at room temperature before serving.
Conclusion
This cream cheese pound cake recipe is everything you want in a homemade dessert: easy to make, incredibly moist, and bursting with rich, buttery flavor. Whether you’re baking for a special occasion or just because, this cake delivers consistent results and universal appeal. With simple ingredients, straightforward steps, and endless serving options, it’s a recipe you’ll return to again and again. So preheat your oven, gather your ingredients, and get ready to enjoy one of the most satisfying cakes you’ll ever bake.
Frequently Asked Questions
Can I use reduced-fat cream cheese?
While you can use reduced-fat cream cheese, it may affect the texture and richness of the cake. Full-fat cream cheese provides the best moisture and flavor, so it’s recommended for optimal results.
Can I make this cake in a different pan?
Yes, you can use a 9×5-inch loaf pan or divide the batter between two smaller loaf pans. Adjust baking time accordingly—loaf pans may require 50–60 minutes, while smaller pans may bake in 40–45 minutes.
Why did my cake sink in the middle?
This usually happens if the cake is underbaked or if the oven door is opened too early. Make sure to bake until a toothpick comes out clean and avoid disturbing the cake during the first 45 minutes of baking.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Can I add fruit to the batter?
Yes, you can fold in ½ to 1 cup of fresh or frozen berries (like blueberries or raspberries) before baking. Lightly coat them in flour first to prevent sinking.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), the cake is done. The internal temperature should be around 200–210°F (93–99°C).