Name: Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 1 cup Butter, softened ((about 2 sticks)); 8 oz Cream cheese, softened ((room temperature)); 3 cups All-purpose flour ((measured and leveled)); 1.5 cups Sugar; 6 large Eggs ((at room temperature)); 1 tsp Vanilla extract; 0.5 tsp Baking powder; 1 pinch Salt

Jump to Recipe

Creamy, tender, and impossibly buttery, this Cream Cheese Pound Cake is the kind of dessert that instantly feels like home. With a silky crumb and a rich, slightly tangy finish from the cream cheese, every slice melts in your mouth — perfect for afternoon tea, a cozy family dessert, or a simple celebration. Fun fact: classic pound cakes were originally made with a pound of each main ingredient, which explains the dense, satisfying texture. If you love easy, comforting bakes, you’ll find this recipe refreshingly simple and rewarding. For another twist on a similar favorite, check out this Caramel Cream Cheese Pound Cake to explore a caramel-swirled variation. Give your oven a warm welcome — this one is quick to prepare and a total crowd-pleaser.

What is Cream Cheese Pound Cake?

What’s in a name? Why does this cake proudly wear the “cream cheese” label like a badge of honor? Imagine a classic pound cake that took a detour through a dairy aisle and came back with a creamier personality. Why add cream cheese: for moisture, tang, and a melt-in-your-mouth texture that keeps slices fresh for days. Did someone say “the way to a man’s heart is through his stomach”? Well, add a slice of this and you’ll see why that old saying still rings true. Curious yet? Try the recipe and taste the wink of tradition and comfort in every bite.

Why You’ll Love This:

This cake hits all the right notes. First, the main highlight is the lush, velvety crumb delivered by the cream cheese and butter working together — it’s decadence without being fussy. Second, making it at home saves money: store-bought pound cakes can be pricey and often lack that homemade freshness; with pantry staples you can bake several generous loaves for the price of one bakery cake. Third, the flavor profile is versatile: enjoy it plain, dusted with powdered sugar, or topped with a fruit glaze, fresh berries, or a drizzle of caramel. Compared to other blog favorites, this one is simpler and less sweet than the caramel-swirled version, making it perfect for pairing with coffee or jam. Ready to bake? This one’s worth the oven time.

How to Make:

Quick Overview

This Cream Cheese Pound Cake is straightforward and forgiving. Preparation is mostly creaming and folding, so it’s ideal for beginners. Expect a dense yet tender texture with a slightly tangy finish that balances the sweetness. The standout element is the cream cheese addition that keeps the cake moist for days. Prep time is about 15–20 minutes and baking takes 60–70 minutes. Total hands-on effort is minimal, and the result is reliably delicious.

Ingredients

1 cup butter, softened (about 2 sticks)
8 oz cream cheese, softened (room temperature)
3 cups all-purpose flour, measured and leveled
1 1/2 cups sugar
6 large eggs, at room temperature
1 tsp vanilla extract
1/2 tsp baking powder
Pinch of salt

Directions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, tapping out any excess flour.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the 1 cup softened butter, 8 oz softened cream cheese, and 1 1/2 cups sugar until smooth and fluffy — about 3 to 5 minutes on medium speed. Scrape down the bowl as needed.
Add the 6 large eggs one at a time, beating well after each addition so the batter stays smooth and emulsified. This helps prevent a dense texture.
Stir in 1 tsp vanilla extract until combined.
In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 tsp baking powder, and a pinch of salt. This ensures even distribution of leavening.
Gradually add the dry ingredients to the wet mixture in two or three additions, mixing on low speed until just combined. Do not overmix. The batter should be thick and smooth.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula and giving the pan a gentle tap on the counter to release large air bubbles.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 45 minutes.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. Allowing it to cool fully prevents the center from sinking.

What to Serve With:

Serve slices plain or with a light dusting of powdered sugar. For a more festive touch, add whipped cream and fresh berries or a simple lemon glaze. Warm slices pair beautifully with coffee or a milky tea. For an indulgent dessert, serve alongside vanilla ice cream and caramel sauce. For brunch, a tangy berry compote or a dollop of mascarpone balances the cake’s richness.

Top Tips for Perfecting:

Ingredient substitutions: You can substitute part of the all-purpose flour with cake flour (1/2 cup less AP flour, replace with 1/2 cup cake flour) for an even finer crumb.
Room temperature ingredients: Ensure butter, cream cheese, and eggs are at room temperature to achieve a smooth, lump-free batter.
Don’t overmix: Once the flour is added, mix just until combined to avoid a tough cake.
Baking time variance: Ovens vary; start checking at 55 minutes and tent with foil if the top is browning too quickly.
Pan preparation: Grease and flour the bundt pan thoroughly, or use a nonstick spray with flour for clean release.

Storing and Reheating Tips:

Store leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze for up to 3 months; thaw in the refrigerator overnight. To refresh chilled or slightly stale slices, warm in a 300°F oven for 10 minutes or microwave a slice for 10 to 20 seconds on medium power. If frozen, allow to come to room temperature before reheating for the best texture.

FAQs

Can I use a different pan instead of a bundt pan?
Yes. You can bake this in a loaf pan; baking time will be shorter (approximately 50–60 minutes) and the center may need more careful testing with a toothpick.

Why did my pound cake sink in the middle?
This usually happens if the oven temperature is too low, the cake was underbaked, or the batter was overmixed before baking. Make sure to use accurate oven temperatures and test for doneness.

Can I substitute sour cream for cream cheese?
Sour cream will add moisture but not the same tang or structure as cream cheese. The texture will be slightly different but still tasty; consider reducing liquid elsewhere to compensate.

How do I know when the cake is done without a toothpick?
The cake should spring back slightly when touched in the center and begin to pull away from the pan edges. The top should be golden and not overly jiggly.

Can I add flavors like lemon or almond?
Absolutely. Add 1 to 2 teaspoons lemon zest for brightness or 1/2 teaspoon almond extract for a nutty aroma. Reduce other extracts slightly to balance flavors.

Conclusion

This Cream Cheese Pound Cake is a timeless, easy-to-make dessert that delivers a rich, tender crumb and comforting flavor every time. It’s perfect for bakers of all skill levels and makes a lovely addition to family gatherings or a casual afternoon treat. If you want to compare technique or see another classic take on cream cheese pound cake, check out this detailed version at Cream Cheese Pound Cake – Sugar Spun Run for extra inspiration. For a Southern-style original and another perspective on this beloved cake, explore Southern Grandma’s Original Cream Cheese Pound Cake … to see how different bakers put their signature spin on the recipe. Happy baking — don’t forget to share slices with friends and family!