Creamy Perfection: The Best Cream Cheese Pound Cake Recipe

Are you tired of pound cakes that turn out dry and crumbly? Do you dream of a dessert that’s rich, velvety, and melts in your mouth with each bite? Your search ends here. This cream cheese pound cake recipe delivers the perfect balance of dense, moist texture with a buttery richness that will make you the star of any gathering. As a professional baker who’s spent countless hours perfecting this recipe, I can guarantee this will become your go-to dessert for years to come.

In this guide, I’ll share my secrets for achieving pound cake perfection, from selecting the right ingredients to mastering the mixing technique. You’ll discover tips for achieving that signature golden crust, troubleshooting common issues, and exciting flavor variations to keep things fresh. Whether you’re a baking novice or a seasoned pro, this recipe is designed to deliver exceptional results every time.

Why This Cream Cheese Pound Cake Recipe Works

• Creates an incredibly moist texture that stays fresh for days
• Uses simple ingredients you likely already have in your pantry
• Features a foolproof method that prevents common pound cake failures
• Delivers a versatile base that can be customized with various flavors
• Perfect for everything from afternoon tea to elegant dinner parties

Choosing the Right Ingredients for Cream Cheese Pound Cake

Best Cream Cheese for Pound Cake

For the ultimate cream cheese pound cake, always use full-fat Philadelphia-style cream cheese (the block kind, not the spreadable variety). The higher fat content is crucial for achieving that signature moist, dense crumb. Allow it to come to room temperature for at least an hour before baking to ensure it blends seamlessly with the other ingredients.

Butter Selection Tips

Look for unsalted, high-quality butter with at least 82% fat content. European-style butters like Kerrygold or Plugrá offer superior flavor, but any good-quality butter will work. The butter must be properly softened—it should yield slightly when pressed but still hold its shape.

Flour Considerations

While all-purpose flour works perfectly fine, cake flour can create an even more tender crumb. If substituting, use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour in the recipe.

Cream Cheese Pound Cake Ingredients & Prep

Essential Ingredients Preparation

Before beginning, ensure all refrigerated ingredients reach room temperature. Cold ingredients won’t incorporate properly, leading to a lumpy batter and uneven texture.

Mixing Essentials

• 8 oz cream cheese (room temperature)
• 1½ cups unsalted butter (room temperature)
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 3 cups all-purpose flour
• 1 tablespoon pure vanilla extract
• ¼ teaspoon salt

Pantry Staples

Don’t overlook the importance of high-quality vanilla extract—it makes a significant difference in the flavor profile. Consider Nielsen-Massey Madagascar Bourbon Vanilla for the best results.

Looking for more delicious dessert inspirations? Check out my Halloumi Pomegranate Couscous recipe for a sweet and savory contrast to this rich pound cake!

Step-by-Step Cream Cheese Pound Cake Cooking Instructions

Pre-Cooking Cream Cheese Pound Cake Prep

1. Preheat your oven to 325°F (165°C).
2. Thoroughly grease and flour a 10-inch tube pan or Bundt pan, ensuring you reach all crevices.
3. Sift the flour and salt together in a separate bowl.
4. Have all ingredients measured and ready before beginning the mixing process.

Cream Cheese Pound Cake Mixing Method

1. In a large bowl using a stand mixer with the paddle attachment, beat the cream cheese and butter on medium speed until completely smooth and free of lumps (about 4-5 minutes).
2. Gradually add sugar, beating for an additional 5 minutes until the mixture is pale and fluffy.
3. Add eggs one at a time, beating for 30-45 seconds after each addition.
4. Turn mixer to low speed and gradually add the flour mixture, mixing just until combined.
5. Add vanilla extract and mix for 30 more seconds.

Cream Cheese Pound Cake Baking Process

1. Pour batter into the prepared pan, smoothing the top with a spatula.
2. Tap the pan gently on the counter a few times to remove air bubbles.
3. Bake for 75-85 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.

Cooling Your Cream Cheese Pound Cake

Allow the cake to cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely. This prevents the cake from becoming soggy and ensures the structure sets properly.

Pro Tips for Perfect Cream Cheese Pound Cake

Avoiding Dry Cream Cheese Pound Cake

• Never overmix once the flour is added, as this develops gluten and creates a tough cake
• Use an oven thermometer to verify temperature accuracy—most ovens run hot or cold
• Check the cake 10 minutes before the recommended baking time ends to prevent overcooking

Tool Recommendations for Pound Cakes

• A high-quality stand mixer makes achieving the perfect creamy texture much easier
• Nordic Ware Bundt pans provide even heating and beautiful presentation
• A digital kitchen scale ensures precise measurements, especially for flour

Storage & Serving Suggestions

• Store at room temperature in an airtight container for up to 3 days
• Refrigerate for up to a week, but always bring to room temperature before serving
• Freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months

Find even more delicious dessert ideas on my Pinterest page where I share exclusive recipes and baking inspiration you won’t want to miss!

Cream Cheese Pound Cake Flavor Variations

Classic Enhancements

• Lemon: Add 2 tablespoons of lemon zest and replace vanilla with 1 tablespoon lemon extract
• Almond: Add 1 teaspoon almond extract and top with sliced almonds before baking
• Chocolate Marble: Remove 2 cups of batter and mix with ¼ cup cocoa powder, then swirl into remaining batter

Glaze Options for Cream Cheese Pound Cake

• Classic Vanilla: 1 cup powdered sugar + 2-3 tablespoons milk + 1/2 teaspoon vanilla
• Cream Cheese Glaze: 4 oz cream cheese + 1 cup powdered sugar + 2-3 tablespoons milk + 1/2 teaspoon vanilla

Serving Cream Cheese Pound Cake Suggestions

• Pair with fresh seasonal berries and a dollop of lightly sweetened whipped cream
• Serve alongside a scoop of premium vanilla ice cream for a decadent dessert
• For brunch, offer thin slices with a fruit compote or preserves
• Tea pairings: Earl Grey or English Breakfast complement the rich vanilla notes perfectly
• Coffee suggestions: A medium roast coffee balances the sweetness without overwhelming it

Cream Cheese Pound Cake FAQs

Can I use reduced-fat cream cheese?
No, full-fat cream cheese is essential for the proper texture and moisture. Reduced-fat products contain more water and less fat, which will negatively affect the cake’s structure.

Why did my pound cake crack on top?
A crack on top is actually traditional and desired in pound cakes! It happens as the exterior sets before the interior is fully baked. If you want to minimize cracking, bake at a slightly lower temperature (315°F) for a longer time.

How can I prevent my pound cake from sticking to the pan?
Use a high-quality non-stick pan, and thoroughly grease and flour it. For intricate Bundt pans, use a baking spray with flour or make a paste of equal parts vegetable shortening, vegetable oil, and flour to coat every crevice.

Can I make this cake ahead of time for a special occasion?
Yes! Cream cheese pound cake actually improves in flavor after a day. You can make it up to 2 days in advance and store at room temperature in an airtight container.

Final Thoughts on Cream Cheese Pound Cake

This cream cheese pound cake isn’t just a recipe—it’s a celebration of simple ingredients coming together to create something truly special. The velvety texture and rich flavor make it perfect for any occasion, from casual family gatherings to elegant dinner parties.

I encourage you to make this recipe your own. Once you’ve mastered the basic version, experiment with different flavor profiles and presentation styles. The versatility of this cake makes it an ideal canvas for your culinary creativity.

Have you tried this recipe? I’d love to hear about your experience and any variations you’ve created! Share your results and join thousands of bakers who have made this their go-to pound cake recipe. Happy baking!

Creamy Perfection: The Best Cream Cheese Pound Cake Recipe

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• Author: SAM
• Total Time: 1 hr 40 mins
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

An ultra-rich, velvety cream cheese pound cake with a dense yet tender crumb. This classic dessert is perfectly buttery, subtly tangy, and baked to golden perfection for an unforgettable slice every time.

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Ingredients

Scale 1x2x3x

1 cup unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

1 tbsp vanilla extract

3 cups all-purpose flour

1/2 tsp salt

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Instructions

1. Preheat oven to 325°F (165°C) and grease a bundt or loaf pan generously.

2. In a large bowl, beat butter and cream cheese until smooth and creamy.

3. Gradually add sugar and beat until light and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. Mix in vanilla extract.

6. Slowly add flour and salt, mixing just until incorporated.

7. Pour batter evenly into prepared pan and smooth the top.

8. Bake for 75–85 minutes, or until a toothpick inserted comes out clean.

9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for the smoothest batter.

Do not overmix once flour is added to avoid a dense cake.

Serve plain, dusted with powdered sugar, or topped with berries.

Cake keeps well wrapped at room temperature for up to 3 days.

• Prep Time: 20 mins
• Cook Time: 80 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 34g
• Sodium: 190mg
• Fat: 26g
• Saturated Fat: 16g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 145mg

Keywords: cream cheese pound cake, pound cake recipe, buttery cake, classic dessert