Cream Cheese Pound Cake Recipe

This recipe produces a perfect cream cheese pound cake. After persistent recipe testing with many failures, I found the best ratio of ingredients to produce a moist, dense, and flavorful pound cake. Using 9 simple ingredients, this cream cheese pound cake recipe will be your new favorite. To prevent a ruined cake, follow the baking time and temperature closely.

Until recently, I had never made really good plain pound cake. I have delicious lemon pound cake, raspberry swirl pound cake, and brown butter pound cake in my back pocket, but regular pound cake has always been a disappointment. It was so hard for me to tackle this recipe because pound cake can easily turn out dry, rock solid, and/or lacking flavor.

But then I began adding cream cheese and sour cream to the cake batter. And my long history of pound cake disappointments began fading away.

Today I’m teaching you how to make my favorite cream cheese pound cake in a Bundt pan. I’m confident this is the best pound cake and I’m showing you exactly why:

You can easily halve this recipe for a loaf pan or try my mini pound cakes recipe.

Cream Cheese Pound Cake

This recipe produces a perfect cream cheese pound cake. After persistent recipe testing with many failures, I found the best ratio of ingredients to produce a moist, dense, and flavorful pound cake. Using 9 simple ingredients, this cream cheese pound cake recipe will be your new favorite. To prevent a ruined cake, follow the baking time and temperature closely. Learn from my mistake!

Prep: 15min

Total: 4h

Yield: 12

Ingredients:

• 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
• 8 ounce (226g) block full-fat cream cheese, softened to room temperature
• 2 and 1/2 cups (500g) granulated sugar
• 1/3 cup (80g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 6 large eggs, at room temperature
• 3 cups (354g) cake flour (spooned & leveled)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• optional for serving: homemade whipped cream & fresh berries

Instruction:

1. Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
3. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
4. Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
5. Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
6. Slice and serve with optional toppings like homemade whipped cream & fresh berries.
7. Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Easy Cream Cheese Pound Cake Recipe

Best Cream Cheese Pound Cake Recipe: Learn How to Make Pound Cake light and fluffy. Our Easy Pound Cake requires only 8 ingredients (mostly pantry staples) + is great with toppings!

Prep: 10min

Total: 90min

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 444.5 kcal, Carbohydrate 56.92 g, Protein 6.39 g, Fat 21.68 g, Saturated Fat 12.92 g, Cholesterol 132.51 mg, Sodium 245.64 mg, Fiber 0.63 g, Sugar 38.51 g

Ingredients:

• 1 1/2 cups unsalted butter, (softened (3 sticks))
• 8 ounces cream cheese, (softened)
• 3 cups granulated sugar, (divided)
• 6 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 cups all-purpose flour ((stir in bag, spoon in cup, level))

Instruction:

1. Set out the butter, eggs, and cream cheese to come to room temperature. Preheat the oven to 325 degrees F. Move one oven rack to the center of the oven and remove any racks above it.
2. Pull out a standard 12-cup capacity bundt pan. Grease the bundt pan with extra butter or shortening, then scoop 1/4 cup sugar into the pan and shake it around until the fat is well coated in sugar. Dump out any excess sugar. Set aside.
3. Place the softened butter and cream cheese in the bowl on an electric. Beat on high until the mixture is totally smooth. Scrape the bowl with a rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high again for 3-5 minutes to cream the ingredients until very light and fluffy. Scrape the bowl again.
4. Turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt. Then slowly add the flour a little at a time, until fully combined. Once the batter is smooth, turn off the mixer, as to not overmix the batter.
5. Scoop the batter into the prepared pan. Bake on the center rack for 80-90 minutes. After 80 minutes, test the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, take the pound cake out of the oven.
6. Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or baking rack.

Delicious Cream Cheese Pound Cake Recipe

FAQ

What is Elvis Presley pound cake?

How do I keep my pound cake moist?

Why does my cream cheese pound cake fall?

• Using a Cake Pan That’s the Wrong Size or Shape. …
• Baking in an Oven That’s Too Hot or Cold. …
• Using Too Much Baking Powder or Baking Soda. …
• Undermixing the Cake Batter. …
• Over-Aerating the Batter. …
• Underbaking Your Cakes. …
• Rotating the Cake Pans at the Wrong Time.

What does cream cheese do in baking?