If you have a soft spot for wonderfully rich, buttery cakes, you are going to absolutely adore this Cream Cheese Pound Cake: An Amazing Ultimate Recipe. This cake strikes the perfect balance between dense, moist, and tender with an irresistible creamy tang thanks to the cream cheese. Each bite delivers a luscious texture and nostalgic homemade charm that feels like a warm hug on a plate. Whether it’s for a special occasion or just because you deserve a decadent treat, this recipe will quickly become your go-to for classic pound cake perfection.
Ingredients You’ll Need
This recipe is all about simple, quality ingredients that come together beautifully. Each one plays a crucial role in delivering that rich taste, moist crumb, and lovely golden color that make this cake truly unforgettable.
- Unsalted butter (1 1/2 cups, softened): Provides a creamy, buttery foundation essential for richness and tenderness in every bite.
- Cream cheese (1 package, 8 oz, softened): Adds moisture and a subtle tang that sets this pound cake apart from the rest.
- Granulated sugar (3 cups): Sweetens the cake evenly and helps create the perfect crumb texture.
- Large eggs (6, room temperature): Bind the ingredients and contribute to the cake’s structure and fluffiness.
- Vanilla extract (1 tablespoon): Enhances flavor with a warm, inviting aroma that complements the richness.
- All-purpose flour (3 cups): The backbone that gives the cake its form and slight chew.
- Salt (1/2 teaspoon): Balances the sweetness and intensifies the flavors beautifully.
How to Make Cream Cheese Pound Cake: An Amazing Ultimate Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases perfectly once baked. Taking this step seriously will save you from any sticky cake mishaps.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is beautifully smooth and creamy. This step is crucial because it creates the luscious base that will give your pound cake its signature moist texture.
Step 3: Add Sugar Gradually
Next, add the granulated sugar bit by bit while continuing to beat. This slow addition helps aerate the mixture, making your cake light and fluffy rather than dense and heavy—without losing that satisfying richness.
Step 4: Incorporate the Eggs One at a Time
Now, add the eggs one at a time, mixing well after each. This technique ensures even distribution for stable cake structure and prevents curdling, which means a smooth batter every time.
Step 5: Stir in the Vanilla Extract
Vanilla extract is your secret weapon for fragrant warmth. Stir it in now to infuse the batter with subtle sweetness and depth.
Step 6: Add Dry Ingredients Carefully
Gradually add the flour and salt, mixing just until combined. Be gentle here—overmixing can toughen your cake, so the goal is a uniform batter without any flour pockets but still tender crumb development.
Step 7: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula for an even rise. Bake for about 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes to set before turning it out onto a wire rack to cool completely.
How to Serve Cream Cheese Pound Cake: An Amazing Ultimate Recipe
Garnishes
This cake tastes fantastic on its own, but you can make it truly spectacular with some fresh berries, a dusting of powdered sugar, or a dollop of softly whipped cream. These simple garnishes add brightness and a bit of contrast to the richness, elevating every bite.
Side Dishes
Pair your slice with a cup of freshly brewed coffee or a scoop of vanilla ice cream for an indulgent experience. The creamy coldness of ice cream complements the dense, moist texture perfectly while coffee adds a slight bitterness to balance the sweetness.
Creative Ways to Present
Try slicing the cake into thin strips and creating a layered trifle with whipped cream and fruit, or drizzle with homemade chocolate ganache for a dramatic finish. This cake’s versatility lets you explore all kinds of delicious serving ideas that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
You can keep your cream cheese pound cake fresh at room temperature, wrapped tightly in plastic wrap or stored in an airtight container, for up to three days. This keeps it soft and moist, ready to enjoy whenever a craving strikes.
Freezing
To enjoy this treat longer, wrap the cake well in plastic wrap and then foil before freezing. It will keep for up to two months without losing its tender texture and flavor. Just thaw overnight in the fridge for best results.
Reheating
If you prefer your pound cake warm, briefly heat it in a microwave for 10 to 15 seconds per slice or pop it in a preheated oven at low temperature to bring back that freshly baked softness.
FAQs
Can I substitute reduced-fat cream cheese in this recipe?
While full-fat cream cheese provides the best texture and flavor, you can use reduced-fat cream cheese, but expect a slight difference in richness and moistness.
Is it necessary to bring eggs to room temperature?
Yes, room temperature eggs mix more easily into the batter, helping create a smooth, homogenous texture and improving the rise and crumb.
Can I add flavors like lemon or orange zest to this recipe?
Absolutely! Adding one tablespoon of citrus zest adds a refreshing twist that brightens the rich cream cheese flavor wonderfully.
What type of pan works best for this pound cake?
A 10-inch bundt or tube pan is ideal because it helps the cake bake evenly, ensuring that classic dense-yet-moist texture throughout.
How do I know when the cake is fully baked?
The best test is inserting a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs (but no batter), your cake is ready.
Final Thoughts
Ready to create a dessert that feels like a warm, loving celebration in cake form? This Cream Cheese Pound Cake: An Amazing Ultimate Recipe is a must-try for anyone who values rich flavor, tender crumb, and classic comfort. From special occasions to everyday moments, it’s a timeless recipe that offers pure joy with every slice—bake it, share it, and watch it become a beloved staple in your baking repertoire.
Print
Cream Cheese Pound Cake: An Amazing Ultimate Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cream Cheese Pound Cake is a rich, dense, and buttery dessert that combines the smoothness of cream cheese with classic pound cake flavors. Perfectly moist and tender, it offers a delicate sweetness enhanced by vanilla extract, making it a timeless treat for any occasion. Serve it plain or with fresh berries and whipped cream for an extra special touch.
Ingredients
For the Cake
- 1 1/2 cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to prevent the cake from sticking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, ensuring no lumps remain for a silky texture.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until the mixture becomes light and fluffy, about 4 to 5 minutes.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to fully integrate them and maintain the batter’s lightness.
- Add Vanilla Extract: Stir in the vanilla extract to enhance the cake’s flavor with a sweet aroma.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour and salt, then gradually add them to the wet mixture. Mix gently and just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top evenly. Place in the oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes after baking. Then, carefully invert it onto a wire rack to cool completely before serving.
- Serve: Enjoy the pound cake plain or dressed up with fresh berries and whipped cream for extra indulgence.
Notes
- For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter for a fresh flavor boost.
- This cake keeps well at room temperature for up to 3 days, making it perfect for making ahead.
- You can freeze the cake for up to 2 months to enjoy later—wrap it tightly to prevent freezer burn.
