Home Cake Cream Cheese Pound Cake

Cream Cheese Pound Cake

by

Cream Cheese Pound Cake is a slight twist on the classic recipe and is dense, sweet, and tender and the only pound cake recipe you will ever need! Serve it plain or with fresh fruit, whipped cream, or a homemade strawberry sauce or chocolate sauce!

Cream Cheese Pound Cake

You guys, this Cream Cheese Pound Cake Recipe is so freaking good! I love over the top desserts, but there’s just something about the classics that will always have a place in my heart.

Pound Cake has always been a favorite of mine. I love that dense buttery flavor and it goes with pretty much anything! Like chocolate sauce around the holidays and fresh strawberries and whipped cream in the summer, yes, please!

But honestly, the tender cake enveloped in a crisp golden shell is pure perfection all on its own.

What Is Pound Cake?

Traditionally Pound Cake was made with a pound each of butter, flour, sugar, and eggs and that’s where the name came from.

Pound Cakes are usually baked in either a bundt cake pan or in loaf pans. You can top them with powdered sugar, glaze, icing, or fruit.

Pound cake is a super easy thing to make, as long as you follow the directions exactly!

The perfect pound cake is dependant on things like time and temperature, so don’t rush the process.

How To Make Cream Cheese Pound Cake From Scratch

  1. Before you even begin the mixing process, it is extremely important that ALL of your ingredients are room temperature. I recommend taking your cream cheese, butter, eggs, and buttermilk out of the refrigerator 2 to 3 hours before you are ready to begin baking.
  2. Once your ingredients have warmed up. Preheat your oven to 325 degrees F and prep a 10 or 12 cup bundt pan (do not use a tube pan). I have found that the best way to grease your pan is by using the butter stick wrapper. This allows you to easily get all of the crevasses of the bundt pan. And it’s very important that the whole pan is covered for an easy release after baking.
  3. Once you have greased the pan, you need to flour it. Add a 1/4 cup of flour to the pan and then cover with plastic wrap and shake the pan so that the flour completely covers it. Discard any excess flour. You could also use Miracle Pan Release instead of butter and flour.
  4. Now It’s time to prepare your batter, the best method for this is a stand mixer fitted with a paddle attachment, but a large bowl and a hand mixer will work too.
  5. Cream together the butter and cream cheese until completely smooth and no lumps remain. Add in the sugar in a slow and gradual pour while continuing to mix the butter and cream cheese mixture. Continue to beat on medium speed for about 2 minutes after all of the sugar has been added. Scrape down the sides of the bowl as needed.
  6. Next, mix in the buttermilk and vanilla extract. Then beat the eggs in one at a time just until the yolk had blended in. You DO NOT want to over mix your eggs.
  7. Now add in your cake flour all at once and mix just until combined and smooth.
  8. Pour the cake batter into the prepared baking pan and bake for approximately 80 minutes. Check around 1 hour for doneness, a cake tester should come clean from the center. If the bottom of the cake is looking too brown, loosely cover with aluminum foil for the last 20 minutes of baking.
  9. Remove from the oven and allow to cool for at least 2 hours before inverting onto a wire rack or cake stand and allowing to cool the rest of the way. Slice and serve with fresh berries, whipped cream, or a sauce of choice.

What Does Cream Cheese Pound Cake Taste Like?

Honestly, the closest thing I can describe the flavor of this recipe is Shortbread Cookies. Yep, it’s pretty much the cake version of those buttery cookies and that’s probably why I love it so much!

What makes this recipe a little different is that I make my Cream Cheese Pound Cake with buttermilk. You don’t need a lot, in fact, I only add 3 ounces. But it really adds a lot to the finished recipe and prevents the crumb of the cake from drying out too quickly!

Does Cream Cheese Pound Cake Need To Be Refrigerated?

Nope, it’s definitely not a requirement, but you can if you want it to last longer!

How Long Is Pound Cake Good For?

Cream Cheese Pound Cake can be stored on the counter in an airtight container for up to three days.

It can also be wrapped with plastic wrap and foil and refrigerated up to one week or frozen up to six months.

Always thaw your pound cake on the counter without unwrapping for best results.

Cake Flour Substitute:

If you don’t have cake flour, no worries, you can still make this delicious cake! To make a proper cake flour substitute, measure out 1 cup of all-purpose flour then remove 2 tablespoons of the all-purpose flour and replace it with 2 tablespoons of cornstarch.

Then sift the all-purpose flour and cornstarch together 5 times. This recipe calls for 3 cups of cake flour so you will measure out 3 cups of all-purpose flour, remove 6 tablespoons of all-purpose flour and replace it with 6 tablespoons of cornstarch and sift.

More Delicious Bundt Cake Recipes:

Cream Cheese Pound Cake

Pin It For Later

Click the button above to save this delicious recipe to your board!

Let’s Connect!

If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco on Instagram and Pinterest with your photos!





Cream Cheese Pound Cake

Rebecca Hubbell

Cream Cheese Pound Cake is a slight twist on the classic recipe and is dense, sweet, and tender and the only pound cake recipe you will ever need! Serve it plain or with fresh fruit, whipped cream, or a homemade strawberry or chocolate sauce!

5 from 15 votes

Prep Time 20 mins
Cook Time 1 hr 20 mins
5 hrs
Total Time 1 hr 40 mins

Course Dessert
Cuisine French

Servings 16 people
Calories 459

Ingredients

  

  • 8 ounces cream cheese room temperature
  • 1 1/2 cups salted butter room temperature
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups cake flour
  • 1 tablespoon vanilla extract
  • 3 ounces buttermilk room temperature

Instructions

 

  • Before you even begin the mixing process, it is extremely important that ALL of your ingredients are room temperature. I recommend taking your cream cheese, butter, eggs, and buttermilk out of the refrigerator 2 to 3 hours before you are ready to begin baking.
  • Once the ingredients have warmed up. Preheat the oven to 325 degrees F and prep a 10 or 12 cup bundt pan. I have found that the best way to grease a pan is by using the butter stick wrapper. This allows you to easily get all of the crevasses of the bundt pan. And it’s very important that the whole pan is covered for an easy release after baking.
  • Once the pan has been greased, flour it by adding a 1/4 cup of flour to the pan and then cover with plastic wrap and shake the pan so that the flour completely covers it. Discard any excess flour. 
  • Prepare the batter, by creaming together the butter and cream cheese until completely smooth and no lumps remain. The best method for this is a stand mixer fitted with a paddle attachment, but a large bowl and a hand mixer will work too.
  • Add in the sugar in a slow continuous pour while beating the butter and cream cheese mixture. Continue to beat on medium speed for about 2 minutes after all of the sugar has been added. Scrape down the sides of the bowl as needed.
  • Mix in the buttermilk and vanilla. Then beat the eggs in one at a time just until the yolk had blended in. DO NOT overmix your eggs.
  • Add in the cake flour all at once and mix just until combined and smooth.
  • Pour the batter into the prepared baking pan and bake for approximately 80 minutes. Check around 1 hour for doneness, a cake tester should come clean from the center. If the bottom of the cake is looking too brown, loosely cover with aluminum foil for the last 20 minutes of baking.
  • Remove from the oven and allow to cool for at least 2 hours before inverting onto a cooling rack or cake stand and allowing to cool the rest of the way. Slice and serve with fresh berries, whipped cream, or a sauce of choice.

Video





Notes

  • If you don’t have cake flour, no worries, you can make a substitute by measuring out 3 cups of all-purpose flour and then replacing 6 tablespoons of the flour with corn starch. You must sift these two ingredients together 5 times to get a proper substitution. 
  • Buttermilk may be omitted, the cake will bake up fine, it will just be slightly less moist and rich, but still delicious.
  • If you want to bake this in loaf pans instead of a bundt pan, prepared two loaf pans in the same way. Divide the batter evenly in half and bake for 60 minutes or until a cake tester comes clean from the center of the cake.

Nutrition

Calories: 459kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 14gCholesterol: 124mgSodium: 225mgPotassium: 75mgSugar: 38gVitamin A: 830IUCalcium: 36mgIron: 0.6mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!

You may also like

Leave a Comment