A rich, buttery, and ultra-moist classic, this Cream Cheese Pound Cake is everything I want in a comforting homemade dessert. With a dense crumb and velvety texture, it's made even more indulgent by the addition of cream cheese. Whether I serve it with fresh berries, a cloud of whipped cream, or enjoy it solo with a cup of coffee, it never disappoints.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups (340g) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs
1 tablespoon vanilla extract
3 cups (360g) all-purpose flour
½ teaspoon salt
Optional: powdered sugar, fresh berries, or whipped cream for serving
Directions
I start by preheating the oven to 325°F (163°C), then grease and flour a 10-inch bundt or tube pan.
In a large bowl, I cream the butter and cream cheese until it’s light and fluffy.
I gradually beat in the sugar, making sure each addition is well incorporated.
Next, I add the eggs one at a time, mixing well after each.
I stir in the vanilla extract.
In another bowl, I whisk together the flour and salt.
I add the dry ingredients gradually to the wet mixture, mixing until just combined—being careful not to overmix.
I pour the batter into the prepared pan and smooth the top.
I bake it for 75–85 minutes, until a toothpick inserted in the center comes out clean.
After baking, I let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
A dusting of powdered sugar is the perfect finishing touch before serving.
Servings and timing
Servings: 12 slices
Prep Time: 20 minutes
Cooking Time: 75–85 minutes
Total Time: 1 hour 40 minutes
Calories: 490 kcal per serving
Variations
I sometimes add a teaspoon of almond extract for a slightly nutty undertone.
A citrus version works beautifully—I like to stir in a tablespoon of lemon or orange zest.
If I’m feeling festive, I’ll mix in mini chocolate chips or swirl in raspberry preserves before baking.
I occasionally use a loaf pan instead of a bundt pan (dividing the batter into two), adjusting the baking time accordingly.
Storage/Reheating
I keep leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. For longer storage, I freeze individual slices wrapped in foil and placed in freezer bags for up to 3 months. When I want to reheat a slice, I pop it in the microwave for about 10–15 seconds—it tastes just as fresh and soft.
FAQs
How do I know when the pound cake is done?
I test the center with a toothpick—if it comes out clean or with just a few crumbs, the cake is done. The edges will also start to pull away slightly from the pan.
Can I use low-fat cream cheese?
I don’t recommend it. Full-fat cream cheese gives the cake its signature richness and texture. Low-fat versions may affect the moisture and structure.
Why is my pound cake dry?
Overmixing or overbaking are common causes. I make sure to mix only until combined and check for doneness around the 75-minute mark.
Can I make this cake ahead of time?
Absolutely. I often bake it a day in advance—it actually tastes better after resting overnight, allowing the flavors to deepen.
What’s the best way to serve cream cheese pound cake?
I like it best with a dusting of powdered sugar and a side of fresh berries. For a richer dessert, I top it with whipped cream or a drizzle of chocolate or caramel sauce.
Conclusion
This Cream Cheese Pound Cake is one of those timeless desserts I come back to again and again. It’s easy, elegant, and endlessly adaptable—perfect for family dinners, holiday tables, or just when I’m craving a comforting slice of homemade goodness. With its moist texture, rich flavor, and irresistible crumb, it’s always a crowd-pleaser.
Recipe:
Cream Cheese Pound Cake
- Total Time: 1 hour 40 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A rich, buttery, and ultra-moist Cream Cheese Pound Cake with a dense crumb and velvety texture. Perfectly indulgent, this classic dessert stays moist for days and is ideal for gatherings or a simple sweet treat.
Ingredients
1 ½ cups (340g) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs
1 tablespoon vanilla extract
3 cups (360g) all-purpose flour
½ teaspoon salt
Optional: powdered sugar, fresh berries, or whipped cream for serving
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream the butter and cream cheese in a large bowl until light and fluffy.
- Gradually beat in the sugar, ensuring each addition is fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Add a teaspoon of almond extract for a nutty flavor variation.
Try citrus zest like lemon or orange for a fresh twist.
Swirl in raspberry preserves or add mini chocolate chips for a festive version.
Use two loaf pans instead of a bundt pan, adjusting bake time as needed.
Store at room temperature for up to 4 days or freeze slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 75–85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 40g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
