Cream Cheese Pound Cake – Rich, Moist & Timeless

There’s something undeniably comforting about a slice of pound cake. The golden crust, the tender crumb, and the subtle richness that pairs so beautifully with a cup of coffee or a glass of milk—it’s nostalgia in every bite. But when you fold cream cheese into the batter, magic happens. The result is a velvety, moist pound cake that feels both luxurious and familiar. This Cream Cheese Pound Cake has been a beloved family recipe for generations, baked for Sunday dinners, holidays, and just because.

The secret lies in the balance—cream cheese not only adds tang but also moisture, giving the cake a melt-in-your-mouth texture. This is the cake that comes out of the oven golden and fragrant, making your kitchen smell like home. Slice it thick for breakfast, serve it with berries for dessert, or enjoy it plain at midnight when you’re craving a sweet bite. However you serve it, this recipe will become a staple in your kitchen.

Ingredients:

• 1 ½ cups (340g) unsalted butter, softened
• 8 oz (225g) cream cheese, softened
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• Optional: powdered sugar or glaze for finishing

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or two loaf pans, making sure every nook is well coated.
2. In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
3. Gradually add sugar, beating well until light and airy—about 5 minutes with a stand mixer.
4. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry mixture to the wet ingredients, mixing just until incorporated.
7. Stir in the vanilla extract.
8. Pour the batter evenly into the prepared pan. Tap lightly on the counter to remove air bubbles.
9. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
11. Dust with powdered sugar or drizzle with a simple glaze before serving.

Tips & Tricks

• Use room temperature butter, cream cheese, and eggs to ensure a smooth, even batter.
• Don’t rush the creaming process—this step adds air to the batter, ensuring a light texture.
• If baking in loaf pans, reduce bake time by about 10–15 minutes.
• A simple glaze made with powdered sugar, vanilla, and milk takes this cake to bakery-level perfection.

Variations

• Add lemon zest and a lemon glaze for a bright, citrusy twist.
• Fold in mini chocolate chips for a dessert-like treat.
• Swirl in raspberry preserves for a beautiful marbled effect.
• Top slices with fresh whipped cream and berries for a light, elegant dessert.

Cream Cheese Pound Cake

A rich, moist pound cake made with cream cheese for the perfect texture and flavor. A timeless classic for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Southern

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Batter

• 1 1/2 cups unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

Equipment

• Mixing bowls
• Bundt pan or loaf pans
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pans.
2. Cream together butter and cream cheese until smooth and fluffy.
3. Gradually add sugar and beat until light and airy.
4. Add eggs one at a time, mixing well after each.
5. Whisk flour, baking powder, and salt in a separate bowl.
6. Gradually add dry ingredients to wet mixture until just combined.
7. Stir in vanilla extract.
8. Pour batter into prepared pan and bake for 75–85 minutes.
9. Cool 15 minutes in pan, then transfer to wire rack to cool completely.
10. Dust with powdered sugar or glaze before serving.

Notes

This cake tastes even better the next day as the flavors meld.

Serving Suggestions

• Serve warm slices with vanilla ice cream for a comforting dessert.
• Enjoy with a morning cup of coffee or tea.
• Pair with fresh strawberries and whipped cream for a summer-inspired plate.
• For holidays, add a festive glaze tinted with seasonal colors.

Storage Information

• Store cake tightly wrapped at room temperature for up to 4 days.
• Refrigerate for up to 1 week if glazed.
• Freeze individual slices wrapped in plastic wrap, then foil, for up to 3 months. Thaw at room temperature before serving.

FAQ

• Can I use low-fat cream cheese?
  Full-fat cream cheese works best for richness and texture. Low-fat may result in a drier cake.
• Why is my cake dense?
  Overmixing once the flour is added can make the cake heavy. Mix just until incorporated.
• Can I make this ahead?
  Absolutely—this cake tastes even better the next day as the flavors meld.

History / Fun Facts
The term “pound cake” comes from its original recipe: one pound each of butter, sugar, eggs, and flour. While the base has evolved, the tradition remains strong. Cream cheese pound cake gained popularity in the Southern U.S., where bakers added cream cheese to enrich the classic formula. Today, it’s a staple in many homes, beloved for its balance of decadence and simplicity.