Ever bite into a dessert so rich, moist, and buttery that it feels like a warm hug? That’s exactly what you get with this cream cheese pound cake—a classic treat that never fails to impress. Whether you’re baking for a holiday gathering, a casual brunch, or just because you’re craving something sweet, this no-fail recipe brings comfort and elegance to the table every time.
What makes it special? The secret lies in the cream cheese, which gives the cake a uniquely soft crumb and indulgent texture that sets it apart from your average pound cake. It’s simple to make, yet tastes like something straight out of a Southern bakery.
Ready to wow your guests—or just treat yourself to something truly delightful? Let’s bake a cake that lives up to the hype.
Table of Contents
Why You’ll Love This Cream Cheese Pound Cake
If you’ve ever found yourself searching for that perfect dessert—something that’s both comforting and impressive—this cream cheese pound cake is your answer. It’s the kind of recipe you’ll come back to again and again, not just because it’s delicious, but because it’s dependable and beautifully simple.
Here’s what makes this pound cake so special:
- Incredibly Moist Texture
Thanks to the cream cheese, this cake stays tender and moist from edge to center. No dry crumbs here—just soft, rich perfection in every slice. - Buttery, Velvety Crumb
The blend of butter and cream cheese gives the cake that signature dense yet fluffy texture we all crave in a traditional Southern pound cake. - Crowd-Pleasing Flavor
Sweet but not too sweet, with hints of vanilla and a subtle tang from the cream cheese—it pairs beautifully with fruit, coffee, or just on its own. - Simple, Foolproof Method
With clear steps and common pantry ingredients, this is truly a no-fail cake recipe. Whether you’re a beginner or seasoned baker, you’ll love how effortlessly it comes together. - Versatile and Make-Ahead Friendly
Perfect for brunches, birthdays, holidays, or quiet Sunday afternoons. Bonus? It stores beautifully and can even be frozen for later.
Think of this as your new signature dessert—the one your family will start requesting by name. And once you see how easy it is to master, you’ll wonder why you ever settled for store-bought cake.
Ingredients You’ll Need
Before we start mixing, let’s make sure you’ve got everything on hand. This homemade cream cheese pound cake keeps it classic—no fancy extras, just simple ingredients that work together to create something magical.
Here’s what you’ll need:
- 1½ cups (340g) unsalted butter, at room temperature
(Soft butter creams better, giving your cake that signature velvety crumb.) - 1 (8 oz) block cream cheese, full-fat and room temperature
(This adds richness, moisture, and a slight tang—don’t skip it!) - 3 cups (600g) granulated sugar
(Yes, it’s a lot—but this is dessert done right.) - 6 large eggs, room temperature
(Cold eggs can cause the batter to separate—room temp is key for a smooth mix.) - 3 cups (375g) all-purpose flour, sifted
(Sifting helps avoid dense spots and ensures even baking.) - ½ teaspoon baking powder
(Not always found in traditional recipes, but it adds just a bit of lift.) - ¼ teaspoon salt
(Balances the sweetness and brings out the buttery notes.) - 1 tablespoon pure vanilla extract
(Go for the good stuff—it’s the heart of the flavor.)
Optional but delightful:
- Zest of 1 lemon or orange for a citrusy twist
- Powdered sugar, for dusting after baking
- Glaze or fresh berries, for an elegant finish
Tip: For best results, make sure all ingredients are truly at room temperature before you begin. This helps create a cohesive batter and a beautifully uniform bake.
Now that your kitchen is stocked and your butter’s softening on the counter, you’re just a few steps away from baking a cake that’s tender, golden, and downright irresistible. Let’s get mixing!
How to Make Cream Cheese Pound Cake
- Preheat & Prep the Pan
- Set your oven to 325°F (165°C)—a slightly lower temperature that lets the cake bake evenly without a dry crust.
- Grease a 10‑inch Bundt or two standard loaf pans, then dust with flour. (Pro tip: a light coat of baking spray with flour saves time and prevents sticking.)
- Set your oven to 325°F (165°C)—a slightly lower temperature that lets the cake bake evenly without a dry crust.
- Cream Butter & Cream Cheese
- In a stand mixer fitted with the paddle (or a large bowl with a hand mixer), beat the room‑temperature butter and cream cheese on medium speed for 3 full minutes.
- You’re looking for a pale, fluffy mixture—this air is what gives the cake its signature soft crumb.
- In a stand mixer fitted with the paddle (or a large bowl with a hand mixer), beat the room‑temperature butter and cream cheese on medium speed for 3 full minutes.
- Gradually Add Sugar
- With the mixer still running, sprinkle in the granulated sugar a little at a time.
- Keep mixing for 2–3 more minutes until the texture becomes light and smooth. (A little patience now means a wonderfully moist pound cake later.)
- With the mixer still running, sprinkle in the granulated sugar a little at a time.
- Beat in the Eggs One by One
- Crack in an egg, mix until just incorporated, then repeat.
- Scrape the bowl after the third and sixth egg to keep the batter uniform. (Over‑mixing now can deflate that precious air—steady and gentle wins!)
- Crack in an egg, mix until just incorporated, then repeat.
- Whisk Dry Ingredients & Combine
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Reduce mixer speed to low and add the dry mix in three parts, alternating with the vanilla. Blend only until no flour streaks remain.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Fill the Pan & Tap Out Bubbles
- Spoon the batter into your prepared pan; it’ll be thick—perfectly normal.
- Give the pan a gentle tap on the counter to release hidden air pockets for an even rise.
- Spoon the batter into your prepared pan; it’ll be thick—perfectly normal.
- Bake Until Golden & Set
- Slide the pan onto the middle rack and bake for 70–80 minutes (loaf pans may finish closer to 60).
- The cake is ready when a toothpick inserted into the center comes out clean or with a few damp crumbs.
- Slide the pan onto the middle rack and bake for 70–80 minutes (loaf pans may finish closer to 60).
- Cool with Care
- Let the cake rest in the pan for 15 minutes—any sooner and it may break; any longer and it could stick.
- Turn onto a wire rack to cool completely. The aroma alone will test your patience!
- Let the cake rest in the pan for 15 minutes—any sooner and it may break; any longer and it could stick.
- Finish & Serve
- Dust with powdered sugar, drizzle a simple glaze, or crown with fresh berries.
- Dust with powdered sugar, drizzle a simple glaze, or crown with fresh berries.
Slice with a serrated knife for picture‑perfect portions of this buttery, Southern‑style pound cake.
Pro Tips & Tasty Variations
Make every cream cheese pound cake your personal masterpiece with these insider tricks and creative twists:
Pro Tips for Foolproof Success
- Start at Room Temp
Cold butter or cream cheese can create lumps and limit rise. Pull everything out of the fridge about 60 minutes before baking for the silkiest, moist pound cake batter. - Weigh Your Flour
Too much flour means a dense crumb. If you don’t have a scale, use the spoon‑and‑level method to measure—your Southern pound cake will thank you. - Mix Just Enough
Once the flour goes in, beat on low only until you see no streaks. Over‑mixing deflates the air you introduced earlier and robs the cake of its tender texture. - Rotate for Even Browning
About two‑thirds through the bake, give the pan a quick turn. Ovens have hot spots, and this simple move guarantees a beautifully golden crust all around. - Let It Rest, Then Release
A 15‑minute cool in the pan helps the cake set, but any longer can cause sticking. Run a thin spatula along the edges, then invert onto a rack for a flawless release.
Flavor Variations to Keep Things Exciting
- Citrus Burst – Fold in the zest of one lemon or orange and finish with a tangy lemon glaze. Bright, fresh, and perfect for spring brunch.
- Chocolate Swirl – Remove ½ cup of batter, mix in 2 Tbsp cocoa, and marble it through the pan. Looks stunning, tastes decadent.
- Berry Surprise – Gently toss 1 cup of fresh blueberries in flour, then fold into the batter. The flour keeps them from sinking to the bottom.
- Almond Twist – Swap half the vanilla for almond extract and sprinkle sliced almonds on top for a nutty crunch.
- Mini Loaves or Cupcakes – Divide the batter among greased mini pans; reduce baking time to 25–30 minutes. Great for gifting!
Storage & Make‑Ahead Tips
- Room Temperature: Wrapped tightly, your cake stays fresh and buttery for up to 3 days.
- Freezer‑Friendly: Slice, wrap each piece in plastic, and stash in a zip‑top bag for up to 2 months. Thaw a slice on the counter whenever a craving hits.
- Next‑Day Magic: Pound cake actually tastes richer after the flavors meld overnight—ideal if you’re entertaining.
Use these pointers to refine, reinvent, and thoroughly enjoy your cream cheese pound cake every single time you bake it!
How to Serve Your Cream Cheese Pound Cake
This cream cheese pound cake is a stunner straight from the pan—but with a few thoughtful touches, you can transform it into a showstopper for any occasion. Whether you’re hosting brunch, celebrating a holiday, or just cozying up with coffee, here are some delicious ways to serve and enjoy it.
Casual and Comforting
- Slice and Serve Warm
Nothing beats a fresh slice of pound cake slightly warm, maybe with a pat of butter melting on top. Perfect for a laid-back weekend treat. - Pair with a Hot Drink
Enjoy a slice alongside a mug of coffee, chai, or hot cocoa—the cake’s buttery richness pairs beautifully with bold, warm flavors.
Elevated and Elegant
- Top with Fresh Berries
A handful of strawberries, blueberries, or raspberries adds a juicy, colorful contrast. Bonus points for a dollop of freshly whipped cream! - Add a Glaze or Drizzle
Dress it up with a simple vanilla glaze, a light lemon drizzle, or even a rich chocolate sauce for dessert-level decadence. - Serve with Ice Cream
A warm slice next to a scoop of vanilla bean or butter pecan ice cream? Pure bliss. This contrast of hot and cold is an instant crowd-pleaser.
Occasion-Worthy Presentation
- Mini Pound Cake Slices for Parties
Slice the cake into small rectangles and serve on a platter with toothpicks for elegant, mess-free finger food. - Add Edible Garnishes
A sprinkle of powdered sugar, a twist of citrus zest, or a few edible flowers can elevate the look for birthdays or brunches. - Build a Layered Dessert
Cube the cake and layer it with whipped cream and fruit in a glass for an easy, impressive pound cake parfait.
Whether you’re going simple or stylish, this cake plays well with anything. Its rich, moist texture and buttery flavor make it the kind of versatile dessert that fits any moment—no special occasion required.
Final Thoughts
There’s something undeniably comforting about a slice of cream cheese pound cake—warm, moist, and rich with flavor. It’s the kind of dessert that feels both nostalgic and luxurious, perfect for sharing or savoring solo with your favorite drink.
What makes this recipe stand out isn’t just the flawless texture or the buttery crumb—it’s how reliable and versatile it is. Whether you stick to the classic version or explore one of the tasty variations, you’re guaranteed a cake that wows every time.
So go ahead—gather your ingredients, preheat that oven, and bake something truly unforgettable. This isn’t just any pound cake. It’s your new go-to.
Craving more decadent desserts? Don’t miss this indulgent and easy-to-make Oreo Cake that’s guaranteed to satisfy your sweet tooth!
Cream Cheese Pound Cake
Ingredients
- 1½ cups 340g unsalted butter, softened to room temperature
- 1 8 oz block full-fat cream cheese, softened
- 3 cups 600g granulated sugar
- 6 large eggs at room temperature
- 3 cups 375g all-purpose flour, sifted
- ½ teaspoon baking powder optional, for slight lift
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
Optional Add-Ins:
- Zest of 1 lemon or orange for a citrusy note
- 1 cup fresh berries lightly coated in flour (to prevent sinking)
- Powdered sugar or glaze for topping
Instructions
Preheat and Prepare the Pan:
- Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan or two 9×5-inch loaf pans thoroughly, then dust with flour. Tap out any excess.
Cream the Butter and Cream Cheese:
- In a stand mixer (or with a hand mixer), beat the softened butter and cream cheese on medium speed for about 3 minutes, until the mixture is light, smooth, and fluffy.
Add the Sugar Slowly:
- Gradually add the sugar while mixing. Continue to beat for 2–3 more minutes until the mixture is pale and airy. This step builds the cake’s rich, tender texture.
Incorporate the Eggs:
- Add the eggs one at a time, mixing just until each one is fully incorporated before adding the next. Scrape down the sides of the bowl halfway through for an even batter.
Mix in the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder (if using), and salt. Add the dry mixture to the wet in three parts, mixing on low speed just until combined. Stir in the vanilla extract.
Pour and Smooth the Batter:
- Spoon the thick batter into your prepared pan. Tap the pan gently on the counter to release air bubbles and smooth the surface with a spatula.
Bake to Perfection:
- Bake for 70–80 minutes for a bundt cake (or around 60–70 minutes for loaf pans). The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Unmold Carefully:
- Let the cake cool in the pan for 15 minutes, then gently invert onto a wire rack. Allow to cool completely before slicing or glazing.
Serve and Enjoy:
- Dust with powdered sugar, drizzle with glaze, or top with fresh berries. Slice and enjoy a truly unforgettable, buttery-soft pound cake.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 440 kcal |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Cholesterol | 125 mg |
| Sodium | 180 mg |
| Total Carbohydrates | 48 g |
| Sugars | 30 g |
| Protein | 5 g |
| Fiber | <1 g |
| Calcium | 40 mg |
| Iron | 1.3 mg |
Values are approximate and may vary based on specific ingredients and portion sizes used.
FAQs
Can I freeze cream cheese pound cake?
Yes, this cake freezes exceptionally well. Once completely cooled, wrap it tightly in plastic wrap and foil. It can be frozen for up to two months. Thaw it overnight in the fridge or let it sit at room temperature for a few hours before serving.
Why is my pound cake dry?
Dry pound cake is usually the result of overbaking or improper measuring. Be sure to cream the butter and sugar thoroughly, measure flour correctly by spooning and leveling, and always check your oven temperature for accuracy.
Can I make this in a loaf pan instead of a bundt pan?
Yes, you can use two standard loaf pans instead of a bundt. Just keep an eye on the baking time—loaf pans typically require slightly less time, so start checking around the 60-minute mark.
Is it okay to use reduced-fat cream cheese?
For best results, stick with full-fat block-style cream cheese. Reduced-fat or spreadable versions can alter the texture and won’t give you the same moist, rich crumb.
How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to four days. You can also refrigerate it, but allow the cake to come to room temperature before serving to bring back its full flavor and softness.