When it comes to classic Southern desserts, few things are as beloved as a cream cheese pound cake. This rich, dense, buttery cake is the perfect balance between simplicity and indulgence. Unlike traditional pound cake, which relies solely on butter, sugar, eggs, and flour, this version adds cream cheese to the mix. The result? A velvety crumb, subtle tanginess, and an irresistible melt-in-your-mouth texture.
It’s the kind of cake that doesn’t need much fussing—serve it plain with a dusting of powdered sugar, or dress it up with fresh berries, a drizzle of chocolate ganache, or a lemon glaze. Whether you’re making it for Sunday supper, holiday gatherings, or just because you’re craving something sweet, this cake never disappoints.
Let’s walk through how to make this classic step by step.
Ingredients
Here’s everything you’ll need for a 10-inch Bundt or tube pan cake:
- 1½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 3 cups all-purpose flour, sifted
- ½ tsp salt
Optional Toppings
- Powdered sugar dusting
- Berry compote (strawberries, blueberries, raspberries)
- Lemon glaze (powdered sugar + lemon juice)
- Chocolate ganache
- Whipped cream + toasted pecans
Step-by-Step Instructions
1. Preheat and Prep the Pan
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch Bundt pan (or tube pan). Make sure every crease of the pan is well-coated to prevent sticking.
2. Cream Butter, Cream Cheese & Sugar
- In a large mixing bowl, beat together butter and cream cheese until smooth and creamy, about 2–3 minutes.
- Gradually add sugar, beating until the mixture is light and fluffy, about 3–5 minutes. This step incorporates air, giving your cake a tender texture.
3. Add Eggs & Vanilla
- Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
- Mix in the vanilla extract for flavor.
4. Add Dry Ingredients
- In a separate bowl, sift together flour and salt.
- Gradually add the dry mixture into the wet mixture, mixing until just combined. Be careful not to overmix, or the cake may turn dense.
5. Bake
- Pour the batter into your prepared pan and smooth out the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Serving Suggestions
One of the best things about cream cheese pound cake is its versatility. You can keep it simple or elevate it with toppings:
- Classic Dusting – Sprinkle with powdered sugar for an elegant, fuss-free finish.
- Berry Compote – Warm strawberries, blueberries, or raspberries with a little sugar until syrupy, then spoon over slices.
- Lemon Glaze – Mix powdered sugar with fresh lemon juice for a tangy glaze. Drizzle over the cooled cake.
- Chocolate Ganache – Combine heavy cream and chocolate chips for a rich, glossy drizzle.
- Whipped Cream & Pecans – A dollop of whipped cream topped with toasted pecans adds crunch and creaminess.
Tips for Success
- Room temperature ingredients are key. Softened butter, cream cheese, and eggs blend more evenly.
- Don’t rush the creaming process. Beating butter, cream cheese, and sugar until fluffy ensures the cake rises properly.
- Check doneness early. Ovens vary—start checking at 1 hour 10 minutes.
- Cool completely. Cutting into a warm pound cake can cause it to crumble.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for about 1 week if wrapped tightly.
- Freezer: Slice and wrap individual pieces in plastic wrap, then freeze for up to 3 months. Thaw at room temperature.
FAQs
1. Can I make this without cream cheese?
Yes, but you’ll lose the tangy richness that makes this version so special.
2. What’s the best pan to use?
A Bundt pan gives a beautiful shape, but a tube pan works just as well.
3. Can I use cake flour instead of all-purpose flour?
Yes, cake flour will make the crumb slightly softer.
4. How do I prevent the cake from sticking?
Thoroughly grease and flour your pan. For extra insurance, use baking spray with flour.
5. Can I add flavors like lemon or almond?
Absolutely! Add lemon zest, almond extract, or even a swirl of chocolate or cinnamon for variation.
Conclusion
The cream cheese pound cake is timeless—a true staple for bakers who appreciate a moist, buttery, and rich cake with just the right hint of tang. It’s elegant enough for holidays and gatherings, yet simple enough to enjoy with a cup of coffee on a quiet afternoon.
Dress it up with toppings, or enjoy a slice plain—it never fails to impress. With this recipe, you’ll have a cake that’s equal parts comfort and indulgence, guaranteed to become a family favorite.