Cream Cheese Pound Cake Recipe
Cream Cheese Pound Cake Recipe
If you’re craving a buttery, moist, and rich cake that never fails to impress, this Cream Cheese Pound Cake is the ultimate classic. By adding cream cheese to the traditional recipe, you get a cake that’s perfectly dense yet tender, with a subtle tang and melt in your-mouth texture.
This cake is versatile you can enjoy it plain, with a dusting of powdered sugar, or dressed up with fresh berries and whipped cream. Whether it’s for afternoon tea, a holiday dessert table, or just a cozy family treat, this pound cake always delivers.
Why You’ll Love This Cake
- Soft & Moist: Cream cheese adds richness and keeps the crumb tender.
- Simple Ingredients: Made with pantry staples, nothing complicated.
- Versatile Dessert: Delicious plain or with your favorite toppings.
- Make-Ahead Friendly: Stays fresh for days and freezes well.
Ingredients You’ll Need
- Butter Unsalted, softened to room temperature.
- Cream Cheese Softened, for richness and smooth texture.
- Sugar Granulated sugar for sweetness.
- Eggs Provide structure and richness.
- All-Purpose Flour The base of the cake.
- Vanilla Extract Adds classic flavor.
- Salt Just a pinch to balance sweetness.
Cream Cheese Pound Cake Recipe
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Course: Dessert Cuisine: American Keyword: Cream Cheese Pound Cake Prep Time: 20minutes minute Cook Time: 1hour hour 20minutes minutes Total Time: 1hour hour 40minutes minutes Servings: 14
Ingredients You’ll Need
Ingredients
For the cakes
- 1 ⅓ cups (185 g) all-purpose flour
- ¼ cup (25 g) Dutch-processed cocoa powder (for rich chocolate flavor)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup (65 g) granulated sugar
- 1 cup (240 ml) whole milk
- 3 tablespoons canola or vegetable oil (or 45 g melted butter)
- 1 teaspoon vanilla extract
- ½ cup (85 g) chocolate chips or chunks
- Butter or oil – for greasing the pan
Step-by-Step Instructions
- Prep the Pan & Oven
- Preheat oven to 325°F (165°C).
- Grease and flour a bundt pan (or two loaf pans).
- Cream Butter, Cream Cheese & Sugar
- In a large mixing bowl, beat softened butter and cream cheese until smooth and fluffy.
- Gradually add sugar and beat until pale and creamy.
- Add Eggs & Vanilla
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Mix in Dry Ingredients
- Slowly add flour and salt to the mixture.
- Mix on low speed until just combined do not overmix.
- Bake
- Pour batter into prepared pan.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve
- Let the cake cool in the pan for 15 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
- Slice and serve plain or with toppings.
Serving Suggestions
- Dust with powdered sugar for a classic look.
- Add fresh strawberries and whipped cream for a summer touch.
- Drizzle with chocolate or caramel sauce for extra indulgence.
- Pair with seasonal fruits like blueberries, peaches, or cherries.
Storage & Freezing
- Room Temperature: Keep covered up to 4 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap slices tightly in plastic wrap + foil and freeze up to 2 months. Thaw before serving.
Nutrition Information Calories: 525kcal | Carbohydrates: 64g | Protein: 7g | Fat: 28g |
Frequently Asked Questions
1. Can I use low-fat cream cheese instead of full-fat?
It’s strongly recommended to use full-fat cream cheese because it gives the cake its signature richness and moist texture. Low-fat cream cheese has more water content, which may affect the crumb and make the cake less dense.
2. Do I need to sift the flour for this recipe?
Yes, sifting the flour ensures the pound cake has a light and even texture. Unsifted flour can create lumps, which may result in uneven baking.
3. Can I use salted butter instead of unsalted?
You can, but reduce or skip the added salt in the recipe. Unsalted butter allows you to control the flavor better.
4. How do I know when the pound cake is fully baked?
Insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, it’s ready. The edges should also pull slightly away from the pan.
5. Why did my pound cake sink in the middle?
This usually happens if:
- The oven temperature was too low.
- The batter was overmixed.
- The cake was underbaked before removing from the oven.
Conclusion
This Cream Cheese Pound Cake recipe is the perfect combination of rich, buttery flavor and a moist, tender crumb. Thanks to the addition of cream cheese, this cake stays soft, dense, and incredibly delicious with every slice. Whether you serve it plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream, it’s a dessert that never disappoints.
Easy to prepare with simple pantry ingredients, this pound cake is ideal for family gatherings, holiday celebrations, or even as a make-ahead treat. Plus, it stores and freezes beautifully, so you can always have a slice ready to enjoy with coffee or tea.
If you’re looking for a classic homemade pound cake that’s bakery worthy yet simple, this cream cheese pound cake is the recipe you’ll come back to again and again. Try it once, and it’s sure to become a family favorite!
