Cream Cheese Pound Cake

A delightful dessert that combines the richness of cream cheese with a moist and buttery pound cake texture, perfect for any occasion.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

Main Ingredients

1.5 cups unsalted butter, softened to room temperature Make sure it's softened for easy mixing.
8 ounces full fat brick cream cheese, softened to room temperature Full-fat cream cheese is recommended for the best texture.
2.5 cups granulated sugar Adds sweetness and moisture.
1/3 cup sour cream, at room temperature Enhances the cake's moisture.
2 teaspoons pure vanilla extract For flavor.
6 large eggs, at room temperature Ensure even mixing.
3 cups cake flour, spooned and leveled For the light texture of the cake.
1/2 teaspoon baking powder Helps the cake rise.
1/8 teaspoon salt Balances the sweetness.

Optional Toppings

homemade whipped cream and fresh berries For serving.

Instructions

Preparation

Preheat oven to 325°F (163°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
Beat the butter on high speed until smooth and creamy.
Add the cream cheese and beat until smooth.
Add the sugar and beat until combined, then add the sour cream and vanilla and beat until creamy.
On low speed, beat the eggs in one at a time, allowing each to fully mix in before adding the next.
Add the cake flour, baking powder, and salt. Beat on medium speed just until combined. Do not overmix.
Give the batter a final turn to make sure there are no lumps.
Pour batter into the prepared pan and bang the pan on the counter to bring up air bubbles.

Baking

Bake for 75-95 minutes, loosely tenting with aluminum foil halfway through.
Bake until a toothpick comes out clean.
Remove cake from the oven and allow to cool for 2 hours in the pan.
Invert onto a wire rack or serving dish and allow to cool completely.

Serving

Slice and serve with optional toppings such as whipped cream and fresh berries.

Storage

Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For freezing, wrap baked and cooled pound cake in plastic wrap then aluminum foil; freeze for up to 3 months.
Thaw overnight in the refrigerator then bring to room temperature before slicing.

Notes

Make sure your butter, cream cheese, and eggs are at room temperature before starting the recipe. Avoid overmixing the flour to prevent a dense cake. Test for doneness with a toothpick, checking that it comes out clean from the center.

Keyword Baking, Cream Cheese Pound Cake, Dessert Recipes, Pound Cake, Sweet Treats

introduction

Cream Cheese Pound Cake is a delightful dessert that combines the richness of cream cheese with the classic pound cake texture. This cake is perfect for any occasion, whether you’re celebrating a birthday or simply enjoying a cozy afternoon with family. With its moist and buttery consistency, this recipe delivers a comforting treat that’s hard to resist.

why make this recipe

Making Cream Cheese Pound Cake is a rewarding experience that yields a wonderfully moist and flavorful cake. The combination of cream cheese and sour cream adds a subtle tanginess that enhances the overall sweetness. Plus, it is incredibly versatile! You can serve it plain, with a dusting of powdered sugar, or dress it up with homemade whipped cream and fresh berries for a more elegant presentation.

how to make Cream Cheese Pound Cake

Ingredients :

1 and 1/2 cups unsalted butter, softened to room temperature
8 ounces full fat brick cream cheese, softened to room temperature
2 and 1/2 cups granulated sugar
1/3 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
6 large eggs, at room temperature
3 cups cake flour, spooned and leveled
1/2 teaspoon baking powder
1/8 teaspoon salt
Optional for serving: homemade whipped cream and fresh berries

Directions :
Preheat oven to 325°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Beat the butter on high speed until smooth and creamy. Add the cream cheese and beat until smooth. Add the sugar and beat until combined, then add the sour cream and vanilla and beat until creamy. On low speed, beat the eggs in one at a time, allowing each to fully mix in before adding the next. Add the cake flour, baking powder, and salt. Beat on medium speed just until combined. Do not overmix. Give the batter a final turn to make sure there are no lumps. Pour batter into the prepared pan and bang the pan on the counter to bring up air bubbles. Bake for 75-95 minutes, loosely tenting with aluminum foil halfway through. Bake until a toothpick comes out clean. Remove cake from the oven and allow to cool for 2 hours in the pan. Invert onto a wire rack or serving dish and allow to cool completely. Slice and serve with optional toppings. Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. For freezing, wrap baked and cooled pound cake in plastic wrap then aluminum foil; freeze for up to 3 months. Allow to thaw overnight in the refrigerator then bring to room temperature before slicing. For loaf pan, pour the batter into two greased 9×5 inch loaf pans and bake each at 325°F for about 60 minutes.

how to serve Cream Cheese Pound Cake

Serve slices of Cream Cheese Pound Cake with a dollop of homemade whipped cream and a handful of fresh berries for a beautiful presentation. You can also pair it with a drizzle of your favorite fruit sauce or even a scoop of vanilla ice cream for a delightful dessert experience. This cake also shines on its own, but these additions add a fresh twist.

how to store Cream Cheese Pound Cake

To store your Cream Cheese Pound Cake, cover it tightly to maintain its moisture. At room temperature, it will last for up to 2 days. In the refrigerator, it can be kept fresh for up to 5 days. If you want to keep it for longer, you can freeze the cake. Wrap the baked and cooled cake in plastic wrap and then in aluminum foil. It will stay safe in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and bring it to room temperature before slicing.

tips to make Cream Cheese Pound Cake

Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature. This helps create a smooth batter and ensures even mixing.
Avoid Overmixing: When adding the flour, mix just until combined. Overmixing can lead to a dense cake.
Testing for Doneness: Use a toothpick to check if your cake is done. If it comes out clean from the center, your cake is ready!

variation (if any)

You can add various flavors or mix-ins to the batter, such as lemon zest for a citrus twist or chocolate chips for a sweet surprise. Additionally, you can create a marble effect by swirling in some cocoa powder or melted chocolate before baking.

FAQs

Can I use low-fat cream cheese?
While you can use low-fat cream cheese, it may affect the texture and flavor of the cake. Full-fat versions give the cake its rich and moist consistency. Check Serious Eats for more tips on cream cheese alternatives.
What can I do with leftover cake?
Leftover cake can be stored as described above. You can also cube it and use it in a trifle or shortcake. For more creative ways to use cake scraps, consider visiting Bon Appétit.
How can I prevent my cake from sticking to the pan?
Greasing the Bundt pan generously with butter or nonstick spray is crucial. For added assurance, you can dust the pan with flour after greasing it. If you’re looking for reliable nonstick cookware, you can buy it here.

Cream Cheese Pound Cake