Cream Cheese Pound Cake

Cream cheese pound cake is a classic treat known for its rich flavor and soft, moist crumb. Adding cream cheese to the batter makes this pound cake extra tender and gives each slice a slight tang.

Using quality butter, real vanilla, and the right mixing technique creates the perfect texture and taste. This cake is beloved for its simplicity and versatility.

You can enjoy it plain, with fresh berries, a dusting of powdered sugar, or a drizzle of lemon glaze. Families serve it for weeknight desserts and special celebrations.

This dessert is easy to bake at home. Following a well-tested cream cheese pound cake recipe helps even beginner bakers get great results.

Pair this soft, buttery cake with whipped cream or ripe fruit for a standout dessert. Every baker should have a reliable pound cake with cream cheese recipe in their collection.

Why You Will Love Cream Cheese Pound Cake

Cream cheese pound cake gives a new twist to the classic pound cake. The cake is rich and moist because of the cream cheese.

Each slice is buttery and slightly tangy, offering a unique flavor compared to regular pound cake. The soft crumb melts in your mouth and stays tender for days.

Cream cheese helps the cake stay moist, making it a great make-ahead dessert. Simple ingredients like butter, sugar, eggs, cream cheese, flour, vanilla, baking powder, and salt create deep flavor.

Each ingredient has a purpose, and together they make something special. The cake’s versatility is another plus.

Serve cream cheese pound cake plain, with fresh berries, or with powdered sugar. It pairs well with whipped cream or a scoop of ice cream.

Here’s a quick look at what makes this cake a favorite:

Feature	Benefit
Buttery & rich	Satisfies a wide range of tastes
Moist texture	Stays fresh longer than many cakes
Simple recipe	Easy to bake with pantry staples
Versatile	Great for snacks, breakfast, dessert

If you want a sweet treat that feels classic yet exciting, this cake delivers. For more details on ingredient choices and baking tips, visit this cream cheese pound cake recipe.

How To Make Cream Cheese Pound Cake

Cream cheese pound cake starts by mixing room temperature ingredients to create a smooth, thick batter. Careful mixing, a steady oven temperature, and the correct pan shape lead to a soft, buttery cake with rich flavor.

Ingredients

A classic cream cheese pound cake uses simple pantry staples. This cake needs full-fat brick cream cheese, not the spreadable kind.

Use unsalted butter for flavor and texture, and eggs to bind everything together. Granulated sugar sweetens the cake, while cake flour gives it a light crumb.

Vanilla extract adds aroma, and a small amount of baking powder keeps the cake from being too dense. Kosher salt balances the sweetness.

Some recipes add sour cream for more moisture.

Typical Ingredient List:

Ingredient	Amount
Unsalted butter	1 ½ cups (softened)
Cream cheese	8 oz (softened)
Granulated sugar	2 ½ cups
Eggs	6 large
Cake flour	3 cups
Baking powder	½ teaspoon
Kosher salt	⅛ teaspoon
Vanilla extract	2 teaspoons
Sour cream (optional)	⅓ cup

Instruments

The right equipment helps you get the best results. A 10-12 cup Bundt pan works well, but two loaf pans are also fine.

Grease the pan with butter or spray to prevent sticking. A stand mixer or electric handheld mixer blends butter, cream cheese, sugar, and eggs until smooth.

Use a silicone spatula to scrape the sides and remove any unmixed batter. A large mixing bowl and a wire rack for cooling are helpful.

Measuring cups and spoons give accurate amounts for each ingredient. An oven thermometer checks the baking temperature.

A toothpick tests doneness before removing the cake from the oven.

Step By Step Instruction

Preheat the oven to 325°F (163°C) and grease the Bundt pan thoroughly. Beat the softened butter until creamy.

Add the cream cheese and mix until smooth and lump-free. Mix in the sugar, then add eggs one at a time, making sure each egg is fully combined before adding the next.

Pour in the vanilla extract and, if using, sour cream for extra moisture. Gently fold in the cake flour, baking powder, and salt.

Be careful not to overmix. Spoon the batter into the Bundt pan and smooth the top.

Bake for 75–95 minutes. Tent with foil halfway through if the top browns too fast.

Check for doneness with a toothpick. The cake should be cooked through with a golden crust.

Cool the cake in the pan for 2 hours, then turn it out onto a rack. For more detailed recipe steps, see Sally’s Baking Addiction’s cream cheese pound cake recipe.

Tips & Tricks

Let the butter and cream cheese sit at room temperature for about 30 minutes before starting. This makes mixing smoother and helps achieve a silky batter.

Always grease and flour the Bundt pan well to prevent sticking. When creaming sugar with butter and cream cheese, beat until the mixture is light and fluffy.

This method adds air, leading to a more tender and moist cake. After adding flour, mix gently—just until combined.

Overmixing can make the cake dense. Use room temperature eggs for a smooth texture.

Add vanilla extract for a classic flavor, or try almond for a different twist. Check the cake’s doneness by inserting a toothpick into the thickest area.

If it comes out clean, the cake is ready. Let the cake cool completely before slicing to keep it moist.

Store leftovers in an airtight container in the fridge for up to one week. For serving, dust with powdered sugar or pair with fresh fruit.

Whipped cream, caramel, or a fruit glaze are also popular toppings.

Ingredient Substitute

If you don’t have cream cheese or need to avoid it, several easy swaps deliver great texture and taste. Sour cream is a top pick.

It gives a moist, slightly tangy crumb and can be used in the same amount as cream cheese. Full-fat Greek yogurt is another good substitute.

Greek yogurt brings tang and tenderness, and works well if you want a fluffier texture. Buttermilk can replace cream cheese for a very soft and light crumb.

Use the same amount of buttermilk as cream cheese, but reduce other liquids to keep the batter thick. Buttermilk’s acidity helps the cake rise.

Mascarpone is a creamy alternative with a mild flavor. It gives a smooth, rich texture similar to cream cheese.

Swap in equal amounts.

Here’s a quick table with cream cheese alternatives:

Substitute	Texture	Flavor
Sour Cream	Moist, dense	Tangy
Greek Yogurt	Fluffy	Mild Tang
Buttermilk	Light, soft	Mild, tangy
Mascarpone	Creamy	Mild, rich

For non-dairy options, use coconut cream or vegan cream cheese. For a lighter, healthier twist, applesauce is a lower-fat swap that adds moisture but gives a lighter texture.

Classic recipes may use shortening to improve tenderness. While not as creamy, shortening can make the crumb softer and help the cake stay moist.

What To Serve With Cream Cheese Pound Cake

Cream cheese pound cake tastes great on its own, but toppings or sides make it even better. Serve with fresh berries and a dollop of whipped cream for a classic treat.

Strawberries, blueberries, and raspberries add color and tartness. A drizzle of chocolate ganache or caramel sauce adds richness.

Toasted pecans or walnuts give the cake crunch and extra flavor. Pair slices with lemon curd and fresh blueberries for a bright touch.

Honey and sliced almonds offer a nutty, delicate topping.

Popular Pairings Table:

Topping/Side	Why It Works
Fresh Berries & Whipped Cream	Light, fresh, and classic
Lemon Curd & Blueberries	Zesty and bright
Chocolate Ganache & Raspberries	Rich and tart
Caramel Sauce & Toasted Nuts	Sweet and crunchy
Orange Marmalade & Candied Peel	Citrusy and aromatic
Pineapple Compote & Coconut Flakes	Tropical and sweet
Honey & Sliced Almonds	Simple and nutty

Cream cheese pound cake also pairs well with a scoop of vanilla ice cream, especially in summer. These ideas help you change things up for any occasion.

For more inspiration, see these cream cheese pound cake pairings.

How To Store Cream Cheese Pound Cake

Let cream cheese pound cake cool completely before wrapping to keep it fresh and moist. Storing while still warm can cause condensation and make the cake soggy.

For short term storage, wrap the cake tightly in plastic wrap or aluminum foil. Place it in an airtight container to keep out air and prevent drying.

Refrigerate a pound cake with cream cheese if it contains a cream cheese filling or won’t be eaten within a couple of days. The refrigerator keeps the filling and cake fresh and safe.

See more storage tips at The Dough Academy’s pound cake storage guide.

Storage method table:

Method	How to Wrap	Where to Store	Duration
Countertop	Plastic wrap/foil	Airtight container	1-2 days
Refrigerator	Plastic wrap/foil	Airtight container	Up to 1 week
Freezer	Double wrap, then bag	Freezer-safe bag	Up to 3 months

Before serving leftovers, let the cake sit at room temperature for 30-60 minutes. This softens the cake and brings out the best flavor.

Avoid storing near strong-smelling foods like onions, as the cake can absorb odors. You can also wrap and freeze individual slices for quick snacks.

Store cream cheese pound cake the right way to keep it tender and delicious every time.

Nutrition Fact In List Form

Cream cheese pound cake is rich and dense. It has a high calorie count.

Here is a breakdown of the main nutrition facts for an average slice (about 99 g or 1/12th of a bundt cake):

Key Nutrition Facts:

• Calories: 370
• Total Fat: 19 g
• Saturated Fat: 11 g
• Cholesterol: 120 mg
• Sodium: 190 mg
• Total Carbohydrates: 46 g
• Sugars: 27 g
• Dietary Fiber: 1 g
• Protein: 4 g

A full-size slice has a lot of calories. Eat it in moderation.

Most of the calories come from fat and sugar.

Here is a simple nutrition table per 100 grams:

Nutrient	Amount
Calories	380 kcal
Fat	17 g
Carbs	50 g
Sugar	27 g
Protein	6 g

Butter and eggs make cream cheese pound cake a good source of vitamin A.

A slice gives about 13% of the daily value for calcium and some iron. It contains dairy, gluten, and eggs, so people with allergies should avoid it.

Frequently Asked Questions

Cream cheese pound cake stands out for its rich, moist texture and simple ingredients. Storage, baking techniques, and how you add cream cheese all affect the final cake.

How can I ensure my cream cheese pound cake is moist?

Use room temperature butter, eggs, and cream cheese. These blend smoothly into the batter.

Do not overbake. Remove the cake from the oven when a skewer comes out with a few moist crumbs.

Some people brush the baked cake with simple syrup for extra moisture.

What are the common mistakes to avoid when making a pound cake?

Overmixing the batter makes the cake dense and tough. Mix only until the ingredients combine.

A hot oven can crack or dry out the cake. Bake at a low temperature, around 325°F.

Cake flour makes a lighter cake. All-purpose flour creates a heavier texture.

Is refrigeration necessary for a cream cheese pound cake after baking?

You do not need to refrigerate the cake for short-term storage. Wrap it tightly and keep it at room temperature for up to three days.

For longer storage, refrigerate the cake for up to a week. Let it come to room temperature before serving so it stays soft.

What are the key ingredients for a classic old fashioned pound cake?

Traditional recipes use unsalted butter, granulated sugar, eggs, and cake flour.

Cream cheese pound cake includes full-fat cream cheese. Pure vanilla extract and a pinch of salt boost the flavor.

How does adding cream cheese affect the texture of a pound cake?

Cream cheese adds extra fat and moisture. The cake turns out dense yet creamy.

It also brings a slight tang that balances the sweetness. Cream cheese pound cake stays moist longer and has a rich, smooth bite.

Can you provide a simple step-by-step guide for a beginners cream cheese pound cake?

1. Preheat the oven to 325°F. Butter and flour a tube pan.
2. Beat softened butter and cream cheese until smooth. Add sugar and beat until the mixture becomes fluffy.
3. Add eggs one at a time. Mix well after adding each egg.
4. Stir in vanilla. Add sifted cake flour and salt, then mix just until everything blends together.
5. Pour the batter into the prepared pan. Bake for 70-80 minutes.

Check if the cake is done by inserting a toothpick. It should come out with moist crumbs.

For more tips and a printable recipe card, visit this detailed cream cheese pound cake recipe.