If you’re on the hunt for a dessert that’s as luxurious as it is comforting, look no further than Cream Cheese Pound Cake. This classic treat boasts a perfectly tender crumb, irresistible richness, and that iconic golden crust we all crave. Whether you’re baking for a family gathering or simply want to treat yourself with a slice alongside your afternoon coffee, Cream Cheese Pound Cake never disappoints. It’s a recipe that blends nostalgia with pure indulgence, and once you try it, you’ll want to make it again and again.

Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how it turns a handful of kitchen staples into something magical. Each ingredient plays an important role in building flavor, moisture, and that signature pound cake texture.

Butter, softened: Delivers richness and helps achieve that melt-in-your-mouth crumb.
Cream cheese, softened: The secret weapon for extra moisture, tang, and a velvety texture.
All-purpose flour: Provides structure, ensuring your cake stands tall but stays tender.
Sugar: Sweetens the cake and helps with that beautiful golden crust.
Large eggs: Bind everything together and add extra moisture and lift.
Vanilla extract: Adds warmth and depth, bringing out the best in every bite.
Almond extract: Just a touch gives a subtle, elegant flavor that makes this cake unforgettable.
Salt: Balances the sweetness and intensifies all the other flavors.

How to Make Cream Cheese Pound Cake

Step 1: Preheat Oven

Start by giving your oven plenty of time to come up to temperature—set it to 325°F (165°C). While it’s heating, generously grease and flour your favorite bundt pan. This not only helps the Cream Cheese Pound Cake release cleanly but also creates that classic, slightly crisp exterior.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for incorporating air, which gives the cake its signature lift and tender crumb.

Step 3: Add Eggs and Extracts

Beat in the eggs one at a time, mixing well after each addition. This gradual process ensures the batter stays smooth and cohesive. Next, stir in the vanilla and almond extracts for that irresistible aroma and flavor.

Step 4: Incorporate Dry Ingredients

Gradually add the flour and salt to the wet mixture, mixing just until everything is combined. Be careful not to overmix—this is the secret to a tender, melt-in-your-mouth Cream Cheese Pound Cake rather than a tough one.

Step 5: Fill the Pan

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. This helps the cake bake evenly and look picture-perfect once you flip it out.

Step 6: Bake

Slide the pan into the oven and bake for 60-70 minutes. The cake is ready when a toothpick inserted into the center comes out clean, and the top is beautifully golden. The incredible aroma will fill your kitchen—pure anticipation!

Step 7: Cool and Serve

Let the cake cool in the pan for about 10 minutes before carefully transferring it to a wire rack. This helps set the structure and makes sure it doesn’t stick. Once fully cooled, slice and enjoy every velvety bite of your Cream Cheese Pound Cake.

How to Serve Cream Cheese Pound Cake

Garnishes

A dusting of powdered sugar is always classic, but feel free to go wild. Fresh berries, a drizzle of chocolate or caramel sauce, or even a dollop of whipped cream can turn each slice of Cream Cheese Pound Cake into a showstopper. Don’t forget a sprig of mint for a pop of color!

Side Dishes

Pair your Cream Cheese Pound Cake with a scoop of vanilla ice cream, a bowl of macerated strawberries, or even a tangy lemon curd. The cake’s rich flavor plays beautifully with creamy, tart, or fruity sides, making it versatile enough for any occasion.

Creative Ways to Present

For a fun twist, try cutting the cake into cubes and layering it with fruit and whipped cream for a parfait, or use slices as the base for an elegant trifle. You can also grill slices for a few seconds to caramelize the edges—trust me, it’s divine!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cream Cheese Pound Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This helps preserve its moisture and flavor, so every slice stays as delicious as the first.

Freezing

To freeze, wrap individual slices or the whole cake in a double layer of plastic wrap and then foil. Store in the freezer for up to two months. When ready to enjoy, thaw at room temperature—the texture and flavor hold up beautifully.

Reheating

If you like your pound cake slightly warm, pop a slice in the microwave for 10-15 seconds or toast it lightly in a toaster oven. This revives the buttery richness and makes the Cream Cheese Pound Cake taste freshly baked.

FAQs

Can I use low-fat cream cheese?

Full-fat cream cheese is best for this recipe, as it gives the cake its signature richness and texture. Low-fat versions can make the cake less moist and flavorful, but they’ll still work in a pinch.

What if I don’t have a bundt pan?

No bundt pan? No problem! You can bake the Cream Cheese Pound Cake in two loaf pans instead. Just check for doneness a bit earlier, as baking times may vary.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s done. The top should also be golden brown and slightly firm to the touch.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Fold in up to a cup of your favorite mix-ins—think mini chocolate chips, chopped pecans, or even dried cranberries—just before adding the batter to the pan for a custom twist.

Is it possible to make this gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be a bit different, but you’ll still get a delicious, moist Cream Cheese Pound Cake.

Final Thoughts

There’s just something magical about slicing into a homemade Cream Cheese Pound Cake and sharing it with people you love. Whether you dress it up or keep it simple, this cake is sure to become a cherished favorite in your baking repertoire. Give it a try—you might just find yourself making it for every special occasion (and plenty of ordinary afternoons, too).

Cream Cheese Pound Cake Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This rich and moist Cream Cheese Pound Cake combines the smoothness of cream cheese with traditional butter and sugar, creating a dense yet tender crumb. Perfectly flavored with vanilla and almond extracts, this classic bundt cake is an irresistible dessert for any occasion.

Ingredients

Scale

Wet Ingredients

1 cup butter, softened
8 oz cream cheese, softened
6 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Dry Ingredients

3 cups all-purpose flour
3 cups sugar
1/4 teaspoon salt

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Instructions

Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This step is crucial to incorporate air for a tender texture.
Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla and almond extracts for a rich aromatic flavor.
Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing gently until the batter is smooth. Be careful not to overmix as this can make the cake tough.
Fill the Pan: Pour the prepared batter evenly into the greased bundt pan and smooth the top with a spatula to ensure even baking.
Bake: Bake the cake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick or skewer into the center; it should come out clean or with a few moist crumbs.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, slice and serve for a creamy, delightful dessert.

Notes

Ensure butter and cream cheese are fully softened to achieve a smooth batter.
Do not overmix the batter after adding flour to keep the cake tender.
Using a bundt pan helps create an elegant presentation but a loaf pan can be substituted, adjusting baking time accordingly.
The almond extract adds a subtle nutty flavor; it can be omitted or substituted with more vanilla if preferred.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American