Cream Cheese Pound Cake is a rich, buttery dessert with a velvety texture and a perfectly golden crust. It brings together the tang of cream cheese and the warmth of vanilla in a one-bowl recipe that’s easy to master. Whether served plain, with berries, or toasted with butter, this cake delivers nostalgic comfort and elegance in every slice.
Full Recipe:
Ingredients
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For the Cake:
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1½ cups (340g) unsalted butter, softened
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8 oz (226g) full-fat cream cheese, softened
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2½ cups (500g) granulated sugar
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⅓ cup (80g) sour cream, room temperature
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2 tsp pure vanilla extract
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6 large eggs, room temperature
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3 cups (354g) cake flour (spooned and leveled)
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½ tsp baking powder
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⅛ tsp salt
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Optional for Serving:
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Whipped cream
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Fresh berries
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Directions
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Preheat & Prep:
Preheat your oven to 325°F (163°C). Grease a 10–12 cup Bundt pan thoroughly. -
Cream Butter, Cheese & Sugar:
In a mixing bowl, beat together the butter, cream cheese, and sugar until smooth and fluffy (3–4 minutes). -
Add Sour Cream, Vanilla & Eggs:
Mix in the sour cream and vanilla. Add eggs one at a time, mixing well after each. -
Incorporate Dry Ingredients:
In a separate bowl, whisk the cake flour, baking powder, and salt. Slowly add to the wet mixture, mixing just until combined. -
Bake:
Pour the batter into the prepared pan. Tap gently to release air bubbles. Bake for 75–95 minutes. Around the 45-minute mark, loosely cover the top with foil to prevent over-browning. Check doneness with a toothpick. -
Cool:
Let the cake cool in the pan for 2 hours, then invert onto a rack to cool completely. -
Serve:
Slice and enjoy plain or with whipped cream and fresh berries.
Nutrients
Approximate per serving (based on 12 servings):
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Calories: ~420 kcal
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Carbohydrates: ~45g
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Protein: ~6g
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Fat: ~25g
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Saturated Fat: ~15g
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Cholesterol: ~120mg
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Sodium: ~150mg
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Sugar: ~30g
Why Cream Cheese Pound Cake is So Popular
Cream Cheese Pound Cake is beloved for its smooth, dense texture and rich, buttery flavor. The addition of cream cheese gives the cake a slight tang, which balances out the sweetness and creates a sophisticated taste that’s not too heavy. The sour cream adds moisture, ensuring the cake stays tender and moist, while the cake flour provides a delicate, fine crumb.
This cake’s versatility is another reason it’s so popular. It can be served as a simple dessert on its own, or dressed up with whipped cream and fresh berries for a more elegant presentation. The ease of preparation makes it perfect for both beginner bakers and experienced ones looking for a reliable, go-to dessert. Plus, it keeps well for several days, making it ideal for preparing in advance.
How to Make Cream Cheese Pound Cake
Making Cream Cheese Pound Cake is straightforward and requires just a few easy steps. Here’s how you can create this delicious cake:
Step 1: Preheat & Prep
Preheat your oven to 325°F (163°C). Thoroughly grease a 10–12 cup Bundt pan to ensure the cake comes out smoothly after baking.
Step 2: Cream Butter, Cream Cheese & Sugar
In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until smooth and fluffy. This process should take about 3–4 minutes. The result will be a light, creamy mixture that serves as the base of your cake.
Step 3: Add Sour Cream, Vanilla & Eggs
Mix in the sour cream and vanilla extract to the butter mixture. Then, add the eggs one at a time, mixing well after each addition to ensure the mixture is smooth and fully combined. This step helps create a rich and creamy batter.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, mixing gently until everything is just combined. Be careful not to overmix, as this can affect the texture of the cake.
Step 5: Bake
Pour the batter into the prepared Bundt pan, tapping the pan gently on the counter to release any air bubbles. Bake the cake for 75–95 minutes. At the 45-minute mark, loosely cover the top of the cake with foil to prevent over-browning. Use a toothpick to check for doneness—if it comes out clean, the cake is ready.
Step 6: Cool
Allow the cake to cool in the pan for about 2 hours. Afterward, invert the pan onto a cooling rack and let the cake cool completely. This cooling period ensures the cake firms up and is easier to slice.
Step 7: Serve
Once cooled, slice the cake and serve it as is, or with a dollop of whipped cream and fresh berries for an extra touch of elegance. Enjoy the soft, buttery texture and tangy flavor in every bite.
Why This Cake is Perfect for Any Occasion
Cream Cheese Pound Cake is incredibly versatile, making it perfect for virtually any occasion. Whether it’s a casual family gathering, a holiday celebration, or a special treat for a dinner party, this cake is sure to impress. Its simple elegance makes it suitable for both informal meals and more refined occasions.
The cake also works well for meal prepping, as it stays moist for several days. It’s great for breakfast with a cup of coffee, as a dessert after dinner, or even as a sweet snack. You can customize it by adding fresh fruit or toppings, making it adaptable to your taste preferences.
Conclusion
Cream Cheese Pound Cake is a timeless dessert that combines buttery richness, a velvety texture, and a tangy twist from cream cheese and sour cream. Its simple ingredients and easy preparation make it a perfect dessert for any occasion, whether you’re serving it plain, with whipped cream, or topped with fresh berries. The balance of flavors and textures makes this cake a crowd-pleaser that never goes out of style.
Whether you’re a seasoned baker or a beginner, this Cream Cheese Pound Cake recipe is easy to master and sure to become a staple in your dessert repertoire. Try it out for your next gathering or enjoy it as a cozy treat for yourself—either way, it’s a delicious, nostalgic dessert that’s sure to be loved by all.