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Easy Cream Cheese Pound Cake

Featured in: Indulgent Desserts and Baked Delights for Every Occasion

This cream cheese pound cake recipe calls for a simple mix of butter, sugar, cream cheese, and other basics to deliver one deliciously moist dessert. Baking it low and slow at 325°F helps it cook all the way through while staying soft. Years of tweaking have locked in the perfect dense-but-tender texture. Enjoy slices plain with your coffee or upgrade with fresh fruit and whipped cream. For the fluffiest batter, get all your ingredients to room temperature before starting.
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Updated on Wed, 12 Mar 2025 17:56:51 GMT
A delicious-looking slice of cake served on a plate. Pin it
A delicious-looking slice of cake served on a plate. | yummygusto.com

A classic cream cheese pound cake delivers luxurious moisture and golden crust using just nine kitchen staples. The magic happens through the perfect balance of density and tenderness in each slice. This timeless recipe transforms basic ingredients into an exceptional dessert through precise mixing and baking techniques rather than fancy ingredients or complex methods.

This recipe evolved after testing countless traditional pound cakes that fell short on texture and taste. The addition of cream cheese proved transformative, creating an instant family favorite that draws praise from experienced bakers. It's now a go-to recipe for celebrations and gatherings where comfort meets elegance.

Key Ingredients

  • Unsalted butter: Creates essential texture and rich flavor base
  • Block cream cheese: Provides moisture and subtle tang
  • Granulated sugar: Balances sweetness and creates structure
  • Large eggs: Add richness and stability
  • Pure vanilla extract: Enhances overall flavor profile
  • Sour cream: Ensures lasting moisture
  • Cake flour: Creates fine, delicate crumb
  • Baking powder: Provides gentle lift
  • Fine sea salt: Enhances flavors throughout

Preparation Method

Preparation:
Bring butter and cream cheese to room temperature. Grease bundt pan thoroughly with shortening, dust with flour. Center oven rack for even baking.
Mixing:
Beat butter until light, gradually add cream cheese until smooth. Continue beating to develop proper structure.
Wet Ingredients:
Gradually incorporate sugar, then sour cream and vanilla. Add eggs one at a time at low speed.
Dry Ingredients:
Combine flour, baking powder and salt. Fold into batter in three additions just until incorporated.
Baking:
Pour into prepared pan. Bake at 325°F for about 85 minutes, tenting with foil after 45 minutes. Test with wooden pick.
Cooling:
Cool in pan two hours before releasing. Allow to cool completely before slicing.
A cake on a plate. Pin it
A cake on a plate. | yummygusto.com

This recipe connects generations of bakers who understand that patience creates exceptional results. The careful creaming process builds a texture that no amount of leavening can replicate. Each step honors traditional techniques while incorporating modern improvements for reliability and consistent success.

Serving Suggestions

Serve thin slices with fresh berries and whipped cream for an elegant dessert. Transform into a decadent treat by warming slices under the broiler and topping with ice cream and caramel. Enjoy toasted slices with morning coffee for a special breakfast indulgence.

Recipe Variations

Add lemon zest for bright citrus notes perfect for spring. Incorporate almond extract and sliced almonds for sophisticated flavor. Create holiday versions with dried cranberries and orange zest. Use part brown sugar for caramel undertones.

Storage Instructions

Double-wrap in plastic and foil for freezer storage up to three months. Keep at room temperature under cover for three days. Freeze individual slices for convenience. Return chilled cake to room temperature before serving.

A slice of cake on a plate. Pin it
A slice of cake on a plate. | yummygusto.com

This cream cheese pound cake exemplifies the art of transforming basic ingredients into something extraordinary through technique. Success comes from understanding fundamental interactions rather than complex ingredients. The perfect balance of effort and reward makes this recipe ideal for both special occasions and everyday enjoyment, creating a legacy worth passing down.

Frequently Asked Questions

→ Could I bake this cake in a loaf pan instead of a bundt pan?
Sure, divide the batter into two 9×5-inch loaf pans (greased) and bake at 325°F for roughly 60 minutes. Or, if you prefer just one loaf, halve all the ingredients.
→ What can I use if there’s no cake flour?
Cake flour works wonders here, but if you're out, swap 2 tablespoons of all-purpose flour with cornstarch for each cup of flour the recipe calls for.
→ How can I change up the flavor of this cake?
Give it a twist! Add almond extract for a beautiful touch, or use something like lemon, orange, or coconut extract to mix things up.
→ How do I know when the cake is fully baked?
Stick a toothpick in the middle—when it pops out clean, you're done! Just a heads-up, this cake is thick and may take a little longer in your oven.
→ What’s the best way to keep leftover cake fresh?
Wrap it up tightly. Leave at room temp for 2 days or keep in the fridge for 5. Want it to last longer? Freeze it for up to 3 months.

Easy Cream Cheese Pound Cake

A rich and soft cream cheese pound cake with 9 easy ingredients. This foolproof recipe makes a perfectly balanced cake every time you try it out.

Prep Time
15 Minutes
Cook Time
80 Minutes
Total Time
95 Minutes
By: Sandra

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 14 Servings (1 bundt cake (serves 12-14))

Dietary: Vegetarian

Ingredients

→ Cake Ingredients

01 340g (1 1/2 cups) of unsalted butter, softened
02 226g (8 oz) of brick-style cream cheese, also softened
03 500g (2 1/2 cups) of white sugar
04 80g (1/3 cup) of sour cream, make sure it's at room temperature
05 2 teaspoons of pure vanilla extract
06 6 large eggs, brought to room temperature
07 354g (3 cups) of cake flour, measured properly by spooning and leveling
08 1/2 teaspoon of baking powder
09 A tiny pinch of salt, about 1/8 teaspoon

→ Optional Toppings

10 Whipped cream made at home
11 Fresh fruit like strawberries or blueberries

Instructions

Step 01

Heat your oven to 325°F (163°C)—not 350°F! Coat a 10-12 cup Bundt pan with butter or a nonstick spray generously so the cake doesn’t stick.

Step 02

Using a stand or hand mixer with a paddle or whisk attachment, whip the butter on high speed for 2 minutes to make it smooth and creamy. Scrape down the sides of the bowl with a spatula. Add the softened cream cheese and beat for another minute on high until well blended. Toss in the sugar and beat on high for 1 minute. Then mix in sour cream and vanilla extract just until everything is creamy and smooth. Scrape the bowl again to make sure nothing’s stuck to the bottom.

Step 03

Lower the mixer speed to low, and drop in the eggs one at a time. Let each egg mix fully before adding another. Once all the eggs are in, don’t overmix the batter.

Step 04

After all the eggs are added, turn off the mixer and dump in the cake flour, baking powder, and salt. Turn the mixer to medium and mix everything just until combined—don’t go overboard! Use a spatula or whisk to give the batter a quick stir and catch any dry spots hiding at the bottom. The mix should look thick, rich, and creamy.

Step 05

Pour the batter evenly into the prepared pan, and give the pan a couple of light taps on the counter to pop any air bubbles. Bake it for 75-95 minutes, covering it loosely with foil halfway through to keep it from getting too dark. Don’t rush! Check it with a toothpick; when it comes out clean, the cake is good to go. If it needs more time, don’t panic; it’s a dense cake, so that’s normal.

Step 06

Let the cake sit in the pan for 2 hours to cool. Carefully flip it onto a wire rack or serving plate and let it cool completely. Slice it up and serve! Add homemade whipped cream and fresh berries on top if you like.

Notes

  1. After multiple attempts, this recipe turned out to be the ultimate cream cheese pound cake—it’s rich, moist, and packed with flavor.
  2. Wrap up leftover cake tightly and leave it at room temp for 2 days or pop it in the fridge for up to 5 days.
  3. Freezing tip: Once the cake is fully cooled, wrap it with 1-2 layers of plastic wrap, then add a layer of foil. You can freeze it for 3 months. Defrost it overnight in the fridge, still wrapped, and let it get to room temperature before serving.

Tools You'll Need

  • Bundt pan that holds 10-12 cups
  • Hand or stand mixer with paddle or whisk attachment
  • Spatula made from silicone
  • Whisk
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cream cheese, sour cream, butter)
  • Contains eggs, so watch out
  • Has wheat due to the flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~