Cream Cheese Pound Cake Recipe

This Cream Cheese Pound Cake Recipe combines the richness of butter with the smooth, velvety texture of cream cheese to create a dessert that’s simply irresistible. It’s dense, moist, and golden on the outside with a tender crumb that melts in your mouth. This cake is perfect for brunches, holidays, and celebrations, or simply when you want a slice of something sweet with your coffee. It has that homemade charm that feels indulgent yet familiar, making it a favorite across Canadian households for its simplicity and timeless flavor.

Why This Recipe Works

The perfect balance of texture and flavor

Cream cheese adds a subtle tang and softness that sets this pound cake apart from traditional versions. It helps keep the cake moist for days while giving it a rich and creamy flavor that pairs beautifully with vanilla and butter. The golden crust forms naturally during baking, giving the cake a crisp exterior that contrasts perfectly with the tender crumb inside. Every bite feels luxurious without being overly sweet.

A reliable and versatile dessert

One of the best things about this recipe is its versatility. It works just as well for casual family gatherings as it does for elegant occasions. You can serve it plain, dusted with powdered sugar, or topped with whipped cream and fruit. It also holds up well for layering with glazes or toppings. Because of its buttery density, it freezes beautifully and can be baked ahead of time for effortless entertaining.

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Ingredients and Substitutions

What you need

You only need a few simple ingredients to make this cake from scratch:

• One eight ounce package cream cheese, softened
• One and a half cups butter, softened
• Three cups granulated sugar
• Six large eggs
• Two teaspoons vanilla extract
• Three cups all-purpose flour
• One quarter teaspoon salt

Each ingredient contributes to the cake’s perfect balance. The cream cheese enhances moisture and flavor. The butter adds richness and structure. Eggs give it lift and density, while sugar and vanilla create a sweet and aromatic base.

Smart substitutions

If you want to experiment, you can replace a portion of the butter with Greek yogurt for a lighter version. For a deeper flavor, try using brown sugar in place of part of the granulated sugar. Almond or lemon extract can replace some of the vanilla for a new twist. You can also mix in chocolate chips, blueberries, or chopped nuts to add texture and flavor variations.

How to Make Cream Cheese Pound Cake

Preparation and mixing

Start by greasing and flouring a ten inch tube pan generously. In a large bowl, cream together the softened cream cheese and butter on medium-high speed for four to five minutes until the mixture is light and fluffy. Gradually add the sugar, continuing to beat until the mixture looks smooth and pale. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Adding flour and baking

Reduce the mixer speed to low and add the flour a quarter cup at a time, mixing just until combined. Add the salt with the last portion of flour. Be careful not to overmix, as this can make the cake heavy. Spread the batter evenly into the prepared pan and tap it gently on the counter to release any air bubbles. Place the pan in a cold oven, then set the temperature to three hundred degrees Fahrenheit. Bake for one and a half hours, or until a skewer inserted near the center comes out clean. Let the cake cool in the pan for twenty minutes before transferring it to a wire rack to cool completely.

Serving Suggestions

How to serve it best

This pound cake is delightful on its own, but a light dusting of powdered sugar gives it a beautiful finish. For a more decadent option, top it with whipped cream and fresh berries or drizzle it with a simple glaze made from milk and powdered sugar. It’s also wonderful served warm with a scoop of vanilla ice cream. The subtle tang from the cream cheese pairs beautifully with coffee, making it a perfect companion for an afternoon treat.

Elegant serving ideas

For brunches or parties, cut the cake into thick slices and arrange them on a platter with fresh fruit and mint leaves for a stunning presentation. You can also bake the batter in loaf pans for gifting or in cupcake tins for individual portions. This recipe is versatile enough to adapt to any occasion, from formal celebrations to cozy family gatherings.

Tips for Perfect Results

Use room temperature ingredients

Always ensure the butter, cream cheese, and eggs are at room temperature before mixing. This helps the ingredients blend smoothly and creates a uniform texture. Cold ingredients can cause the batter to separate or result in uneven baking.

Bake it right

Since the cake starts in a cold oven, the batter rises gently as the oven heats up, creating a fine, even crumb. Avoid opening the oven door during the first hour to prevent temperature fluctuations. Once baked, let it cool in the pan for about twenty minutes before turning it out to avoid breakage.

Flavor Variations

Creative add-ins

You can easily change the flavor of this pound cake to suit the season. Add lemon or orange zest for a bright citrus note or swirl in raspberry or blueberry jam before baking for a fruity surprise. Mixing in a handful of white chocolate chips or toasted coconut can also add delightful sweetness and texture.

Similar recipes to explore

If you love simple but impressive desserts, check out the Easy Triple Berry Dump Cake. It shares the same straightforward baking method and delivers beautiful results with minimal effort. Both recipes are reliable favorites that always turn out delicious, proving that great desserts do not have to be complicated.

Storage and Freezing

How to store it

This cake keeps well at room temperature for up to five days when wrapped tightly in plastic wrap or stored in an airtight container. Its high butter and cream cheese content keeps it moist and tender for days. If you prefer to refrigerate it, allow the cake to come to room temperature before serving for the best texture.

How to freeze it

This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will last up to three months in the freezer. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature. The flavor remains rich, and the texture stays perfectly moist even after freezing.

FAQ

Can I bake this cake in loaf pans?
Yes. You can divide the batter evenly into two loaf pans. The baking time will reduce to about one hour.

Can I add fruit to the batter?
Absolutely. Fold in small berries or chopped peaches for added sweetness and a pop of color.

How do I know when the cake is done?
Insert a skewer or toothpick near the center. It should come out clean or with just a few crumbs attached. The top should also be golden and firm to the touch.

Conclusion

This Cream Cheese Pound Cake Recipe is a dessert that delivers every time. Its buttery flavor, smooth texture, and golden crust make it an instant favorite. Whether you serve it at a holiday dinner, pack it for a picnic, or enjoy it with coffee, this cake always impresses. It’s a dessert that feels luxurious yet simple, proof that classic baking never goes out of style. Keep this recipe on hand for moments when you want something comforting, beautiful, and absolutely delicious.