Cream Cheese Pound Cake Recipe

This Cream Cheese Pound Cake Recipe is the definition of simple perfection. Each slice is buttery, rich, and delicately sweet with a soft, velvety crumb that melts in your mouth. Cream cheese gives this pound cake an irresistible texture and depth of flavour that makes it perfect for any time of day. You can enjoy it for breakfast with coffee, as an afternoon snack with tea, or as a comforting dessert after dinner. This classic recipe uses basic ingredients and turns them into a bakery-quality treat you’ll want to bake again and again.

Why You’ll Love This Recipe

A timeless classic with a creamy twist

Traditional pound cake is known for its dense texture and buttery flavour, but adding cream cheese takes it to another level. The cream cheese makes the crumb extra tender and moist while adding a hint of tanginess that balances the sweetness. The result is a cake that’s smooth, rich, and satisfying without feeling heavy. It’s the kind of dessert that never goes out of style and pairs beautifully with everything from berries to whipped cream.

Perfect for any occasion

This recipe is simple enough for weekday baking but elegant enough for celebrations. It’s a favourite for holidays, brunches, and family gatherings because it always turns out beautifully. The golden crust gives way to a creamy interior that stays moist for days. Serve it plain or with toppings—it’s just as delicious either way. It’s also an excellent make-ahead dessert that tastes even better the next day.

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Ingredients and Substitutions

What you’ll need

To make this creamy, buttery pound cake, gather these simple ingredients:

• Three sticks unsalted butter, room temperature
• Eight ounces cream cheese, room temperature
• Three cups sugar
• Six large eggs
• One teaspoon vanilla extract
• Three cups all-purpose flour
• Two teaspoons salt
• Nonstick cooking spray

Each ingredient plays an important role. The butter and cream cheese provide richness and structure. The sugar adds sweetness and helps create that golden crust. Eggs bind everything together, and vanilla extract enhances the flavour. The flour gives the cake its tender texture, and the salt balances the sweetness.

Ingredient tips

Make sure your butter and cream cheese are fully softened before mixing. This ensures the batter blends smoothly and creates a light, fluffy texture. You can use either fine sea salt or regular table salt. For a more aromatic version, add a teaspoon of almond extract or lemon zest. You can also substitute part of the all-purpose flour with cake flour for an even softer crumb.

Step-by-Step Instructions

Mixing the batter

Preheat the oven to three hundred fifty degrees Fahrenheit. In a large mixing bowl, beat the butter and cream cheese together using an electric mixer until smooth and creamy. Add the sugar gradually and continue to beat for about five minutes, until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combining and baking

Reduce the mixer speed to low and add the flour and salt in two batches, mixing just until combined. Do not overmix the batter. Grease two loaf pans measuring eight and a half by four and a half inches with nonstick spray. Divide the batter evenly between the pans. Tap the pans gently on the counter to release any air bubbles. Bake for sixty to seventy five minutes, or until the tops are golden and a toothpick inserted in the centre comes out almost clean.

Cooling and Serving

Cooling for the best texture

Allow the cakes to cool in the pans for about ten minutes. Then, carefully turn them out onto a wire rack and let them cool completely with the tops facing up. This helps the crumb set while keeping the cake moist. Once cooled, the texture will be perfectly dense yet soft, and the flavour will have deepened beautifully.

Serving suggestions

This cake is wonderful on its own but can be dressed up easily. Serve it with fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce. For breakfast, enjoy a slice with a spread of butter or jam. It also pairs perfectly with a scoop of vanilla ice cream for dessert. The mild sweetness makes it a versatile choice that complements a wide range of toppings.

Tips for Success

Use room temperature ingredients

Always start with room temperature butter, cream cheese, and eggs. This allows everything to blend evenly and creates a smoother batter. Cold ingredients can cause the mixture to curdle, which affects the texture.

Prevent overbaking

Check the cake toward the end of baking. If the tops start to brown too quickly, tent them loosely with aluminum foil. The cake is done when a toothpick comes out with just a few moist crumbs. Avoid overbaking, as it can dry out the edges while leaving the center undercooked.

Variations

Add your personal touch

This recipe is a great base for experimentation. You can fold in chocolate chips, chopped nuts, or fruit for variety. Add lemon zest for a bright, citrusy twist or swirl in cinnamon sugar for extra warmth. You can also glaze the cooled cake with a simple mixture of powdered sugar, milk, and vanilla for an elegant finish.

Try another easy classic

If you love rich, buttery desserts, you’ll also enjoy the Easy Triple Berry Dump Cake. It’s quick, fruity, and every bit as satisfying as this pound cake. Both recipes use simple ingredients to create timeless comfort desserts that feel homemade and luxurious.

Storage and Freezing

Keeping it fresh

Once the cake has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to four days. If you prefer to refrigerate it, it will last about a week. Allow the cake to return to room temperature before serving to enjoy the full buttery flavour.

Freezing for later

This cake freezes exceptionally well. Wrap each loaf or individual slices in plastic wrap and store them in a freezer-safe bag. It will last up to three months. To thaw, place it at room temperature for several hours or warm slices briefly in the microwave. The texture remains soft, and the flavour stays rich and buttery even after freezing.

Expert Tips

How to ensure even baking

Make sure to divide the batter evenly between pans for consistent results. Always place them in the centre of the oven to promote even heat distribution. Avoid opening the oven door during the first fifty minutes of baking to prevent temperature drops that can cause sinking.

Perfect texture every time

Cream the butter and cream cheese thoroughly with sugar before adding the eggs. This step incorporates air and gives the cake its lift. Once the flour is added, mix only until combined. Overmixing will make the cake dense instead of soft.

FAQ

Why does my pound cake crack on top?
A crack is completely normal and part of the charm. It forms as the dense batter expands and the top sets before the inside is finished baking.

Can I bake this in a Bundt pan?
Yes, this recipe works perfectly in a ten-cup Bundt pan. Adjust the baking time to seventy five minutes and check for doneness with a toothpick.

Can I use salted butter?
Yes, but reduce the added salt by half to keep the flavour balanced.

Conclusion

This Cream Cheese Pound Cake Recipe is rich, buttery, and perfectly sweet. The combination of cream cheese and butter creates a soft, moist crumb that stays delicious for days. Whether you serve it plain, with fruit, or topped with whipped cream, it’s a dessert that feels indulgent yet comforting. The recipe is simple, reliable, and always yields bakery-quality results. Once you bake it, it’s sure to become one of your go-to recipes for every occasion.