Tired of dense, dry pound cakes that crumble apart? You’re not alone. Most home bakers struggle with achieving that perfect, velvety crumb that melts in your mouth. This cream cheese pound cake recipe delivers a moist, rich dessert with a tender texture that’ll have everyone asking for seconds.
As someone who’s been perfecting pound cake recipes for over a decade, I’ve discovered the key lies in one simple ingredient: cream cheese. It transforms an ordinary cake into an extraordinary indulgence with minimal effort.
In this guide, you’ll discover the 5 secrets to baking the ultimate cream cheese pound cake, plus ingredient selection tips, step-by-step instructions, pro baking hacks, and answers to your most common questions.
Table of Contents
The foundation of great baking lies in understanding your ingredients, not just following instructions.
Recipe Overview
| Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 90 minutes |
| Total Time | 2 hours 5 minutes |
| Servings | 12-16 slices |
| Course | Dessert |
| Cuisine | American/Southern |
| Oven Temperature | 325°F (163°C) |
| Calories per Slice | 420-450 kcal |
Why This Dessert Recipe Works
This cream cheese pound cake recipe stands out for three unbeatable reasons: flavor, simplicity, and versatility.
- Uses everyday pantry staples – No exotic ingredients or specialty shops required
- Mix in under 15 minutes – Simple preparation that doesn’t require professional skills
- Perfect for any occasion – From casual coffee breaks to elegant dinner parties
- Stays moist for days – The cream cheese creates a tender crumb that doesn’t dry out
- Versatile flavor base – Adapts beautifully to fruits, extracts, and glazes
Choosing the Right Ingredients
Best Cream Cheese for This Recipe
The quality of your cream cheese directly impacts the cake’s texture. Full-fat brick cream cheese (not spreadable) is essential. Philadelphia is the gold standard, but store brands work if they’re full-fat. The cream cheese adds moisture, richness, and a subtle tang that balances the sweetness.
Buying Tips
- Choose room-temperature ingredients – Cold butter and cream cheese won’t incorporate smoothly
- Use real butter, not margarine – Butter provides superior flavor and texture
- Pick fresh eggs – Fresh eggs create better structure and rise
- Select fine-grained sugar – Granulated white sugar creams best with butter
Substitutions
- Swap vanilla extract for almond extract for a nutty flavor profile
- Replace all-purpose flour with cake flour for an even more delicate crumb (use 3 cups cake flour)
- Use sour cream instead of cream cheese for a tangier variation (equal amounts)
Ingredients & Prep
Ingredient List
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1½ cups (3 sticks) |
| Cream cheese, softened | 8 oz (1 package) |
| Granulated sugar | 3 cups |
| Large eggs, room temperature | 6 |
| All-purpose flour | 3 cups |
| Vanilla extract | 2 teaspoons |
| Almond extract | ½ teaspoon |
| Salt | Âź teaspoon |
Prep Essentials
Softening butter and cream cheese is the most critical prep step. Leave both on the counter for 1-2 hours before baking. They should be soft enough to leave an indentation when pressed but not greasy or melted.
Bring eggs to room temperature by placing them in warm water for 5-10 minutes. Room-temperature eggs incorporate smoothly without deflating the batter.
Prepare your pan properly by greasing every corner with butter and dusting with flour. For a 10-inch tube or bundt pan, this prevents sticking and ensures clean release.
Step-by-Step Cooking Instructions
Step 1: Pre-Cooking Prep
| Step | Time | Key Point |
|---|---|---|
| Preheat oven | 5 minutes | Set to 325°F (163°C) |
| Prepare pan | 3 minutes | Grease and flour thoroughly |
| Soften ingredients | 1-2 hours | Butter, cream cheese, eggs at room temp |
Position your oven rack in the lower third of the oven. This prevents the top from browning too quickly.
Step 2: Mixing Method
Cream the butter, cream cheese, and sugar for 5-7 minutes on medium-high speed until light and fluffy. This incorporates air for a tender crumb. Scrape down the bowl twice during this process.
Add eggs one at a time, beating for 30 seconds after each addition. Don’t rush this stepâit builds structure.
Mix in extracts and salt until just combined.
Add flour in three additions, mixing on low speed just until incorporated. Overmixing develops gluten and creates a tough cake.
Step 3: Baking
Pour batter into your prepared pan and smooth the top. Tap the pan on the counter 2-3 times to release air bubbles.
Bake for 80-90 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown.
Step 4: Cooling
Let the cake cool in the pan for 15-20 minutes on a wire rack. This prevents crumbling when you remove it.
Invert onto a wire rack and cool completely before slicingâat least 1 hour. Warm cake is fragile and doesn’t slice cleanly.
Patience in cooling creates perfection in every slice.
Pro Tips for Perfect Dessert
Avoiding Dense or Dry Cake
- Don’t overbake – Check at 80 minutes; the cake continues cooking as it cools
- Measure flour correctly – Spoon flour into measuring cups and level off; don’t scoop
- Don’t open the oven door before 70 minutesâtemperature fluctuations cause sinking
- Use an oven thermometer – Home ovens often run hot or cold
Tool Recommendations
A 10-inch tube pan or bundt pan is essential. The center tube conducts heat for even baking.
An electric stand mixer makes creaming easier, but a hand mixer works with extra time.
A cake tester or toothpick checks doneness more accurately than visual cues alone.
Storage & Reheating
| Storage Method | Duration | Instructions |
|---|---|---|
| Room temperature | 3-4 days | Wrap tightly in plastic wrap or store in airtight container |
| Refrigerated | 7-10 days | Wrap in plastic wrap, then aluminum foil |
| Frozen | 3 months | Wrap tightly, store in freezer bag; thaw overnight in fridge |
Reheating: Microwave individual slices for 15-20 seconds or warm in a 300°F oven for 10 minutes.
Flavor Variations
Classic Additions
Lemon Cream Cheese Pound Cake: Add 2 tablespoons lemon zest and replace almond extract with lemon extract. Drizzle with lemon glaze (1 cup powdered sugar + 2 tablespoons lemon juice).
Chocolate Chip: Fold in 1½ cups mini chocolate chips after adding flour.
Seasonal Twists
Pumpkin Spice: Replace ½ cup sugar with brown sugar and add 1 tablespoon pumpkin pie spice.
Strawberry Swirl: Layer batter with ½ cup strawberry preserves and swirl with a knife.
Gluten-Free Option
Use a 1:1 gluten-free baking flour blend. Add 1 teaspoon xanthan gum if your blend doesn’t include it.
Serving Suggestions
This cream cheese pound cake shines with simple accompaniments:
- Fresh berries and whipped cream – Classic and elegant
- Vanilla ice cream and caramel sauce – Warm cake with cold ice cream
- Coffee or tea – The perfect afternoon treat
- Fruit compote – Cherry, blueberry, or peach for brightness
Beverage pairings: Serve with hot coffee, Earl Grey tea, or a dessert wine like Moscato or Port.
FAQs
Can I use low-fat cream cheese? No. Low-fat cream cheese has too much moisture and won’t provide the same richness or texture. Always use full-fat brick cream cheese.
Why did my pound cake sink in the middle? Common causes include opening the oven door too early, underbaking, or overmixing the batter. Ensure your oven temperature is accurate and avoid disturbing the cake before 70 minutes.
Can I make this in a loaf pan? Yes, but you’ll need two 9×5-inch loaf pans and reduce baking time to 55-65 minutes. The cake won’t have the same elegant presentation as a bundt.
How do I know when it’s done? Insert a toothpick in the thickest partâit should come out clean or with a few moist crumbs, not wet batter. The internal temperature should reach 205-210°F.
Can I freeze the batter? Not recommended. Pound cake batter doesn’t freeze well, but baked cake freezes beautifully for up to 3 months.
Is this recipe safe during pregnancy? Yes, as long as all eggs are fully cooked. The baking process eliminates any food safety concerns.
True mastery comes not from perfection, but from understanding what makes each creation uniquely yours.
Conclusion
This cream cheese pound cake recipe transforms simple ingredients into a show-stopping dessert that’s moist, rich, and absolutely irresistible. The five secretsâroom temperature ingredients, proper creaming, gentle flour incorporation, accurate baking time, and patient coolingâensure success every time.
Fire up your oven and bake this tonight! Your family will be amazed by the tender, velvety crumb that only cream cheese can deliver.
Join thousands of home bakers who’ve made this their go-to pound cake recipe. Once you master this classic, explore our [Southern Chocolate Cake Guide] or [Buttermilk Biscuits Recipe] for more irresistible comfort food.
Happy baking! đ°
Cream Cheese Pound Cake
Ingredients
- 1½ cups unsalted butter (softened (3 sticks))
- 8 oz cream cheese (softened (1 package))
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Âź teaspoon salt
Instructions
- Preheat oven to 325°F (163°C). Position oven rack in the lower third.
- Grease and flour a 10-inch tube pan or bundt pan thoroughly.
- Soften butter and cream cheese at room temperature for 1-2 hours. Bring eggs to room temperature.
- Cream butter, cream cheese, and sugar on medium-high speed for 5-7 minutes until light and fluffy. Scrape bowl twice.
- Add eggs one at a time, beating for 30 seconds after each addition.
- Mix in vanilla extract, almond extract, and salt until just combined.
- Add flour in three additions, mixing on low speed just until incorporated. Do not overmix.
- Pour batter into prepared pan and smooth the top. Tap pan on counter 2-3 times to release air bubbles.
- Bake for 80-90 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool in pan for 15-20 minutes on a wire rack.
- Invert onto wire rack and cool completely for at least 1 hour before slicing.
Notes
All ingredients must be at room temperature for proper incorporation
Measure flour by spooning into cups and leveling off, do not scoop
Do not open oven door before 70 minutes to prevent sinking
Use an oven thermometer to ensure accurate temperature
Check doneness at 80 minutes; internal temperature should reach 205-210°F Storage Instructions Room temperature: Store in airtight container for 3-4 days
Refrigerated: Wrap in plastic wrap and foil for 7-10 days
Frozen: Wrap tightly and freeze for up to 3 months; thaw overnight in refrigerator Variations Lemon: Add 2 tablespoons lemon zest and replace almond extract with lemon extract
Chocolate Chip: Fold in 1½ cups mini chocolate chips after adding flour
Gluten-Free: Use 1:1 gluten-free baking flour blend plus 1 teaspoon xanthan gum Substitutions Swap vanilla for almond extract for nutty flavor
Replace all-purpose flour with 3 cups cake flour for more delicate crumb
Use sour cream instead of cream cheese for tangier variation
