Cream Cheese Pound Cake

Soft, dense, moist and rich, this easy Cream Cheese Pound Cake couldn’t be more delightful. Whether you serve it with fresh fruit and ice cream or drizzle it with cinnamon glaze, you’ll be grabbing seconds for sure.

A slice of pound cake on a small plate with fresh berries and whipped cream

Moist Old-Fashioned Pound Cake Recipe

Pound cake is a classic dessert for a reason, and the only thing better than a soft pound cake is one that incorporates tangy cream cheese. While this old-fashioned goodie might look like a normal vanilla bundt cake, its flavor and texture are truly out of this world. Its simplicity only adds to its elegance!

It’s super easy to make, and it’s a showstopper with even the simplest garnishes like a dusting of powdered sugar or a few dollops of whipped cream and some fresh berries. The cream cheese doesn’t just enhance the flavor of the pound cake – it also makes for an incredibly moist and tender crumb. Once you get a taste of this dreamy dessert, it’ll become your go-to for every occasion that calls for a crowd-pleasing cake.

About half of a cream cheese pound cake on a wooden cake stand with a plastic platform

What You’ll Need

I’m in love with the short and sweet ingredient lineup that comes with this pound cake. You’ll find the amounts for everything listed in the full recipe at the end of this post.

  • Unsalted Butter: Brought to room temperature.
  • Cream Cheese: Room temperature.
  • Sugar
  • Large Eggs
  • All-Purpose Flour
  • Baking Powder: I don’t usually add this to my pound cakes, but I really liked the touch of rise it gave in this particular instance. If you’d prefer to leave it out, you can totally do so.
  • Salt
  • Vanilla Extract: Use a high-quality extract for the best flavor.
  • Powdered Sugar: To dust over the finished cake.

How to Make Cream Cheese Pound Cake

Let’s go over the process of putting together this luscious cake. It’s effortless!

Prep for Baking: Preheat the oven to 325°F and prepare a 10-14 cup bundt pan with nonstick baking spray.

Beat Butter & Cream Cheese: Beat the butter and cream cheese in a large mixer bowl on high speed until light and fluffy, about 2 minutes.

Add Sugar: Add the sugar and beat on high speed for another 3 minutes, until light and fluffy.

Add Eggs: Add the eggs one at a time, mixing until well incorporated after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Add Dry Ingredients: With the mixer on low, carefully add in the flour, baking powder and salt, mixing until just combined.

Add Vanilla: Add the vanilla extract and mix just until well combined.

Bake: Spread the batter evenly into the prepared bundt pan and bake the cake for 78-82 minutes, or until a toothpick inserted into the center comes out clean. Tent the cake about halfway through, if needed, to prevent it from over-browning.

Let Cool: Allow the cake to cool for about 10 minutes, then invert it onto a cooling rack and allow it to rest until it reaches room temperature.

Enjoy! Dust the cooled cake with powdered sugar, cut it into slices and serve.

A bundt cake on a cake stand with a dusting of powdered sugar on top

Tips for Success

Let me pass along a few helpful pieces of advice I picked up while creating this pound cake.

  • Room Temperature Ingredients Are Key: Your butter and cream cheese won’t combine properly if they aren’t at room temperature. Make sure you set them out on the counter ahead of time.
  • Don’t Over-Mix the Batter: The last thing you want is over-mixed batter. Pound cakes are supposed to be dense, but you still want that soft and tender crumb – if you mix the batter excessively, you’ll compromise the texture of your cake.
  • Prevent Over-Browning: Keep an eye on your cake while it’s baking to make sure it isn’t browning too quickly. If it is, simply tent a sheet of foil over it. Problem solved!
A serving of bundt cake on a dessert plate with a bowl of strawberries and blueberries behind it

Topping Ideas

There are tons of tempting toppings you can add to this cake in place of (or in addition to!) the powdered sugar. Here are a few ideas to get your gears turning:

A piece of cream cheese pound cake on a plate with one bite on a fork

Storage Instructions

Leftover cream cheese pound cake will stay good for up to 4 days. Be sure to store it in an airtight container. Since the cream cheese is baked into the cake, there’s no need to refrigerate it.

Can I Freeze Homemade Pound Cake?

You absolutely can, although I suggest adding the powdered sugar after you’ve thawed it out. Wrap the un-dusted pound cake in a tight layer of plastic wrap and another tight layer of heavy-duty foil, then freeze it for up to 4 months. Unwrap it and thaw it out on the counter before you garnish and serve it.

Watch How To Make Cream Cheese Pound Cake

Read Transcript

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A slice of pound cake on a small plate with fresh berries and whipped cream
Recipe

Cream Cheese Pound Cake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Soft, dense, moist and rich, this easy Cream Cheese Pound Cake couldn’t be more delightful. Whether you serve it with fresh fruit and ice cream or drizzle it with cinnamon glaze, you’ll be grabbing seconds for sure.


Ingredients

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 8 oz cream cheese, room temperature
  • 3 cups (621g) sugar
  • 6 large eggs
  • 3 cups (390g) all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
  2. In a large mixer bowl, beat butter and cream cheese together on high speed until light and fluffy, about 2 minutes.
  3. Add the sugar and beat on high speed for another 3 minutes, until light and fluffy.
  4. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
  5. With the mixer on low, carefully add the flour, baking powder and salt and mix until just combined.
  6. Add the vanilla extract and mix just until well combined.
  7. Spread the batter evenly into the prepared bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out clean. Tent the cake about halfway through, if needed, to prevent it from over browning.
  8. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
  9. Dust the cooled cake with powdered sugar and serve.

Notes

  • Makes 12-14 slices.
  • To Store: Keep extras in an airtight container at room temperature for 3-4 days
  • To Freeze: Wrap un-dusted pound cake in a tight layer of plastic wrap and another tight layer of heavy-duty foil, then freeze for up to 4 months. Unwrap and thaw before garnishing and serving.

Nutrition

  • Serving Size:
  • Calories: 561
  • Sugar: 52 g
  • Sodium: 251.6 mg
  • Fat: 27.6 g
  • Carbohydrates: 73.2 g
  • Protein: 6.7 g
  • Cholesterol: 148.4 mg

Keywords: homemade pound cake, moist cake, old-fashioned pound cake

Categories

More Classic Desserts Done Right

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Recipe rating

16 Comments
  1. Rita

    I’m a good home cook but not a baker….tried this recipe for a dinner party attended by a serious baker in the crowd….first the instructions were straight forward and easy…this is now My Cake!! They raved and the Baker wanted more!! Dense and not not too sweet….perfect pound cake

  2. Sonja M

    I made this pound cake for a finger food/ charcuterie board party this past weekend. I had cheeses and smoked meat and wanted a dense cake, but sometimes I do not care for how dry a pound cake can be. This cake did not disappoint! Everyone LOVED it! I only changed out the flavoring for lemon instead of vanilla (my fav). Thank you for this recipe!

  3. William Vargo

    What a great recipe! When measuring the flour, do I just scoop the flour from the container or spoon flour from container for a more fluffy measure instead of a packed measure.

    1. Lindsay

      Grease your pan really really well. I usually just use a good amount of baking spray. Some are better than others. I use Baker’s Joy.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29