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Cream Cheese Pound Cake Recipe

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3.8 from 7 reviews

This Cream Cheese Pound Cake is a rich and dense dessert featuring a velvety smooth batter made with cream cheese and butter. It bakes low and slow to achieve a tender crumb and golden crust. Perfect for slicing and serving plain or topped with whipped cream and fresh berries, this classic cake serves 12 and is a delightful treat for gatherings or special occasions.

Ingredients

Cake Batter

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 2 and 1/2 cups (500g) granulated sugar
  • 1/3 cup (80g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 6 large eggs, at room temperature
  • 3 cups (354g) cake flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Optional for Serving

  • Homemade whipped cream
  • Fresh berries

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C), not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray to ensure the cake releases easily after baking.
  2. Cream butter and cream cheese: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the cream cheese and beat on high speed until fully smooth and combined, about 1 minute.
  3. Add sugar, sour cream, and vanilla: Add the granulated sugar and beat on high speed until combined, about 1 minute. Then add the sour cream and vanilla extract, beating on high speed until the mixture is creamy and well blended. Scrape down the bowl again.
  4. Incorporate eggs: On low speed, add the eggs one at a time, allowing each egg to fully mix in before adding the next. Take care not to overmix after adding eggs. Once all six eggs are combined, stop the mixer.
  5. Add dry ingredients: Add the cake flour, baking powder, and salt to the wet mixture. Beat on medium speed just until combined, being careful not to overmix. Use a silicone spatula or sturdy whisk to gently fold the batter and remove any lumps from the bottom of the bowl. The batter will be thick and very creamy.
  6. Transfer and bake: Spoon the batter evenly into your prepared Bundt pan. Tap the pan on the counter a couple of times to release air bubbles. Bake in the preheated oven for 75-95 minutes. Halfway through baking, tent the cake loosely with aluminum foil to prevent over-browning on top. The cake is done when a toothpick inserted into the center comes out clean. If not done, continue baking and test again later.
  7. Cool the cake: Remove the cake from the oven and allow it to cool for 2 hours while still in the pan. Then invert the cake onto a wire rack or serving dish and let it cool completely before slicing.
  8. Serve and store: Slice and serve the pound cake plain or with optional homemade whipped cream and fresh berries. Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

  • Make sure all your ingredients are at room temperature to ensure smooth batter and even mixing.
  • Do not overmix batter once eggs and flour are added to maintain a tender crumb.
  • Baking temperature is lower than typical cakes (325°F) for slow, even baking to avoid over-browning.
  • Tenting with aluminum foil halfway through baking prevents the cake's surface from becoming too dark.
  • Use a toothpick to test doneness; this cake can take longer due to its density.
  • Allow the cake to cool in the pan before unmolding to prevent breakage.
  • Optional toppings like whipped cream and berries enhance flavor but are not necessary.
  • Store in an airtight container to keep the cake moist.

Find it online: https://cookedbygrace.com/cream-cheese-pound-cake-recipe/