Cream Cheese Pound Cake

Calling all pound cake lovers- you need this Cream Cheese Pound Cake in your life! This amazing cake is velvety soft, creamy, moist, and simple to make.

We have made so many Pound Cake Recipes over the years, but we still get excited when we find a new recipe that we love! This pound cake has wonderful richness from cream cheese and butter, and an ultra fine crumb. We hope that you enjoy it!

Why we Love It

There are so many reasons to love this amazing Cream Cheese Pound Cake! Here are just a few:

• Ultra fine crumb and velvety texture (as with our Lemon Cream Cheese Pound Cake!)
• Richness from cream cheese and butter
• Easy to Make
• Delicious to serve just as it is, or dressed up with a quick vanilla glaze or fresh berries and cream!
• Perfect easy birthday cake recipe, potluck dessert, or just because! If you love pound cakes and bundt cakes, this recipe does not disappoint.

How to Make Cream Cheese Pound Cake

You can find the full, printable recipe card for this cream cheese pound cake further down in this post. Here is a quick look at our steps!

• First, grease and flour a bundt cake pan or tube pan. (Ours was a 10 inch bundt pan.)
• Preheat the oven to 325℉
• In a separate bowl, whisk the cake flour, baking powder, and salt to combine, set aside for later.

• Using an electric mixer (paddle attachment if using a stand mixer), mix the butter and cream cheese on medium speed until smooth.
• Next, gradually add the sugar and beat until light and fluffy for three minutes.

• Add the eggs to the mixing bowl one at a time, blending after each until the yolk is incorporated.

• Add the vanilla extract to the ½ cup of milk.
• With the mixer on low speed, add the flour mixture alternately with the milk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry ingredients, alternating with two additions of wet. Mix just until incorporated.

• Scoop batter into prepared bundt pan.

• Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.

• Allow to cool in the pan for 10 minutes before turning out.

Easy Vanilla Glaze

You can decorate the cream cheese pound cake however you like! It is delicious just as it is, with no glaze at all.

We added a glaze just to dress it up a bit! This is a simple glaze that you've seen us use on many of our pound cakes (from Buttermilk Pound Cake to Strawberry Pound Cake and more!)

It is a simple combination of sifted confectioners sugar, a splash of milk, a little vanilla extract, and a pinch of salt. You can make the consistency a bit thicker by adding more sugar, or a bit thinner by adding more milk.

Applying the Glaze

You can spoon the vanilla glaze over the cream cheese pound cake if you'd like, but today we spooned it into a disposable piping bag and snipped the tip away. This gives a bit more control! (You can also use a ziplock bag with a corner snipped away.)

We also lightly dusted the pound cake with a bit of powdered sugar. (Gently tap the sugar through a wire mesh strainer/sifter over the cake to avoid clumps).

Serve the slice of pound cake with ice cream, whipped cream, berries, or just as it is!

Recipe FAQs

Thanks so much for stopping by today! We hope that you give this heavenly Cream Cheese Pound Cake a try. Don't miss our other favorite Pound Cakes and Bundt Cakes! Some of our most popular are Strawberry Pound Cake, Sour Cream Pound Cake, and Lemon Pound Cake.

We also have SO many cakes from scratch and cake mix recipes to share with you. You can find them all in our Cake Recipes section!

Cream Cheese Pound Cake

BY Melissa and Bebe

This rich, moist Cream Cheese Pound Cake has amazing flavor and a velvety soft texture.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Course: Dessert

Servings: 15

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Ingredients

• ▢ 2 sticks unsalted butter, softened (equivalent of 226g or 1 cup butter)
• ▢ 8 oz block cream cheese, softened (this is one block or package) Full fat cream cheese.
• ▢ 3 cups (600g) sugar
• ▢ 5 large eggs room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
• ▢ 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
• ▢ ½ teaspoon (2g) baking powder
• ▢ ½ teaspoon (3g) salt
• ▢ ½ cup (120g) milk (we used whole milk)
• ▢ 2 teaspoons 8g vanilla extract

EASY VANILLA GLAZE

• ▢ 2 cups confectioners sugar measure then sift
• ▢ 3 tablespoons milk add additional as needed in small increments
• ▢ pinch of salt
• ▢ 1 teaspoon vanilla extract

Instructions

• Grease and flour a bundt cake pan or tube pan.
• Preheat the oven to 325℉
• In a separate bowl, whisk the cake flour, baking powder, and salt to combine, set aside for later.
• Using an electric mixer (paddle attachment if using a stand mixer), mix the butter and cream cheese on medium speed until smooth.
• Next, gradually add the sugar and beat until light and fluffy for three minutes.
• Add the eggs to the mixing bowl one at a time, blending after each until the yolk is incorporated.
• Add the vanilla extract to the ½ cup of milk.
• With the mixer on low speed, add the flour mixture alternately with the milk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry ingredients, alternating with two additions of wet.
• Scoop batter into prepared bundt pan.
• Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
• This makes approximately 9.5 cups of batter.
• Allow to cool in the pan for 10 minutes before turning out.

VANILLA GLAZE

• Combine ingredients, stirring until smooth. If it is too thick, add more. milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.

DECORATING THE CAKE

• Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away.

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