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A cream cheese pound cake is a dense yet moist cake with a great flavor that everyone loves.
Turn a handful of simple ingredients into a moist and flavorful dessert with this cream cheese pound cake recipe!
Cream Cheese Pound Cake
This recipe makes a moist cake with a slightly dense texture and a golden-brown crust. It has a rich buttery vanilla taste and pairs well with fruit like fresh berries or almost any kind of dessert sauce (like strawberry or blueberry sauce).
- Pound cake has remained a popular dessert for good reason. It is so good! Pound cake is a sweet, dense, and flavorful cake.
- The addition of cream cheese will make this cake a little more moist than a classic pound cake.
- This cake is so simple and easy to make. Add a little sweet glaze and some fresh fruit for serving!
Ingredients for Cream Cheese Pound Cake
Dry Ingredients – The joy of a pound cake is the simplicity of its ingredients. Flour, cornstarch, and a little salt are all that are needed for dry ingredients.
Wet Ingredients – Pound cakes have quite a few eggs. In this recipe, the butter and cream cheese is beaten with sugar and eggs. A bit of vanilla extract adds flavor.
Cream Cheese – Be sure to soften the cream cheese. This will make it easier to cream with butter and sugar.
How to Make Cream Cheese Pound Cake
This cream cheese pound cake is sure to be a hit for dessert.
- Beat butter/cream cheese: Beat cream cheese, butter, & sugar (as per the recipe below).
- Add eggs: Beat in eggs one at a time.
- Add dry ingredients: Mix the dry ingredients in a separate bowl. Add the flour mixture to the wet ingredients in the mixer.
- Bake: Pour the cake batter into a prepared bundt cake pan.
Tips for a Perfect Pound Cake
- Ensure ingredients are at room temperature.
- Beating the butter/sugar mixture for a longer time adds air into the mixture and helps with rise.
- Ensure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
- Do not overmix the cake once the flour is added, or the cake will be too dense.
- Invert onto a wire rack to cool completely.
Storing Pound Cake
After it has cooled down, pound cake can be stored in an airtight container or tightly covered with plastic wrap. It should last on the counter for about 4 days.
Want to freeze leftovers for later? No problem! Simply wrap it in plastic wrap and then in aluminum foil, and place it in an airtight container. It will keep in the freezer for three months. Store the cake whole, or cut it into pieces, and wrap pieces individually. This makes it easier for snacking on!
Did your family enjoy this Cream Cheese Pound Cake? Leave us a rating and a comment below!
Cream Cheese Pound Cake
Equipment
Ingredients
- 1 ½ cups unsalted butter softened
- 8 ounces cream cheese softened
- 2 ½ cups granulated sugar
- 6 eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
Instructions
- Preheat the oven to 325°F. Grease and flour a bundt pan.
- In a stand mixer, combine butter and cream cheese on medium speed for 2 minutes. Gradually add the sugar and continue to beat for an additional 3 minutes until light and fluffy.
- Add eggs, one at a time, beating after each addition. Mix in vanilla.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Slowly add the dry ingredients to the butter mixture and mix until full incorporated.
- Transfer the batter into the prepared bundt pan and spread it evenly. Bake 65-75 minutes or until a wood skewer or toothpick inserted 1" from the edge comes out clean.
- Allow the cake to rest in the pan for 5 minutes. Then remove the cake from the pan and let it cool completely on a wire rack before serving.
Notes
- Ensure ingredients are at room temperature.
- Beating the butter/sugar mixture for a longer time adds air into the mixture and helps with rise.
- Ensure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
- Do not overmix the cake once the flour is added or the cake will be dense.
- Invert onto a wire rack to cool completely.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
So good! Thank you.
amazing flavor.
I have made this recipe many times but I use 3 cups of sugar and I use emulsions instead of extracts, better flavor. I get them on Amazon. In this cake I use the Butter vanilla and Almond emulsions. I also use cake flour for extra tenderness, no cornstarch or salt. I use an aluminum Bundt pan. It creates the most beautiful edging around the whole cake! Delicious!
This is my very first time making a cream cheese pound cake
Love this combo – perfect desert
I took ot out of the oven at 2:40pm.
only 2 slices left. Saving the recipe♥️ thank you. tt
So glad you loved this recipe Toni!
I made it I was short 1 ounce of cream cheese but it came out beautiful
This cake is so delicious!! My friends really liked it. So glad I made the glaze! Super easy!!!
I am so glad you enjoyed this recipe Nadine!
Is it possible to make it in half size so that it can fit in 6 cup size bundt mold? For half the size, can I simply make all ingredients just half?
Hi June, we haven’t tried baking this in a 6-cup bundt pan but that sounds like it should work. Just half the batter ingredients and bake. I would check it for doneness by inserting a toothpick in the center to ensure it doesn’t overcook.
Could you (successfully) make this recipe keto by using almond flour?
I’ve not tried this recipe with almond flour, so can’t say for sure. Please let us know if you try the pound cake with almond flour Bridget!
This pound cake turned out perfectly! Followed the recipe exactly. Delicious!
So happy to her that, Chaeli!
I made this cake tonight and it turned out great,it was moist and light and airy. The top layer was a little crispy,but it was perfect. I never thought I would tackle a pound cake . I was very proud when it came out of oven and cooled . It was delicious,I had to have a piece. Thanks for the recipe
I am so glad you enjoyed this recipe Denise!
I just made it for Father’s Day, omg it was delicious!! I made a fresh strawberry sauce & whipped cream to put over it, its definitely a keeper I was a little nervous since I never made one before it turned out great!!
That is great, Nancy! So happy this recipe was a hit for you.
I halved the ingredients and used a loaf pan. This pound cake is baking in my oven right now! I will serve it with strawberries and whipped cream. Or drizzle carmel sauce on it. YUMMY!! Thanks for the easy recipe!
I just love to cook cake and what every
I’ve found that cream cheese is the secret to make any cake moist especially pound cake
It tastes so delicious too!
Almost perfect. Excellent
What temperature cook cream cheese pound cake?
Hi Stephanie, in step one we preheat the oven to 325°F and cook it for 65-75 minutes in step 7. Hope that helps!
Excellent Cake delicious mmmmgood
So glad you loved it!
What is the corn starch for? Have not made cake yet, would like to.
Cornstarch helps with texture and gives this a slightly softer crumb.
Holly, what is the purpose of the cornstarch in this recipe? I have an old recipe of my Mother’s sans cornstarch and am just curious. Thanks for all the cooking inspiration you share
Cornstarch helps with texture and gives this a slightly softer crumb.