Turn a handful of simple ingredients into a moist and flavorful dessert with this cream cheese pound cake recipe. 

A cream cheese pound cake is a dense yet moist cake with a great flavor that everyone loves.

Cream Cheese Pound Cake on a plate with raspberries and whipped cream

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 sauce).

  • Pound cake has remained a popular dessert for a 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.
Sour Cream Pound Cake ingredients with labels

Ingredients & Variations

DRY INGREDIENTS The joy of a pound cake is the simplicity of its ingredients. Flour, cornstarch, and a little salt are all that is 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 then the eggs are added one at a time. A bit of vanilla extract adds flavor.

CREAM CHEESE Make sure to soften the cream cheese. This will make it easier to cream with the butter and the sugar.

process of adding ingredients together to make Sour Cream Pound Cake

How to Make Cream Cheese Pound Cake

This cream cheese pound cake is sure to be a hit for dessert.

  1. Beat butter/cream cheese: Beat cream cheese, butter, & sugar (as per the recipe below).
  2. Add eggs: Beat in eggs one at a time.
  3. Add dry ingredients: Mix the dry ingredients in a separate bowl. Add the flour mixture to the wet ingredients in the mixer.
  4. Bake: Pour the cake batter into a prepared bundt cake pan.

No Bundt Pan? No Problem!

If you don’t have a bundt pan, you can use a tube ban but the cake will likely bake faster so check it early. This cake did not test well in a 9×13 pan so it is not recommended.

Tips

  • 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.
cooked Cream Cheese Pound Cake

Storing Pound Cake

After it has cooled down, pound cake can be stored in an air tight container or tightly covered with plastic wrap. It should last on the counter about 4 days.

Want to freeze leftovers for later? No problem! Simply wrap 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 into pieces, and wrap individually. This makes it easier for snacking on!

More Easy Cakes

Did your family enjoy this Cream Cheese Pound Cake? Leave us a rating and a comment below! 

Cream Cheese Pound Cake on a plate with raspberries and whipped cream
5 from 135 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Cream Cheese Pound Cake

Cream cheese pound cake is super moist and slightly tangy.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cool Time 5 minutes
Total Time 1 hour 35 minutes
Servings 16 slices

Ingredients  

  • 1 ½ cups unsalted butter softened
  • 8 ounces cream cheese softened
  • 2 ½ cups sugar
  • 6 eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt

Instructions 

  • Grease and flour a bundt pan. Preheat the oven to 325°F.
  • Beat butter and cream cheese with a stand mixer* on medium speed until combined, about 2 minutes. Add sugar and beat an additional 3 minutes.
  • Add eggs, one at a time, beating after each addition. Mix in vanilla.
  • Place flour, cornstarch, and salt in a bowl and stir a few times with a whisk. Add a bit at a time to the butter mixture until fully incorporated.
  • Spread the batter into the prepared pan. Bake 65-75 minutes or until toothpick inserted 1″ from edge comes out clean.
  • Cool in the pan for 5 minutes, remove from the pan, and cool completely.

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.
Optional Glaze: Combine 1 1/2 cups of powdered sugar with 1 teaspoon vanilla and 1 1/2 tablespoons of milk. Whisk adding more milk (you may need up to 3 tablespoons) to create a thin glaze. Brush or drizzle the glaze over the cooled pound cake and let set.
5 from 135 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 437 | Carbohydrates: 51g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 144mg | Potassium: 73mg | Fiber: 1g | Sugar: 32g | Vitamin A: 811IU | Calcium: 32mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

plated Cream Cheese Pound Cake slice with a title
cooked Cream Cheese Pound Cake in the pan with a title
piece of Cream Cheese Pound Cake on a plate with writing
Cream Cheese Pound Cake cooked and plated with writing

Categories:

,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

    1. 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!

  1. 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!!5 stars

  2. 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!5 stars

    1. 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!

  3. 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