Cream Cheese Pound Cake Recipe – a true Southern dessert classic that never goes out of style. Passed down from generation to the generation, this pound cake recipe will always be a hit! With a lovely texture unlike my Kentucky Butter Cake, Sock It To Me Cake, Butter Pound Cake and Sour Cream Pound Cake, this is a recipe that stands out from all the rest!
The Original Cream Cheese Pound Cake Recipe – Nostalgic and Perfect!
What is a Pound Cake?
Where Did Pound Cake Come From?
Today, Pound Cakes have become a staple for bakers all across the South. They’re easy to make, incredibly delicious and perfect to share with people you love or even strangers you want to impress.
There are some recipes so entrenched in your spirit that they almost become part of the family, kinda like a distant cousin. You know them inside and out, and no cookbook is necessary to execute their greatness. Making these recipes is as natural as walking. These are the types of recipes that the women in my family have been making for decades. They are completely worn in, and every single time I make them, they seem to get better and better.
For my family, it is definitely the pound cakes that fit snugly into this category. We can mix them together in mere moments but they always taste as though several hours were spent creating them. It is one of our super powers. I first learned how to make these passed down cake recipes from my Big Mama when I was a young girl. She’d watch me patiently as I sifted large bowls of flour and paused frequently to sneak tastes of the delicious batter. We chatted about my school day or she’d tell me stories to make me laugh until my belly hurt.
There is a certain care and meticulous nature in the baking process that Big Mama takes pride in. She truly passed that pride on to me. I wasn’t just learning to bake; I was learning about my family’s deep rooted traditions and the fabric of our heritage. These are the same traditions I hope to pass on to my daughter and to the grandchildren I’ll welcome into my kitchen.
What Is Cream Cheese Pound Cake?
Now don’t get me wrong, the flavor of this cake is simply irresistible. It is buttery and simultaneously dense and light in a way that doesn’t seem possible. It is the oxymoron of cakes with a texture that’s indescribable.
Don’t be put off by the idea of cream cheese either; it does not add an unappealing cheese flavor. Instead, the cream cheese creates a smooth texture and a slight tang that’ll have you smacking your lips.
Southern Cream Cheese Pound Cake Ingredients
To create a super smooth melt in your mouth texture, these are the ingredients that come together perfectly for this cake:
- Butter
- Oil
- Sugar
- Cream Cheese
- Eggs
- Cake Flour
- Salt
- Flavoring
Butter is always a crucial ingredient in pound cakes. In fact, I don’t know many pound cakes that don’t have this at the very start. You begin with room temperature high quality and high fat butter which melts into granulated sugar once mixed on high speed. That, in addition to cream cheese, make this cake absolutely magical! It is rich and creamy to start and mixes until light and fluffy.
I also add oil for an additional element of moistness to insure each taste melts in your mouth. This cake has a large amount of eggs (SIX!) which act as stabilizers in pound cakes. The yolks add moistness but the whites dry out the batter so they balance each other out.
I opt for cake flour in this cake versus all purpose flour. If you don’t have any at home, make it using my recipe. It develops less gluten so it doesn’t become as tough when mixed and baked. Finally for additional flavor, salt is necessary for all sweets baking. Never forget this! And when it comes to flavor extracts, I love vanilla for this cake or you can make it unique by adding other flavors.
Tips for Making Cream Cheese Pound Cake Recipe
With any pound cake, texture is key to creating the perfect taste. To create the best texture, begin by making sure that your cake batter is mixed well. You must beat your fat to incorporate air into your cake because it doesn’t have a leavening.
Tip 1: Most will skip the importance of the “creaming” process which is mixing the fat and sugar together.
Tip 2: Make sure that you do not over mix once you add your flour to this cake. Because flour has gluten, if you over mix it, the texture will change. As soon as your flour is incorporated into the batter, stop mixing. Also remember to slow down your mixer. This is also important.
MORE POUND CAKE RECIPES
- sour cream pound cake recipe
- lemon pound cake recipe
- chocolate pound cake
- 7 up pound cake recipe,
- or MORE click HERE
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Cream Cheese Pound Cake Recipe
Ingredients
- 1 ½ cups unsalted butter room temperature
- 2 tablespoons oil or shortening
- 8 ounces cream cheese, room temperature one brick
- 2 3/4 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- powdered sugar for garnish
Instructions
- Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray.
- In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
- Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
- Dust with powdered sugar and serve.
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My family loved this pound cake. The ingredients and instructions are simple and straight forward. I used a hand mixer the whole time and everything turned out great! It is delicately sweet. We paired it with a berry compote and fresh whipped cream. It doesn’t feel heavy or overly rich. Just perfect. It tastes delicious on its own, too!! Make it. You won’t regret it!!
Jocelyn, I just found the video for this recipe so I now have the answer to my whisk question. I can’t wait to try this cake! Thanks for posting.
My SNL said this recipe brings him back to grandma cakes and somehow this cake just does it for him. Delish . I’ve made him 4 of these and he is still coming back for more
This cake looks delicious. I can’t wait to make it. I see in the picture above that you are using the whisk attachment. Do you use that attachment for the entire mixing process, or do you switch over to the paddle attachment after you have beaten the butter, oil, and sugar together? Thanks
Ms Jocelyn, I used this recipe to bake a pound cake for Sunday dessert. It took my taste buds to one of my mama pound cakes when she baked when I was a child. Thanks so very much for this wonderful recipe. When I bake this cake again, I plan on using homemade butter from the Monastery. I love a good pound cake and found one. Thanks