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 or greasing with butter or shortening and then flour.
- 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. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
- 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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So delicious!
I am excited about this pound cake, do you have a icing recommendation
I have a lemon icing on my lemon pound cake and even a brown butter icing on my pumpkin pound cake that would be lovely.
Looking forward to making this pound cake! Would like to know if it is okay to use less sugar? Thanks
How much less sugar are you looking to use?
You are awesome and your recipes are yummy. I followed the recipe to a T (Even put the timer on to mix batter) except for 2 things: browned the butter until toasty golden, cooled in refrigerator and use; I can’t find my bundt pan so used 2 loaf pans and reduced baking time. Oh 1 tiny other change, I buttered the pans and coated with turbinado sugar for that crispy bottom and side crust. So yummy. I will make this again and I’m usually not a vanilla type anything. Thank you.