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Cream Cheese Pound Cake Recipe

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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!

Cream Cheese Pound Cake sitting on a white cake stand surrounded by raspberries, blueberries, blackberries and fresh mint for garnish.

THE IMPORTANCE OF BUTTER IN CAKE BAKING

You know a recipe is guaranteed to be great when it’s ingredients include what seems to be a pound of butter. Yes, each ingredient is vital in its own way, but butter is what makes the mouth water and the world go ‘round. I mean, who doesn’t love a cake that is first and foremost all about creamy, lick your lips butter. I’ll be the first to raise my hand and say, I do.

WHY DO THEY CALL IT A POUND CAKE?

Now, the name “pound cake” derived from the original recipes that contained one pound of every one of its ingredients: sugar, flour, butter and eggs. In the days when many people couldn’t read, this made it simple to memorize the recipe. I’m sure you can imagine that a cake with four pounds of ingredients makes for one hefty cake. The product made the cake big enough to feed the entire neighborhood and on many occasions, it did. As time has gone on, the proportions of the recipe were adjusted to make a smaller, lighter cake. But let’s not kid ourselves, we’ve kept it just big enough that even if you have to share, there’s always leftover for late-night binges.

THE HISTORY OF POUND CAKE – CREAM CHEESE POUND CAKE

Pound cake originated in Europe in the early 18th century; since then it’s traveled far and wide, becoming one of the most popular cake variations around the world. But there’s nowhere in the world that makes them better than in the South. The first known cookbook written by an African-American, Abby Fisher, is called What Mrs. Fisher Knows About Old Southern Cooking. Mrs. Fisher, born a slave, somehow found her way to San Francisco soon after the Civil War and created a life and a small business. Mrs. Fisher could not read or write. With the help of her friends she was able to write and publish her cookbook that included two different Pound Cake Recipes. Mrs. Fisher’s recipes stayed true to her Southern roots and helped to create the outline for more recipes to come.

A slice of Cream Cheese Pound Cake sitting on a blueish plate with fresh berries, mint and whipped cream.

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.

Jocelyn Delk Adams and "Big Mama" who is Jocelyn's biggest inspiration for baking.

MY FAMILY AND POUND CAKE RECIPES

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.

Cream Cheese Pound Cake Recipe with sprinkles of powdered sugar raining down on it.

WHAT IS A CREAM CHEESE POUND CAKE RECIPE?

When I first learned how to bake this Cream Cheese Pound Cake recipe, I felt so accomplished. You see, a slice of this cake is more than just dessert to my family; it is a gesture of love and history. During Black History Month, I am more aware than ever of how the crucial traditions of my family’s past shaped my present and future. Women like Abby Fisher, who survived slavery and still continued on to start a business, remind me of the strong women in my family that came before me. Because of their hard work and sacrifices I’m able to create new traditions while passing on the ones I hold dear to my heart.  

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.

TIPS FOR MAKING A CREAM CHEESE POUND CAKE

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.

Most will skip the importance of the “creaming” process which is mixing the fat and sugar together.

Another tip is making 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.

Mixing the cake batter for this easy pound cake recipe.
When you bite into this Cream Cheese Pound Cake recipe, every flavor is ignited and each ingredient, while coming together as a whole choir, really sings its own note. With each bite, I’m also reminded of the beauty of this recipe and how far it came before making it into my kitchen. Every time I bake it, I also remember to infuse it with the most important ingredient, love.

MORE POUND CAKE RECIPES

If you want more pound cake recipes like my sour cream pound cake recipe or my lemon pound cake recipe or even my amazing chocolate pound cake or even 7 up pound cake recipe, click HERE 
*Did you make this recipe? Please give it a star rating and leave comments below!*
4.49 from 27 votes
Cream Cheese Pound Cake Recipe | Grandbaby Cakes
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Cream Cheese Pound Cake Recipe
Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
 

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!

Course: Dessert
Cuisine: American
Keyword: classic recipe, cream cheese, pound cake
Servings: 12 servings
Calories: 616 kcal
Author: Jocelyn Delk Adams of Grandbaby Cakes
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
  1. Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray.
  2. 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.
  3. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  4. 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.
  5. Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
  6. 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.
  7. 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.
  8. Dust with powdered sugar and serve.

Recipe Video

Recipe Notes

Tips for Cream Cheese Pound Cake

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.  

Most will skip the importance of the "creaming" process which is mixing the fat and sugar together.   

Another tip is making sure that you do not overmix once you add your flour to this cake.  Because flour has gluten, if you overmix 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.

Nutrition Facts
Cream Cheese Pound Cake Recipe
Amount Per Serving
Calories 616 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 19g 95%
Cholesterol 174mg 58%
Sodium 197mg 8%
Potassium 98mg 3%
Total Carbohydrates 69g 23%
Sugars 46g
Protein 8g 16%
Vitamin A 22%
Calcium 4.4%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  2. Lynda M Anderson says

    February 4, 2019 at 3:06 pm

    You just don’t know how long I’ve been looking for this recipe! I live in Scotland and there’s NO recipe for any pound cake. My mom sent me a 12 cup bundt pan a while back. Now I get to use it. I am also looking for a pecan pound cake. Can you help?
    Also, my mom says to put the pound cake in a COLD oven. I question this. What do you recommend?
    Thank you for being so kind, sharing your many recipes. I know they are going to be delicious!

    Reply

    • Jocelyn (Grandbaby Cakes) says

      February 5, 2019 at 8:08 am

      For this cake, I would bake as is. No need to put it in a cold oven though there are some recipes that bake amazingly well that way too!

      Reply

  3. Randall Kelley says

    December 10, 2018 at 10:19 pm

    Your cream cheese pound cake is awesome. It’s light and moist and delicious.
    Very simple recipe to use and follow. It’s the 1st pound cake I’ve ever baked and will bake again. Thank you for your recipes.

    Reply

  5. Angela says

    October 8, 2018 at 8:36 am

    I made this cake for friends at church yesterday. They absolutely loved it! I loved it! I finally found my go to pound cake recipe.
    Thank you for sharing!!!

    Reply

  6. Amanda says

    September 23, 2018 at 1:54 am

    This is a lot like my grandma’s recipe. I couldn’t find her original recipe, due to a house fire. I am so thankful to have found this recipe! I’m just now putting it in the oven. My grandma took so much time and care into her cooking and baking. This sure is a great recipe, and easy to follow. I hope the cake tastes as good as the batter! Lol Thank you for sharing your recipe.

    Reply

  7. Deb Fortune says

    September 3, 2018 at 5:01 pm

    Joceyln – This is the best cream cheese pound cake I have ever made! I’ve made alot of pound cakes using different recipes, but this one is by far THE BEST!! SO MOIST AND DELICIOUS! My grandson wanted a pound cake for his birthday (7 yrs old), and he told me this was the best he had ever eaten. 🙂 Thank you so much for sharing this recipe and also for your wonderful story! Such a blessing!!

    Reply

  8. Robin Beaver says

    August 6, 2018 at 11:55 pm

    You’ve warmed my heart and made my day. What a lovely tribute to family and traditions. I will definitely be back to try your recipes.
    Hugs!
    Robin

    Reply

  10. Lizbeth Hernandez says

    May 10, 2018 at 9:27 pm

    I just made this pound cake for my mom. Here in Mexico we celebrated Mother’s Day every May 10th. She loves everything orange, so I added 1 tbsp of orange zest and 1/4 cup of whisky (just for a kick). I have to tell you… it was amazing! Thank you for such a great recipe and beautifil story!

    Reply

    • Jocelyn (Grandbaby Cakes) says

      May 10, 2018 at 10:12 pm

      Wow that sounds absolutely incredible. I will try that one time. Thanks for the sweet compliment.

      Reply

  12. Chimisa Walker says

    January 6, 2018 at 5:09 pm

    I have been missing my Granny and when she made a pound cake, everyone showed up and the chatter around her dining room table was so warming. I am going to make this cake tomorrow and invite the family over. She never taught me this particular recipe. Thank you for sharing!!!!

    Reply

  14. Steph McKee says

    December 23, 2017 at 10:14 am

    Oh my word. So good. This is a great recipe. Eating some for breakfast now! I added a vanilla glaze, but it doesn’t need it at all!

    Reply

  15. Jan Jones says

    December 10, 2017 at 9:12 pm

    Your cream cheese pound cake is so good I wonder why you ever published it! Ha! Had to be very hard to share that gem! Amazing—I thank you!

    Reply

    • Jocelyn (Grandbaby Cakes) says

      December 12, 2017 at 7:19 am

      Hahaha well there is a version of it in my cookbook so I figured it was time to give everything a piece here on my website.

      Reply

  16. Cheryl says

    November 21, 2017 at 10:47 pm

    I made this cake in a 10 cup Bundt and I wasn’t able to use all of the batter. If I try it again, I would use my NW
    Anniversary Pan. I used my 6-cup Bundt for the additional batter.

    Reply

  23. Edna Dias says

    March 20, 2017 at 11:05 pm

    Hello,
    I love your blog!
    I have a question : the flour cake comes with baking powder or this recipe does not need the baking powder?
    ThankS
    Edna

    Reply

  27. Martha Ayala says

    February 27, 2017 at 7:09 pm

    My family loves my Moms family mayonnaise cake recipe which is mostly chocolate, this recipe for cream cheese pound cake sounds and looks delicious, I think your recipe for this cake is on its way to become our summer favorite to serve with strawberries and cream, thank you for sharing a piece of your family love.

    Reply

  30. Bert A. says

    February 26, 2017 at 4:26 pm

    Love your family history behind this recipe, as well as the great pictures. I can’t wait to make this. One question…have you ever made this with a mini bundt cake pan? I have one, but I’m not sore how to adjust the time.

    Reply

  31. Belinda says

    February 25, 2017 at 10:07 pm

    Is it ok to use the convection feature on my electric oven for this cake or is it better not to use the convection feature?

    Reply

  34. Jo Ann says

    February 21, 2017 at 6:34 pm

    I can hardly wait to try this pound cake. I don’t think that I have seen the Simple Truth brand where I live but then I didn’t know to look for it. I make your ultimate lemon pound cake and everyone loves it. Keep up the good work. I love the recipes and the family stories.

    Reply

    • Jocelyn (Grandbaby Cakes) says

      February 21, 2017 at 5:19 pm

      Actually you can make your own cake flour by taking all purpose flour, removing 2 tablespoons of flour and replacing with cornstarch then sift about 6 times and use.

      Reply

  43. Laura at I Heart Naptime says

    February 20, 2017 at 10:52 am

    Yes, I love this so much! My dad is from Hawaii, so that side is deeply rooted in stir fry marinades, curries, and meals featuring Portuguese sausages. On my mom’s side… not so much. I wish I had family recipes passed down to me.

    This cake looks amazing, and all that more so knowing the family history behind it. So looking forward to making it!

    Reply

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