Having my followers name me “The Queen of Pound Cakes” is one of my greatest honors, which is why I only share the best with y’all like my big mama’s Cream Cheese pound cake recipe. Passed down from generation to generation, this moist and buttery cake melts in your mouth. The cream cheese gives it a different flavor profile from a classic pound cake making it so unique. This cake is legit pure nostalgia and deliciousness, all wrapped up in one epic treat.
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Cream cheese pound cake ingredients
- Butter: I like to use a European high fat unsalted butter here. If you only have salted, just leave the salt out in the recipe. Make sure it’s room temp.
- Cream Cheese: Go with full fat. Make sure it is softened too.
- Oil: This gives extra insurance so the cake doesn’t dry out. Grab a neutral one like vegetable or canola so it doesn’t distract from the flavor.
- Granulated Sugar: For sweetness and lift during the creaming period.
- Eggs: These are the stabilizers in our cake. Make sure they are room temp.
- Cake Flour: This is gonna give us a softer more tender crumb versus using all-purpose. If you don’t have any, you can make your own cake flour with all-purpose flour and cornstarch y’all.
- Vanilla: You can also replace the extract with vanilla bean paste for more intensity.
How to make cream cheese pound cake
Mix Butter and Sugar
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Step 1: Add the butter, oil or shortening, and cream cheese to a mixer bowl and beat for 2 minutes on high speed.
Step 2: Add the sugar and 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.
Finish Mixing and Bake
Step 3: Add the eggs one at a time, mix well after each is added and scrape down the sides as needed.
Step 4: Turn your mixer down to its lowest speed, slowly add the flour into the batter in two increments, and then add the salt. Be careful not to overbeat.
Step 5: Add the vanilla extract, scrape down sides, and mix until just combined and turn off mixer.
Step 6: Pour the cake batter into a prepared bundt pan.
Step 7: Bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool then sprinkle with powdered sugar on top.
Cream Cheese Pound Cake Recipe
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Equipment
Ingredients
- 1 ½ cups unsalted butter room temperature
- 2 tablespoons vegetable oil or shortening
- 8 ounces cream cheese room temp, one brick
- 2 3/4 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 1 teaspoon kosher 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 grease 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 over beat.
- 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.
Video
Notes
How to store cream cheese pound cake
Once cooled, either tightly wrap in plastic wrap so no air gets in or add to a cake container.How long will it last in the fridge?
I don’t recommend placing this cake in the fridge since it will dry it out. Store at room temp so that texture stays on point. It will last for up to 4-5 days.Can I freeze ?
Wrap the cake in aluminum foil or plastic wrap then put it in a heavy-duty freezer bag. A frozen pound cake will keep for 4-6 months. When ready to consume, thaw overnight in the fridge and serve it up!Nutrition
Recipe Tips
- Don’t skimp on the creaming! This is what makes for the most tender and moist cake ever! Don’t speed it up. Be patient and let those sugar crystals totally melt into that butter making it light and fluffy.
- Room Temp Ingredients: In order to make that batter as smooth and perfectly combined as possible, make sure you pull out the room temp butter and eggs y’all.
- Make over mix boos!: Once you add your flour to this cake, slow down that mixer and stop as soon as the flour as incorporated. If you keep on going, the gluten will overactive and create a dense cake.
- Grease it Up!: Even non-stick baking pans need a little extra love y’all. This homemade cake release is a Godsend but you can totally use a spray or go old school with shortening then flour in the pan like my big mama did.
Recipe Variations
- Lemon It Up: Turn this into a lemon pound cake by adding the zest of one juicy lemon to the batter and drizzling a lemon glaze over the top of the baked cake. Citrus goals boo!
- Berry Textures: Fold some fresh or frozen berries like blueberries or raspberries into the batter before baking. That’s so good y’all!
- Chocolate Vibes: Add some cocoa powder or melted chocolate to the batter for a chocolate twist.
- Spice it Up Boos: Toss some warm spices into the batter like some ground cinnamon or nutmeg. It makes that batter super cozy.
- Fall Twist: For all you pumpkin spice boos, mix in some pureed pumpkin or sweet potato and a pinch of pumpkin pie spice to give this cream cheese pound cake recipe the ultimate fall vibes.
Recipe help
Naw boos, it doesn’t. Don’t be put off by the idea of cream cheese in your cake. It gives such a smooth texture and slight tang that really makes this cake irresistible y’all.
Honestly boos, I recommend cake flour for a finer more tender crumb. It can be used but just know that the texture won’t be exactly the same.
Most old school pound cakes don’t have leavenings so you gotta rely on your creaming period. That means you cannot skimp on your butter and sugar mixing time because this is a period that incorporates more air into your cake boos.
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I Love this recipe , it’s easy to prep however, it was to sweet for us since we don’t usually have sugar with much …
My question is can I use less sugar next time
You can or use a sugar replacement like Swerve to bring the sugar down.
Hi Jocelyn,
I Love Your Recipes! They always turn out very delicious and moist for me. I do have a problem. Please help! How do I prepare my burnt pan so that the cake will not stick to it?
What are you currently using to prep your pans? Non stick spray?
Jocelyn, I would love a recommendation on a pan to use. Thank you!
Do you ever have difficulties getting the cake out of the pan? Or does it come out easily?
I try to make sure I use really high quality pans to prevent them from sticking. You might either need new pans which I can provide some recommendations or a better greasing method something like shortening and flour perhaps.
This is an absolutely lovely recipe! If your Bundt cake sticks, try using pan-release (blend 1/3 oil, 1/3 flour, 1/3 shortening). Use a pastry brush to get it deep into all the nooks of the pan, then add a layer of flour dusted on top. It’s double insurance your Bundt will never stick again!
Hi Jocelyn, was my post of May 24th overlooked? I’m anxious to hear from you.
Thank you.
Hi Frieda! She had actually answered one of your questions in an earlier post. She sifts then measures. I have made this cake and sprayed the pan liberally with Baker’s Joy. It came out perfect. 🙂
Hi Mary!
Many thanks for your response to my comment. My main/only concern is for the Nordic Ware Heritage Bundt pan. Have you used Baker’s Joy spray using this pan?
Came out perfect
Hi, pound cake is one of my favorite cakes. Never imagined that I could actually bake one myself. Thank you so much for sharing your recipe. I have made the cake several times and comes out perfect each time. Making one for a friend right now.
Hi, I was wondering if you can substitute the real sugar for substitute sugar-i.e. Splendid baking sugar? Also, does it effect the taste if you use fat-free, no trans fats margarine for the butter? Also, do you prefer certain brands over others, and lastly does the size of the egg matter (i.e. large vs. medium vs. xl? )? I’m trying to figure out if it’s possible to make a bit healthier version for my friend who like myself LOVE pound cake; however, I cannot make it without certain adjustments due to health reasons! Would love any and all your tips?!!
Hi HC, with that many substitutions, I can’t promise you that it will taste similar. The only thing I can suggest is maybe making one substitution at a time as you try it out. Egg size does matter.
Hello Jocelyn! This pound cake is such a hit. I get many request for it!
Thank you!
1. Do you always sift then measure flour?
2. Do you mind sharing your recipe for preparing the cake pan? I made your 7up value recipe using the same swirl pan and it stuck to the pan. I had to dig it out. It was very good but unpresentible.
Hi there! I love a dense poundcake and I have made this recipe several times? Is there a way to make this a chocolate cream cheese poundcake? Would adding in the same amount of cocoa powder from the chocolate poundcake mess up the texture of this cake?
You can definitely add in some cocoa powder however don’t overdue it.