Get ready to dive into some real Southern baking goodness with this Cream Cheese Pound Cake Recipe, y’all – it’s the ultimate comfort food that’s all about indulgence. Every single slice of this moist, tender, and oh-so-buttery cake is like a little piece of heaven melting right in your mouth. It’s carrying on that rich tradition of a classic dessert we’ve all been loving for generations. It’s nostalgia and deliciousness all wrapped up in one!
There are some recipes so entrenched in your spirit that they almost become part of the family. You know them inside and out, and no cookbook is necessary to execute their greatness. You know what I’m sayin?
For my family, it is definitely the pound cakes that fit snugly into this category. We can mix them together in mere moments in all types of flavors, including the classic sour cream pound cake, lemon-flavored, or even a chocolate pound cake.
The care and meticulous nature of the baking process my Big Mama taught was more than 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 Pound Cake?
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.
As time passed, the recipe proportions were adjusted to make a smaller, lighter cake. Different ingredients are also added these days to create different flavors, though the basics remain much the same from recipe to recipe.
Here are my BEST Pound Cake Recipes!
Why I love this cream cheese pound cake with cake flour
- You know a recipe is guaranteed to be great when its 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.
- The flavor of this cake is simply irresistible; it’s buttery and simultaneously dense and light in a way that doesn’t seem possible. Perfect for so many different occasions!
- It’s easy to make, incredibly delicious, and perfect to share with people you love or even strangers you want to impress.
The Heart & Soul Of Cream Cheese Pound Cake
Cuisine Inspiration: American
Cooking Method: Baked
Dietary Info: Contains gluten, dairy, and eggs
Key Flavor: Rich and buttery
Skill Level: Intermediate
Sweet Spots
- Moist and rich texture: The addition of cream cheese ensures a moist cake.
- Simplicity: Perfect for those who appreciate classic flavors without the need for elaborate decorations.
- Long shelf life: Pound cakes are known for staying fresh longer than many other types of cakes.
- Versatile serving: Ideal as a dessert, tea time snack, or even breakfast.
Ingredients to make Cream Cheese Pound Cake
To create a super smooth melt-in-your-mouth texture, these are the ingredients that come together perfectly for this homemade pound cake with cream cheese:
- Butter: 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, makes this cake absolutely magical! It is rich and creamy to start and mixes until light and fluffy.
- Oil: Vegetable or canola oil contributes an incredible amount of moisture to a pound cake because it remains liquid at room temperature, whereas butter does not. This means that, once baked, this cake contains two sources of buttery, smooth texture.
- Cake Flour: I opt for cake flour in this cake versus all purpose flour. If you don’t have any at home, make whip up a batch with this cake flour recipe. It develops less gluten so it doesn’t become as tough when mixed and baked.
- Eggs: This cake has a large amount of eggs (SIX!) which act as stabilizers in the cake. The yolks add moistness but the whites dry out the batter so they balance each other out.
- Cream Cheese: Tangy, sweet, and smooth, cream cheese makes for a delicious addition to this pound cake. I’m a Philadelphia kind of girl but you can use whatever you’d like! Regardless of what you use, be sure to bring it to room temperature before use.
How to make Cream Cheese Pound Cake
Making a homemade pound cake with cream cheese isn’t difficult. There are some key tips, so it comes out perfectly! Here’s an overview of the steps that go into making it. Check the recipe card for detailed instructions.
- Add the butter, oil or shortening, and cream cheese to a mixer bowl and beat for 2 minutes on high speed.
- 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.
- Add the eggs one at a time, mix well after one added and scrape down the sides as needed.
- 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.
- Add the vanilla extract, scrape down sides, and mix until just combined and turn off mixer.
- Pour the cake batter into a 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 the pan on a wire rack for 10 minutes, then invert the cake on a serving plate. Let it cool for at least an hour or until the cake is cool to the touch. Sprinkle with powdered sugar and serve.
Tips for making the best Cream cheese pound cake with cake flour
- Don’t underestimate the importance of the creaming process! This step involves mixing the fat and sugar together. As you cream, the jagged edges of the sugar crystals drag in air, lightening the butter and creating a fluffy mixture. This is what makes for the most tender and moist cake ever!
- Room temperature butter and cream cheese are essential! It speeds things up but also ensures that you incorporate enough air during the cream process.
- 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.
- Be sure to grease your Bundt pan VERY well. Even the non-stick pans need a little extra love. This homemade cake release is a godsend but you can totally use a spray or butter and a dusting of flour.
Popular substitutions & additions
Here are some amazing variations and ideas to refresh the traditional cake:
- Lemon– Just add the zest of one juicy lemon to the batter and drizzle a lemon glaze over the top of the baked cake. Perfect for a summer dessert!
- Raspberry- Mix in some fresh or frozen raspberries into the batter or swirl them in before baking. Or, top the finished cake with a raspberry sauce or a raspberry cream cheese frosting. Yum!
- Chocolate- For all you chocolate lovers out there, I’ve got a chocolate cream cheese pound cake just for you. Just add some cocoa powder or melted chocolate to the batter for a chocolate twist. Or, top the finished cake with a chocolate ganache or chocolate cream cheese frosting. Delish!
- Carrot- If you’re feeling a little more veggie-minded, grate some carrots and mix them into the batter for a carrot cake twist. You could also add some raisins, nuts, or coconut for an extra burst of flavor.
- Spiced – For a warm, spicy twist on the classic, just add some ground cinnamon to the batter, and top the finished cake with a cinnamon cream cheese frosting. It’s the perfect fall dessert!
- Pumpkin or Sweet Potato- For all you pumpkin spice fans out there, mix in some pureed pumpkin or sweet potato and a pinch of pumpkin pie spice to give the cake a fall twist. So good!
I hope these variations inspire y’all to get creative in the kitchen and bake up a storm!
What to serve with Cream cheese pound cake
How to store & reheat Cream Cheese Pound Cake
If kept in an airtight container or tightly wrapped, pound cakes can be kept at room temperature for 4-5 days.
How long will Cream Cheese Pound Cake last in the fridge?
This cake should be kept in a cool environment, so if you live in a warmer/humid climate, I’d recommend storing the cake in the fridge. Store for 5-7 days in the fridge.
Can I freeze cream cheese pound cake?
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.
Frequently asked questions
No, not at all. Don’t be put off by the idea of cream cheese in your cake; 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.
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. In the US, 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, wrote and published a cookbook with 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. Today, Pound Cakes have become a staple for bakers all across the South
Cake flour is recommended for a finer crumb, but all purpose flour can be used in a pinch. Not using cake flour may alter the texture slightly.
Ensure your butter, cream cheese, and eggs are at room temperature to incorporate air into the batter properly. Also, be careful not to overmix the batter once the flour is added.
These cherished pound cake recipes carry more than just delightful flavors; they hold memories of learning and laughter with my Big Mama. As a young girl, sifting flour and sneaking tastes of batter under her watchful eye, I not only learned the art of baking but also the joy of sharing stories and creating moments of happiness. Each time I bake these cakes, it’s a tribute to those precious times, a celebration of love and tradition passed down through generations.
More Amazing Cake Recipes
Love this recipe? Well I’ve got plenty more just like it! Check out a few more of GBC’s BEST cake recipes:
- Hummingbird Cake
- Lemon Pound Cake
- Southern Caramel Cake Recipe
- 7 UP Pound Cake
- Kentucky Butter Cake
- Sock it to me Cake
- Butter Pound Cake
- Sour Cream Pound Cake
- 35 Pound Cake Recipes
- Million Dollar Pound Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Cream Cheese Pound Cake Recipe
Equipment
Ingredients
- 1 ½ cups unsalted butter room temperature
- 2 tablespoons 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
- 1/2 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.
Video
Notes
- Don’t underestimate the importance of the creaming process! This step involves mixing the fat and sugar together. As you cream, the jagged edges of the sugar crystals drag in air, lightening the butter and creating a fluffy mixture. This is what makes for the most tender and moist cake ever!
- Room temperature butter and cream cheese are essential! It speeds things up but also ensures that you incorporate enough air during the cream process.
- 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.
- Be sure to grease your Bundt pan VERY well. Even the non-stick pans need a little extra love. This homemade cake release is a godsend but you can totally use a spray or butter and a dusting of flour.
Danuta Goreczny says
I’m worried that there is way too much sugar in this recipe. Can I bring it down to one cup only, or even less? Thank you.
Jocelyn (Grandbaby Cakes) says
Unfortunately that is way too little sugar and it will mess up the carefully constructed ratios. The lowest I have brought it down is to 2 1/2 cups of sugar. You can maybe mix in some sugar replacement if you would like.
Mary says
It’s a luxurious decadent pound cake for goodness sake, not a loaf of everyday bread!
terry says
This is definitely a 5 star recipe!Thanks for the great recipe & clear instructions!
Alison Taylor says
Dear Jocelyn
I haven’t tried the cake yet (but I’m going to soon!). I wonder if you could possibly add into your recipes relevant weight (ideally by grams) of your ingredients. I live in Europe (Austria) and my ingredients differ to US ingredients. One way that I have found to be able to re-create US baked goods is to use weight, rather than volume measurements. For instance, sugar! If you gave me the weight and told me to beat until light and fluffy, the grain of sugar wouldn’t have so much effect. But the volume of the different grain of sugar will make a huge difference to the amount, if you see what I mean.
And I’m not asking for everything to be in weight. Just the main ingredients, like butter, flour, and sugar. I have the spoons and some Pyrex cups for liquids. And of course, there’s a different scale for eggs…added to which, I live in the mountains, so have to take altitude into account to boot!
Anyway, thanks for your site. Lots of wonderful ideas and I love the family connections that you include.
All the best
Jocelyn (Grandbaby Cakes) says
Oh absolutely! If you click Metric at the bottom of the ingredients, it will showcase the weight measurements. Let me know if you have any questions.
Toshi says
What makes this cake rise? There’s no baking powder
Jocelyn (Grandbaby Cakes) says
This cake doesn’t actually need the leavening. I ask for a longer creaming period to add more add to the cake in that way.
William says
We debated using butter and flour in the pan but followed the recipe for just spray oil. Horrible. The cake stuck and broke in half. We’ve never had that happen in our Bundt pan.
Jocelyn (Grandbaby Cakes) says
Hi William, my recipe does not call for oil spray. I ask for those to use a non stick baking spray which comes with flour in it. Just spraying oil would never work for this. I’m sorry for your confusion. In the future, you can also make your own non stick formula https://grandbaby-cakes.com/homemade-cake-release/
However downgrading my review for something that has nothing to do with the recipe is disappointing.
ANNETTE S TOLSON says
I believe using Cake Flour..it has all the ingredients already in it.
Heidi says
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!!
Steve says
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.
Carol Brown says
I completely missed that I was supposed to use the whisk attachment. I used the paddle but got very worried during the 7 min creaming process. It got very liquidy and thin. Never saw that happen while creaming butter, cream cheese and oil. Very weird.
But then, I just took it out of the oven and it looks just fine. We’ll wee when I serve it tomorrow night.
Jocelyn (Grandbaby Cakes) says
Oh it should be fine. Let me know how it turns out.
Lorry says
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
Steve says
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
CLARA E. REDMOND says
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
Sandra says
Everything that I have made using your recipes has been great !!!