Cream Cheese Pound Cake Recipe

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!

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A cream cheese pound cake on a white cake stand with a spatula pulling a slice out.

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. 
Finished cream cheese pound cake dusted with powdered sugar.

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. 
Ingredients to make a pound cake with cream cheese on the counter.

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.

  1. Add the butter, oil or shortening, and cream cheese to a mixer bowl and beat for 2 minutes on high speed.
  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.
  3. Add the eggs one at a time, mix well after one added and scrape down the sides as needed.
  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.
  5. Add the vanilla extract, scrape down sides, and mix until just combined and turn off mixer.
  6. 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.
  7. 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.
cream cheese pound cake step by step collage.

Tips for making the best Cream cheese pound cake with cake flour

  1. 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! 
  2. Room temperature butter and cream cheese are essential! It speeds things up but also ensures that you incorporate enough air during the cream process.
  3. 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.  
  4. 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!

Cream cheese pound cake on a white cake stand with berries.

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. 

A piece of cream cheese pound cake on a plate with fruit, held by a woman with a fork.

Frequently asked questions

Do you taste the cream cheese in this cake?

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.

Where did pound cake originate?

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

Can I use regular flour instead of cake flour?

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.

My cake isn’t rising properly, what could be wrong?

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: 

*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)!!

Slice of homemade pound cake with cream cheese on a white plate with berries.

Cream Cheese Pound Cake Recipe

Passed down from generation to the generation, this soft and moist cream cheese pound cake recipe will always be a hit!
4.57 from 259 votes
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course: Dessert
Servings: 12 servings

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

Expert Tips 
  • 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. 

Nutrition

Calories: 616kcal | Carbohydrates: 69g | Protein: 8g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 174mg | Sodium: 197mg | Potassium: 98mg | Sugar: 46g | Vitamin A: 1100IU | Calcium: 44mg | Iron: 0.8mg
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Filed Under:  Christmas, Dessert and Baking, Easter, Holidays, New Year's, Oven, Pound Cakes, Thanksgiving

Comments

  1. Superb! I usually feel pretty comfortable messing with recipes, but without a leavening agent, I felt it best to follow this this to the letter, used a good Irish better and creamed as directed. The flavour and texture are perfection.

  2. I chose this recipe to test out my Christmas gift stand mixer and make my first ever pound cake. I used a Bundt pan passed down from my MIL’s grandmother, so I’m unsure of the size and it’s the only one I have. This cake batter went about an inch below the top, which resulted in it baking over in my oven. That being said, I rescued the burned droppings from the bottom of my oven and let the cake bake an additional 20 minutes because the top still looked pretty wet. I followed the remaining directions and the cake was AMAZING! Even after my husband put it in the fridge overnight without cover (gasp!) it still came out moist and tender. It’s definitely sweet, I might cut back on sugar next time. I put a light dusting of powdered sugar, sliced and brought it in to work. That cake was gone so fast! I’ve been asked to make it again multiple times and definitely recommend.

  3. Made this today with just one tweak–used 2 1/4 cups of sugar instead of 2 and 3/4. Incredible!! Also made and used the homemade cake release (AKA “Cake Goop”), and I’m a believer–my cake came out with no problems whatsoever! Thanks so much–I’ll be trying more of your recipes!

  4. I’ve made this three times and can honestly say it’s one of the best cakes I’ve ever had! The first two times I made it I did so in a bundt pan that was too small and it didn’t bake the whole way through – check your pan sizes, folks! – but once I got a 12 cup bundt pan it baked up perfectly. This is great plain, or for trifle. Going in my forever recipe collection!

  5. Melt-in-your- mouth deliciousness. Made as a birthday cake and added fresh blueberries (dusted berries in flour/sugar mixture) at the end. Used coconut oil instead of shortening. I used all purpose flour which I sifted. Used 2 cups sugar rather than 2 3/4 cups and was plenty sweet. Could even go a little less I think. Cake was a big hit and will be making again. Creaming for the full 7 minutes is a must.

  6. Love the cream cheese pound cake. Do you have a recipe for chocolate pound cake or other pound cake recipes.

  7. I made this cake for Easter. It was easy and my family loved it. I will definitely be trying out the other recipes on this site.

  8. Great texture and flavor, just way way too sweet for my family. Will have to try again with decreasing the sugar. Is 2 1/2 cups the lowest one could do without messing up the ratios?

    1. Does anyone know if we can lower the sugar without messing up the recipe? I too found it too sweet.

    2. Sorry in advance that I’m using metric. I have tried using 400g of castor sugar and the cake tasted wonderful.

4.57 from 259 votes (118 ratings without comment)

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