Cream Cheese Pound Cake

 By far the best Cream Cheese Pound Cake I have ever eaten or shared! This pound cake recipe will surely become a classic in your home. If you are looking for other flavors of pound cake, try my Chocolate Bundt Cake with Cream Cheese Filling, Vanilla Pound Cake, and Lemon Pound Cake!

It’s worth mentioning again just how amazing this cake is. Everything about it from the golden crust to the delicate yet dense cake crumb is absolute perfection. The flavor is so outstanding that you do not need any frosting or glaze on this cake. I did dust mine with confectioners sugar but that is only because I can’t help myself. 😉

I can’t stress enough that this cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb. Make sure each ingredient is incorporated before moving on to the next! Be gentle with your batter. If you want to remove it from the stand mixer right after adding the flour and mix by hand that is just fine but make sure your flour is doubled sifted and that there are no lumps.


1 package (8-ounce) cream cheese, room temperature

1 1/4 cups (284g) salted butter, room temperature

3 cups (600g) granulated sugar

6 (10 ounces) eggs, room temperature

2 teaspoons vanilla extract

3 cups (384g) cake flour

1/4 cups (60g) buttermilk, room temperature

confectioners sugar for dusting


Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)

In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.

Add sugar gradually and beat until lighter and fluffier.

Add eggs one at a time, beating well with each addition.

Add in the vanilla.

Add the flour all at once and mix until just combined.

Add in buttermilk with mixer on low and mix until just incorporated.

Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.

Pour into bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour.

A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.

Allow cake to cool to room temperature. Dust with confectioners sugar.

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