Cream Cheese Pound Cake

Cream cheese pound cake is a timeless dessert that’s dense, rich, and perfectly moist with a velvety crumb and slight tang from the cream cheese. I love how this cake brings together simple ingredients to create something that feels both indulgent and homemade. It’s perfect on its own, or I’ll sometimes dress it up with a dusting of powdered sugar, a dollop of whipped cream, or a spoonful of fresh berries.

Why You’ll Love This Recipe

I love how this pound cake gets its incredible texture and depth of flavor from the cream cheese—it’s not just buttery, it’s luxuriously smooth and soft. It slices cleanly, keeps well, and has a beautiful golden crust that contrasts perfectly with its creamy interior. It’s the kind of cake I can make ahead, freeze if needed, and bring out for any occasion—from casual coffee breaks to special gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Cream cheese, softened

• Granulated sugar

• Large eggs

• All-purpose flour

• Vanilla extract

• Salt

Directions

1. I start by preheating the oven to 325°F and greasing a bundt or tube pan thoroughly.

2. In a large bowl, I cream together the butter and cream cheese until the mixture is light and fluffy.

3. I gradually beat in the sugar, continuing to mix until smooth and well-blended.

4. I add the eggs one at a time, mixing well after each addition.

5. I stir in the vanilla extract and a pinch of salt.

6. Finally, I fold in the flour in batches, being careful not to overmix.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake the cake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This recipe serves about 12 people. It takes roughly 20 minutes to prepare the batter and between 75–90 minutes to bake, depending on your oven. Cooling time adds another 30–60 minutes.

Variations

Sometimes I add lemon or orange zest to the batter for a citrus twist. If I want a little crunch, I’ll mix in finely chopped pecans. Around the holidays, I like to add a touch of almond extract or a splash of bourbon for extra flavor. A simple glaze made from powdered sugar and milk or citrus juice also pairs beautifully with the dense texture.

Storage/Reheating

I store the pound cake at room temperature, wrapped tightly in plastic wrap, for up to 3 days. If I want it to last longer, I refrigerate it for up to a week or freeze it for up to 3 months. To serve from frozen, I thaw it overnight in the fridge, then bring it to room temperature. If I want it slightly warm, I microwave a slice for about 10–15 seconds.

FAQs

Why do I need cream cheese in pound cake?

The cream cheese adds moisture, richness, and a subtle tang that makes the cake extra tender and flavorful.

Can I use salted butter instead?

I prefer unsalted butter to better control the salt level, but if I use salted butter, I usually reduce the added salt in the recipe.

Why is my pound cake dry?

It could be overbaked or have too much flour. I make sure to measure flour properly and check the cake early to avoid overbaking.

Can I use a loaf pan instead of a bundt pan?

Yes, I sometimes use two loaf pans instead—just reduce the baking time slightly and keep an eye on doneness with a toothpick.

Does this cake need frosting?

Not at all. I love it plain, but it also pairs well with whipped cream, fruit, or a light glaze if I want to dress it up.

Conclusion

Cream cheese pound cake is the kind of classic dessert I keep coming back to—it’s reliable, rich, and deeply satisfying. Whether I’m serving it for guests or just indulging in a quiet slice with coffee, this cake always delivers comfort and flavor in every bite.