Okay, listen up! If you’re looking for a pound cake that’s got that classic, dense, buttery goodness but with an extra hug of moisture and richness, you HAVE to try my go-to Cream Cheese Pound Cake. Seriously, this isn’t just any pound cake. The addition of cream cheese? It’s a total game-changer. It makes the crumb unbelievably tender and moist, and adds a subtle tang that just elevates the whole thing.

I stumbled upon this recipe years ago when I was trying to recreate a slice of pound cake I had at a little Southern bakery. It was so incredibly moist, and I couldn’t figure out the secret. After a lot of trial and error (and a few less-than-perfect cakes, trust me!), I realized the cream cheese was the magic ingredient. Now, this is my absolute standard for pound cake. It’s the one everyone asks for at potlucks and family gatherings. It’s simple, straightforward, and delivers big on flavor and texture every single time. You don’t need fancy skills, just a little patience and good ingredients. Let’s get baking!

Why You’ll Love This Cream Cheese Pound Cake

So, why *this* cream cheese pound cake recipe, you ask? Well, let me tell you! It’s got everything you want in a classic pound cake, but turned up a notch. Here are just a few reasons why it’s my absolute favorite and I think it’ll be yours too:

Unbelievably Rich and Moist: That cream cheese isn’t just for flavor; it adds incredible moisture and a luxurious richness that you just don’t get with butter alone.
Perfectly Classic Flavor: It’s still got that familiar, comforting pound cake taste, just a touch more complex and utterly delicious.
Easy to Make: Don’t let the fancy result fool you! This recipe is straightforward and uses simple techniques that even a beginner can master.
Always Impresses: Seriously, take this to any gathering and watch it disappear. People will rave about how moist and flavorful it is!

Ingredients for Your Cream Cheese Pound Cake

Alright, let’s talk ingredients! You don’t need anything wild or crazy for this cream cheese pound cake, which is one of the things I love about it. Just good, simple stuff. But quality matters here, so grab the best you can find. And please, pretty please, make sure your butter and cream cheese are properly softened! It makes a HUGE difference in how smoothly everything comes together.

1 cup (2 sticks) unsalted butter, softened: Room temp is key! Not melted, just soft enough to leave an indent when you press it.
8 ounces cream cheese, softened: Same deal as the butter. Let it hang out on the counter for a bit.
3 cups granulated sugar: Just regular white sugar is perfect.
6 large eggs: Again, room temp helps them incorporate better.
1 teaspoon vanilla extract: Use good quality vanilla for the best flavor pop.
3 cups all-purpose flour: Spooned and leveled, please! Don’t scoop right from the bag.
1/2 teaspoon baking powder: Just a little lift!
1/4 teaspoon salt: Balances out all that sweetness.
1 cup milk: Whole milk is my favorite for richness, but whatever you have on hand works.

See? Nothing too complicated! Just these simple heroes coming together to make something truly spectacular.

Equipment for Making Cream Cheese Pound Cake

You don’t need a ton of fancy gear for this cream cheese pound cake, which is great! Here’s what I usually grab:

Stand mixer: Makes creaming the butter and sugar SO much easier, but a good hand mixer works too!
10-inch tube pan: This is the classic shape, gives it that gorgeous look.
Large mixing bowls: You’ll need one for the wet ingredients and one for the dry.
Whisk: For getting those dry ingredients all happy together.
Rubber spatula or wooden spoon: Essential for scraping down the bowl and mixing just enough.

That’s pretty much it! Simple tools for a simply delicious cake.

How to Prepare Your Cream Cheese Pound Cake

Okay, deep breaths! Making this cream cheese pound cake is really just a few simple steps, but paying attention to the details makes all the difference between a good cake and an AMAZING one. Let’s walk through it together, just like I do in my own kitchen.

Preparing the Pan for Cream Cheese Pound Cake

First things first, get that pan ready! Nothing is more heartbreaking than a gorgeous cake that sticks. You’ll want a 10-inch tube pan for this. Preheat your oven to 325°F (160°C) while you work. Now, grease that pan generously! I use shortening or butter, getting into all those nooks and crannies, especially if it’s a decorative tube pan. Then, lightly flour the inside, tapping out any excess. This creates a barrier that helps your cake release like a dream.

Creaming the Butter and Cream Cheese

This is a crucial step, so don’t rush it! In your big mixing bowl (or your stand mixer bowl), beat together the softened butter and cream cheese until they are super light and fluffy. This can take a few minutes, maybe 3-5, especially if you’re using a hand mixer. You want it pale yellow and airy. Next, gradually add the granulated sugar, beating well after each addition. Scrape down the sides of the bowl often! You’re looking for a really creamy, almost whipped texture. Then, add the eggs one at a time, beating until each is just combined before adding the next. Finally, stir in that vanilla extract.

Combining Wet and Dry Ingredients

In a separate medium bowl, whisk together your flour, baking powder, and salt. Give it a good whisk to make sure everything’s evenly distributed. Now, back to your wet ingredients! You’re going to add the dry mixture and the milk alternately. Start with about a third of the flour mixture, mix on low speed just until it’s mostly combined. Then add about half of the milk, mix just until it disappears. Repeat with another third of the flour, the rest of the milk, and finish with the remaining flour. **The key here is NOT to overmix!** As soon as you don’t see dry streaks of flour, stop mixing. A few tiny lumps are totally fine.

Baking the Cream Cheese Pound Cake

Pour that beautiful batter into your prepared tube pan. Smooth the top out with a spatula. Pop it into your preheated oven at 325°F (160°C). The baking time is usually around 1 hour and 30 minutes, give or take. Ovens can vary! You’ll know it’s done when the top is golden brown, the cake has pulled slightly away from the sides of the pan, and a wooden skewer or toothpick inserted into the very center comes out clean (maybe with a few moist crumbs, but no wet batter!).

Cooling Your Cream Cheese Pound Cake

Once it’s done, take the cake out of the oven and let it cool in the pan on a wire rack for about 10 minutes. This lets it firm up a bit before you try to flip it. After 10 minutes, carefully invert the cake onto the wire rack to cool completely. Be patient here – letting it cool completely ensures it holds its shape and is easy to slice. Don’t try to slice it while it’s warm; it can be crumbly!

Tips for a Perfect Cream Cheese Pound Cake

Okay, so you’ve got the steps down, but here are a few little secrets I’ve picked up over the years that make this cream cheese pound cake truly sing:

Room Temp is Everything: I know I mentioned it, but seriously, make sure your butter and cream cheese are properly softened. It’s the foundation of that amazing texture.
Don’t Overmix: Once the flour goes in, mix *just* until combined. Overmixing develops gluten and can make your cake tough. We want tender!
Trust Your Oven (But Verify): Oven temperatures can be sneaky. If your cakes always seem to bake faster or slower than recipes say, consider getting an oven thermometer.
Tap the Pan: Before baking, gently tap the filled pan on the counter a couple of times to release any large air bubbles.

Follow these little tips, and you’ll be well on your way to cream cheese pound cake perfection!

Frequently Asked Questions About Cream Cheese Pound Cake

Got questions about this cream cheese pound cake? Totally normal! Here are a few things people often ask:

Q: Can I use reduced-fat cream cheese? Honestly, I wouldn’t recommend it for this recipe. The full-fat cream cheese is key to the richness and moisture. Using reduced-fat might change the texture and flavor quite a bit.

Q: How do I know if my butter and cream cheese are soft enough? You should be able to press your finger into them easily and leave an indent, but they shouldn’t be greasy or melted at all. Plan ahead and let them sit out on the counter for an hour or two before you start baking.

Q: My pound cake cracked on top, what happened? Cracking is super common with pound cakes, especially tube cakes! It usually means the outside set faster than the inside rose. It doesn’t affect the taste at all, and you can always cover it with a glaze or dusting of powdered sugar!

Q: Can I add other things like nuts or chocolate chips? Absolutely! Go for it. Fold in about 1 cup of chopped nuts or chocolate chips at the very end, right before you pour the batter into the pan. Just make sure they don’t sink to the bottom – sometimes coating them lightly in flour helps!

Variations and Serving Suggestions for Cream Cheese Pound Cake

This cream cheese pound cake is fantastic all on its own, but it’s also a wonderful canvas for getting a little creative! Want to jazz it up? You could swirl in some raspberry jam or lemon curd before baking for a burst of extra flavor. Or, add a little citrus zest – lemon, orange, or lime would be lovely! For a holiday twist, a teaspoon of ground nutmeg or cinnamon in the batter is divine.

As for serving? Oh, the possibilities! A simple dusting of powdered sugar is always elegant. But if you want to go bigger, a simple glaze (powdered sugar and a little milk or lemon juice) is great. Or, lean into that cream cheese goodness with a luscious cream cheese frosting! It’s also perfect served with fresh berries and a dollop of whipped cream, or even a scoop of your favorite ice cream. Warm slices with a drizzle of chocolate sauce? Yes, please!

Storing and Reheating Cream Cheese Pound Cake

Got leftovers? Lucky you! This cream cheese pound cake stays beautifully moist. Store it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-4 days. If you want to keep it longer, pop it in the fridge for up to a week, or even freeze slices (wrapped extra well!) for a few months. To reheat, just warm a slice gently in the microwave for a few seconds until it’s just soft.

Nutritional Information

Okay, while I’m not a nutritionist (I’m just here for the cake!), I know some folks like to have an idea of what they’re getting into. This cream cheese pound cake is definitely a treat! Based on typical ingredients, a serving (about one slice) has around 550 calories, with about 30g of fat (18g saturated), 65g of carbs, and 7g of protein. Remember, this is just an estimate, and it can vary based on the exact products you use. Enjoy your slice!

Share Your Cream Cheese Pound Cake Creations

Alright, you’ve made it! You’ve baked this glorious cream cheese pound cake! I absolutely LOVE seeing your kitchen triumphs. Please, pretty please, share photos of your beautiful cakes! Tag me on social media or drop a comment below and tell me how it turned out. Did you add anything extra? How did you serve it? I can’t wait to hear all about it!

Amazing Cream Cheese Pound Cake Recipe In 1 Hour

Author: ferecipe.com
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic pound cake with the addition of cream cheese for extra richness and moisture.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

Instructions

Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
In a large bowl, cream together the butter and cream cheese until light and fluffy.
Gradually add sugar, beating until well combined.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined after each addition.
Pour batter into the prepared tube pan.
Bake for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Ensure butter and cream cheese are at room temperature for best results.
Do not overmix the batter once the flour is added.
Baking time may vary depending on your oven.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 60g
Sodium: 150mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 1g
Protein: 7g
Cholesterol: 150mg

Keywords: pound cake, cream cheese, cake, dessert, baking