Cream Cheese Pound Cake is the ultimate classic dessert, beloved for its rich, buttery flavor and dense yet velvety texture. Whether you’re serving it as the centerpiece of a holiday spread or enjoying it with your afternoon coffee, this cake never disappoints. Its subtle hint of cream cheese adds a delightful tang, while the almond and vanilla extracts give it a beautifully aromatic finish. With just a handful of pantry staples, you can whip up this timeless treat that’s perfect for any occasion.
I still remember the first time I baked this Cream Cheese Pound Cake for my family. My kitchen was filled with the heavenly aroma of butter, vanilla, and almond. When I finally sliced into the golden cake, its rich, tender crumb practically melted in my mouth. Everyone kept sneaking back for “just one more slice.” Now, it’s a tradition to bake this cake for birthdays, holidays, or whenever a craving for comfort food strikes!
Why Our Cream Cheese Pound Cake Is the Best
Our Cream Cheese Pound Cake is not your ordinary pound cake—it’s a masterpiece of buttery perfection. With the addition of cream cheese, this cake is extra moist, tender, and packed with flavor. The golden crust contrasts beautifully with the soft, luscious interior, making it as beautiful as it is delicious.
Ingredients Notes for Cream Cheese Pound Cake
Each ingredient in this Cream Cheese Pound Cake recipe works together to create a perfectly balanced and flavorful cake.
- 1 cup butter (softened): Provides richness and a tender crumb.
- 8 oz cream cheese (softened): Adds tangy flavor and helps keep the cake moist.
- 3 cups all-purpose flour: Gives the cake its structure.
- 3 cups sugar: Sweetens and adds moisture to the cake.
- 6 large eggs: Bind the ingredients and create a smooth texture.
- 1 tsp vanilla extract: Adds warmth and depth of flavor.
- ½ tsp almond extract: A subtle nutty aroma that elevates the cake’s taste.
- ¼ tsp salt: Balances the sweetness.
Substitutions and Variations:
- Use salted butter and omit the added salt for convenience.
- Swap almond extract for lemon or orange extract to create a citrusy twist.
- Replace all-purpose flour with a gluten-free 1:1 flour blend for a gluten-free option.
Kitchen Equipment Needed for Cream Cheese Pound Cake
- Bundt pan (10-12 cup capacity)
- Electric mixer (hand or stand mixer)
- Large mixing bowl
- Measuring cups and spoons
- Wire rack for cooling
- Toothpick or cake tester
How to Make Cream Cheese Pound Cake
This cake comes together easily and bakes to golden perfection. Follow these steps for the best results!
1. Prepare the Pan and Preheat
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent the cake from sticking.
2. Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter, cream cheese, and sugar until the mixture is light and fluffy. This step is key to creating a tender cake crumb.
3. Add Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts, ensuring they are evenly distributed throughout the batter.
4. Incorporate Dry Ingredients
Gradually add the all-purpose flour and salt, mixing just until the batter is smooth and fully combined. Avoid overmixing, as this can make the cake dense.
5. Fill the Bundt Pan
Pour the batter into the prepared bundt pan, spreading it out evenly with a spatula. Smooth the top for an even bake.
6. Bake
Bake the cake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
7. Cool and Serve
Let the cake cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and enjoy on its own or with your favorite toppings!
How to Store Cream Cheese Pound Cake
Proper storage ensures that your pound cake stays fresh and delicious for days:
- Room Temperature: Store the cake in an airtight container or wrap it tightly in plastic wrap for up to 3 days.
- Refrigeration: Extend the freshness by refrigerating the cake for up to a week. Let it come to room temperature before serving.
- Freezing: Wrap the cake (whole or in slices) in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
Cream Cheese Pound Cake Variations
This recipe is a blank canvas for your creativity. Here are some delicious ways to switch it up:
- Lemon Cream Cheese Pound Cake: Add 2 tablespoons of lemon zest and swap almond extract for lemon extract. Top with a lemon glaze.
- Chocolate Marble Pound Cake: Swirl melted chocolate or cocoa powder into half the batter before baking.
- Berry Pound Cake: Fold in 1 cup of fresh or frozen berries (such as blueberries or raspberries) for bursts of fruity flavor.
- Nutty Pound Cake: Add 1 cup of chopped pecans, almonds, or walnuts for added crunch.
What to Serve with Cream Cheese Pound Cake
This pound cake is delicious on its own but pairs beautifully with other treats:
- Fresh Berries: Serve with strawberries, raspberries, or blueberries for a fresh, tangy contrast.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy touch.
- Ice Cream: Pair with a scoop of vanilla or butter pecan ice cream for an indulgent dessert.
- Fruit Compote: Top with warm fruit compote or a drizzle of caramel sauce for a festive flair.
For a special occasion, serve slices with a dusting of powdered sugar and garnish with mint leaves for a simple yet elegant presentation.
Top Tips for Perfect Cream Cheese Pound Cake
- Bring Ingredients to Room Temperature: Softened butter and cream cheese mix more easily, ensuring a smoother batter.
- Cream Thoroughly: Be sure to cream the butter, cream cheese, and sugar until fluffy—this step adds air to the batter for a tender texture.
- Don’t Overmix: Once you add the flour, mix just until incorporated to avoid a dense cake.
- Grease the Pan Well: Properly greasing and flouring the bundt pan ensures easy release and a perfect presentation.
- Test for Doneness: Use a toothpick to check if the cake is done; it should come out clean with no wet batter.
Helpful Notes
- If the cake top browns too quickly, tent it with foil during the last 15 minutes of baking.
- Use a serrated knife for cleaner slices, especially if the cake has been chilled.
Tips from Well-Known Chefs
- Chef Ina Garten: Recommends adding a pinch of espresso powder to the batter to enhance the flavors of vanilla and almond.
- Chef Mary Berry: Suggests brushing the cake with a simple syrup glaze for added moisture and shine.
- Chef Christina Tosi: Advises serving slices with a layer of cream cheese frosting for an extra indulgent twist.
Frequently Asked Questions (FAQ)
- Can I use low-fat cream cheese? Full-fat cream cheese is recommended for the best texture and flavor.
- What’s the best way to soften butter and cream cheese? Let them sit at room temperature for 30-60 minutes, or microwave in 10-second intervals (carefully).
- Can I use a different pan? A loaf pan works, but adjust the baking time accordingly.
- Why is my cake dry? Overbaking or measuring flour incorrectly can cause dryness. Use a kitchen scale for accuracy.
- Can I make this gluten-free? Yes, substitute all-purpose flour with a gluten-free 1:1 baking blend.
More Delicious Cake Recipes
Check out these related recipes for more inspiration:
Final Thoughts: Cream Cheese Pound Cake is a timeless dessert that’s easy to make and endlessly satisfying. Whether served plain or dressed up with toppings, its buttery richness and tender crumb make it a crowd-pleaser every time. Bake one today and enjoy the perfect slice of comfort!
Cream Cheese Pound Cake4
Ingredients
- – 1 cup butter softened
- – 8 oz cream cheese softened
- – 3 cups all-purpose flour
- – 3 cups sugar
- – 6 large eggs
- – 1 tsp vanilla extract
- – 1/2 tsp almond extract
- – 1/4 tsp salt
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
- Combine Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing until the batter is smooth.
- Pour Batter: Pour the batter into the prepared bundt pan and smooth the top.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice and serve as is, or with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.
Notes
– Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
– Optional Toppings: Serve with fresh fruit, a glaze, or a sprinkle of powdered sugar for added flavor.