Cream Cheese Pound Cake

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A Cream Cheese Pound Cake is the kind of dessert that makes everyone pause after the first bite. It’s rich but not heavy, buttery without being too dense, and it has a subtle tang from the cream cheese that keeps each slice interesting. The outer crust develops a slight golden crunch while the inside stays incredibly soft and velvety. Whether you’re serving it with berries, whipped cream, or just as is, this cake is always a crowd-pleaser.

Perfect for holidays, potlucks, or even a lazy weekend treat, this pound cake feels both nostalgic and luxurious. It’s also a baker’s dream—a recipe that’s hard to mess up, yet it delivers impressive results every time. The secret? Cream cheese not only adds flavor but gives the cake its signature texture.

Why You’ll Love This Cream Cheese Pound Cake

This cake offers the best of both worlds: the buttery richness of a classic pound cake and the slight tang of cream cheese. It’s moist without being overly dense and tastes even better the next day. The batter comes together quickly and bakes into a stunning golden loaf that slices like a dream. If you’re the type who loves a cake that doesn’t need frosting to shine, this one’s for you.

What Kind of Cream Cheese Should I Use?

Full-fat brick-style cream cheese is your best choice here. Skip the whipped or spreadable versions, as they contain more moisture and air, which can affect the cake’s texture. Go with a trusted brand and make sure it’s softened before mixing. That ensures a smoother batter and no pesky lumps.

Ingredients for the Cream Cheese Pound Cake

The ingredient list for this cake is simple, but each one plays a crucial role in achieving the perfect balance of flavor and texture.

Butter: Use unsalted and make sure it’s softened. This is the foundation of your pound cake.

Cream Cheese: Full-fat, brick-style only. It adds richness and a slight tang that balances the sweetness.

Granulated Sugar: Sweetens the cake and helps create a delicate crust.

Eggs: These provide structure and help with the richness. Use room temperature eggs for best results.

Vanilla Extract: Adds warmth and enhances all the other flavors.

All-Purpose Flour: Provides the bulk and structure. Make sure to measure it properly.

Salt: Just a pinch is enough to balance the sweetness and enhance the flavors.

How To Make the Cream Cheese Pound Cake

Step 1: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy. This could take 3-5 minutes with a hand or stand mixer. You want it to be creamy and well combined.

Step 2: Add Sugar Gradually

With the mixer running, slowly add in the sugar. Keep beating until the mixture is pale and airy. This helps with that melt-in-your-mouth texture.

Step 3: Incorporate the Eggs One at a Time

Add the eggs, one at a time, beating well after each addition. Don’t rush this step—each egg needs time to fully incorporate.

Step 4: Add Vanilla

Pour in the vanilla extract and mix just until it’s evenly distributed.

Step 5: Add the Dry Ingredients

Slowly add in the flour and salt. Mix on low speed or by hand to avoid overmixing, which can make the cake dense. Stop mixing as soon as no streaks of flour remain.

Step 6: Bake to Golden Perfection

Preheat your oven to 325°F. Grease and flour a 10-inch bundt or tube pan. Pour in the batter and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Once cooled, slice and enjoy as is or serve with your favorite toppings.

How to Serve and Store This Cream Cheese Pound Cake

This cake serves about 12 people, depending on how thick you slice it. It’s delicious warm or at room temperature, and pairs beautifully with everything from coffee to cocktails. For storing, keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices individually wrapped for a month and thaw when needed.

What to Serve With Cream Cheese Pound Cake?

Fresh Berries

Strawberries, raspberries, or blueberries bring a juicy contrast to the dense richness of the cake.

Whipped Cream

Light and airy, whipped cream softens the texture and adds a cool touch.

Lemon Curd

For a tart twist, spread a bit of lemon curd on top of each slice.

Chocolate Sauce

Drizzle with warm chocolate sauce for a truly indulgent dessert.

Ice Cream

A scoop of vanilla or butter pecan ice cream on the side takes it to the next level.

Toasted Nuts

Add some crunch by sprinkling chopped pecans or walnuts over the top.

Espresso or Coffee

A hot drink balances the sweetness and makes it feel like a cozy cafe treat.

Want More Cake Ideas?

If you loved this Cream Cheese Pound Cake, don’t miss out on these other dreamy dessert recipes from Mia Plates:

• Butter Pecan Pound Cake with a nutty caramel vibe.
• Old Time Oven Peach Cobbler for that true Southern comfort feel.
• Ooey Gooey Bars that melt right into your soul.
• Best Cheesecake Deviled Strawberries for bite-sized sweetness.
• Mini Cinnamon Roll Cheesecakes if you’re craving cozy spice.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you serve it plain or with toppings? Try anything new with the batter?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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