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Cream Cheese Pound Cake

Cream Cheese Pound Cake is an old fashioned cake recipe that is super simple to make from scratch. The perfect dessert for family gatherings, celebrations and holiday dinners.

Million Dollar Pound Cake is one of my favorite cake recipes to bake for for big family get togethers. Top pound cake with berries and whipped cream for something extra special. We also love this Pecan Pound Cake with crunchy pecans mixed in.

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Slice of cream cheese pound cake on a blue plate with pansies.

Cream Cheese Pound Cake ~ Old Fashioned Dessert

Cream cheese pound cake is full of rich buttery flavor and a tender crumb that makes this dessert and instant favorite with everyone who tries it. An easy recipe for any day of the week and delicious enough for a special occasion.

Overhead view of ingredients for cream cheese pound cake.

Ingredients Needed:

  • Butter ~ I use salted butter, unsalted works too. Needs to be room temperature.
  • Cream Cheese ~ Full fat cream cheese at room temperature.
  • Sugar  ~ Granulated sugar.
  • Eggs  ~ Large eggs at room temperature.
  • Vanilla Extract ~ Almond extract works also.
  • All Purpose Flour  ~ I prefer King Arthur Baking, use your favorite.

How to Make Cream Cheese Pound Cake:

Butter and cream cheese in a bowl.

In a mixer bowl, add softened butter and cream cheese. 

Mixer bowl and beater with creamed butter and cream cheese.

  • Mix on medium speed for 5 minutes.

Adding sugar to mixer bowl.

  • Slowly add the sugar while the mixer is running until all combined.

Adding eggs to cake batter in red Kitchenaid Mixer.

  • Add eggs one at a time until incorporated.

Vanilla added to cake batter in mixer bowl.

  • Next, add the vanilla, beat until well combined.

Adding flour to mixer bowl of cake batter using Kitchenaid mixer.

  • With the mixer on low, add the flour about 1/2 cup at a time. When flour is incorporated, raise to medium speed and beat 1 minute.

Pound cake batter in a bowl with the beater.

  • Next, prepare a 12 cup bundt pan. 

Floured bundt pan.

  • I used the butter wrappers to butter the pan, shortening works too. Add a light dusting of flour. Tap the pan lightly on the counter to loosen excess flour and discard.

Pound cake batter in a bundt pan.

  • Pour the cake batter in an even layer and smooth the top. 
  • Bake for 1 hour 30 minutes to 1 hour 40 minutes or until a toothpick inserted comes out clean.

Baked pound cake in a bundt pan.

  • Remove from oven and cool 10 minutes in the pan. 

Pound cake cooling on a wire rack.

  • Loosen the edges and invert onto a wire rack to cool completely.

Pound Cake with one slice out, pansy flowers on the platter.

  • Slice and serve plain or add sweetened whipping cream and berries. 

Slice of pound cake with whipped cream.

How to Store Pound Cake:

Pound cake can be wrapped in plastic wrap and stored at room temperature up to three days. Refrigerate up to a week. Wrap in 2 layers of plastic wrap and a layer of foil to freeze up to 3 months.

More Delicious Pound Cake Recipes:

Overhead view of whole bundt cake.

If you are looking for an easy dessert for summer cookouts, potlucks or your next family holiday gathering, this Cream Cheese Pound Cake is sure to please. A great make ahead dessert that is always a crowd favorite.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

Cream Cheese Pound Cake
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4.84 from 6 votes

Cream Cheese Pound Cake

Cream Cheese Pound Cake is an old fashioned cake recipe that is super simple to make from scratch. The perfect dessert for family gatherings, celebrations and holiday dinners.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Cakes
Cuisine: American
Keyword: best pound cake, cream cheese cake, old fashioned pound cake, pound cake
Servings: 10 Servings
Calories: 919kcal
Author: Milisa

Ingredients

  • 1 pound of salted butter 4 sticks, room temperature
  • 8 ounces cream cheese softened
  • 3 cups sugar
  • 6 large eggs room temperature
  • 4 cups all purpose flour
  • 1 teaspoon vanilla extract
  • additional butter for greasing the pan
  • additional flour for Flouring the pan

Instructions

  • Preheat oven to 300°.
  • In a mixer bowl, add softened butter and cream cheese. Beat at medium speed for 5 minutes.
  • Slowly add the sugar while the mixer is running until all combined.
  • Add eggs one at a time until incorporated.
  • Next, add the vanilla, beat until well combined.
  • With the mixer on low, add the flour about 1/2 cup at a time. When flour is incorporated, raise to medium speed and beat 1 minute.
  • Grease a 12 cup bundt pan by coating it with butter or shortening and a light dusting of flour. 
  • Pour the cake batter in an even layer and smooth the top. 
  • Bake for 1 hour 30 minutes to 1 hour 40 minutes or until a toothpick inserted comes out clean.
  • Remove from oven and cool 10 minutes in the pan. 
  • Loosen the edges and invert onto a wire rack to cool completely.
  • Slice and serve plain or add sweetened whipping cream and berries. 

Notes

Pound cake can be wrapped in plastic wrap and stored at room temperature up to three days. Refrigerate up to a week.
Wrap in 2 layers of plastic wrap and a layer of foil to freeze up to 3 months.

Nutrition

Serving: 1g | Calories: 919kcal | Carbohydrates: 109g | Protein: 12g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 417mg | Fiber: 2g | Sugar: 61g

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4.84 from 6 votes (6 ratings without comment)

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