If you have a sweet tooth that calls for something rich, moist, and utterly irresistible, this Cream Cheese Pound Cake Recipe is your new best friend. Creamy, dense, and with that perfect buttery crumb, this cake brings the luscious tang of cream cheese together with the classic comfort of a pound cake, resulting in a dessert that feels both nostalgic and delightfully sophisticated. Whether you’re celebrating a special occasion or just want to treat yourself, this recipe will quickly become a staple in your baking repertoire.

Ingredients You’ll Need

The image shows two views of pale beige cake batter with a smooth, creamy texture. On the left, a woman's hand holds a red spatula with a wooden handle stirring the batter in a clear bowl, creating gentle swirls and folds on the surface. On the right, the same batter is poured into a grey bundt pan, filling it evenly around the central tube, with soft ridges and a slightly glossy finish. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Let’s dive into the ingredients that make this Cream Cheese Pound Cake Recipe a standout. These simple, staple pantry items each play a vital role in creating the cake’s decadent texture, flavor depth, and beautiful golden color.

Unsalted butter (1 and 1/2 cups/340g): Softened to room temperature, it provides richness and helps create that tender crumb.
Full-fat brick cream cheese (8 ounces/226g): Adds moisture and a subtle tang that lifts the flavor profile wonderfully.
Granulated sugar (2 and 1/2 cups/500g): Sweetens the cake and contributes to its fine texture.
Sour cream (1/3 cup/80g): Keeps the cake moist and adds a slight tartness for balance.
Pure vanilla extract (2 teaspoons): Infuses the cake with warm, comforting notes.
Large eggs (6): Room temperature is key here for proper mixing and structure.
Cake flour (3 cups/354g): Provides a soft, delicate crumb distinct from all-purpose flour.
Baking powder (1/2 teaspoon): Ensures the cake gets just enough lift without compromising density.
Salt (1/8 teaspoon): Balances the sweetness and enhances all other flavors.
Optional toppings: Homemade whipped cream and fresh berries make an elegant finishing touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Cream Cheese Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (163°C). It’s important not to go higher since the slow and low baking temperature gives the cake that perfect golden crust without drying out the interior. Generously grease a 10 to 12-cup Bundt pan with butter or nonstick spray to make sure your cake releases easily after baking.

Step 2: Cream the Butter and Cream Cheese

Using a mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until it’s smooth and creamy. Then add in the cream cheese and beat again until everything is fully blended and silky smooth. This combination is the secret to the cake’s irresistibly rich texture.

Step 3: Add Sugar, Sour Cream, and Vanilla

Next, incorporate the granulated sugar and beat at high speed to combine. Then add the sour cream and vanilla extract. This step helps to build the batter’s moisture and flavor depth, ensuring your pound cake will be rich and flavorful with every bite.

Step 4: Incorporate the Eggs One at a Time

Reduce mixer speed to low and add the eggs one by one, mixing each fully before adding the next. This careful method helps maintain the batter’s structure and prevents it from curdling. Be careful not to overmix once all the eggs are in to keep the cake tender.

Step 5: Fold in Dry Ingredients

Stop the mixer and add the cake flour, baking powder, and salt all at once. Mix on medium speed just until combined—overmixing here can make the cake tough. Use a spatula to scrape the bowl and fold the batter gently to eliminate any lumps, resulting in a thick and creamy batter ready for the oven.

Step 6: Bake Low and Slow

Spoon the batter evenly into your prepared Bundt pan. Give the pan a gentle bang on the counter to release air bubbles. Bake for 75 to 95 minutes, tenting the cake loosely with foil halfway through to prevent over-browning. Don’t rush this step; the low oven temperature will yield a perfectly dense yet moist pound cake. Test for doneness with a toothpick—it should come out clean.

Step 7: Cool and Serve

Once baked, let the cake cool in the pan for 2 hours. This resting period helps the cake settle and develop more flavor. Then invert onto a wire rack or serving dish and cool completely before slicing. Serve as is or with your favorite toppings for an extra special treat.

How to Serve Cream Cheese Pound Cake Recipe

The image shows a bundt cake with one half sliced to reveal the inside. The cake has one main layer: a pale yellow, dense and smooth inside texture. The outside layer is a golden brown crust that is slightly rough and uneven, covering the entire cake, including the ridges and the circular hole in the center. The cake sits on a white marbled surface, with some crumbs scattered around the whole cake, which remains uncut in the second part of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake is already a showstopper, but topping it with homemade whipped cream and fresh berries takes it to the next level. The light cream balances the cake’s richness while the berries add a bright, fresh note that elevates every forkful.

Side Dishes

Pair this rich pound cake with a scoop of vanilla ice cream or a drizzle of warm berry compote. For brunch, it’s lovely alongside a cup of coffee or tea, making your morning feel truly indulgent.

Creative Ways to Present

For something fun, slice the cake and make individual trifles layered with whipped cream, berries, and even some crumbled pound cake. Alternatively, serve warm slices with a dusting of powdered sugar and a sprig of mint for an elegant dessert plate that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Cream Cheese Pound Cake Recipe tightly and store at room temperature for up to 2 days. If you want it to last longer, keep it in the refrigerator for up to 5 days, making sure it’s well covered to prevent drying out.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap followed by aluminum foil or place it in an airtight container. Freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator and bring to room temperature before serving.

Reheating

If you prefer your slice warm, lightly reheat in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes. This brings out the cake’s buttery aroma and softens it up for the perfect comforting bite.

FAQs

Can I use regular all-purpose flour instead of cake flour?

You can, but cake flour produces a lighter, softer crumb that’s ideal for pound cakes. If using all-purpose flour, try replacing 2 tablespoons of flour per cup with cornstarch to mimic cake flour’s tenderness.

Do I have to use sour cream?

Sour cream adds moisture and a slight tang, balancing the sweetness. If you’re out, Greek yogurt is a good substitute with a similar effect.

Why is the oven temperature lower than typical cakes?

The lower temperature ensures slow, even cooking, which is crucial for a dense cake like this. It prevents the outside from baking too fast while the interior cooks through perfectly.

Can I make this cake gluten-free?

Yes, but you’ll need to use a gluten-free cake flour blend formulated for baking, and results may vary slightly in texture.

How should I slice the cake to avoid crumbling?

Use a sharp serrated knife and let the cake cool completely before slicing. This helps maintain clean cuts and beautiful presentation without crumbly mess.

Final Thoughts

This Cream Cheese Pound Cake Recipe is a treasure that rewards every bit of effort with slices of buttery, creamy goodness. Whether you bake it for a cozy family gathering or a festive celebration, it promises swoon-worthy results anyone can appreciate. So go ahead, give it a try, and get ready to fall in love with your new favorite cake.