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Cream Cheese Pound Cake Recipe

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4.3 from 15 reviews

This rich and creamy Cream Cheese Pound Cake features a velvety texture thanks to the addition of cream cheese and sour cream. Baked slowly at a low temperature in a Bundt pan, it offers a moist, dense crumb perfect for pairing with fresh berries or homemade whipped cream. An elevated classic dessert ideal for gatherings or an indulgent treat.

Ingredients

For the Cake

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 8 ounce (226g) full-fat brick cream cheese, softened to room temperature
  • 2 and 1/2 cups (500g) granulated sugar
  • 1/3 cup (80g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 6 large eggs, at room temperature
  • 3 cups (354g) cake flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Optional for Serving

  • Homemade whipped cream
  • Fresh berries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 10-12 cup Bundt pan generously with butter or nonstick spray to prevent sticking.
  2. Cream Butter and Cream Cheese: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Add the softened cream cheese and beat on high until completely smooth and combined, about 1 minute.
  3. Add Sugar, Sour Cream, and Vanilla: Add the granulated sugar and beat on high speed until combined, about 1 minute. Then add the sour cream and vanilla extract and beat again on high speed until the mixture is creamy. Scrape the sides and bottom of the bowl thoroughly.
  4. Incorporate Eggs: Lower the mixer speed and add eggs one at a time, making sure each egg is fully mixed before adding the next. Take care not to overmix after all eggs are added.
  5. Add Dry Ingredients: Stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed just until combined. Do not overmix. Use a silicone spatula or whisk to ensure there are no lumps at the bottom of the bowl. The batter will be thick and creamy.
  6. Pour Batter and Remove Air Bubbles: Spoon the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter once or twice to release any air bubbles trapped inside.
  7. Bake the Cake: Bake the cake for 75-95 minutes. Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning of the surface. Check doneness by inserting a toothpick into the center; it should come out clean. If not done, continue baking and check periodically. This cake is dense and large, so baking times may vary.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool inside the pan for 2 hours. After that, invert the slightly cooled cake onto a wire rack or serving dish and let it cool completely.
  9. Serve: Slice the cake and serve with optional toppings such as homemade whipped cream and fresh berries for a delightful presentation.
  10. Storage: Cover leftovers tightly. Store at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for better batter consistency.
  • Do not overmix after adding the eggs and dry ingredients to avoid a tough cake.
  • Use cake flour for a tender crumb; all-purpose flour will alter texture.
  • Slow, low-temperature baking is key to an even crumb and moist texture.
  • Loosely tenting with foil halfway through baking prevents over-browning on top.
  • Letting the cake cool in the pan before removing helps the cake set and reduces breakage.
  • This pound cake is best served within a few days for optimal freshness but can be refrigerated.
  • Optional toppings like whipped cream and berries complement the richness with freshness and lightness.

Find it online: https://bitezly.com/cream-cheese-pound-cake-recipe/