Cream Cheese Pound Cake Recipe

My Cream Cheese Pound Cake recipe is an incredibly moist cake with a soft and rich texture that melts in your mouth. All it takes is a handful of ingredients like butter, sugar, eggs, flour, buttermilk, and of course cream cheese. I love that in just over an hour I can serve it warm to my family with a cup of coffee, especially on those chilly mornings.

Since we are heading into my favorite season, I cannot help but recommend you to try my pumpkin pound cake. My kids always ask for the chocolate pound cake, while my husband is all about the pistachio pound cake version, but for me fall is not complete without pumpkin. I have so many pound cake recipes on the blog, so you can pick the flavor your family loves most, and I promise there is something for everyone.

Today I am sharing another favorite, my cream cheese pound cake, and I am pretty sure my family would agree it is the best homemade pound cake I have baked. A regular pound cake like my mother used to make is always great, but this cream cheese one is lighter, moist, and so easy to love. You only need few simple ingredients, and the fun part is you can make it your own by adding berries, or even nuts right into the batter. So good!

Why you will love this recipe

• Not your average pound cake at all: This cake stands out because the cream cheese makes it extra moist and soft, so it tastes richer than the plain pound cakes I grew up with.
• Made with the simplest ingredients yet tastes amazing: I can make this easy pound cake with butter, sugar, eggs, flour, buttermilk, and cream cheese, and the end result always tastes like a cake I would buy at my local bakery.
• The cake I love with a warm drink: There is nothing better than a slice of this tender cake with my morning coffee or an afternoon cup of tea, it is the cozy treat I look forward to.
• Easy to bake and make your own: Everything comes together in one bowl and bakes up in just over an hour. I sometimes stir in berries, chocolate chips (my kids favorite), or crunchy nuts to give it a little variety.

What you will need

• Softened cream cheese: I always let the cream cheese sit at room temperature so it mixes smoothly.
• Buttermilk: I keep the buttermilk at room temperature so it blends evenly into the batter.
• Cake flour: I use cake flour for a fine crumb and light texture.
• Vanilla extract: I love adding vanilla because it gives the cake a warm aroma.
• Large eggs: I set the eggs out so they are at room temperature. This makes them easier to mix into the batter.
• Granulated sugar: I use sugar to sweeten the cake and create a golden crust while baking.
• Salted butter: I soften the butter before mixing so it blends well with the cream cheese.
• Confectioners sugar: I dust the cooled cake with powdered sugar.

How to make

Preheat and mix: I start by preheating the oven to 325 degrees F and spraying a large bundt pan with non stick spray. While the oven heats, I beat the butter and cream cheese in my stand mixer with a paddle attachment for about three minutes until the mixture is smooth.

Add sugar: I slowly pour in the sugar while the mixer runs and keep beating until the mixture is light and fluffy.

Add eggs and vanilla: I crack in the eggs one at a time, mixing well after each, then I stir in the vanilla extract to blend it all together.

Pour in flour gradually: I add the cake flour slowly, a little at a time, and mix on low speed until the batter is fully combined.

Stir in the buttermilk: I take the bowl off the mixer and gently stir in the buttermilk with a wooden spoon until it is just blended. Then I scrape the sides with a rubber spatula to make sure everything is mixed in well.

Bake pound cake: I pour the batter into the prepared bundt pan and place it in the oven. I check it after one hour and let it bake for up to 80 minutes until a toothpick comes out clean.

Cool and serve: I let the cake cool fully on a wire rack before taking it out of the pan. Once it is ready, I dust the top with powdered sugar and slice to serve.

Expert tip

Use room temperature ingredients

I always make sure all my ingredients are at room temperature before I start this cake, and I promise it helps you bake the best pound cake. When the butter, cream cheese, eggs, and buttermilk are soft and ready, they blend together smoothly and the batter bakes into a moist and tender cake. If you skip this step and use cold ingredients, the batter does not mix evenly and the cake can turn out dense with little lumps, and trust me that is not what you want.

More tips to consider:

• I do not always use a stand mixer, sometimes I grab my electric hand mixer and a big bowl and it works just as well.
• If I run out of cooking spray, I grease my bundt pan with butter and dust it with all purpose flour.
• I make sure the batter is at least 1½ inches below the top of the pan so it has space to rise.
• If your bundt pan is not large enough, you can divide the batter into two loaf pans, just be sure to oil or spray them well.
• No bundt pan at home? Use a 9 inch cake pan or a springform pan instead, and shorten the baking time to about 50 to 60 minutes.
• To check if the cake is done, I insert a toothpick into the center and look for it to come out clean or with a few crumbs, and the edges should be dark golden brown.
• If I use unsalted butter, I always add another 1/4 teaspoon of salt to balance the flavor.

Recipe variations and add-ins:

• Pumpkin spice hug: I stir in 1/2 cup pumpkin puree with a teaspoon of pumpkin pie spice. The cake turns into the perfect fall treat.
• Coconut island cake: I fold in 1 cup of shredded coconut and a splash of coconut extract. It tastes light and tropical, like a vacation in cake form.
• Maple pecan joy: I add 1/4 cup maple syrup and 1/2 cup chopped pecans. The sweet maple and nutty crunch make this one so cozy.
• Strawberries and cream: I fold in 1 cup of chopped fresh strawberries and top the cake with a dollop of whipped cream when serving.
• Make it citrusy: I mix in 2 tablespoons of lemon juice and 2 tablespoons of zest. It makes the cake taste so fresh and bright. This one is my favorite!

Serving suggestions

This mellow cream cheese pound cake is wonderful on its own with a glass of pumpkin spice latte or a cozy cup of peanut butter hot chocolate. I also love pairing it with fresh berries, and topping it with strawberries, blueberries, or raspberries makes it even more inviting.

Sometimes I add a spoonful of homemade blueberry sauce or tangy cherry pie filling, which makes it taste like a bakery dessert. A dollop of freshly whipped cream from my easy whipped cream recipe is another favorite, and when I serve it after a family dinner of Instant Pot jalapeño popper pasta, I often top it with the strawberry sauce I keep in my fridge.

How to store leftovers:

• Store: I keep leftover cream cheese pound cake in an airtight container in the fridge. It stays fresh for about 4 to 5 days.
• Freeze: When I want to save it longer, I wrap the cake in plastic wrap, then in foil, and place it in a freezer safe bag or container. It will keep well in the freezer for up to 3 months.
• Thaw: Before serving, I move the frozen cake to the fridge and let it thaw overnight so it tastes just as soft and moist as when it was baked.

Frequently asked questions

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