Cream Cheese Pound Cake

Cream Cheese Pound Cake is a buttery, tender pound cake baked in a bundt pan. A family favorite cake recipe!

Cream Cheese Pound Cake

I have made a lot of pound cakes in my days and I can attest this is the winner, hands down! Whenever I make this buttery pound cake, my kids and husband sneak bites of it and eat it all by itself. No glaze or frosting needed. The cream cheese adds a creamy tang to the cake and sets it apart from a traditional butter pound cake.

My favorite part of this delectable cream cheese bundt cake is the outside of the cake. The sugar forms a sweet crust on the outside and you will fight tooth and nail with your family for the sugary edges. Our family can’t be trusted around this cake. It is gone in no time at all!

This moist and tender bundt cake is so versatile and can be served in so many ways. It can be served as a beautiful bundt cake with a light dusting of powdered sugar. It can also be served in a berry trifle with custard and fresh whipped cream. It can also be served with fresh strawberries and homemade whipped cream. A berry compote also pairs wonderfully with this bundt pound cake. There are so many ways to serve it!

This cream cheese pound cake can be baked in a bundt pan for a stunning presentation or in a loaf pan for a more traditional presentation. I don’t care how what it is baked in, every way tastes amazing!

This recipe is an adaption of the Cream Cheese Pound Cake found in America’s Test Kitchen Cookbook.

How to make the Perfect Cream Cheese Pound Cake:

Start with Cake Flour. Cake flour contains less gluten which helps to create a tender, light crumb in cakes. Add cake flour in increments and don’t overmix, which can create toughness.
Everything is Better with Butter. The benefit of butter is that it not only adds essential fats but also brings the flavor. It helps to create a rich, buttery flavor in this pound cake recipe. This recipe calls for 3 sticks of butter which makes it extra moist and buttery.
Bring on the Cream Cheese. The cream cheese adds some tang to the cake while bringing extra tenderness and richness. The key is to cream the butter, cream cheese, and sugar together until light and fluffy. This helps to create a smooth texture.
Add Whole Milk and Eggs. This has a good amount of eggs and egg yolks. The extra egg yolks add moisture and fat which binds the cake together. My favorite vanilla is Nielsen-Massey vanilla or authentic Mexican vanilla.

Popular Cake Recipes:

Cream Cheese Pound Cake

By: Melissa Stadler, Modern Honey A crowd-pleasing cream cheese buttery pound cake baked in a bundt pan. Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 16

Equipment

kitchenaid mixer
bundt cake pan
measuring cups and spoons
spatula set

Ingredients

1 1/2 cups Unsalted Butter 3 Sticks, softened
6 ounces Cream Cheese softened
3 cups Sugar
1 Tablespoon Pure Vanilla Extract
4 Eggs plus 2 Egg Yolks
1/4 cup Whole Milk or Buttermilk
3 cups Cake Flour
1 teaspoon Salt
Optional:
Powdered Sugar to dust on the cake after baking

Instructions

Heat oven to 300 degrees. Spray 12-cup nonstick Bundt pan with baking spray with flour. Coat the pan well to prevent sticking.
In a large mixing bowl, beat butter, cream cheese, and sugar on medium-high speed until light and fluffy, about 4 minutes. Add vanilla, eggs, egg yolks, and whole milk. Mix for 1-2 minutes.
Stir in flour and salt and mix just until combined, avoid overmixing. Fold all ingredients together.
Pour into prepared bundt pan. Gently tap pan on the counter to release air bubbles. Bake for 1 hour 15 minutes — 1 hour 25 minutes, or until the cake tester comes out clean.
Let cake cool in pan for 15 minutes. Invert cake onto rack and let cool completely.
Keep cake covered to preserve freshness.
*Recipe adapted from America’s Test Kitchen, The Perfect Cake Cookbook

Nutrition

Calories: 430kcal
Carbohydrates: 61g
Protein: 10g
Fat: 18g
Saturated Fat: 5g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 8g
Cholesterol: 60mg
Sodium: 187mg
Potassium: 185mg
Fiber: 2g
Sugar: 41g
Vitamin A: 214IU
Calcium: 37mg
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.