Best Cream Cheese Pound Cake Recipe

Mary and Brenda Maher

By Brenda & Mary

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You won’t believe what a couple of extra ingredients can make to a cake batter.

I’ve always had a soft spot for classic pound cakes (even though my kids often roll their eyes at them). But once I tried adding sour cream and cream cheese, it was like a light bulb suddenly popped inside my head. Now I get what my kids have been hinting at all along!

Cream Cheese Pound Cake

Why Cream Cheese Pound Cakes Are Seriously The Best

  • Butter and cream cheese combine, and BAM! You get this incredibly rich and moist cake that stays wonderfully soft. It’s all thanks to the high-fat content in these guys; they lock in all the moisture, so your cake never gets dry or crumbly!
  • The cream cheese’s subtle tanginess cuts through the cake’s sweet richness—a real flavor upgrade from your traditional pound cake, let me tell you.
  • Here’s the best part: the loaf cream cheese pound cake is amazing all on its own, whether you’re craving something sweet or just want something nice to go along with your afternoon tea. And hey, if you feel extra, jazz it up with ermine frosting, stabilized whipped cream, a fancy glaze, or just a sprinkle of powdered sugar! Trust me, all of these are winner combos.
Cream Cheese Pound Cake loaf

10 Basic Steps To Make Cream Cheese Pound Cake

Simple Ingredients

Before starting, we must break down the lineup for our butter pound cake:

  • Butter: First, we’ve got butter. It’s the backbone of our whole cake adventure! You’ll need 3 sticks of butter at room temperature to get things started.
  • Cream cheese: Now, let’s talk about the star of the show. It takes your pound cake from dry to moist in a snap. Seriously, if you have ever suffered through a dry-as-bone pound cake, cream cheese is here to save the day. Make sure you use the full-fat brick cream cheese and none of that spreadable stuff! 
  • Sugar: Sugar is next on the list. Since we’re dealing with a big ol’ cake, we need a HUGE amount of sugar to sweeten everything and cream up all that cream cheese and butter. It might seem too much — 2 ½ cups, to be exact — but remember, this pound cake can feed a crowd!
  • Vanilla extract & salt: Rounding out our lineup, we’ve got vanilla extract and salt for flavor. And hey, feel free to get creative with other flavor additions, too.
  • Eggs: They carry all the cake’s delicious weight, duh. Without them, well, we wouldn’t have a pound cake at all!
  • sour cream: Now, let’s move on to a surprise ingredient: sour cream. Yep, it’s not your usual pound cake addition, but trust me, it brings the moisture like nobody’s business. We’re steering clear of any dry pound cake situations here!
  • Cake flour: This stuff is key because it’s lighter than your regular all-purpose flour, which means our pound cake stays nice and fluffy. Trust me, you don’t want a brick-heavy cake! 
  • Baking powder: Last but not least, baking powder. It might be a bit unexpected in a pound cake, but hear me out. We’re only using a little bit to give your cake JUST the right amount of lift!

Instructions

Step 1. 

First, let’s preheat our oven to 325°F (163°C). Don’t go cranking it up to 350°F; we want to keep things just right.

Step 2.

Next, grab a Bundt pan (10 to 12 cups is the best, like what I use for my pumpkin bundt cake) and coat it in nonstick spray or butter. No one wants a cake that sticks, you know?

Step 3.

Do you have any handheld or electric mixer ready? Great! Grab it with you.

Beat the softened butter at high speed till creamy, 2 minutes or so. Then, toss in the brick cream cheese, beating until combined. One minute should do! 

Cream Cheese Pound Cake butter

After that, it’s sugar time. Beat it in until nicely mixed, then add vanilla and sour cream and whisk until well blended. Remember to scrape the bowl all over so every bit joins in. 

Step 4.

Here’s where things get just a tad more delicate. Crack 6 eggs in, one at a time at low mixer speed, ensuring each gets fully mixed in before you throw in the next! There’s no need to rush. And whatever you do, don’t overmix once those eggs are in. 

Cream Cheese Pound Cake ingredient mĩing

When the sixth egg is finally blended, it’s time to add baking powder, cake flour, and salt! Give it a gentle mix at medium mixer speed — just enough to combine everything. We don’t want to go overboard.

Step 5.

Grab a good whisk or rubber spatula and give that batter one final turn; double-check so there aren’t any sneaky lumps sticking to the bowl’s bottom. Your batter should be thick and creamy, ready to turn into the most delicious pound cake you’ve ever tasted!

Cream Cheese Pound Cake batter

Step 6.

Let’s get the batter into the pan nice and even! You can pour it in or spoon it, whatever floats your boat. But here’s a little trick: give the pan a couple of taps on the kitchen counter to bring out pesky air bubbles, if any.

Cream Cheese Pound Cake baking

Step 7.

Pop that bad boy in the preheated oven for 75 to 95 minutes. About halfway through, you’ll want to cover it loosely with aluminum foil to keep the top from getting too brown. The secret to perfect pound cakes is slow and steady baking, you see!

Step 8.

To make sure it’s done, just stick a toothpick in there. You’re good to go if it is clean when you pull it out. 

And don’t freak out if you have to wait a bit longer — it’s a big and heavy cake, remember? Just keep an eye on the cake; if it still needs more time, let it bake more. 

easy Cream Cheese Pound Cake

Step 9.

Once it’s done baking, let it sit in the Bundt pan for a couple of hours. Then, gently flip it onto a serving dish or wire rack to chill completely.

Cream Cheese Pound Cake baked

Step 10.

Cream Cheese Pound Cake final

Finally, the part we’re all waiting for: slicing! Feel free to doll it up with fresh berries or whipped cream and enjoy every bite of this perfect cake. You deserve it, my friend!

Cream Cheese Pound Cake recipe

Note

You might worry that the cheesy flavor will overpower the cake (it’s a cream cheese pound cake, after all), but trust me, that’s not the case. Instead, it adds a subtle, tangy kick that dances well with the overall sweetness!

FAQs

Can I Use A Different Pan Than A Bundt Pan? 

Loaf pans are a great idea, but you might need to adjust the baking time slightly. Watch out!

How Long Will My Cake Stay Fresh?  

Stored in an airtight container, a perfect cream cheese pound cake will stay fresh for up to 2 days at room temperature or up to 4-5 in the fridge. It also freezes well for up to 3 months.

Good luck with my moist pound cake recipe!

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Cream Cheese Pound Cake

Cream Cheese Pound Cake

Are you dying for something seriously delicious? A cream cheese pound cake is where it's at! Think of it like a classic pound cake recipe with a little extra pizzazz – thanks to the creamy cream cheese in the batter.
5 from 1 vote
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Course: Cake
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 4 hours
Servings: 13
Calories: 525kcal
Author: Brenda Maher

Ingredients

  • 1 ½ cups softened, unsalted butter, room temperature
  • 8 ounces softened, full-fat brick cream cheese, room temperature
  • 2 ½ cups granulated/white sugar
  • cup sour cream, room temperature
  • 2 tsp pure vanilla extract
  • 6 eggs, room temperature
  • 3 cups spooned and leveled cake flour
  • ½ tsp baking powder
  • tsp salt
  • ½ cup whipped cream (optional)
  • ¼ cup fresh berries (optional)

Instructions

  • Set the oven temperature to 325°F (163°C) and not higher.
  • Grab a Bundt pan (10 to 12 cups) and coat it in nonstick spray or butter.
  • Beat the softened butter at high mixer speed ’til creamy (2 minutes). Toss in the brick cream cheese, beating until combined (1 minute).
  • Beat the granulated sugar until nicely mixed, then add vanilla and sour cream and whisk until well blended. Scrape the bowl all over so every bit joins in.
  • Crack 6 eggs in, one at a time, at low mixer speed, ensuring each gets fully mixed in before you throw in the next. Don’t overmix.
  • Add baking powder, cake flour, and salt. Mix gently at medium mixer speed—just enough to combine everything.
  • Grab a good whisk and give your cake batter one final turn. It should be thick and creamy.
  • Pour the batter into the pan. Give the pan a couple of taps on the kitchen counter to bring out air bubbles.
  • Bake for 75 to 95 minutes. Cover it loosely with foil after the first 35 to 40 minutes to keep the top from getting too brown.
  • Just stick a toothpick in there to ensure it’s done. If it is clean when you pull it out, you’re good to go.
  • Let the entire cake sit in the Bundt pan for 1.5 to 2 hours. Then, gently flip it onto a dish or wire rack to chill completely.
  • Decorate with fresh berries or whipped cream and serve.

Notes

While cream cheese is a key ingredient, it doesn’t overpower the tender cake with a cheesy flavor. Instead, it adds a subtle, tangy taste that pairs well with the sweetness.

Nutrition

Calories: 525kcal | Carbohydrates: 64g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 218mg | Potassium: 84mg | Fiber: 1g | Sugar: 43g | Calcium: 35mg | Iron: 2mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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