This cream cheese vanilla pound cake will have you falling in love with pound cake all over again. The addition of cream cheese makes this cake rich while keeping it moist with a tender crumb. A surprisingly simple and easy recipe that takes just 10 minutes to prepare and 40 minutes to bake.
Table of Content
I made this cake last year, as a dessert at a family gathering, and it was such a hit that I've made it a few times since then. In fact, no one believes it is a pound cake because it is so rich and delicious. And, I must admit, I've made many pound cakes over the years. But, I've never had so many rave reviews for a cake from friends as I have had for this cake.
Why make this cake?
- This recipe is based on the best pound cake recipe. In addition, the recipe is simple and easy using ingredients you probably already have in your pantry, plus cream cheese.
- The process is also very simple and standard using the creaming method.
- Most importantly it is moist and absolutely delicious on its own. So you can serve it right out of the pan.
- And if you don't have cream cheese, make my classic pound cake recipe or chocolate pound cake.
- I am baking this cake batter in a bundt pan but you can also bake it in 2 x 8 inch cakes or an 8-inch loaf pan.
Ingredients and substitutes
- Butter - I prefer to use unsalted butter, so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
- Cream Cheese - In this recipe, cream cheese is calculated as fat. So, you need to use at least 32%, if not more.
- White Sugar - White sugar contributes to a nice soft tender crumb and gives a nice color. You can also add brown sugar but it will contribute to taste and color differently.
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide, one large egg weighs between 50 to 60 grams.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. You can also make your own vanilla extract, bean paste, or sugar.
- Flour - Cake flour gives wonderfully moist cakes with tender crumbs but you can certainly use the same amount of all-purpose flour.
- Optional ingredinets
- Lemon- If you like a lemon pound cake with cream cheese, feel free to replace 2 tablespoon of the buttermilk with lemon juice and 1 teaspoon of lemon zest.
Cream cheese pound cake recipe
Cake batter
- Preheat oven to 325°F / 165°C/ Gas Mark 3.
- Butter and flour a 6-cup Bundt Pan. You can also use 2 x 6-inch round cake pans.
- In a bowl, sift together the flour, baking powder, and salt. And set aside on your kitchen counter.
Pro tip - Sifting the flour mixture will give a light and airy texture to the cake.
- In the bowl of an electric mixer, with the paddle attachment on medium speed, cream the butter, cream cheese, and sugar until light and fluffy.
Pro tip - We want to add some volume in the batter and the sugar completely dissolved. So make sure to cream well. - Next, add the eggs, one at a time. Then, add the vanilla extract.
Pro tip - Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.
- Followed by the flour and buttermilk in three batches.
Pro tip - The batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink. - Scrape the sides of the bowl, ensure you have a smooth batter. Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air bubbles and pockets.
- Bake for 40 to 45 mins until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes then invert on a wire rack and cool completely. Dust with powdered sugar before serving.
Vanilla glaze
- In a bowl, combine the powdered sugar, with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze).
Pro tip - You want a thick glaze, so start with less milk then add as necessary to bring to consistency.
My cake stuck to the bundt pan
There are a few reasons why cakes get stuck in the bundt pan. Here's how you can ensure yours does not get stuck.
- Grease and flour the bundt - even if the bundt states non-stick you still need to grease and flour it.
- Make sure to get every single spot. Use a brush and give it a good smear all around. Do it twice and do it well.
- Make sure there are no patches of excess butter spots, you want an even layer of butter. These patches will cause the flour to clump up when dusted.
- Dust the pan with flour in all directions so you get every side. Swirl the pan well. Tap the pan over the sink to ensure you get all excess flour off.
- Do not remove the cake when it is too hot. Cooling releases the cake from the pan.
- But, do not let the cake cool in the bundt too long as it can get stuck again. You want it at least warm.
- Too many scratched surfaces in the pan can cause the cake to get stuck too. So take care of your pans. Buy good quality bundt pan and wash them with warm soapy water, do not scrub them unnecessarily.
How do you serve this pound cake
This vanilla pound cake is so versatile and perfect with almost anything.
- Try - Whipped cream on its own or layer the heavy cream with fresh berries.
- Fruit fillings are great options too - Strawberry, raspberry, blueberry, blackberry, Cherry
- Curds - Lemon Curd, Orange Curd
- Sauces - Caramel Sauce, Butterscotch Sauce
More cake recipes
- One Bowl Vanilla Cake
- BEST Fluffy Vanilla Cake
- Mom's Vanilla Cake Recipe or Moist Vanilla Bean Cake
- Moist Vanilla Pound Cake or Classic Vanilla Bundt Cake
- Easy Vanilla Mug Cake
- Moist Chocolate Bundt Cake or Death By Chocolate Cake
- 8-inch BEST Chocolate Cake EVER!
- See all cakes recipes, vanilla cakes or chocolate cakes
Frequently asked questions
Often, people think a pound cake can be kept for longer. True, it does have a longer shelf life than most other cakes. And yet, even a pound cake will stay at room temperature for only 2 to 3 days. You can keep it longer if you wrap well in plastic wrap and keep it in the refrigerator. This cake can also be kept in the freezer for up to a month. I like to wrap it in aluminum foil to prevent freezer burns.
A pound cake can be eaten on its own, especially when it's fresh. It tastes absolutely delicious warm fresh out of the oven. But there is so much more you can serve it with. Try whipped cream and fresh berries - an absolute classic are strawberries and cream. In addition, you can try fruit coulis or fruit fillings. My favorite is blueberry filling and cherry filling. Also, if you love curds try lemon curd or orange curd.
This vanilla pound cake is so versatile and perfect with almost anything.
Try - Whipped cream on its own or layer the whipped cream with fresh berries, or fruit fillings like - Strawberry, raspberry, blueberry, blackberry, Cherry.
Curds - Lemon Curd, Orange Curd.
Sauces - Caramel Sauce, Butterscotch Sauce.
No, this recipe works best with eggs. But I do have an eggless vanilla cake that is very popular with my visitors.
Yes, you can. It will continue to cook the cake but it may not continue to rise. The baked cake may be a bit denser than the expected outcome but still not raw.
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Printable Recipe
Cream Cheese Pound Cake
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cake Batter
- 4 oz (113 g) Cream cheese ((½ cup))
- 4 oz (113 g) Unsalted butter ( room temperature)
- ¾ cup (150 g) White sugar
- 1 ½ cup (190 g) All-purpose flour
- 3 Large eggs
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup (120 ml) Buttermilk
- 1 teaspoon Vanilla extract
Vanilla Glaze
- 8 oz (225 g) Powdered sugar
- 3 tablespoon Milk (or buttermilk (up to 5 tbsp) )
- 1 teaspoon Vanilla extract
- ½ teaspoon Lemon zest ((optional))
- ½ teaspoon Orange zest ((optional))
Instructions
Cake
- Preheat oven to 325°F / 165°C/ Gas Mark 3.
- Butter and flour a 6-cup Bundt Pan. You can also use 2 x 6-inch round cake pans.
- In a bowl, sift together the flour, baking powder, and salt. And set aside.Pro tip - Sifting the flour will give a light and airy texture to the cake.
- In the bowl of a stand mixer, with the paddle attachment, cream the butter, cream cheese, and sugar until light and fluffy.Pro tip - We want to add some volume in the batter and the sugar completely dissolved. So, make sure to cream well.
- Next, add the eggs, one at a time. Then, add the vanilla extract.Pro tip - Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.
- Followed by the flour and buttermilk in three batches.Pro tip - The batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink.
- Scrape the sides of the bowl, ensure you have a smooth batter. Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.
- Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Dust with powdered sugar before serving.
Vanilla Glaze
- In a bowl, combine the powdered sugar, with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze).Pro tip - You want a thick glaze so start with less milk then add as necessary to bring to consistency.
Recipe Notes & Tips
- Make sure all the ingredients are at room temperature.
- Use fine-grain sugars when preparing cake batters so it dissolves easily.
- Grease and flour bundt pan well. Nothing is worst than to have a delicious cake stuck in the bundt
- Cool the cakes for a few hours before glazing. Otherwise, the glaze will melt off the cake and you won't have a pretty thick coverage.
- Serve any leftover glaze alongside the cake. People do love extra glaze.
- Overbaking - Over-baking a cake can make it dry. You must test the cake a few minutes before the cooking time guide because all ovens work differently.
- Dense cake - Often this could be the reason for overmixing the cake. When you activate too much gluten in the cake, the cake rises when baking but sinks as soon as it comes out of the oven. The resulting sink causes the cake to be dense.
- Undercooked pound cake -Cakes bake from outside in so often the cake may appear cooked while still not finished cooking on the inside. That is why we need to test for doneness by inserting a skewer in the center of the cake. If the skewer inserted in the center comes out clean without any batter it means the cake is done.
- Pound cake sunk after baking - Usually, too much leavening agent such a baking powder or baking soda.
Other pans suggestions
If you don’t want to make a layer cake like this. you can- You can also bake this in a 7 x 7-inch square cake pan
- Double this recipe to make a 9 x 13 sheet pan – sheet Cake.
- This cake will make a 2 x 6-inch layer cake
- And these can also be baked into 15 1o 18 beautiful cupcakes
- This cake will stay at room temperature for up to 3 days.
- Wrap well and keep in the fridge for up to 5 days.
- Can be frozen well wrapped for up to a month.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Cindy
Hi Veena,
I love your recipes!! Still making your bakery style vanilla buttercream, best recipe on Pinterest!! I have two questions on this one before I try it. Is 3/4 cup of sugar correct? I was wondering if it should be 1-3/4 cups instead. Can you tell I love sugar?? Lol. Also, the recipe calls for three eggs but the video shows four eggs so I wanted to be sure about which one is correct. Can’t wait to try it!!
Veena Azmanov
Hey Cindy, Happy you are enjoying my recipes. Yes, the sugar is correct 150 grams / 3/4 cup. The eggs I had were very very small so I had to use 4 eggs. But 3 large eggs should be correct.
Cindy
Thanks so much Veena, going to try this soon! Your bakery style vanilla buttercream has been a HUGE hit with my family and friends! Love love love it!!