Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 oz Cream cheese ((1/2 cup)); 4 oz Unsalted butter ((1 stick), room temperature); 3/4 cup White sugar; 1 1/2 cup All-purpose flour; 3 Large eggs; 1 tsp Baking powder; 1/2 tsp Salt; 1 tsp Vanilla extract

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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 cream cheese vanilla bundt cake batter rich while keeping it moist with a soft crumb. A surprisingly simple and easy recipe that takes just 10 minutes to prepare and 40 minutes to bake. Delicious on its own and needs nothing to accompany it.

A pound cake on a plate. — Vanilla Cake with Cream Cheese in a Pound Cake batter in a Bundt Pan

I made this cake last year 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 pound cake from friends as I have had for this cream cheese pound cake.

Table of Content

About this cake
Ingredients and substitutes
Step by step instructions (pin)
Frequently asked questions
Troubleshooting - Pound Cakes
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Recipe

About this cake

In truth, this is my classic vanilla bundt cake recipe and all I have done is replace some of the butter with cream cheese. That addition of cream cheese, takes this bundt cake to a whole new level. It makes a rich, creamy and moist cake with a tender crumb. And yet, make sure to use rich high-fat cream cheese, so you get cream cheese flavor.

Unfortunately, I took pictures on a very bright afternoon so my pictures are a bit overexposed. And yet, I kinda love how the cake looks. Also, the recipe could not be any simpler than this using the classic creaming method.

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. However, premium vanilla can be expensive, which is why I make my own homemade vanilla extract, bean paste or sugar.
All-purpose flour - Yes, regular plain flour (maida) is all you need for this cake. So, do not use any self-raising as those contain more leavening.

Step by step instructions (pin)

Preheat oven to 170 C / 340 F.
Butter and flour a 6-cup bundt pan.
Combine baking powder, salt, and flour - mix or sift.
Cream butter, cream cheese, and sugar until light and fluffy.
Add eggs, one at a time.

How to Make a Classic Pound Cake with Cream Cheese and Vanilla flavor

Cream Cheese Pound Cake Progress Pictures

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Followed by flour and vanilla.
Pour into prepared bundt pan.
Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
Let cool in the pan for 10 minutes.
Invert onto a cooling rack and let cool completely.

Cream Cheese Pound Cake Progress Pictures-4

Cream Cheese Pound Cake Progress Pictures-5

Cream Cheese Pound Cake Progress Pictures-6

Cream Cheese Pound Cake Progress Pictures-7

Storage

This cake will stay at room temperature for up to 3 days.
Wrap well and keep in the fridge for up to 5 days.
It can be frozen well wrapped for up to a month.

Frequently asked questions

What kind of flour is used in this cream cheese vanilla pound cake?

I use all-purpose flour. And yet, you can also use cake flour. Cake flour is manufactured for cakes and has a finer texture than all-purpose flour. Also, the protein content in cake flour is lower than AP flour which works better for cakes. I have tried cake flour with the same quantity and it works beautifully.

Can I use salted butter in this cream cheese vanilla bundt cake?

Using unsalted butter means you can control the amount of salt in the recipe. Having said that, you can use salted butter in most cakes and omit the salt in the recipe.

Does a pound cake have a longer shelf life? How long does a pound cake keep? Do I need to refrigerate a pound cake?

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 and keep it in the fridge.

What do you serve cream cheese vanilla bundt cake with?

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 fruits - 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

What else can I use instead of just powdered sugar?

This vanilla pound cake is so versatile and perfect with almost anything.
Try - Whipped cream on its own or layer the whipped cream with
Fruit fillings like - Strawberry, raspberry, blueberry, blackberry, Cherry.
Curds - Lemon Curd, Orange Curd.
Sauces - Caramel Sauce, Butterscotch Sauce.

Can I make this an eggless vanilla pound cake?

No, this recipe works best with eggs. But I do have an eggless vanilla cake that is very popular with my visitors.

How do I know if my cream cheese vanilla pound cake is done?

The best test for cake doneness is when you insert a skewer into the center of the cake and it comes out clean without any cake better. Additionally, you will also notice that the cake starts to pull away from the edges of the pan.

Troubleshooting - Pound Cakes

Why is my pound cake so dry?

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.

Why is my pound cake so dense?

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.

Why is my pound cake wet in the middle?

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.

Why did my pound cake fall?

Usually, too much leavening agent such a baking powder or baking soda.

Can I put a pound cake back in the oven?

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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