This easy Cream Cheese Pound Cake recipe makes a bundt cake that is incredibly moist and rich, with a subtle tanginess that perfectly balances the sweetness of the cake! Serve this cake with fresh berries and whipped cream for a decadent treat that’s perfect for any occasion!
- What You’ll Need
- How to Make This Recipe
- Recipe FAQ’s
- Tips for Success
- How do I serve Cream Cheese Pound Cake?
- Substitutions and Variations
- More Amazing Cake Recipes
- Moist Cream Cheese Pound Cake Recipe Recipe
I love and adore a good, moist slice of cream cheese pound cake. It’s buttery and rich with a dense, tight crumb that is just perfect paired with some macerated strawberries or other fresh fruit and some homemade whipped cream . Or drizzle my raspberry coulis sauce over it to be extra fancy.
Pound cake is a traditional, iconic dessert that is actually really simple to make, but too often folks settle for the frozen pound cake from the freezer section of the grocery store. No shade there, I’ve done the same thing myself in a pinch for things like trifles.
But a homemade pound cake that has been made from scratch is a thing of beauty and truly a dessert worth serving to guests. I have another sour cream pound cake that is similar, but I think this cream cheese version is my favorite because the crumb is just a little tighter and the flavor is just a little richer and more complex thanks to the cream cheese.
Cream Cheese Pound Cake is surprisingly easy to make, with simple ingredients and just a few simple steps. It’s one of my favorite recipes for potlucks, as I can bring berries and cream to serve on the side so people can pile on as much as they want.
For more easy potluck cake recipes, check out my Chocolate Texas Sheet Cake , Lemon Earthquake Cake , or my Pineapple Upside Down Cake !
If you love bundt cakes, you’ll love my Lemon Bundt Cake , Chocolate Bundt Cake , Pumpkin Bundt Cake , and this Kentucky Butter Cake !
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Butter – Use salted butter to add moisture, bind ingredients, and also enhance the flavors.
- Cream Cheese – I like using full-fat cream cheese for the best flavor and texture.
- Sugar – White granulated sugar adds the sweetness you need to balance out the sour flavor of the cream cheese.
- Salt & Baking Powder – Enhances all the flavors of this cake and helps the cake rise.
- Vanilla Extract – Adds a subtle sweetness to the cake that pairs well with almost any topping. Use my Homemade Vanilla Extract for the best flavor!
- Eggs – Adds richness and binds ingredients to get a moist crumb.
- Flour – I have found that cake flour has the best results with this cake.
How to Make This Recipe
- Beat butter and cream cheese. In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth.
- Scrape the bowl. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.
beat butter and cream cheese
- Add sugar. Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed.
- Add vanilla. Mix in the vanilla extract, then scrape the bottom and sides of the bowl again.
add sugar gradually
- Add in eggs. Crack the eggs into the mixture one at a time.
- Mix together. Mix on low speed, just until combined.
Put eggs in one at a time
- Add dry ingredients. Add the flour, baking powder, and salt. Mix on medium speed just until combined. The batter will be very thick.
- Pour batter into pan, bake, cool, and serve. Pour the batter into the prepared pan and rap the pan against the counter a couple of times to remove any air bubbles. Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake. Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.
add dry ingredients and mix
- Cool on a rack. Cool for 2 hours in the pan before turning out onto a wire rack to cool completely.
- Slice and serve. Slice and serve with homemade whipped cream and fresh fruit.
cool in pan then on wire rack
Classic pound cake is a Southern dessert cake that originated in the 1700’s. The name comes from the traditional pound cake recipe that uses 1 pound each of butter, sugar, eggs, and flour. This cream cheese pound cake is an adaptation of the original recipe that adds moisture and richness that we love!
Yes! You can use this recipe to make 2 cake loaves in loaf pans instead of a bundt cake pan. Simply bake in two 8½x4½-inch or 9×5-inch loaf pans for 60-75 minutes.
Tips for Success
- Spraying a 10-12 cup bundt pan with baking spray that has flour in it, or brushing the pan with softened butter using a pastry brush and dusting with flour will help remove the cake from the pan when ready.
- Ideally, you should let the eggs, butter, and cream cheese sit out on the counter for an hour prior to making the cake. Using room temperature ingredients will make mixing them easier, and also improve the texture of the pound cake.
- If you don’t have a stand mixer, you can use a large bowl and a handheld electric mixer for the same effect.
How do I serve Cream Cheese Pound Cake?
There are lots of great ideas for how to serve cream cheese pound cake.
I love serving this cake with fresh strawberries, and other fresh berries like blueberries and blackberries, but raspberries and even citrus fruits like oranges would work well too. Add a dusting of powdered sugar on top before serving for a subtle but sweet finish.
To add some decadence, I top the cake slices with Homemade Whipped Cream , but you could also try my Chocolate Whipped Cream for more flavor, or even my Raspberry Sauce for more berry flavor or Easy Homemade Lemon Curd for a citrus twist (so good)!
Once cooled, you can top your cake with Cream Cheese Frosting , or Lemon Buttercream Frosting , or drizzle on a simple icing made with powdered sugar and water.
Substitutions and Variations
- You can use regular all-purpose flour instead of cake flour, but the texture won’t be quite as nice. You can also use a homemade cake flour substitute using a combination of 6 Tablespoons of cornstarch and 330 grams of all-purpose flour.
- Add some fresh lemon juice, a little lemon zest, or a different extract to change the flavor of this cake.
More Amazing Cake Recipes
- Tres Leches Cake
- Homemade Funfetti Cake
- Vintage Cherry Cake
- Chantilly Cake
- Cherry Crisp Cake
- Classic Hummingbird Cake
- Chocolate Cherry Dump Cake
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Mardi Gras King Cake
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Homemade Cherry Chip Cake
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Homemade Red Velvet Cake
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Moist Cream Cheese Pound Cake Recipe
Ingredients123
- ▢ 1½ cups salted butter room temperature (345g)
- ▢ 8 ounces full-fat cream cheese room temperature (226g)
- ▢ 3 cups granulated sugar (600g)
- ▢ ⅛ teaspoon salt
- ▢ 2 teaspoons vanilla extract
- ▢ 6 large eggs room temperature
- ▢ 3 cups cake flour (354g)
- ▢ 1 teaspoon baking powder
Instructions
- Preheat the oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour.
- In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed. 1½ cups salted butter, 8 ounces full-fat cream cheese
- Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed. Mix in vanilla, then scrape the bottom and sides of the bowl again. 3 cups granulated sugar, 2 teaspoons vanilla extract
- Add the eggs one at a time on low speed, mixing just until combined. 6 large eggs
- Add flour, baking powder, and salt. Mix on medium speed just until combined. The batter will be very thick. 3 cups cake flour, 1 teaspoon baking powder, ⅛ teaspoon salt
- Pour the batter into the prepared pan and rap the pan against the counter a couple of times to remove any air bubbles.
- Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake.
- Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.
- Cool for 2 hours in the pan before turning out onto a wire rack to cool completely.
- Slice and serve with homemade whipped cream and fresh fruit.
Notes
Loaf pans: You can use this recipe to make 2 cake loaves in loaf pans instead of a bundt cake pan. Bake in two 8½x4½-inch or 9×5-inch loaf pans for 60-75 minutes.
Cake flour substitute: You can use regular all-purpose flour instead of cake flour, but the texture won’t be quite as nice. You can also use a combination of 6 Tablespoons of cornstarch and 330 grams of all-purpose flour.
Store: This cake will keep fresh for up to 5 days in the refrigerator or on the counter for up to 2 days. Store in an airtight container
Freeze: Wrap individual slices of pound cake in plastic wrap, then store in an airtight container or Ziploc bag. Freeze for up to 3 months and thaw on the counter for a few hours before enjoying.
This recipe is on page 271 of my cookbook, House of Nash Eats Everyday !
Nutrition
Moist Cream Cheese Pound Cake Recipe
Ingredients
- 1½ cups salted butter room temperature (345g)
- 8 ounces full-fat cream cheese room temperature (226g)
- 3 cups granulated sugar (600g)
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 6 large eggs room temperature
- 3 cups cake flour (354g)
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour.
- In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed. 1½ cups salted butter, 8 ounces full-fat cream cheese
- Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed. Mix in vanilla, then scrape the bottom and sides of the bowl again. 3 cups granulated sugar, 2 teaspoons vanilla extract
- Add the eggs one at a time on low speed, mixing just until combined. 6 large eggs
- Add flour, baking powder, and salt. Mix on medium speed just until combined. The batter will be very thick. 3 cups cake flour, 1 teaspoon baking powder, ⅛ teaspoon salt
- Pour the batter into the prepared pan and rap the pan against the counter a couple of times to remove any air bubbles.
- Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake.
- Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.
- Cool for 2 hours in the pan before turning out onto a wire rack to cool completely.
- Slice and serve with homemade whipped cream and fresh fruit.
Notes
Loaf pans: You can use this recipe to make 2 cake loaves in loaf pans instead of a bundt cake pan. Bake in two 8½x4½-inch or 9x5-inch loaf pans for 60-75 minutes.
Cake flour substitute: You can use regular all-purpose flour instead of cake flour, but the texture won’t be quite as nice. You can also use a combination of 6 Tablespoons of cornstarch and 330 grams of all-purpose flour.
Store: This cake will keep fresh for up to 5 days in the refrigerator or on the counter for up to 2 days. Store in an airtight container
Freeze: Wrap individual slices of pound cake in plastic wrap, then store in an airtight container or Ziploc bag. Freeze for up to 3 months and thaw on the counter for a few hours before enjoying.
This recipe is on page 271 of my cookbook, House of Nash Eats Everyday !
Nutrition
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