Cream Cheese Pound Cake Recipe – 7 Easy Steps for Moist Perfection

🥮 Introduction: A Pound Cake to Remember

Some desserts leave a lasting impression, and this Cream Cheese Pound Cake is one of them. Rich, velvety, and perfectly dense, it’s the kind of treat that feels both indulgent and nostalgic. Whether you’re baking for a family gathering or simply treating yourself to a weekend slice, this cake delivers bakery-quality results with ease.

What sets it apart? It’s the addition of full-fat cream cheese that transforms the traditional pound cake into something extraordinary. The result is a moist, flavorful cake with a tight crumb and a tender texture that melts in your mouth.

After countless test batches and tweaks, this recipe strikes the perfect balance of ingredients to ensure success—even for novice bakers. So preheat your oven and grab your Bundt pan—this is the only Cream Cheese Pound Cake recipe you’ll ever need.

❓What is Cream Cheese Pound Cake?

At its core, a pound cake is one of the most traditional and beloved desserts in American baking. Originally named for its simple ratio of ingredients—one pound each of butter, sugar, eggs, and flour—this dense cake has stood the test of time. But when you introduce cream cheese into the mix? You unlock a whole new level of flavor and texture.

Cream Cheese Pound Cake is a luscious twist on the classic. The cream cheese doesn’t just add richness; it also helps create a moist crumb that holds together beautifully, giving each bite a creamy mouthfeel without being heavy or greasy. The tangy undertone from the cream cheese balances the sweetness of the cake, resulting in a dessert that’s indulgent but not overly sugary.

Compared to a traditional butter-only pound cake, this version is smoother, richer, and stays fresher longer. It’s also more versatile—you can enjoy it plain, dressed up with fresh berries, or topped with a simple glaze or whipped cream.

And here’s the bonus: cream cheese contains proteins and fats that actually help to stabilize the cake’s structure, reducing the risk of collapse or cracking as it cools. So in addition to the flavor boost, you’re also getting a more reliable bake.

Whether you’re baking for a brunch, a potluck, or your next Netflix night, this Cream Cheese Pound Cake is the kind of dessert that hits the sweet spot every single time.

🛒 Ingredients You’ll Need (And Why They Matter)

Every great Cream Cheese Pound Cake starts with just a few simple ingredients—each playing a crucial role in creating that signature rich, moist, and tender texture. Here’s a breakdown of what you’ll need and why each item is essential:

🧈 Unsalted Butter (1½ cups / 340g)

Butter is the backbone of any pound cake. It provides richness, moisture, and that irresistible buttery flavor. Make sure it’s softened to room temperature for even mixing and a smooth batter.

🧀 Full-Fat Brick Cream Cheese (8 oz / 226g)

The star of the show! Use the block-style cream cheese, not the spreadable kind. It adds a velvety texture, a slight tang, and helps retain moisture, keeping your pound cake from drying out.

🍬 Granulated Sugar (2½ cups / 500g)

Sugar not only sweetens the cake but also contributes to its structure and browning. Creaming it with the butter and cream cheese introduces air for a lighter crumb.

🍶 Sour Cream (⅓ cup / 80g)

Adds a layer of tanginess and enhances moisture. Sour cream also reacts with the baking powder to create a delicate rise.

🍦 Pure Vanilla Extract (2 tsp)

Vanilla deepens the overall flavor profile. Go for pure extract over imitation for the best taste.

🥚 Large Eggs (6, at room temperature)

Eggs bind the ingredients and contribute to the cake’s structure. Adding them one at a time prevents curdling and ensures a smooth, cohesive batter.

🧁 Cake Flour (3 cups / 354g, spooned & leveled)

Lighter than all-purpose flour, cake flour gives this pound cake its tender crumb. If unavailable, a DIY substitute using cornstarch and AP flour can work.

🥄 Baking Powder (½ tsp)

Gives the cake just a slight lift while preserving its dense, pound cake identity.

🧂 Salt (⅛ tsp)

A pinch of salt balances the sweetness and intensifies the other flavors.

🍓 Optional: Whipped Cream & Fresh Berries

These make for perfect toppings if you’re serving this cake as a showstopper dessert.

💡 Substitution Ideas:

• No sour cream? Try full-fat Greek yogurt.
• Want a flavor boost? Add 1 tsp of almond, lemon, or coconut extract.
• No cake flour? Use 2¾ cups all-purpose flour + ¼ cup cornstarch.

👩‍🍳 How to Make Cream Cheese Pound Cake (Step-by-Step)

This Cream Cheese Pound Cake recipe is all about method and patience. Follow these step-by-step instructions for a flawless cake every time—moist, dense, and golden with a delicate crumb.

🔥 Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C)—not 350°F. This lower temperature is key to baking the cake slowly and evenly.
Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Make sure to get into every crevice to prevent sticking.

🧁 Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat 1½ cups of softened butter on high speed for about 2 minutes until smooth and creamy.
Add 8 oz of full-fat brick cream cheese and continue beating until fully combined and silky, about 1 more minute.

🍬 Step 3: Add Sugar, Sour Cream & Vanilla

Pour in 2½ cups of granulated sugar, and beat again on high speed until incorporated.
Then add ⅓ cup sour cream and 2 teaspoons vanilla extract. Beat until the mixture is light and fluffy. Scrape down the bowl to ensure everything is fully mixed.

🥚 Step 4: Add Eggs One at a Time

With the mixer on low speed, add 6 large eggs, one at a time. Allow each egg to fully incorporate before adding the next.
This helps keep the batter stable and prevents separation. Do not overmix after the eggs have been added.

🧂 Step 5: Mix in the Dry Ingredients

Add 3 cups of cake flour, ½ teaspoon baking powder, and ⅛ teaspoon salt. Mix on medium speed just until combined.
Stop the mixer and give the batter a final stir with a spatula to ensure no flour pockets remain. The batter should be thick and creamy.

🍰 Step 6: Pour, Tap, and Bake

Spoon the batter evenly into the prepared Bundt pan.
Bang the pan on the counter once or twice to release any air bubbles.
Bake for 75 to 95 minutes. Tent with foil halfway through if the top is browning too quickly. The cake is done when a toothpick inserted in the center comes out clean.

⏳ Step 7: Cool Before Inverting

Cool the cake in the pan for 2 full hours. Then invert it onto a wire rack or serving plate and let it cool completely before slicing.

👨‍🍳 Pro Tips:

• Don’t rush the cooling process—this cake is heavy and needs time to set.
• If using a loaf pan, divide the batter between two pans and bake for about 60 minutes.

🍓 How to Serve Cream Cheese Pound Cake (Simple to Stunning Ideas)

Once your Cream Cheese Pound Cake is perfectly baked and cooled, it’s time to elevate the experience. While this cake is divine on its own, thoughtful toppings and pairings can transform it into a show-stopping dessert for any occasion.

🍓 1. Keep It Classic: Whipped Cream & Fresh Berries

You can never go wrong with the timeless duo of homemade whipped cream and seasonal berries. The lightness of whipped cream paired with the bright acidity of strawberries, raspberries, or blueberries brings out the rich, buttery flavor of the pound cake.

🍋 2. Drizzle It: Easy Vanilla or Citrus Glaze

For a subtle boost in sweetness and presentation, drizzle the cooled cake with a simple glaze made from powdered sugar and your choice of vanilla, lemon, or orange extract.

Quick Glaze Recipe:

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp extract (vanilla, lemon, or almond)

Whisk until smooth and pour over the cake while it’s slightly warm for a glossy finish.

☕ 3. Pair It with a Beverage

The dense, velvety crumb of this Cream Cheese Pound Cake makes it the perfect companion to a steamy cup of coffee or fragrant herbal tea. It’s equally at home on your brunch table or served as a midday treat.

🍨 4. Go Decadent with Ice Cream

Want a more indulgent option? Try serving warm slices with a scoop of vanilla bean, butter pecan, or strawberry ice cream. Add a drizzle of caramel or berry compote for an unforgettable plated dessert.

🎉 5. Customize for the Occasion

This pound cake is a blank canvas for creativity:

• Holiday Twist: Add crushed peppermint or spiced whipped cream in winter.
• Citrus Celebration: Garnish with candied lemon or orange peels in spring.
• Fall Flair: Serve with cinnamon apples or a dusting of pumpkin spice.

No matter how you slice it, this Cream Cheese Pound Cake shines with or without embellishments. Whether you’re hosting guests or indulging solo, it’s a dessert that delivers comfort, elegance, and crowd-pleasing flavor.

🔄 Recipe Variations & Flavor Twists

While the classic Cream Cheese Pound Cake is undeniably delicious, it also serves as the perfect base for customization. Whether you want to experiment with new flavors, adjust for dietary needs, or simplify for everyday baking, here are some creative variations to try:

🍊 1. Add a Flavor Boost with Extracts

While vanilla extract is a staple, adding another extract can take your cake to the next level:

• Almond Extract: Add 1 tsp for a nutty, bakery-style aroma.
• Lemon or Orange Extract: Introduce citrus zest and 1 tsp extract for a bright, zesty twist.
• Coconut Extract: Pairs beautifully with tropical toppings like pineapple or mango.

🍫 2. Mix-Ins: Chocolate Chips, Nuts, or Dried Fruit

Gently fold ½ to ¾ cup of mix-ins into the finished batter before baking:

• Semi-sweet chocolate chips for extra indulgence
• Toasted pecans or walnuts for crunch and richness
• Dried cranberries or cherries for a tangy bite

Be careful not to overmix after adding these—you want them distributed evenly without toughening the batter.

🧁 3. Mini Loaves or Cupcakes

Instead of a Bundt pan, divide the batter into two 9×5-inch loaf pans or muffin tins:

• Loaf Pans: Bake at 325°F for 55–65 minutes
• Cupcake Tins: Bake for 20–25 minutes, checking for doneness with a toothpick

This is perfect for gifting or portion control!

🌾 4. Gluten-Free Adaptation

Substitute a 1:1 gluten-free flour blend for cake flour. Add ½ tsp of xanthan gum if your blend doesn’t include it. Texture may vary slightly, but the flavor will still shine.

🥥 5. Dairy-Free Option

Swap the butter with plant-based butter and use dairy-free cream cheese and sour cream alternatives. Choose high-fat versions for best results.

The beauty of this Cream Cheese Pound Cake is how adaptable it is. Whether you want to enhance its flavor or accommodate special diets, you can make it your own without sacrificing its signature richness.

Read Also: Apple Cobbler Recipe: 7 Must-Know Secrets for a Cozy Classic

❓ Frequently Asked Questions About Cream Cheese Pound Cake

To ensure your Cream Cheese Pound Cake turns out perfectly every time, here are answers to the most common questions bakers ask. From substitutions to storage, we’ve got you covered.

🧁 Conclusion: Your Go-To Cream Cheese Pound Cake Recipe

There’s something undeniably special about a well-made Cream Cheese Pound Cake—its buttery richness, tender crumb, and subtle tang from the cream cheese create a dessert that feels both nostalgic and luxurious. Whether you’re serving it at a holiday dinner, slicing it for brunch, or enjoying it with your afternoon coffee, this pound cake never disappoints.

With simple ingredients, easy-to-follow instructions, and plenty of room for creativity, this is more than just a recipe—it’s your new baking staple. And thanks to the magic of cream cheese, this cake stays moist, flavorful, and crowd-pleasing for days.

So what are you waiting for? Preheat that oven and give this Cream Cheese Pound Cake a try. Don’t forget to leave a comment, share it with friends, and follow us on Pinterest for more bake and no-bake dessert inspiration straight to your feed!

Read Also: Homemade Vanilla Extract: 7 Secrets to Richer Flavor & Longer Shelf Life

Cream Cheese Pound Cake Recipe – 7 Easy Steps for Moist Perfection

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• Author: Olivia Reed
• Total Time: Approximately 1 hour 35 minutes (plus cooling time)
• Yield: 12–14 servings 1x

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Description

Experience the ultimate Cream Cheese Pound Cake—a tender, buttery cake with a velvety crumb and a subtle tang, thanks to full-fat cream cheese. This cake stays moist for days and turns simple ingredients into a dessert that feels luxurious yet comforting.

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Ingredients

Scale 1x2x3x

(Serves 12–14)

• 1½ cups (340 g) unsalted butter, softened to room temperature

• 8 oz (226 g) full‑fat brick cream cheese, softened to room temperature

• 2½ cups (500 g) granulated sugar

• ⅓ cup (80 g) sour cream, at room temperature

• 2 tsp pure vanilla extract

• 6 large eggs, at room temperature

• 3 cups (354 g) cake flour, spooned & leveled

• ½ tsp baking powder

• ⅛ tsp salt

• Optional for serving: homemade whipped cream & fresh berries

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Instructions

1. Preheat oven to 325 °F (163 °C); generously grease a 10–12 cup Bundt pan.

2. Beat butter on high speed until creamy (about 2 minutes). Add cream cheese; beat until smooth (~1 minute).

3. Add sugar; beat until incorporated (~1 minute). Mix in sour cream and vanilla; beat until fluffy.

4. On low speed, add eggs one at a time, waiting for full incorporation without overmixing.

5. Gently mix in cake flour, baking powder, and salt on medium speed until just combined. Scrape sides and give a final stir by hand.

6. Spoon batter into the prepared pan. Tap the pan to release air bubbles.

7. Bake for 75–95 minutes, tenting with foil halfway if browning too fast. The cake is done when a toothpick comes out clean.

9. Cool in pan for 2 hours. Invert onto a wire rack; cool completely before slicing. Serve with whipped cream and fresh berries if desired.

Notes

Storage: Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Always let it return to room temperature before serving.

Freezing: Wrap cooled cake tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge and bring back to room temperature before serving.

Loaf Pan Option: Use two 9×5‑inch loaf pans; bake at 325 °F for 55–65 minutes.

Ingredient Swaps: Use almond, lemon, or coconut extract (1 tsp) for a flavored twist. Substitute full-fat Greek yogurt for sour cream. DIY cake flour: for each cup, measure 1 cup all‑purpose flour minus 2 tbsp, then add 2 tbsp cornstarch.

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes (75–95 minutes)
• Category: Cakes & Cheesecakes
• Method: Baking
• Cuisine: American dessert

Nutrition

• Serving Size: 1 slice (approx. assumes 12 servings)
• Calories: ~370 kcal per slice (99 g
• Sugar: ~25 g per slice
• Sodium: ~290 mg per slice
• Fat: ~19 g per slice
• Saturated Fat: ~6 g per slice
• Trans Fat: 0 
• Carbohydrates: ~46 g per slice
• Fiber: 0 g
• Protein: ~4 g per slice
• Cholesterol: ~75 mg per slice