1. Can I use low-fat or whipped cream cheese for Cream Cheese Pound Cake?

No, always use full-fat brick-style cream cheese . Low-fat or whipped versions introduce too much moisture and won’t give your Cream Cheese Pound Cake the dense, velvety structure it’s known for.

2. What’s the best way to store Cream Cheese Pound Cake?

Wrap leftover Cream Cheese Pound Cake tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 2 days or refrigerate for up to 5 days. Always let it return to room temp before serving for optimal texture.

3. Can I freeze Cream Cheese Pound Cake?

Absolutely. Once your Cream Cheese Pound Cake is fully cooled, wrap it in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge and bring to room temperature before slicing.

4. Can I bake Cream Cheese Pound Cake in loaf pans instead of a Bundt pan?

Yes! Simply divide the Cream Cheese Pound Cake batter between two 9×5-inch loaf pans. Bake at 325°F (163°C) for 55–65 minutes. This is a great option for smaller servings or gifting.

5. What toppings go best with Cream Cheese Pound Cake?

Enhance your Cream Cheese Pound Cake with a vanilla glaze, lemon drizzle, or even a light dusting of powdered sugar. It’s also fantastic served with whipped cream and berries or a scoop of ice cream.

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

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.

Ingredients

Scale

(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

Preheat oven to 325 °F (163 °C); generously grease a 10–12 cup Bundt pan.
Beat butter on high speed until creamy (about 2 minutes). Add cream cheese; beat until smooth (~1 minute).
Add sugar; beat until incorporated (~1 minute). Mix in sour cream and vanilla; beat until fluffy.
On low speed, add eggs one at a time, waiting for full incorporation without overmixing.
Gently mix in cake flour, baking powder, and salt on medium speed until just combined. Scrape sides and give a final stir by hand.
Spoon batter into the prepared pan. Tap the pan to release air bubbles.
Bake for 75–95 minutes, tenting with foil halfway if browning too fast. The cake is done when a toothpick comes out clean.
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