Cream cheese pound cake has been a staple in my family for generations, and I’ve discovered this easy cream cheese pound cake recipe is pure magic. I still remember the aroma filling my grandmother’s kitchen, a warm, buttery scent that promised pure comfort. This homemade cream cheese pound cake is so incredibly moist and rich, it practically melts in your mouth. Whether you’re looking for a showstopper for a special occasion or just a simple treat to brighten your day, this cake delivers. Let’s get baking!
Why You’ll Love This Cream Cheese Pound Cake
This recipe is a winner for so many reasons:
- It boasts an incredibly rich, buttery flavor that’s simply irresistible.
- You get a wonderfully moist cream cheese pound cake thanks to the cream cheese and butter.
- Prep time is a breeze, making it perfect for busy weeknights.
- It’s a budget-friendly dessert using common pantry staples.
- Kids and adults alike adore this classic, delicious cream cheese pound cake.
- The texture is supremely tender and melt-in-your-mouth, a truly moist cream cheese pound cake experience.
- It’s a versatile dessert that’s always a crowd-pleaser.
- This cake offers a satisfyingly decadent treat without being overly complicated.
Cream Cheese Pound Cake Ingredients
Gathering the right cream cheese pound cake ingredients is key to achieving that perfect, melt-in-your-mouth texture. This recipe is surprisingly simple, relying on just a few core components for its decadent flavor.
- 1 ½ cups (3 sticks) unsalted butter, softened – Using softened butter is crucial for creaming properly with the cream cheese and sugar, creating that light, airy base.
- 1 (8-ounce) package full-fat cream cheese, softened – This is the star ingredient, lending its signature tang and incredible moisture to our cake.
- 3 cups granulated sugar – Sugar not only sweetens but also contributes to the cake’s tender crumb and golden crust.
- 6 large eggs, room temperature – Room temperature eggs incorporate more easily into the batter, ensuring a smooth, cohesive mixture and preventing a dense outcome.
- 3 cups all-purpose flour – The structure of our cake comes from the flour, but be careful not to overmix once it’s added.
- 1 teaspoon pure vanilla extract – Vanilla enhances the overall flavor profile, adding a warm, comforting aroma and taste.
How to Make Cream Cheese Pound Cake
Following these steps will guide you on how to make cream cheese pound cake that’s both incredibly easy and spectacularly delicious. The process is straightforward, focusing on proper creaming and gentle mixing to achieve that signature moist texture.
- Step 1: Preheat your oven to 325°F (165°C). This lower temperature is key to ensuring the cake bakes evenly and develops a beautiful golden crust without drying out.
- Step 2: Generously grease and flour a 10-inch tube pan. This step is crucial to prevent your beautiful cake from sticking, ensuring it releases perfectly after baking.
- Step 3: In a large mixing bowl, cream together the softened 1 ½ cups butter and the softened 1 (8-ounce) package cream cheese until the mixture is completely smooth and lump-free. This initial creaming is where the magic starts to happen, building a rich foundation for our cake.
- Step 4: Gradually add the 3 cups white sugar to the creamed butter and cream cheese mixture. Beat on medium-high speed until the batter is light, fluffy, and pale yellow. You’ll notice it becomes airy and almost cloud-like.
- Step 5: Add the 6 large eggs, one or two at a time, beating well after each addition. Make sure to scrape down the sides of the bowl periodically to ensure everything is incorporated evenly. This step builds structure and richness.
- Step 6: Now, it’s time to add the dry ingredients. Mix in the 3 cups all-purpose flour all at once. Follow this with the 1 teaspoon vanilla extract. Mix on low speed until just combined. Be careful not to overmix here; overworking the flour can lead to a tough cake.
- Step 7: Pour the thick, luscious batter into your prepared tube pan. Smooth the top gently with a spatula. Knowing how to make cream cheese pound cake means understanding the importance of a uniform batter for even baking.
- Step 8: Bake in the preheated oven for 1 hour and 20 minutes. Around the 1-hour mark, insert a toothpick into the center of the cake. If it comes out clean, your cake is perfectly done. If not, continue baking, checking every 10 minutes.
- Step 9: Once baked, remove the cake from the oven. Let it cool in the pan on a wire rack for about 15-20 minutes before carefully inverting it onto the rack to cool completely. This cooling process is vital for the cake’s final texture.
Cream Cheese Pound Cake Baking Tips
Elevating your cake game is easy with these simple baking tips for a truly standout dessert. Following these will help ensure your homemade cream cheese pound cake turns out perfectly every time, just like the pros make.
- Always use room temperature ingredients, especially the butter and cream cheese. This allows them to emulsify properly for a smooth batter.
- Don’t overmix the batter once the flour is added. Overmixing develops gluten, which can lead to a tough, dense cake instead of a tender crumb.
- Bake at a lower temperature (325°F/165°C) for a longer time. This ensures the dense batter cooks through without the outside burning.
- Let the cake cool in the pan for at least 15-20 minutes before attempting to invert it. This helps the cake firm up and prevents sticking.
What’s the secret to perfect cream cheese pound cake?
The biggest secret to a perfect cream cheese pound cake is ensuring your butter and cream cheese are truly softened, almost to a paste. This allows for maximum aeration when creaming with sugar, leading to the best cream cheese pound cake texture. For more baking insights, check out these testing the elements.
Can I make cream cheese pound cake ahead of time?
Absolutely! You can prepare the batter for your cream cheese pound cake a day in advance and store it covered in the refrigerator. Just be sure to let it sit at room temperature for about 30 minutes before baking, and you might need to add a few extra minutes to the bake time.
How do I avoid common mistakes with cream cheese pound cake?
The most common pitfalls include using cold ingredients, which leads to a lumpy batter, and overmixing the flour, resulting in a tough cake. Always double-check your oven temperature, as an oven that’s too hot can cause cracking on top. Understanding the many benefits of onions can also be helpful in the kitchen.
Best Ways to Serve this Cream Cheese Pound Cake
This decadent dessert shines on its own, but you can certainly elevate it further! For a truly luxurious experience, consider a simple glaze or a dollop of whipped cream. Pairing this moist cream cheese pound cake with fresh berries, like raspberries or strawberries, adds a lovely tartness that cuts through the richness beautifully. Another fantastic option is a light, tangy cream cheese pound cake frosting or a drizzle of caramel sauce. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. You might also enjoy a slice with a refreshing mint raspberry julep.
Nutrition Facts for Cream Cheese Pound Cake
Enjoy a slice of this delicious dessert knowing its nutritional breakdown. This rich pound cake offers a satisfying treat with a balance of macronutrients.
- Calories: 448 kcal
- Fat: 34g
- Saturated Fat: 12g
- Protein: 11g
- Carbohydrates: 52g
- Fiber: 5g
- Sugar: 8g
- Sodium: 653mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cream Cheese Pound Cake
Proper storage is key to keeping your homemade cream cheese pound cake tasting as fresh as the day you baked it. Once your cake has cooled completely in the pan for about 20 minutes, carefully invert it onto a wire rack to cool entirely. Never try to store a warm cake, as this can lead to a soggy texture and potential mold growth.
For short-term storage, I like to keep my cake wrapped tightly in plastic wrap, then in an airtight container, at room temperature for up to three to four days. If you plan to keep it longer, freezing is your best bet. Wrap the cooled cake securely in plastic wrap, then in aluminum foil, and freeze for up to three months. When you’re ready to enjoy a slice again, thaw it overnight in the refrigerator. For a quick treat, you can reheat a slice in the microwave for about 10-15 seconds until slightly warm. This cake pairs wonderfully with berry crumble with fresh berries.
Frequently Asked Questions About Cream Cheese Pound Cake
What makes this cream cheese pound cake so moist?
The magic behind this incredibly moist texture comes from the generous amount of butter and, of course, the cream cheese. These fats create a tender crumb that practically melts in your mouth. It’s what makes this a truly rich cream cheese pound cake.
Can I use a different type of pan for this recipe?
While a tube pan is traditional and helps with even baking and a beautiful presentation, you can adapt this recipe. A Bundt pan works wonderfully. If using a loaf pan, you might need to adjust the baking time, checking for doneness earlier. For more baking inspiration, explore our desserts.
How do I get a smooth frosting for my cream cheese pound cake?
For a smooth frosting, ensure your cream cheese and butter are at room temperature. Cream them together thoroughly until completely smooth before adding powdered sugar and any other flavorings. This ensures a lump-free, decadent topping for your cake.
Is there a difference between this and a sour cream pound cake?
Yes, there’s a noticeable difference! While both are delicious, the cream cheese provides a tangier, richer flavor and a denser, moister crumb. Sour cream pound cake tends to be a bit lighter and more tender, with a more subtle tang.
Cream Cheese Pound Cake Variations You Can Try
Once you’ve mastered the classic, you’ll love exploring these delightful cream cheese pound cake variations. They offer new flavor profiles and cater to different dietary needs, proving just how versatile this beloved cake truly is. Get ready to experiment and find your new favorite way to enjoy this decadent dessert!
- Lemon Zest Infusion: Add the zest of one large lemon to the batter along with the vanilla extract. This brightens the flavor and offers a wonderful citrusy counterpoint to the rich cream cheese.
- Chocolate Chip Swirl: Gently fold in 1 cup of chocolate chips into the batter before baking. For an extra layer of decadence, consider a chocolate cream cheese pound cake by using cocoa powder in place of some flour.
- Gluten-Free Option: Substitute a good quality gluten-free all-purpose flour blend (one that contains xanthan gum) for the regular flour. Ensure all other ingredients are naturally gluten-free.
- Bundt Pan Baking: This cake bakes beautifully in a Bundt pan. You may need to slightly reduce the baking time, so start checking for doneness around the 1-hour mark.
Amazing Cream Cheese Pound Cake: Pure Magic
- Total Time: 1 hour 40 minutes
- Yield: 14 servings 1x
- Diet: Vegetarian
Description
This easy cream cheese pound cake recipe delivers a rich, buttery, and incredibly moist dessert with a melt-in-your-mouth texture. Made with just six simple ingredients, it’s perfect for any occasion and guaranteed to impress.
Ingredients
- 1 ½ cups butter (3 sticks)
- 1 (8-ounce) package cream cheese
- 3 cups white sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch tube pan.
- In a large mixing bowl, cream together the butter and cream cheese until smooth.
- Gradually add the sugar and beat until fluffy.
- Add the eggs, two at a time, beating well with each addition.
- Mix in the flour all at once, followed by the vanilla extract for your cream cheese pound cake.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 1 hour and 20 minutes. Check for doneness at 1 hour by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- Remove the cake from the oven and allow it to cool before serving this delicious cream cheese pound cake.
Notes
- Store the cake in an airtight container at room temperature for up to four days for the best cream cheese pound cake.
- For longer storage, wrap the cake tightly and freeze it for up to four months.
- Dust with powdered sugar before serving for an extra touch of sweetness on your homemade cream cheese pound cake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 448 kcal
- Sugar: 8g
- Sodium: 653mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 78mg
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