Cream Cheese Pound Cake combines the dense, moist texture of a traditional pound cake with the tangy, rich flavor of cream cheese. Topped with a Vanilla Bean Cream Cheese Glaze, this cake is a creamy delight.
This cake gets its velvety texture from the cream cheese in the batter. It’s moist, perfectly sweet, and the best pound cake I’ve ever made.
Enjoy this classic cake plain, with glaze, or alongside fresh fruit. It’s a timeless dessert that will impress your friends and family with its luxurious texture and irresistible taste.
Tips for Making Cream Cheese Pound Cake
- Grease the Pan: Butter the pan well, and then flour it. Make sure every crevice is covered to prevent sticking.
- Room Temperature Ingredients: Bring the butter, cream cheese, buttermilk, and eggs to room temperature. If you forgot to take the eggs out early, place them in a bowl of warm water for a few minutes.
- Baking Time: Don’t over bake the cake, or it will become dry. Start checking at 55 minutes. Remove it when a toothpick comes out clean.
- Cooling: Let the cake cool completely in the pan for 90 minutes to 2 hours before flipping it over to avoid collapse.
Cream Cheese Pound Cake
Ingredients
**Cake Batter:**
- – 3 cups cake flour 12.5 ounces
- – 1/4 tsp baking soda
- – 1/4 tsp salt
- – 1 1/2 cups unsalted butter room temperature (12 ounces)
- – 1 cup cream cheese room temperature (8 ounces)
- – 2 1/2 cups granulated sugar 17.6 ounces
- – 6 large eggs
- – 1/2 tbsp vanilla extract
- – 1/3 cup buttermilk 2.7 ounces
**Vanilla Bean Cream Cheese Glaze:**
- – 1/2 cup cream cheese room temperature (4 ounces)
- – 2 tbsp unsalted butter room temperature (1 ounce)
- – 1/3 cup powdered sugar 1.4 ounces
- – 3 to 4 tbsp milk
- – 1 tsp vanilla bean seeds pure vanilla extract, or vanilla bean paste
**To Serve:**
- – Fresh berries
Instructions
**Cake Batter:**
- Preheat the oven to 325°F. Grease a 12-cup bundt pan with butter and dust with flour, shaking off excess.
- In a bowl, whisk together cake flour, baking soda, and salt. Set aside.
- With a hand mixer or stand mixer with a paddle attachment, beat the butter for one minute.
- Add the cream cheese and beat for 30 seconds. Scrape the bowl.
- Add the sugar and beat for 2 minutes, scraping the bowl halfway.
- Add eggs one at a time, mixing until incorporated before adding the next. Scrape the bowl between additions.
- Mix in vanilla extract.
- Add half of the flour mixture and mix on low to combine.
- Add the buttermilk and mix until incorporated.
- Add the remaining flour mixture and mix just until combined.
- Pour the batter into the greased and floured pan.
- Bake for 65 to 80 minutes. Start checking at 55 minutes. The cake is done when a toothpick inserted comes out clean, the top is not jiggly, and it springs back slowly when poked.
- Let the cake cool in the pan for at least 1 1/2 hours. Only remove it from the pan when completely cooled.
**Vanilla Bean Cream Cheese Glaze:**
- Beat cream cheese and butter together for 30 seconds with an electric mixer.
- Add powdered sugar and vanilla bean seeds. Mix on low to combine.
- Add milk and mix until the glaze reaches the desired consistency – runny but not too thin.
- Pour the glaze over the cooled cake. Top with fresh berries if desired.
- Let the glaze set for 10 to 20 minutes before serving.
Notes
Storage
Store the cake in an airtight container. The un-glazed cake can be kept at room temperature for up to 2 days. The glazed cake should be refrigerated and can be kept for up to 4 days. Bring to room temperature before serving. You can also freeze the cake for up to 2 months. For best results, freeze without the glaze. Wrap tightly in plastic wrap and place in an airtight container.Notes
- **Buttermilk Substitute:** Use plain milk mixed with 1/2 tsp of vinegar or lemon juice.
- **Cake Flour Substitute:** Use 2 2/3 cups of all-purpose flour (11 ounces) mixed with 6 tablespoons of cornstarch (1.4 ounces).
- **Loaf Pan Option:** Make two loaf cakes using 9×5-inch loaf pans.
- **Vanilla Bean Substitute:** Use pure vanilla extract or vanilla bean paste.
- **Citrus Twist:** Add 2 tablespoons of citrus zest to the batter and 1/2 teaspoon to the glaze. Substitute milk in the glaze with citrus juice for a tangy flavor.