If you’re looking for a rich, buttery dessert that practically melts in your mouth, this Cream Cheese Pound Cake Recipe is an absolute must-try. It’s that perfect blend of creamy, dense texture with a golden crust that feels like a warm hug in cake form. The addition of cream cheese elevates the classic pound cake to a whole new level of moistness and flavor, making every bite irresistibly tender and full of comforting sweetness. Whether you’re baking for a holiday, a family gathering, or just a cozy night in, this recipe will quickly become your go-to treat that everyone will rave about.

Ingredients You’ll Need

The image shows six clear glass bowls and one silver foil packet arranged on a white marbled texture. In the bottom left, there is a bowl filled with white flour, having a fine powder texture. To its right is a bowl with six raw eggs, showing bright yellow yolks surrounded by translucent egg whites. Above that, a bowl contains fine white granulated sugar forming a smooth mound. Next to the sugar is a small clear bowl filled with a dark amber liquid, likely vanilla extract. Above the eggs and sugar is a bowl of cubed butter, showing pale yellow smooth cubes stacked loosely. On the top right, there is a silver foil packet, partially open, revealing a rectangular white block of cream cheese with a soft, smooth texture. The bowls and ingredients are evenly spaced on the marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Cream Cheese Pound Cake Recipe is deceptively simple in its ingredient list, but each component has a vital role in building that luscious texture and unforgettable flavor. The balance between the richness of butter and cream cheese, combined with the smoothness of cake flour, creates a tender crumb that’s hard to beat.

Unsalted butter, 1 and 1/2 cups (340g), softened: Using unsalted butter lets you control the saltiness perfectly and contributes to a velvety, rich base.
Full-fat brick cream cheese, 8 ounces (226g), softened: Adds moisture and a subtle tang that makes this pound cake extra creamy and tender.
Granulated sugar, 2 and 1/2 cups (500g): Provides sweetness and helps achieve that perfect caramelized crust on the outside.
Sour cream, 1/3 cup (80g), at room temperature: Enhances the cake’s moistness and adds a delicate tanginess without overpowering.
Pure vanilla extract, 2 teaspoons: The key to bringing all the flavors together with a warm, aromatic note.
Large eggs, 6, at room temperature: Eggs are essential for structure and richness; room temperature eggs blend more evenly.
Cake flour, 3 cups (354g), spooned and leveled: Ensures a tender crumb that melts easily in your mouth, rather than a heavy, dense bread-like texture.
Baking powder, 1/2 teaspoon: Gives just a little lift to the cake without compromising the dense texture.
Salt, 1/8 teaspoon: Enhances all the sweet flavors and balances the richness perfectly.

How to Make Cream Cheese Pound Cake Recipe

Step 1: Prepare the Pan and Oven

Start by preheating your oven to the magic temperature of 325°F (163°C), not higher—this slower baking is crucial for that tender crumb and golden crust. Grease your 10-12 cup Bundt pan really well with butter or nonstick spray, so the cake releases easily after baking.

Step 2: Beat the Butter and Cream Cheese

Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter on high speed for about 2 minutes until it’s silky smooth. Then add the cream cheese and keep mixing at high speed until the mixture is perfectly combined and creamy, about another minute. This creates the rich, velvety base for your pound cake.

Step 3: Incorporate Sugar, Sour Cream, and Vanilla

Next, add the granulated sugar and beat on high speed until it’s well incorporated. Follow this with sour cream and vanilla extract, mixing again on high until everything is nicely blended and creamy. Remember to scrape down the sides and bottom of the bowl between steps to keep the batter perfectly smooth.

Step 4: Add Eggs One at a Time

Switch your mixer to low speed and beat in the eggs one by one, making sure each egg is fully mixed before adding the next. This gradual approach helps maintain the batter’s smooth texture and prevents it from curdling. Be careful not to overmix once all eggs are combined; you want to keep the batter light.

Step 5: Mix in Dry Ingredients

Now it’s time for the cake flour, baking powder, and salt. Add these dry ingredients and beat on medium speed just until everything is combined. Overmixing here can make your cake tough, so use a silicone spatula or whisk to finish folding in any remaining bits. The batter will be thick, dense, but incredibly creamy.

Step 6: Bake the Cake

Pour or spoon the batter evenly into your prepared Bundt pan. Gently bang the pan on the counter a couple of times to release trapped air bubbles—this prevents unwanted holes in your crumb. Bake for 75 to 95 minutes, loosely covering with foil halfway through to prevent over-browning. Check doneness with a toothpick; it should come out clean.

Step 7: Cool and Remove from Pan

Once your cake is perfectly baked, allow it to cool in the pan for at least 2 hours before carefully inverting onto a wire rack or serving plate. This resting time helps the cake firm up without drying out, so slicing later is a breeze.

Step 8: Slice and Serve

Slice this scrumptious pound cake and serve as is, or dress it up with homemade whipped cream and fresh berries for a light, beautiful finish that’s bound to impress everyone at your table.

How to Serve Cream Cheese Pound Cake Recipe

A single layer, bundt-shaped brown cake with a textured surface sits on a white scalloped plate. In the center of the cake, there is a small pile of fresh fruit, including bright red strawberries with green tops, dark blackberries, and deep blue blueberries, garnished with small purple edible flowers and green leaves. The plate rests on a white marbled surface with a green cloth in the lower right corner and a few small purple flowers around. The image has soft, natural lighting that highlights the cake’s curves and the freshness of the fruit. photo taken with an iphone --ar 4:5 --v 7

Garnishes

You can keep it simple or elevate your Cream Cheese Pound Cake Recipe with some delightful garnishes. A dollop of homemade whipped cream brings lightness to the dense cake, while fresh berries add a pop of color and juicy tartness that balances the sweetness perfectly.

Side Dishes

Pair this cake with a cup of tea or coffee for an afternoon treat, or alongside a scoop of vanilla ice cream for a decadent dessert experience. A fresh fruit compote or drizzle of lemon glaze also works beautifully to complement the rich cream cheese flavor.

Creative Ways to Present

For a stunning presentation, consider layering slices between plates with alternating berries and dollops of cream, or serve mini slices with a dusting of powdered sugar and edible flowers. You can even transform the pound cake into trifles or dessert parfaits with layers of custard and fruit for a creative twist.

Make Ahead and Storage

Storing Leftovers

Leftover cake is surprisingly easy to keep fresh. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days, preserving its moist texture and flavor without drying out.

Freezing

If you want to make this Cream Cheese Pound Cake Recipe ahead of time, it freezes beautifully. Wrap the cake well in plastic wrap and then again in foil to avoid freezer burn. It can be kept frozen for up to 3 months, making it perfect for holiday prep or special occasions.

Reheating

To enjoy the cake after storage or freezing, simply let it thaw at room temperature when frozen. If you like it warm, gently heat slices in the microwave for 10-15 seconds or pop them briefly in a low oven (about 300°F) wrapped in foil. This refreshes the cake’s tender, fresh-from-the-oven appeal.

FAQs

Can I substitute the cream cheese with something else?

While cream cheese is key to the signature moistness and flavor of this pound cake, you could try Greek yogurt or mascarpone for a slightly different texture. However, cream cheese is recommended for the classic taste.

Why is the oven temperature set at 325°F instead of higher?

Lowering the oven temperature to 325°F ensures the cake bakes slowly and evenly, preventing the crust from burning while the dense interior cooks through perfectly.

Can I use all-purpose flour instead of cake flour?

Using cake flour is ideal for this recipe since it creates a tender, delicate crumb. All-purpose flour can be used but might produce a denser and slightly heavier cake.

How do I know when the cream cheese pound cake is fully baked?

Insert a toothpick into the center of the cake—if it comes out clean without any wet batter, your cake is done. Remember that this is a heavy cake and may need extra baking time depending on your oven.

Is it necessary to let the butter and eggs come to room temperature?

Yes, bringing ingredients to room temperature helps them blend more smoothly, resulting in a more even and creamy batter. This step prevents lumps and uneven texture in your final cake.

Final Thoughts

This Cream Cheese Pound Cake Recipe truly stands out as a comforting, delicious treat that’s surprisingly easy to make but feels like a grand dessert. I encourage you to try baking this one the next time you want to impress your friends or family with a slice of homemade goodness that’s rich, moist, and bursting with flavor. You might just find it becoming your all-time favorite pound cake recipe, just like it did for me!