Description
This Cream Cheese Pound Cake is a rich, dense, and moist dessert perfect for any occasion. Made with a blend of cream cheese, butter, and sour cream, it offers a velvety texture and a subtle tang that complements its buttery sweetness. Slow-baked at a low temperature to ensure a tender crumb and golden crust, this pound cake pairs wonderfully with homemade whipped cream and fresh berries for a classic treat everyone will love.
Ingredients
Butter & Cream Cheese Mixture
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 8 ounce (226g) full-fat brick cream cheese, softened to room temperature
- 1/3 cup (80g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
Sugar & Eggs
- 2 and 1/2 cups (500g) granulated sugar
- 6 large eggs, at room temperature
Dry Ingredients
- 3 cups (354g) cake flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Optional for Serving
- Homemade whipped cream
- Fresh berries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray to ensure the cake doesn’t stick.
- Mix Butter and Cream Cheese: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 2 minutes. Scrape the bowl sides and bottom with a spatula. Add the cream cheese and continue beating on high speed until the mixture is completely smooth and combined, about 1 minute.
- Add Sugar and Flavors: Add the granulated sugar and beat on high speed until fully incorporated, about 1 minute. Then add the sour cream and vanilla extract, beating again on high speed until creamy and well combined. Scrape the bowl as needed.
- Incorporate Eggs: Reduce mixer speed to low and add the eggs one at a time, allowing each egg to fully blend into the batter before adding the next. Take care not to overmix after all eggs are incorporated to maintain a tender crumb.
- Add Dry Ingredients: Stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed just until combined to avoid overmixing. Finish by folding the batter with a silicone spatula or whisk to remove any lumps, creating a thick and creamy batter.
- Fill Pan and Bake: Pour or spoon the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 75 to 95 minutes, tenting the cake loosely with aluminum foil halfway through baking to prevent over-browning. Use a toothpick test—once it comes out clean, the cake is done. Note that baking time may vary depending on your oven.
- Cool the Cake: Remove the cake from the oven and allow it to cool for 2 hours in the pan to set. Then carefully invert the cake onto a wire rack or serving dish and let it cool completely to room temperature.
- Serve: Slice the pound cake and serve it plain or garnished with homemade whipped cream and fresh berries for an extra special touch.
- Storage: Store any leftover cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days to maintain freshness.
Notes
- Make sure all ingredients are at room temperature, especially the eggs, butter, cream cheese, and sour cream, to achieve a smooth batter and even bake.
- Do not overmix the batter once the eggs are added to avoid a dense or tough texture.
- Tenting the cake with foil halfway through baking prevents the crust from becoming too dark while ensuring the inside cooks thoroughly.
- If using a different pan size, baking times may vary, so keep an eye on the cake after 75 minutes and test doneness accordingly.
- Optional toppings like whipped cream and fresh berries add a delightful contrast to the rich cake.
- This cake is heavy; allow sufficient cooling time in the pan before removing to prevent breaking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes to 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
