Easy Cream Cheese Pound Cake is out of this world delicious! It’s soft, flavorful, and perfect topped with fruit and cream.
Cream Cheese Pound Cake is one dessert that pleases almost everybody, which makes it great for showers and parties. If you like this recipe, be sure to try Lemon Pound Cake and Strawberry Pound Cake as well!
Homemade Pound Cake
Who doesn’t love a good slice of Pound Cake? This Cream Cheese Pound Cake is fluffy, but also dense with incredible flavor.
Top it with Whipped Cream and raspberries and you’ve got one heavenly dessert. The picture speaks for itself – swoon!
The simple ingredients in this recipe make it easy to make and totally delicious. That hint of vanilla extract takes the flavor to another level of yum.
I think this Pound Cake with Cream Cheese is sure to be a favorite cake recipe. It’s definitely one of mine, and one the entire family loves.
Pound cake gets its name because traditionally the recipe required one pound of each of the main ingredients—flour, sugar, butter, and eggs.
How to Make a cream cheese Pound Cake
PREP. Preheat oven to 325°F.
WET INGREDIENTS. In a stand mixer (or with a hand mixer), beat butter and cream cheese until creamy. Slowly add sugar and beat together for 5 minutes. Add eggs one at a time. Stir in vanilla and almond extract.
DRY INGREDIENTS. Sift together flour and salt. Beat into the mixture until well blended.
BAKE. Pour batter into a bundt pan, greased and floured. Add 2 cups of water to a separate baking dish and set it next to the cake as it’s baking.
Bake for 1 hour and 30 minutes, until baked through.
ENJOY! Remove from the oven to a wire rack and let it cool for 15 minutes, then remove from the pan and let it completely cool on the wire rack.
Top the cake whole or top each slice individually. Some ideas include:
- A flavored glaze, like lemon or almond
- Chocolate Sauce or Caramel Sauce
- Dusting of powdered sugar
- Whipped Cream and fresh berries
- Jam or fruit curd
Room temperature ingredients. (68-70 degrees) The cream cheese and unsalted butter need to be softened, but using room-temperature eggs will also help the batter mix up better.
Beat the butter and cream cheese together on medium speed until creamy then gradually add the sugar until fluffy. This process can take several minutes so be patient!
Eggs. When adding the eggs, beat until each egg disappears and not any longer.
Grease and flour the pan. Many people use cooking spray to grease the pan, but the best way to prepare the bundt pan is to:
- Use a paper napkin to slather shortening over every nook and cranny of the pan.
- Add ¼ cup flour to the pan. Rotate the pan so that the flour coats every surface.
- Add more flour as needed. Discard excess flour.
Check for doneness. Because every oven bakes a little differently, start checking to see if the cake is done about 10 minutes before the timer.
If a cake tester comes out clean, it’s done. If not, bake in 5-minute increments checking with the skewer each time. When checking, be careful not to jostle the cake too much.
Make in a bread loaf pan. Use 2 bread loaf pans. Grease and flour generously. Divide the batter evenly, and adjust the cooking time. Start checking after 45 minutes.
Storing Info + TOPPINGS
STORE. Let the homemade Cream Cheese Pound Cake cool and store it in an airtight container to keep it perfectly moist. Store on the counter for 3-4 days or in the fridge for 5-7 days.
FREEZE. This is the perfect cake to have in the freezer for company or a last-minute sweet treat.
Freeze as a whole cake or slice it. Wrap the cake (or each slice) with plastic wrap, then again with aluminum foil. Label and freeze for up to 6 months.
We used all-purpose flour for this Cream Cheese Pound Cake recipe, but you can try using 3 cups +6 tablespoons of cake flour for a silkier texture.
The mixing process is critical to a pound cake with good texture. Make sure you follow the mixing times in the recipe instructions, beat the eggs in one at a time, and stop mixing as soon as the flour is incorporated.
Use a 10-12 cup bundt pan.
For more cake recipes, try:
- Lemon Pound Cake
- German Chocolate Cake
- Strawberry Pound Cake
- Flourless Chocolate Cake
- Banana Pudding Poke Cake
Cream Cheese Pound Cake Recipe
- bundt pan
- 1 1/2 cups butter softened
- 8 ounces cream cheese softened
- 3 cups sugar
- 6 large eggs
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 3 cups all-purpose flour
- 1/8 tsp salt
- Preheat oven to 325°F. Grease and flour the bundt pan and set aside.
- In a stand mixer (or with a hand mixer), beat butter and cream cheese until creamy.
- Slowly add sugar and beat together for 5 minutes.
- Add eggs one at a time. Stir in vanilla and almond extract.
- Sift together your flour and salt and beat into the mixture until well blended.
- Pour batter into the prepared bundt pan.
- Add 2 cups of water to a separate baking dish and set it next to the cake as it's baking.
- Bake for 1 hour and 30 minutes, until baked through.
- Remove from oven to a wire rack and let cool for 15 minutes, then remove from pan and let completely cool on the wire rack.
Adapted from Genius Kitchen
Hi. Reading the directions for the Cream Cheese Pound Cake and it calls for almond extract, but almond extract is not listed in the ingredients. Also, it calls for a tablespoon of vanilla extract, that seems like a lot. Is it possible to reissue an update of the recipe?
This cake is so tasty! my family loves whenever we get the chance to make this recipe!
Best pound cake Ive ever had. The cream cheese and almOnd exTract put it over the top. My favorite!
Hi, today I tried this recipe and it turned out absolutely great. I didnt have a bundt pan so i used bread Pan and made Dought just from half amount of everything cause Bread pan isn’t so big. Cake is super moiSt, absolutely delicious, so good taste which i cant compare with anything elSe. I served it with cold strawberry sauce. Everybody should try. Thanks for reCipe, definitely I’m gonna make again. xxx from turkey
Thank you for sharing that!! I am glad you tried it & liked it!!
Hi i am very anxious to make this recipe, ALTHOUGH i need to know if I was to bake this a night before serving and store it wrapped in plastic on the counter if it will stay moist? I am planning on icing it with a lemon glaze as well. Any suggestions? Thank you
Yes, it should 🙂 Enjoy!
question, have not made yet…salted or unsalted butter?
I like to personally use unsalted butter when baking 🙂
I am so excited ot try this recipe! Great for summer events with the fam. Thank you!
I love this pound cake! I made raspberry sauce to go on it, and it was 10/10. Such a delicious cake and loved how easy it was to make.
What kind of flour is used? All purpose or self-rising?
We typically use all purpose flour.
This is one of my most requested cakes. Way the water in the oven with the cake?
The water helps provide moisture to the cake. So the steam from the water bath helps create a moist environment in the oven, so the outside doesn’t dry out and crack.