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Simple to make and endlessly delicious, top this timeless Cream Cheese Pound Cake with powdered sugar and fresh fruit for a delightful treat.
A Best-Loved Classic
Who doesn’t love a good slice of cake – especially pound cake? This cream cheese pound cake recipe is fluffy but with a dense crumb with incredible flavor.
We first made this dessert years ago for a baby shower and have been in love with it ever since. It’s not overly sweet – it’s soft, it’s moist and it’s one of those desserts that cannot be denied, especially with powdered sugar, whipped cream and fruit on top.
We love it because:
- Delectable. With its rich, dense texture and delicious flavor, this heavenly cake with fruit is guaranteed to be a hit at any gathering, making it perfect for parties and events.
- Simple ingredients. The simple ingredients in this easy cake recipe make it effortless and that hint of vanilla extract takes the flavor to another level of yum.
- The possibilities are endless. Enjoy this cake on its own, topped with fruit, or paired with a variety of sauces and toppings from Chocolate Syrup to Strawberry Sauce.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 90 minutes
REST TIME: 30 minutes
- 1½ cups unsalted butter – How to Soften Butter Quickly
- 8 ounces cream cheese, softened
- 3 cups sugar
- 6 large eggs – using room-temperature eggs will also help the batter mix up better.
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour – for a silkier texture try using 3 cups + 6 tablespoons of cake flour
- ⅛ teaspoon salt
- 2 cups water – placing water in the oven helps provide steam and moisture so the exposed crust doesn’t dry and crack.
How to Make Cream Cheese Pound Cake
- PREP. Preheat oven to 325°F. Grease and flour a 10-12 cup bundt pan.
- WET INGREDIENTS. In the bowl of a stand mixer (or with a hand mixer), beat 1½ cups butter and 8 ounces cream cheese until creamy. Slowly add 3 cups sugar and beat for 5 minutes. Add 6 eggs one at a time, beat just until each egg disappears. Stir in 1 tablespoon vanilla and 1 teaspoon almond extract.
- DRY INGREDIENTS. Sift 3 cups flour and ⅛ teaspoon salt. Beat into the mixture until well blended.
- BAKE. Pour batter into a prepared 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.
- 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.
More Like This
- More pound cake recipes: Pound Cake Recipe, Lemon Pound Cake, Strawberry Pound Cake
- More Bundt cakes: Lemon Bundt Cake, Chocolate Bundt Cake
More collections: Cakes with Fruit, Cakes that Feed a Crowd, Holiday Cakes
Cream Cheese Pound Cake Recipe
This timeless cream cheese pound cake recipe is soft, flavorful, and perfect topped with powdered sugar and fresh fruit.
Ingredients
- 1½ cups unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- ⅛ teaspoon salt
Instructions
- 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 for 5 minutes.
- Add eggs one at a time. Stir in vanilla and almond extract.
- Sift 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.
Video
Notes
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.
Nutrition
Calories: 465kcal, Carbohydrates: 56g, Protein: 6g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 140mg, Sodium: 246mg, Potassium: 79mg, Sugar: 38g, Vitamin A: 835IU, Calcium: 34mg, Iron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make sure the pound cake doesn’t stick?
- Grease and flour the pan. The best way to prepare the bundt cake pan is to slather with shortening and then flour.
How can I tell when pound cake is done?
- Check to see if the cake is done about 10 minutes before the timer. If a cake tester, or toothpick, comes out clean, it’s done. If not, bake in 5-minute increments checking with the wooden skewer each time. When checking, be careful not to jostle the cake too much.
Can I make pound cake in a bread loaf pan?
- Use 2 bread loaf pans. Grease and flour generously. Divide the cake batter evenly, and adjust the cooking time. Start checking after 45 minutes.
good toppings for pound cake?
- A flavored glaze, like lemon or almond
- Hot Fudge Sauce Recipe or Caramel Sauce
- Dusting of powdered sugar
- Whipped Cream and fresh berries
- Strawberry Sauce, Blueberry Sauce, raspberry sauce, jam, or fruit curd
How to store cream cheese pound cake?
- Let the 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.
How to 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.
For More Recipes:
Adapted from Genius Kitchen
Delicious 😋😋😋
What kind of flour is used? All purpose or self-rising?
We typically use all purpose flour.
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.
I am so excited ot try this recipe! Great for summer events with the fam. Thank you!
question, have not made yet…salted or unsalted butter?
I like to personally use unsalted butter when baking 🙂
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!
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!!
Best pound cake Ive ever had. The cream cheese and almOnd exTract put it over the top. My favorite!
This cake is so tasty! my family loves whenever we get the chance to make this recipe!
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?
Thanks.