This easy Cream Cheese Pound Cake recipe makes a bundt cake that is incredibly moist and rich, with a subtle tanginess that perfectly balances the sweetness of the cake! Serve this cake with fresh berries and whipped cream for a decadent treat that’s perfect for any occasion!
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I love and adore a good, moist slice of cream cheese pound cake. It’s buttery and rich with a dense, tight crumb that is just perfect paired with some macerated strawberries or other fresh fruit and some homemade whipped cream. Or drizzle my raspberry coulis sauce over it to be extra fancy.
Pound cake is a traditional, iconic dessert that is actually really simple to make, but too often folks settle for the frozen pound cake from the freezer section of the grocery store. No shade there, I’ve done the same thing myself in a pinch for things like trifles.
But a homemade pound cake that has been made from scratch is a thing of beauty and truly a dessert worth serving to guests. I have another sour cream pound cake that is similar, but I think this cream cheese version is my favorite because the crumb is just a little tighter and the flavor is just a little richer and more complex thanks to the cream cheese.
Cream Cheese Pound Cake is surprisingly easy to make, with simple ingredients and just a few simple steps. It’s one of my favorite recipes for potlucks, as I can bring berries and cream to serve on the side so people can pile on as much as they want.
For more easy potluck cake recipes, check out my Chocolate Texas Sheet Cake, Lemon Earthquake Cake, or my Pineapple Upside Down Cake!
If you love bundt cakes, you’ll love my Lemon Bundt Cake, Chocolate Bundt Cake, Pumpkin Bundt Cake, and this Kentucky Butter Cake!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Butter – Use salted butter to add moisture, bind ingredients, and also enhance the flavors.
- Cream Cheese – I like using full-fat cream cheese for the best flavor and texture.
- Sugar – White granulated sugar adds the sweetness you need to balance out the sour flavor of the cream cheese.
- Salt & Baking Powder – Enhances all the flavors of this cake and helps the cake rise.
- Vanilla Extract – Adds a subtle sweetness to the cake that pairs well with almost any topping. Use my Homemade Vanilla Extract for the best flavor!
- Eggs – Adds richness and binds ingredients to get a moist crumb.
- Flour – I have found that cake flour has the best results with this cake.
How to Make This Recipe
- Beat butter and cream cheese. In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth.
- Scrape the bowl. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.
- Add sugar. Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed.
- Add vanilla. Mix in the vanilla extract, then scrape the bottom and sides of the bowl again.
- Add in eggs. Crack the eggs into the mixture one at a time.
- Mix together. Mix on low speed, just until combined.
- Add dry ingredients. Add the flour, baking powder, and salt. Mix on medium speed just until combined. The batter will be very thick.
- Pour batter into pan, bake, cool, and serve. Pour the batter into the prepared pan and rap the pan against the counter a couple of times to remove any air bubbles. Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake. Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.
- Cool on a rack. Cool for 2 hours in the pan before turning out onto a wire rack to cool completely.
- Slice and serve. Slice and serve with homemade whipped cream and fresh fruit.
Recipe FAQ’s
Classic pound cake is a Southern dessert cake that originated in the 1700’s. The name comes from the traditional pound cake recipe that uses 1 pound each of butter, sugar, eggs, and flour. This cream cheese pound cake is an adaptation of the original recipe that adds moisture and richness that we love!
Yes! You can use this recipe to make 2 cake loaves in loaf pans instead of a bundt cake pan. Simply bake in two 8½x4½-inch or 9×5-inch loaf pans for 60-75 minutes.
Tips for Success
- Spraying a 10-12 cup bundt pan with baking spray that has flour in it, or brushing the pan with softened butter using a pastry brush and dusting with flour will help remove the cake from the pan when ready.
- Ideally, you should let the eggs, butter, and cream cheese sit out on the counter for an hour prior to making the cake. Using room temperature ingredients will make mixing them easier, and also improve the texture of the pound cake.
- If you don’t have a stand mixer, you can use a large bowl and a handheld electric mixer for the same effect.
How do I serve Cream Cheese Pound Cake?
There are lots of great ideas for how to serve cream cheese pound cake.
I love serving this cake with fresh strawberries, and other fresh berries like blueberries and blackberries, but raspberries and even citrus fruits like oranges would work well too. Add a dusting of powdered sugar on top before serving for a subtle but sweet finish.
To add some decadence, I top the cake slices with Homemade Whipped Cream, but you could also try my Chocolate Whipped Cream for more flavor, or even my Raspberry Sauce for more berry flavor or Easy Homemade Lemon Curd for a citrus twist (so good)!
Once cooled, you can top your cake with Cream Cheese Frosting, or Lemon Buttercream Frosting, or drizzle on a simple icing made with powdered sugar and water.
Substitutions and Variations
- You can use regular all-purpose flour instead of cake flour, but the texture won’t be quite as nice. You can also use a homemade cake flour substitute using a combination of 6 Tablespoons of cornstarch and 330 grams of all-purpose flour.
- Add some fresh lemon juice, a little lemon zest, or a different extract to change the flavor of this cake.
More Amazing Cake Recipes
- Tres Leches Cake
- Homemade Funfetti Cake
- Vintage Cherry Cake
- Chantilly Cake
- Cherry Crisp Cake
- Classic Hummingbird Cake
- Chocolate Cherry Dump Cake
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Moist Cream Cheese Pound Cake Recipe
Ingredients
- 1½ cups salted butter room temperature (345g)
- 8 ounces full-fat cream cheese room temperature (226g)
- 3 cups granulated sugar (600g)
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 6 large eggs room temperature
- 3 cups cake flour (354g)
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour.
- In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.1½ cups salted butter, 8 ounces full-fat cream cheese
- Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed. Mix in vanilla, then scrape the bottom and sides of the bowl again.3 cups granulated sugar, 2 teaspoons vanilla extract
- Add the eggs one at a time on low speed, mixing just until combined.6 large eggs
- Add flour, baking powder, and salt. Mix on medium speed just until combined. The batter will be very thick.3 cups cake flour, 1 teaspoon baking powder, ⅛ teaspoon salt
- Pour the batter into the prepared pan and rap the pan against the counter a couple of times to remove any air bubbles.
- Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake.
- Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.
- Cool for 2 hours in the pan before turning out onto a wire rack to cool completely.
- Slice and serve with homemade whipped cream and fresh fruit.
Notes
- Loaf pans: You can use this recipe to make 2 cake loaves in loaf pans instead of a bundt cake pan. Bake in two 8½x4½-inch or 9×5-inch loaf pans for 60-75 minutes.
- Cake flour substitute: You can use regular all-purpose flour instead of cake flour, but the texture won’t be quite as nice. You can also use a combination of 6 Tablespoons of cornstarch and 330 grams of all-purpose flour.
- Store: This cake will keep fresh for up to 5 days in the refrigerator or on the counter for up to 2 days. Store in an airtight container
- Freeze: Wrap individual slices of pound cake in plastic wrap, then store in an airtight container or Ziploc bag. Freeze for up to 3 months and thaw on the counter for a few hours before enjoying.
Thank you Amy, your recipes are great, love your notes, I have learned so much from them
Wow! That is so kind of you to say! Thank you!
Thank you for sharing your recipe. Going to make it soon! Was wondering if I could add fresh lemon juice to the mix?
Absolutely! If you wanted even more lemon flavor, I would add a tablespoon or two of lemon zest as well.
OMG!!! I just baked and it is deliciousssss!!!!!!! My Mum even had a second slice and believe me she is not worrying about calories right now 😂 Thank u for sharing this recipe 💜
What temperature to preheat oven.it weren’t listed
It’s 325 degrees F. I had to double check but I mentioned it in the first step in the recipe card. 🙂
I made this today and served it with fresh strawberries. A huge hit with the whole fam!
Super moist, buttery and so good! Thank you! I served it with fresh peaches and strawberries! Oh my!
Your pound cake is so pretty in the bundt pan. I loved the added fruit. Made for a very simple dessert that was buttery smooth and tasted great. Thanks for all the recipe tips too.
Outstanding! Absolutely loved by all neighbors, friends, and family. I am 70 and have been baking for many years. The recipe is simple with easy to follow directions. This is my go to pound cake. Thank you. Amy.
I’m so glad to hear this, Greg! It’s a timeless classic and definitely a keeper!
This was yummy. I added a chocolate icing drizzle over the top. We served it as a birthday cake with candles! Perfect.
A friend requested a pound cake for her birthday and I found your recipe. Absolutely scrumptious. Thanks for another great recipe!
I couldn’t believe how moist and tender this cake was. It sure doesn’t need a thing to improve it. We served it with a few fresh berries and everyone loved it.
Thanks Amy for this recipe. Looking forward to making it!!
No milk neededd
If you like, as I do that crusty crunchy exterior of a pound cake don’t make this one. It is moist as advertised but you give up the crunchy exterior of a cream cheesles cake. Also the cake flour was an issue for me. Keep it simple stupid!!
Will you post a yellow cake with chocolate frosting?
I’ve got a really good one! It’s this yellow cake recipe.
Delicious
In your “Tips for Success” section you wrote “Ideally, you should let the eggs, butter, cream cheese, and milk sit out on the counter for an hour prior to making the cake. Using room temperature ingredients will make mixing them easier, and also improve the texture of the pound cake.”
Where is the “milk” in the recipe?
I’m sorry! That was just a typo. No milk in this recipe.
I would like to bake this in mini bundt pans. Do you happen to know what adjustments will need to be made to the temperature and baking time?
Thanks!
I don’t, sorry! My guess though would be about 18-20 minutes.
How much do you use for each content?
There is a “jump to recipe” button at the top of the post. If you click it, that will take you straight to the recipe card with all of the ingredient amounts you need!
I made this pound cake and it was so good! Very moist and delicious.
This was the first time I ever made a Homemade Pound cake. I love the recipe. I will make it again
Omg it’s amazing flavor and texture…. It’s so moist and fluffy! I love this one can’t wait to share at work!
Cake turned out perfect!!
I never leave a comment but this recipe is definitely worth it! I’ve been making pound cakes for years but I’ve never made one like this before! This is THE BEST pound cake ever! It is rich in flavor and it so moist. Thank you so much for sharing! I’m a cake rock star now! I give this cake 🌟🌟🌟🌟🌟
It says bake 75-95 mins,I put in oven at 1:50 it is now 3:23 still not done.does keeping it in pan for 2hrs allows it to finish cooking
Yes the frustrating thing with baking sometimes is everyone’s oven bakes differently! Sometimes it will take the full 95 minutes. Another thing you can do is get an oven thermometer (they’re fairly inexpensive) and truly test the temperature of your oven. Results can sometimes be surprising!
Looks good can’t wait to make. Does it no have any liquid in this cake.
It’s a good one! The eggs provide enough liquid for the cake.
Absolutely delicious!
Fantastic. And easy to make
Made this… Absolutely moist and very good cake. Will definitely make again and again
This cake is soooooo good. Will make again and again!
Thanks
This Is a great recipe. Why? Easily assembled. The moistness of the cream cheese adds terrific flavor for the family. I have made this several times. It is a winner!
Prof Gene
Arizona
Why thank you! Sounds like you are an expert at making it! Good job!
Delicious to the crumb! Thank you so much!
You’re welcome! Thanks for making it!
Thank you so much for noting that two loaf pans can be used and also how to substitute the cake flour!! I do not have the large cake pan or cake flour handy, but I have been wanting to make this pound cake.
Yes I would love to hear how your cake turns out! It’s a good one and very versatile!
Well, it is in the oven! Of course, I couldn’t resist taking a lick of the dough, but it seemed very sweet, although it probably will change once it is baked. Can you use less sugar if it still seems too sweet, like 1/2 a cup less?
One more thing, about the salt. I use kosher salt in my cooking, so is 1/8 teaspoon enough? I did use salted butter.
Yes the batter will taste different than the baked cake. You can decrease the sugar a little bit- 1/2 cup less should be fine. You need sugar in recipes to make the cake moist and help give it structure. 1/8 teaspoon should be enough. If anything you could probably add a touch more.
Well, it is delicious, but still a little too sweet, so I will cut back on the sugar. It had a nice dense, moist crumb. However, the issue is how they looked after baking. Both loaves raised up to the sides of the pans, but they stayed flat and then sank in the center as they cooled. I tested my baking powder and it is fine. Just trying to figure out what I may have done wrong that they didn’t rise more as they baked.
Hmm it could be a couple of things. It sounds like the structure of the pound cake isn’t holding up. It could be overmixing the sugar and butter incorporating too much air, it could be the pan size or shape or a darker pan bakes a little hotter, also another big one is if the oven is the right temperature. High temperatures can cause the middle to rise too fast but is not cooked all the way so the middle falls because it is softer. Is your oven an accurate temperature? You can check with an inexpensive oven thermometer. Or lower the temperature and bake a little longer. This method would be more helpful with loaf shaped pans.