Moist Cream Cheese Pound Cake Recipe

A cross section of cream cheese pound cake on a white cake stand.

4.97 from 59 votes

Moist Cream Cheese Pound Cake Recipe

This 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!

Prep Time15

Cook Time1 15

Cooling Time2 30

Total Time4

Course: Dessert

Cuisine: American

Servings: servings

Calories: 608kcal

Author: Amy Nash

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.
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.
Add the eggs one at a time on low speed, mixing just until combined.
Add flour, baking powder, and salt. Mix on medium speed just until combined. The batter will be very thick.
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 9x5-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.

Storage

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.

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