Cream Cheese Pound Cake – Share the pleasure of savoring an American dessert – Cream Cheese Pound Cake. This heavenly pleasure has earned its place as a treat, in myriad households and with good reason! With its velvety texture and a subtle tanginess from the cream cheese, this pound cake is truly heavenly. In this article, we’ll steer you through the steps to assemble this dessert that’s perfect for any affair.
I can still vividly recall the first time I baked this Cream Cheese Pound Cake; the captivating aroma that wafted through my kitchen was absolutely enchanting. It’s a family recipe that has been handed down through generations and each time I prepare it it evokes memories of shared moments with loved ones. My spouse and child are absolutely smitten with this cake making it an essential centerpiece for birthdays and festive celebrations.
What makes this Cream Cheese Pound Cake truly special?
What sets this Cream Cheese Pound Cake apart from others is its creaminess and impeccable harmony, between sweetness and tanginess. The addition of cream cheese not only imparts a flavor but also guarantees that the cake stays moist keeping its freshness for several days. Moreover its versatility knows no bounds – serve it on its own, delightfully topped with homemade whipped cream or accompanied by berries to present a flurry of fruity goodness.
What You Need To Make This Cream Cheese Pound Cake Recipe?
Butter: Make sure your butter is softened to room temperature. It’s important to achieve a creamy texture in your pound cake. Softened butter blends easily, with ingredients ensuring a consistent batter.
Cream Cheese: For the cream cheese opt for brick-style cream cheese. This type of cream cheese provides the richness and tanginess that defines a Cream Cheese Pound Cake.
Granulated Sugar: To sweeten the cake and add structure it’s best to use granulated sugar.
Sour Cream: The sour cream adds moisture and a delightful tang to the cake. Make sure it is at room temperature to avoid any curdling when mixed with ingredients.
Pure Vanilla Extract: For the best flavor use pure vanilla extract. It enhances the taste of the pound cake. Complements the cream cheese beautifully.
Eggs: Use eggs at room temperature. Eggs at room temperature blend smoothly into the batter. Help create a tender crumb.
Cake Flour: Cake flour is recommended for its texture resulting in a tender crumb in the pound cake. Remember to spoon and level the flour for accurate measurement.
Baking Powder: Baking powder serves as the leavening agent, in this recipe. Baking powder plays a role, in making the cake rise and giving it an airy texture. It’s important to make sure that your baking powder is fresh to achieve the best results.
Salt: A small amount of salt is necessary to enhance the flavor of the pound cake by balancing out its sweetness. This step is essential for achieving a rounded taste.
Optional Toppings: While not an integral part of the recipe you can elevate your Cream Cheese Pound Cake by adding whipped cream and fresh berries as optional toppings. They offer a contrast, in both texture and flavor bringing a touch of freshness to complement the richness of the cake.
Steps To Make Cream Cheese Pound Cake:
Step 1: Preheat your oven to 325°F (163°C) making sure it’s not set at 350°F. Grease a Bundt pan generously, with butter or nonstick spray ensuring all surfaces are well coated.
Step 2: Using either a handheld or stand mixer equipped with a paddle or whisk attachment beat the butter on high speed until it becomes smooth and creamy which typically takes around 2 minutes. Scrape down the sides of the bowl to ensure even mixing.
Step 3: Next, add the cream cheese. Continue beating on high speed until it becomes completely smooth and well combined usually about 1 minute.
Step 4: Now incorporate the granulated sugar into the mixture by continuing to beat on high speed for 1 minute. After that add the cream and vanilla extract while still beating on high speed until everything is thoroughly combined and the mixture is creamy. Remember to scrape down both the sides and bottom of the bowl to ensure mixing.
Step 5: Gradually add each egg one at a time on low speed ensuring that each egg is fully incorporated before adding the next one. Be cautious not, to overmix once all eggs are added.
Step 6: Once you have incorporated the egg stop the mixer. Add in your cake flour, baking powder and salt. Beat everything together on medium speed until it is combined without overmixing.
Step 7: Make sure not to overmix the batter; it should have an incredibly creamy consistency. Use a rubber spatula or a sturdy whisk to turn the batter one more time before pouring or spooning it evenly into the prepared pan. Give the pan a few taps, on the counter to release any trapped air bubbles. Bake the cake for 75 to 95 minutes ensuring that you cover it loosely with aluminum foil halfway through to prevent browning.
Step 8: To check if the cake is done insert a toothpick into it. It should come out completely clean. Keep in mind that this is a cake so don’t worry if it takes longer in your oven.
Step 9: Once baked let the cake cool for 2 hours while still inside the pan. Afterward carefully invert the cooled pound cake, onto either a wire rack or a serving dish. Allow it to cool completely.
Step 10: When you’re ready to serve slice the cake as desired. You can enjoy it on its own. Consider adding some whipped cream and fresh berries as optional toppings.
Tip:
Make sure the eggs are, at room temperature before you add them. If the eggs are cold they might make the batter lumpy. Cause it to curdle when mixed with the ingredients. If the eggs are, at room temperature they will mix in smoothly giving you a velvety and perfectly blended pound cake batter. To bring the eggs to room temperature quickly just put them in a bowl of warm water (not hot) for about 10 to 15 minutes before adding them to the batter.
Frequently Asked Questions:
Can I use salted butter in this recipe?
It’s usually better to use unsalted butter when making a pound cake as it allows you to have control, over the amount of salt. However, if all you have is salted butter you can adjust the recipe by reducing the amount of added salt.
Can I freeze this Cream Cheese Pound Cake?
Absolutely! To freeze it make sure to wrap it using both wrap and aluminum foil. It can be kept frozen for up to three months. Just remember to thaw it in the refrigerator before serving.
Can I substitute all-purpose flour for cake flour?
Although cake flour is recommended for its texture you can definitely use all-purpose flour as a substitute. Just keep in mind that your cake may turn out with a slightly different texture compared to using cake flour.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cream Cheese Pound Cake
Ingredients
- 1 1/2 c 340 grams unsalted butter, softened to room temperature
- 8 oz. 226 grams full-fat brick cream cheese, softened to room temperature
- 2 1/2 c 500 grams granulated sugar
- 1/3 c 80 grams sour cream, at room temperature
- 2 tsp pure vanilla extract
- 6 large eggs at room temperature
- 3 c 354 grams cake flour (spooned & leveled)
- 1/2 tsp baking powder
- 1/8 tsp salt
- Optional for serving: homemade whipped cream & fresh berries
Instructions
- Preheat your oven to 325°F (163°C). Make sure to grease a Bundt pan that can hold around 10 to 12 cups of batter.
- In a mixing bowl beat together the butter, cream cheese and sugar until the mixture becomes smooth and well combined.
- Next, add in the sour cream and vanilla extract while continuing to beat the mixture until it reaches a creamy consistency.
- Now gradually add the eggs one at a time into the mixing bowl making sure to mix after each addition.
- Pause the mixer for a moment. Then incorporate the cake flour, baking powder and salt. Mix everything together just until all ingredients are combined.
- Carefully pour the batter into the pan. Gently tap it on the counter to release any trapped air bubbles.
- Place it in the oven for 75 to 95 minutes. Around halfway, through baking time cover loosely with foil to prevent browning.
- To check if it's done baking, insert a toothpick into the cake; if it comes out clean without any batter sticking to it you know it's ready!
- Allow the cake to cool in its pan for 2 hours. Afterward, carefully invert it onto a cooling rack so that it can cool completely.
- If desired serve this Cream Cheese Pound Cake with whipped cream and fresh berries, on top for a touch of decadence!
- Enjoy your Cream Cheese Pound Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
4 Responses
Why is this recipe in a GLUTEN FREE blog? I wanted to make a gf pound cake
To assemble a gluten-free version of this Cream Cheese Pound Cake you can use a gluten-free flour blend instead of cake flour. Look for a blend expressly made for baking, which can supersede all-purpose or cake flour in a 1:1 ratio. Make sure to read the instructions, on the packaging to understand how to use it in baking.
Also make sure that all your ingredients, including the baking powder are approved gluten-free to preclude any cross-contamination. This straightforward adjustment will allow people, with gluten sensitivities to relish their Cream Cheese Pound Cake without any unease.
We don’t have cake flour. We have plain flour only. What would be the substitute?
Hi Lana! You can absolutely use plain flour as a substitute for cake flour in the Cream Cheese Pound Cake recipe. For every 1 cup of cake flour, measure 1 cup of plain flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. For this recipe, you’d replace 6 tablespoons in total with cornstarch. Be sure to sift them together for the best texture. The cake may have a slightly different crumb, but it will still be delicious. I hope this helps, and happy baking!”