This Cream Cheese Pound Cake is rich, buttery, and incredibly moist. Made with cream cheese, butter, sugar, eggs, and vanilla, it’s the perfect dessert for any occasion!
There are some desserts that just stick with you, you know? The ones that show up at every family gathering, every holiday, every random Sunday afternoon when someone felt like baking. For me, Cream Cheese Pound Cake is one of those.
I remember the first time I made it—I was feeling nostalgic, missing the simple desserts my grandma used to make. No fuss, no frills, just a really good cake. So I pulled out a well-worn recipe card (covered in butter stains, of course) and got to work. By the time the house started smelling like vanilla and warm butter, I knew I was on to something special.
And when I took that first bite? Oh man. Rich, buttery, soft, and just dense enough to be satisfying. It was like getting a hug from an old friend.
So if you’re looking for a cake that’s simple but unforgettable, this one’s for you.
Why You’ll Love This Cream Cheese Pound Cake Recipe?
- That rich, velvety texture – The cream cheese makes it incredibly soft and moist.
- The perfect amount of sweetness – Not too sugary, just right.
- A beautifully golden crust – Crisp on the outside, buttery soft on the inside.
- One-bowl magic – No complicated techniques, just mix and bake.
- A dessert for every occasion – Serve it plain, with berries, drizzled with caramel, or toasted (yes, toasted).
Ingredient Notes:
Pound cake is all about balance—the right mix of fat, sugar, and flour to create that signature rich crumb.
The Key Players:
- Butter – The heart of this cake. It’s what gives it that deep, buttery flavor. Use real butter, not margarine.
- Cream Cheese – The secret ingredient. It adds moisture and a slight tang that keeps the cake from being too sweet.
- Sugar – Sweetens the cake and helps create that signature golden crust.
- Sour Cream – Keeps the cake moist and adds a subtle tang that balances everything out.
- Eggs – Hold everything together and add richness.
- Cake Flour – Makes the cake extra soft. If you only have all-purpose flour, don’t worry—I’ll tell you how to tweak it.
- Baking Powder – Just enough to give it a slight lift without making it too fluffy.
- Salt – Enhances the sweetness and rounds out the flavors.
- Vanilla Extract – Because every good cake needs a little vanilla.
Pro Tip: Let your butter, cream cheese, eggs, and sour cream come to room temp before starting. Cold ingredients don’t mix as well, and you want a smooth, lump-free batter!
How To Make Cream Cheese Pound Cake?
This cake is easy, but there are a few things you need to do right to get that perfect texture.
Step 1: Preheat & Prep
Set your oven to 325°F (163°C).
Grease a Bundt pan (10-12 cups) with butter or baking spray. If you’re worried about sticking (we’ve all been there), dust it with a little flour, too.
Step 2: Cream the Butter, Cream Cheese & Sugar
In a large mixing bowl, beat together:
- 1 ½ cups unsalted butter (softened)
- 8 oz. cream cheese (softened)
- 2 ½ cups granulated sugar
Mix on medium speed for 3-4 minutes until it’s light and fluffy. This step matters! It creates tiny air pockets that make the cake soft instead of dense.
Step 3: Add the Wet Ingredients
Beat in:
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
Then, add the eggs (one at a time), mixing well after each. If you add them too fast, the batter won’t mix evenly.
Step 4: Add the Dry Ingredients
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In a separate bowl, whisk together:
- 3 cups cake flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Slowly add this to the wet ingredients, mixing on low speed until just combined. Overmixing = tough cake!
Step 5: Bake Until Golden
Pour the batter into your prepared Bundt pan and smooth out the top.
Bake for 75-95 minutes. Around the 45-minute mark, loosely cover the top with foil to prevent over-browning.
Check for doneness by inserting a toothpick in the center—if it comes out clean, you’re good to go!
Step 6: Cool & Serve
Let the cake cool in the pan for 2 hours before inverting it onto a wire rack. This helps it set properly.
Slice it up and enjoy it plain, or go all out with whipped cream and berries.
Storage Options:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to a week. Just let it come to room temp before serving.
- Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge.
Variations and Substitutions:
Want to switch things up? Try these fun ideas:
- Lemon Cream Cheese Pound Cake – Add 2 tbsp lemon zest for a bright, citrusy flavor.
- Chocolate Swirl Pound Cake – Swirl in ½ cup melted chocolate before baking.
- Nutty Crunch – Stir in ½ cup chopped pecans or walnuts for extra texture.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend instead of cake flour.
What to Serve with Cream Cheese Pound Cake?
This cake is amazing on its own, but here are some fun ways to serve it:
- With Whipped Cream & Berries – A classic combo that never fails.
- Drizzled with Caramel or Chocolate Sauce – Because more decadence is always a good idea.
- Toasted with Butter – Trust me, this is life-changing.
- A Scoop of Ice Cream on Top – Vanilla, caramel, or even butter pecan pairs beautifully.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! It actually tastes better the next day after the flavors settle.
What’s the best pan to use?
A Bundt pan works best, but you can also use two loaf pans—just adjust the baking time.
Why is my pound cake dry?
Overbaking is usually the culprit! Start checking for doneness at 75 minutes.
This Cream Cheese Pound Cake is buttery, rich, and impossible to resist. Whether you serve it plain, dress it up with toppings, or toast a slice with butter (seriously, try it), it’s a guaranteed crowd-pleaser.
So tell me—what’s your favorite way to eat pound cake? Let’s chat in the comments!
Happy baking!
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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!
Keep the Flavor Coming – Try These:
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!
5 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!”
Excellent, thank you ♥