Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 3 cups cake flour (see notes); 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 1/4 cups unsalted butter (at room temperature); 1 8 ounce block cream cheese, at room temperature; 2 1/2 cups white granulated sugar; 1 tablespoon vanilla extract; 3/4 teaspoon almond extract (optional); 1/4 cup heavy cream; 6 large eggs (at room temperature)

The tangy cream cheese and rich butter make this cream cheese pound cake moist and delicious. It's perfect on its own or served with coffee, tea, or fresh berries.

Bundt cake dusted with powdered sugar on a plate, surrounded by fresh strawberries and cherries.

Need a sophisticated cake that's also easy to make? This cream cheese pound cake is so good-looking, tastes incredible, and is simple to make.

The cream cheese gives this cake its luscious flavor and keeps it tender. I love serving this with fresh berries or a side of lemon curd.

Ingredients

Round up these pantry staples before you get started:

Cake flour: Produces a tender, delicate crumb due to its lower protein content. If unavailable, substitute with a mix of all-purpose flour and cornstarch (see notes).
Baking powder: Adds a little lift to help the cake achieve a light, fluffy texture.
Unsalted butter: Room-temperature butter makes the batter easy to work with and adds a rich, creamy flavor.
Cream cheese: The star ingredient that gives the cake its signature moistness and slight tang. Be sure it's softened for smooth incorporation.
White granulated sugar: Sweetens the cake and aids in creating a tender crumb.
Vanilla and almond extract: Adds warmth and depth to the cake's flavor profile.
Heavy cream: Adds richness and contributes to the cake's moist, velvety texture.
Eggs: Bring them to room temperature for easier blending and a smoother batter.

See recipe card for quantities.

Instructions

Here is my step-by-step method for the perfect cream cheese bundt cake. The most important thing is to grease the bundt cake well to prevent sticking:

A flower-shaped baking pan is greased with butter using a silicone brush on a marble surface with a purple cloth nearby.

Step 1: Grease and flour a 10-12 cup bundt pan thoroughly and set aside (see notes for tips). Whisk together cake flour, baking powder, and salt in a medium bowl and set aside.

A stainless steel bowl containing creamy, mixed dough on a marble counter with a pink cloth nearby.

Step 2: In a stand mixer with a paddle attachment, beat butter and cream cheese until smooth. Add sugar and beat on medium speed until light and fluffy, about 3-5 minutes, scraping the bowl as needed. Add in extracts.

A metal mixing bowl on a marble surface contains cream-colored batter with an egg on top. A lavender cloth is partially visible on the side.

Step 3: Add eggs one at a time on medium speed, mixing each for 5-8 seconds before adding the next.

Bowl of batter with flour on top, on a marble surface alongside a purple cloth.

Step 4: Scrape down the bowl, then add the flour mixture. Mix on low speed until just combined. Avoid overmixing.

Bundt cake pan filled with cream-colored batter, resting on a marble surface next to a pink cloth.

Step 5: Pour the batter into the prepared bundt pan, smoothing the top with a spoon.

A baked cake sits in a scalloped bundt pan on a marble surface, with a light purple cloth nearby.

Step 6: Place the pan on a baking sheet and bake for about 1 hour 15 minutes or until a toothpick inserted into the center comes out clean. Cool and dust with flour.

Hint: This is my favorite bundt cake tin to use for a 12 cup cake. The best way to grease a bundt pan is by making "cake goop" (equal parts shortening, vegetable oil, and flour mixed until smooth).

Apply it generously and dust with extra flour, tapping out the excess. Alternatively, use butter and flour.

Slice of cake with whipped cream, blackberries, strawberries, a cherry, and a dusting of powdered sugar on a white plate.

Substitutions

I wouldn't suggest too many ingredient swaps for this recipe. For best results, stick to the ingredient list. Having said that here is one:

DIY cake flour: If you don't have cake flour, make your own by removing 6 tablespoons of flour from 3 cups of all-purpose flour and replacing it with 6 tablespoons of cornstarch. Whisk and sift the mixture three times for best results.

Close-up of a sliced bundt cake topped with powdered sugar on a serving utensil, showing its dense and moist texture.

Variations

This cream cheese pound cake has a mild flavor - here are a few ways to send it in different flavor directions:

Citrusy: Add the zest of a lemon, lime, or orange to the batter for a bright, tangy flavor.
Chocolate marble: Swirl in a mix of cocoa powder and sugar into half of the batter before pouring it into the pan. Gently swirl the two batters with a knife for a marbled effect.
Nutty delight: Add chopped pecans, walnuts, or almonds to the batter or sprinkle them on top.
Spiced pound cake: Mix in warm spices like cinnamon, nutmeg, and allspice for a cozy, spiced twist.
Gluten-free pound cake: Use a 1:1 gluten-free baking flour to make this recipe suitable for gluten-free diets.
Glazed: Top with a simple glaze made of powdered sugar, milk, and your choice of flavoring (lemon juice, almond extract, or vanilla) for a sweet, glossy finish.

This gluten-free lemon blueberry cake is another incredible coffee cake to try.

Close-up of a sliced, powdered sugar-dusted Bundt cake.

Equipment

Aside from the bundt cake pan, you'll need a mixing bowl and a stand mixer to make this cake. You could also use a handheld mixer if you don't have a stand mixer.

A spatula is helpful to scrape out every last drop of the cake batter.

A golden bundt cake on a white plate, with a textured surface and a decorative scalloped design.

Storage

Store leftover cake wrapped in plastic at room temperature for up to 3 days. Cake tends to dry out if kept in the fridge, but it does freeze well wrapped tightly in plastic wrap for up to 3 months.

Thaw overnight in the refrigerator before eating.

Top tips

Tip 1: Room temperature ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth, lump-free batter.

Tip 2: Avoid overmixing: Overmixing can make the cake dense and chewy. Add eggs one at a time, mixing just 5-8 seconds each, and stop mixing as soon as the flour is incorporated.

Tip 3: Prevent overbrowning: Cover the cake with foil around the 40-minute mark to avoid excessive browning.

FAQ

How do I know when the cream cheese pound cake is done?

Start testing for doneness at 1 hour 15 minutes. Insert a toothpick in multiple areas-it should come out clean. For precise results, the internal temperature should reach 212°F.

What's the best way to release the cake?

Let the cake cool in the pan for exactly 12 minutes before turning it out onto a cooling rack. This ensures it releases intact without sticking.

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