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.
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:
- 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.
- 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.
- Step 3: Add eggs one at a time on medium speed, mixing each for 5-8 seconds before adding the next.
- Step 4: Scrape down the bowl, then add the flour mixture. Mix on low speed until just combined. Avoid overmixing.
- Step 5: Pour the batter into the prepared bundt pan, smoothing the top with a spoon.
- 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.
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.
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.
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.
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
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.
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.
Related
Looking for other recipes like this? Try these:
Cream Cheese Pound Cake Recipe
Cream Cheese Pound Cake
Equipment
- 1 bundt pan
- 1 mixing bowl
- 1 Stand Mixer
- 1 Spatula
Ingredients
- 3 cups cake flour see notes
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups unsalted butter at room temperature
- 1 8 ounce block cream cheese, at room temperature
- 2 ½ cups white granulated sugar
- 1 tablespoon vanilla extract
- ¾ teaspoon almond extract optional
- ¼ cup heavy cream
- 6 large eggs at room temperature
Instructions
- Preheat the oven to 325℉ and generously grease and flour a large 10-12 cup bundt pan then set aside (see notes for tips on how to properly grease a bundt pan.
- In a medium bowl whisk together the cake flour, baking powder and salt then set aside (see notes on how to make cake flour).
- In the large bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese and beat until smooth and combined. Add in the granulated sugar and beat at a medium speed until light and fluffy, scraping the bowl at least once, about 3-5 minutes.
- Add in the extracts and heavy cream and beat on a medium speed until combined.
- Keeping the mixer on a medium speed, add the eggs one at a time allowing each egg to fully mix in for 5-8 seconds before adding the next one.6. Stop the mixer, scrape down the bowl and add the flour. With the mixer on itslowest speed beat in the flour. Stop mixing once it’s only just combined. Do not overmix.
- Use a spatula to give the cake batter a few turns in the bowl to make sure all the ingredients are incorporated.
- Transfer the cake batter into the prepared bundt pan. Use the back of a spoon to smooth it out ensuring it’s level.
- Place the bundt pan on a baking sheet and bake in the oven for 1 hour 15 minutes (it might take longer - see notes) or until a toothpick inserted into the center of the cake comes out clean and it feels firm when gently pressed. If the top of the cake starts to become too brown, you can cover it with a loose piece.
- Remove from the oven and set a timer for 12 minutes after which time invert the pan over a cooling rack to allow the cake to completely cool. The cooling process will take around 2 hours and you shouldn’t attempt to slice the cake before then.
- Dust a little powdered sugar on top of the cooled cake. Slice and serve with freshly whipped cream and berries.
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