Moist Cream Cheese Pound Cake Recipe

If you’re looking for a rich, buttery dessert that’s as easy to make as it is delicious, this Cream Cheese Pound Cake is the perfect choice. With its dense, moist texture and a subtle hint of vanilla, it’s a crowd-pleaser that never disappoints. Whether served plain, with a dusting of powdered sugar, or paired with fresh fruit, this cake is guaranteed to satisfy any sweet tooth.

Why You’ll Love Cream Cheese Pound Cake

• Incredibly Moist and Flavorful – This cake is made with cream cheese and butter, giving it a rich, moist texture that melts in your mouth. The flavor is buttery and subtly sweet, making it the perfect treat for any occasion.

• Simple Ingredients, Big Flavor – With just six common ingredients, this cake is easy to make yet tastes like a special dessert. It’s a great way to create something impressive without complicated steps or hard-to-find ingredients.

• Perfect for Any Occasion – Whether it’s a family gathering, a holiday, or a simple afternoon snack, this pound cake fits right in. It’s versatile enough to be served plain, dusted with powdered sugar, or even topped with fresh berries or whipped cream.

• Crowd-Pleasing Recipe – This cake is always a hit at gatherings, thanks to its rich flavor and soft, dense texture. People of all ages will love every bite!

• Freezer-Friendly – Not only is this cake delicious, but it also freezes beautifully. Bake it in advance, freeze, and enjoy it later for a quick, homemade dessert whenever you need it.

Ingredients for Cream Cheese Pound Cake

• Butter (1 ½ cups) – Provides the rich, creamy base that makes this cake moist and delicious.

• Cream Cheese (1 package, 8 oz) – Adds an extra layer of moisture and a slight tang, making the cake even more decadent.

• White Sugar (3 cups) – Sweetens the cake perfectly, balancing the richness of the butter and cream cheese.

• Large Eggs (6) – Help bind the ingredients together and contribute to the cake’s light, airy texture.

• All-Purpose Flour (3 cups) – Forms the structure of the cake, giving it the right density without being too heavy.

• Vanilla Extract (1 teaspoon) – Enhances the flavor of the cake, adding a subtle sweetness that complements the richness of the cream cheese.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need to Make Cream Cheese Pound Cake

• 10-inch Tube Pan (or Bundt Pan) – The classic pan for pound cakes, giving the cake its traditional shape and allowing it to bake evenly.

• Mixing Bowls – Essential for creaming the butter and cream cheese, as well as combining the rest of the ingredients.

• Electric Mixer or Stand Mixer – Makes mixing the ingredients easy, ensuring the butter and cream cheese blend smoothly and the batter is well-mixed.

• Measuring Cups and Spoons – To ensure the perfect balance of ingredients, it’s crucial to measure everything precisely.

• Toothpick or Cake Tester – Helps check for doneness. Insert into the center of the cake to make sure it comes out clean before removing it from the oven.

How To Make Cream Cheese Pound Cake

• Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan (or bundt pan) to ensure the cake doesn’t stick.

• Cream the butter and cream cheese in a large mixing bowl using an electric mixer. Beat until smooth and fluffy.

• Gradually add sugar to the mixture, continuing to beat until light and fluffy.

• Add the eggs, two at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

• Mix in the flour all at once, followed by the vanilla extract. Stir until everything is well combined.

• Pour the batter into the prepared pan, spreading it evenly.

• Bake for 1 hour and 20 minutes, checking for doneness at the 1-hour mark with a toothpick or cake tester. The cake is done when the toothpick comes out clean from the center.

Serving Suggestions

• A handful of fresh blueberries, raspberries, or strawberries adds a burst of color and a light, tangy contrast to the rich, buttery cake.

• For an extra indulgent treat, serve slices of this cake with a dollop of homemade whipped cream. You could even add a touch of vanilla buttercream frosting or a dusting of cinnamon for added flavor.

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• This cake pairs beautifully with a warm cup of homemade coffee or honey tea, making it a perfect treat for afternoon gatherings or after dinner.

• For a simple yet elegant touch, dust the top of the cooled cake with powdered sugar before serving. It adds sweetness without overpowering the cake’s flavor.

Tips for Success

• Use Room Temperature Ingredients – For the best results, make sure your butter and cream cheese are at room temperature before you start. This ensures they cream together smoothly, helping to create a lighter, fluffier batter.

• Don’t Overmix the Batter – Once you add the flour, mix just until combined. Overmixing can result in a dense, tough cake. A gentle mix is all you need.

• Check for Doneness Early – Every oven is different, so it’s a good idea to check the cake at the 1-hour mark. Insert a toothpick into the center of the cake, and if it comes out clean, your cake is ready. If not, continue baking and check every 5 minutes.

• Let the Cake Cool in the Pan – After baking, allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps it retain its shape and prevents it from breaking apart.

• Consider Sifting the Flour – While not strictly necessary, sifting your flour before adding it to the batter can help prevent any lumps and make the cake even lighter. It’s a small step that can make a big difference in the texture.

• Freeze for Later – This cake freezes exceptionally well. If you’re making it in advance, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze it for up to four months. Thaw it at room temperature for a delicious homemade treat whenever you need it.

Variations and Substitutions

• Add Zest for Extra Flavor – For a citrusy twist, try adding the zest of one lemon or orange to the batter. This will bring a fresh burst of flavor that complements the richness of the cake.

• Try Different Extracts – While vanilla is classic, you can experiment with other extracts. Almond extract, for example, adds a warm, nutty flavor that pairs wonderfully with the cream cheese base.

• Make It Chocolate – For a chocolate version, add ½ cup of unsweetened cocoa powder to the dry ingredients. You can also fold in some chocolate chips to make it even more indulgent.

• Gluten-Free Option – If you’re looking for a gluten-free version, swap the all-purpose flour with a gluten-free flour blend. Just be sure to check the packaging for any additional binders or instructions specific to gluten-free baking.

• Make It a Marble Cake – To make a beautiful marble cake, divide the batter in half and add cocoa powder to one half. Spoon alternating layers of the vanilla and chocolate batters into the pan and swirl them together with a knife for a striking marble effect.

• Add a Nutty Crunch – For some added texture, fold in 1 cup of chopped nuts like pecans, walnuts, or almonds. The crunch pairs wonderfully with the soft, moist cake.

• Vegan Substitution – For a vegan version, you can replace the butter with a plant-based butter, use a non-dairy cream cheese, and substitute eggs with a flaxseed or chia egg (1 tablespoon of flaxseed or chia seeds mixed with 3 tablespoons of water equals 1 egg).

Storage and Reheating

• Storing the Cake – To keep your cream cheese pound cake fresh, store it in an airtight container at room temperature for up to 4 days. This will help retain its moisture and flavor. If you need to store it for longer, you can freeze it.

• Freezing – If you have leftovers or want to make the cake in advance, wrap the cooled cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 4 months. To thaw, simply remove it from the freezer and let it sit at room temperature for a few hours before serving.

• Reheating – If you prefer your cake slightly warm, you can reheat individual slices in the microwave for about 15-20 seconds. For a more even reheating, wrap the entire cake in foil and place it in a 300°F (150°C) oven for about 10-15 minutes.

• Avoid Refrigeration – It’s best to store the cake at room temperature. Refrigerating pound cake can cause it to dry out.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, this Cream Cheese Pound Cake can be made ahead of time and stored at room temperature for up to 4 days. For longer storage, wrap the cake tightly and freeze it. Thaw the cake at room temperature when you’re ready to serve.

Why is my cake dense?

A dense cake may be a result of overmixing the batter. Once you add the flour, mix gently to avoid incorporating too much air into the batter. Overmixing can cause the gluten to develop too much, leading to a heavy texture.

Can I substitute the cream cheese with something else?

While cream cheese gives this cake its unique flavor and moist texture, you can substitute it with sour cream or Greek yogurt for a slightly different twist. However, the texture may be a bit different from the traditional version.

How do I know when the cake is done baking?

To check if your cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and check again.

Can I use a different pan size?

If you don’t have a 10-inch tube pan, you can use a bundt pan or a 9×13-inch baking pan. The baking time may vary, so keep an eye on the cake and check for doneness using a toothpick.

How do I make this cake more flavorful?

You can experiment with different extracts, like almond or lemon, to enhance the flavor. Adding lemon zest or a handful of fresh berries before baking can also bring a fresh, tangy note to the cake.

Why is my cake sinking in the middle?

If the cake sinks in the middle, it could be due to overmixing the batter or underbaking. Make sure to mix gently and check the cake for doneness by inserting a toothpick before removing it from the oven. If the cake is still raw in the middle, let it bake longer.

Other Easy Cream Cheese Recipes

Salami and Cream Cheese Italian Pinwheels – These savory Italian pinwheels combine the bold flavors of salami and cream cheese, making them a perfect bite-sized snack or appetizer.

Smoked Salmon Cream Cheese Crackers – A simple and elegant appetizer, these smoked salmon and cream cheese crackers are a delightful blend of creamy, smoky, and savory flavors.

Mini Bell Peppers Stuffed with Cream Cheese – Colorful mini bell peppers filled with creamy, savory cheese make for a delicious and healthy snack or appetizer.

Cream Cheese Sausage Balls – These bite-sized sausage balls are packed with flavor, featuring a perfect blend of sausage and cream cheese for a crowd-pleasing appetizer.

Crescent Rolls with Cream Cheese – Buttery crescent rolls are filled with a smooth cream cheese filling, creating a warm, flaky, and irresistible treat.

Salsa Cream Cheese Dip – A creamy and tangy dip that combines the richness of cream cheese with the zesty kick of salsa, perfect for dipping chips or veggies.

Cream Cheese Wontons in Air Fryer – Crispy and golden air-fried wontons stuffed with creamy cheese make for a delicious and easy appetizer or snack.

More Dessert Recipes

• No-Bake Eclair Cake
• Old-Fashioned Raisin Pie
• Homemade Apple Dumplings