Cream Cheese Pound Cake Recipe

The simple addition of cream cheese gives this pound cake a soft, tender crumb that absolutely melts in your mouth. Make sure to save this recipe along with some other cake favorites like Tres Leches Cake, Marble Bundt Cake, and Strawberry Pound Cake!

Cream Cheese Pound Cake Recipe

Pound cake is one of my favorite desserts. The moist, dense texture is so good, I always find myself going back for another slice. I have quite a few pound cake recipes on the blog now, but I think this one takes the cake (no pun intended!) Because let’s be honest, you really can’t go wrong with adding cream cheese to dessert. It adds a little bit of tang to this recipe and also makes it so incredibly soft and moist. You won’t be able to stop eating it.

Ingredient List

Just pantry staples here! That’s what makes cream cheese pound cake so great! Simple and delicious, everything that dessert should be.

Unsalted Butter: Adds richness and moisture to the cake. Use softened butter so it mixes together smoothly with the other ingredients. Cream Cheese: This recipe’s star ingredient! It adds a little tang and gives the cake a tender crumb. Again, softened cream cheese is best so it mixes smoothly with the other ingredients. Granulated Sugar: To sweeten things up. Large Eggs: Act as your binding agent to hold everything together. Egg Yolks: For some extra richness. These help achieve that classic pound cake texture. Vanilla Extract: For warmth and extra flavor. Salt: Boosts all of the flavors. All-Purpose Flour: Gives the cream cheese pound cake its structure. You can also use cake flour but it will change the crumb slightly.

How to Make Cream Cheese Pound Cake

If you can make boxed cake mix, you can make this cream cheese pound cake! It’s so simple- the hardest part is waiting for it to come out of the oven.

Room Temperature Ingredients: Start with room-temperature ingredients. Leave the cream cheese, butter, and eggs on the counter for 1-2 hours before beginning the recipe. Having room-temperature ingredients will allow them to blend more easily, avoiding having chunks of butter or cream cheese that refuse to break down and combine with the other items. Prep the Bundt Pan: Prepare the bundt pan adequately! I found using a baking spray with four in it, like Baker’s joy, to be the easiest. But you can spray the inside of the pan with regular pan spray, add 1/4 cup of flour, and tap the pan as you turn it to ensure the flour sticks to every crevasse in the pan. Tap any excess flour out of the pan before adding the batter. Baking: Don’t under-bake or over-bake! This cream cheese pound cake is thick and moist, so making sure it’s fully baked but not over-baked is a little tricky. I found that by the time 70 minutes of baking was done, some thick batter was still coming out in a toothpick but the cake was definitely looking baked. I took a chance and removed the cake from the oven, inverted it onto a cooling rack, and let it cool completely before slicing it. The inside was perfect and not underbaked! The key here is the consistency of the batter on the toothpick. It should be thick and clumpy, not thinner or runny at all. It should look very similar to the inside of a cake pop.