Cream Cheese Pound Cake
User Reviews
4.6
Cream Cheese Pound Cake
Description
This pound cake recipe starts by creaming room-temperature cream cheese and butter until combined and soft, ensuring a smooth base. Sugar is added and beaten until very light and fluffy, providing structure and sweetness. Eggs are incorporated one at a time, fully blended before the next, to maintain an even batter. Cake flour is sifted and gradually mixed in at low speed to keep the texture tender and fine. Vanilla extract and salt round out the flavor.
The batter is spread evenly in a well-greased Bundt pan and baked at 325°F for about 75 to 90 minutes until a thin knife inserted centrally comes out clean. Cooling in the pan initially maintains shape before removing and cooling fully on a wire rack. The result is a moist, dense cake with a fine crumb and subtle cream cheese tang.
This cake can be served plain, dusted with powdered sugar, or with toppings such as whipped cream, berries, salted caramel, or hot fudge to complement its mild sweetness and richness. It is best stored wrapped tightly at room temperature or refrigerated and can be frozen wrapped securely for months, thawed slowly before serving.
Ingredients
- 1½ cups butter at room temperature, unsalted
- 8 ounces cream cheese at room temperature
- 3 cups granulated sugar
- 6 egg at room temperature
- 3 cups cake flour sifted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees F. Grease and flour a standard-size 12-cup Bundt pan.
- Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.
- Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.
- Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
Notes
- Use full-fat cream cheese to ensure moist, rich texture and flavor.
- Do not substitute all-purpose flour; cake flour is necessary for tender crumb, though substitutions can be made carefully.
- For loaf pans, divide batter between two 9x5-inch greased pans and bake at 325°F for about 60 minutes.
- Store wrapped tightly at room temperature for up to 4 days or refrigerate for up to 1 week.
- Freeze wrapped thoroughly for up to 3 months and thaw overnight in refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 74g | 25% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 164mg | 55% |
| Sodium | 145mg | 6% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 1082IU | 22% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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