4.6 from 171 votes
Cream Cheese Pound Cake
Cream Cheese Pound Cake combines butter, cream cheese, and sugar to create a rich, dense cake with a tender crumb. The cake is baked in a Bundt pan to develop a golden crust while staying moist inside. Gentle mixing ensures the batter remains light and airy, contributing to the delicate texture. It makes a substantial dessert that can be sliced and served plain or with berries and whipped cream for a simple accompaniment.
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings:
16
Calories:
457 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/2 cups butter at room temperature, salted
- 8 oz cream cheese at room temperature
- 3 cups granulated sugar
- 6 egg at room temperature, large
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- confectioners' sugar berries and whipped cream, for serving, optional
Instructions
- Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking. Set the pan aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well bended but do not overmix. Pour into the prepared pan.
- Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, 1 1/2 hours. Let the cake cool in the pan for 10 minutes on a wire rack. After 10 minutes, turn the cake out onto the rack to cool completely. Dust the cake lightly with confectioners' sugar, if using. Cut into slices and serve with berries and whipped cream, if desired.
- Note-this cake freezes beautifully. To freeze, let the cake cool completely and wrap tightly in plastic wrap and then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing.
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Nutrition Information
Calories
457kcal
(23%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Cholesterol
123mg
(41%)
Sodium
367mg
(15%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
811IU
(16%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 457
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 123mg | 41% |
| Sodium | 367mg | 15% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 811IU | 16% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.