Rich, buttery, and delightfully dense, this Cream Cheese Pound Cake is the ultimate dessert for any occasion. Whether served plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream, this classic recipe guarantees moist, tender slices every time.
Why You’ll Love This Recipe
- Incredible texture: The addition of cream cheese makes the cake rich and velvety.
- Simple ingredients: Just a few pantry staples are needed.
- Versatile: Perfect as a standalone treat or a base for your favorite toppings.
Ingredients You’ll Need:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon salt
Step-by-Step Instructions:
Step 1: Prepare the Batter
- Cream butter and cream cheese: In a large mixing bowl, beat the butter and cream cheese together with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add sugar: Gradually add the granulated sugar, beating until light and fluffy, about 5 minutes.
- Incorporate eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add vanilla: Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the sifted flour and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed just until incorporated. Do not overmix.
Step 2: Bake the Cake
- Preheat the oven: Set your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
- Pour the batter: Transfer the batter into the prepared pan, smoothing the top with a spatula.
- Bake: Bake for 1 hour and 15-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Tips for Success:
- Room temperature ingredients: Ensure the butter, cream cheese, and eggs are at room temperature for a smoother batter.
- Sift the flour: This helps prevent lumps and ensures a tender crumb.
- Don’t overbake: Check the cake early to avoid a dry texture.
Serving Suggestions:
- Classic: Dust with powdered sugar for an elegant finish.
- Fruit topping: Serve with fresh berries and a dollop of whipped cream.
- Glaze: Drizzle with a simple lemon or vanilla glaze for added flavor.
Storing and Freezing:
- Refrigerate: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Freeze: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Whipping Cream Pound Cake Recipe
This Whipping Cream Pound Cake is a wonderfully rich and dense cake with a velvety texture and a buttery flavor. With just a handful of ingredients, it’s a simple yet elegant dessert perfect for any occasion.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract