Easy Cream Cheese Pound Cake

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Easy Cream Cheese Pound Cake

Perfectly Moist, Dense, and Buttery Every Time

This Cream Cheese Pound Cake is the ultimate classic dessert that delivers a rich, buttery crumb with a subtle tang from the cream cheese. It’s dense yet tender, perfectly sweet, and never dry. Whether you serve it plain, with fresh fruit, or a drizzle of glaze, it’s a showstopper for any occasion.

Ingredients

  • 1 cup (227 g / 8 oz) unsalted butter, softened
  • 8 oz (227 g) cream cheese, softened
  • 3 cups (600 g / 21 oz) granulated sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 3 cups (375 g / 13.2 oz) all-purpose flour
  • ¼ teaspoon baking soda
  • 1 teaspoon table salt

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 300°F (150°C). Generously grease and flour a tube pan, bundt pan, or a large rectangular baking pan to prevent sticking. Set aside.

2. Cream Butter and Cream Cheese

In a large mixing bowl, combine the softened butter and cream cheese. Beat with an electric mixer on medium speed until the mixture is smooth, creamy, and completely lump-free.

3. Incorporate Sugar

Gradually add the granulated sugar to the creamed mixture. Continue beating on medium-high speed until light, fluffy, and pale in color. This step is essential for creating a tender texture.

4. Add Eggs

In a separate bowl, lightly beat the eggs. Add the eggs to the batter one at a time, beating well after each addition (about 30 seconds each). This gradual incorporation helps maintain the batter’s structure and aerates it slightly for a lighter crumb.

5. Flavor with Vanilla

Add the vanilla extract and mix until fully incorporated.

6. Prepare the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening.

7. Combine Wet and Dry Mixtures

With your mixer on low speed, gradually add the dry ingredients to the creamed mixture. Mix until just combined, being careful not to overmix to maintain the cake’s tender texture.

8. Transfer to the Pan

Pour the batter into your prepared pan, smoothing the top with a spatula to ensure even baking.

9. Bake

Place the pan on the center rack of the preheated oven. Bake for 1 hour and 40 minutes, or until a wooden skewer inserted into the center comes out clean with only a few moist crumbs attached.

10. Cool and Serve

Allow the cake to cool in the pan for 15 minutes. Carefully invert onto a wire rack and let cool completely. Slice and serve as is, or top with a light dusting of powdered sugar, fresh berries, or a simple glaze.

Tips for Success

  • Ensure all ingredients are at room temperature for the best texture.
  • Do not overmix once you add the flour to prevent a dense or tough cake.
  • This cake stores well at room temperature for up to 3 days, or can be frozen for up to 2 months.

 

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