Cream Cheese Pound Cake
Cream Cheese Pound Cake is an old fashioned cake recipe that is super simple to make from scratch. The perfect dessert for family gatherings, celebrations and holiday dinners.
Million Dollar Pound Cake is one of my favorite cake recipes to bake for for big family get togethers. Top pound cake with berries and whipped cream for something extra special. We also love this Pecan Pound Cake with crunchy pecans mixed in.
Cream Cheese Pound Cake ~ Old Fashioned Dessert
Cream cheese pound cake is full of rich buttery flavor and a tender crumb that makes this dessert and instant favorite with everyone who tries it. An easy recipe for any day of the week and delicious enough for a special occasion.
Ingredients Needed:
- Butter ~ I use salted butter, unsalted works too. Needs to be room temperature.
- Cream Cheese ~ Full fat cream cheese at room temperature.
- Sugar ~ Granulated sugar.
- Eggs ~ Large eggs at room temperature.
- Vanilla Extract ~ Almond extract works also.
- All Purpose Flour ~ I prefer King Arthur Baking, use your favorite.
How to Make Cream Cheese Pound Cake:
In a mixer bowl, add softened butter and cream cheese.
- Mix on medium speed for 5 minutes.
- Slowly add the sugar while the mixer is running until all combined.
- Add eggs one at a time until incorporated.
- Next, add the vanilla, beat until well combined.
- With the mixer on low, add the flour about 1/2 cup at a time. When flour is incorporated, raise to medium speed and beat 1 minute.
- Next, prepare a 12 cup bundt pan.
- I used the butter wrappers to butter the pan, shortening works too. Add a light dusting of flour. Tap the pan lightly on the counter to loosen excess flour and discard.
- Pour the cake batter in an even layer and smooth the top.
- Bake for 1 hour 30 minutes to 1 hour 40 minutes or until a toothpick inserted comes out clean.
- Remove from oven and cool 10 minutes in the pan.
- Loosen the edges and invert onto a wire rack to cool completely.
- Slice and serve plain or add sweetened whipping cream and berries.
How to Store Pound Cake:
Pound cake can be wrapped in plastic wrap and stored at room temperature up to three days. Refrigerate up to a week. Wrap in 2 layers of plastic wrap and a layer of foil to freeze up to 3 months.
More Delicious Pound Cake Recipes:
If you are looking for an easy dessert for summer cookouts, potlucks or your next family holiday gathering, this Cream Cheese Pound Cake is sure to please. A great make ahead dessert that is always a crowd favorite.
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Cream Cheese Pound Cake
Ingredients
- 1 pound of salted butter 4 sticks, room temperature
- 8 ounces cream cheese softened
- 3 cups sugar
- 6 large eggs room temperature
- 4 cups all purpose flour
- 1 teaspoon vanilla extract
- additional butter for greasing the pan
- additional flour for Flouring the pan
Instructions
- Preheat oven to 300°.
- In a mixer bowl, add softened butter and cream cheese. Beat at medium speed for 5 minutes.
- Slowly add the sugar while the mixer is running until all combined.
- Add eggs one at a time until incorporated.
- Next, add the vanilla, beat until well combined.
- With the mixer on low, add the flour about 1/2 cup at a time. When flour is incorporated, raise to medium speed and beat 1 minute.
- Grease a 12 cup bundt pan by coating it with butter or shortening and a light dusting of flour.
- Pour the cake batter in an even layer and smooth the top.
- Bake for 1 hour 30 minutes to 1 hour 40 minutes or until a toothpick inserted comes out clean.
- Remove from oven and cool 10 minutes in the pan.
- Loosen the edges and invert onto a wire rack to cool completely.
- Slice and serve plain or add sweetened whipping cream and berries.
Wish there were leftovers, but this cake disappeared quickly!
Such a really impressive cake!! Perfect for any occassion!