Description
This Cream Cheese Pound Cake is a rich and moist dessert featuring a velvety texture from the addition of full-fat cream cheese and butter. Baked slow and low in a Bundt pan, it delivers a creamy, dense crumb with a subtle vanilla flavor—perfect for any occasion. Serve it plain or topped with homemade whipped cream and fresh berries for an elegant treat.
Ingredients
Cake Ingredients
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 2 and 1/2 cups (500g) granulated sugar
- 1/3 cup (80g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 6 large eggs, at room temperature
- 3 cups (354g) cake flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Optional Serving Ingredients
- Homemade whipped cream
- Fresh berries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray to ensure the cake releases easily after baking.
- Beat Butter and Cream Cheese: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed for about 2 minutes until smooth and creamy. Scrape down the sides and bottom of the bowl. Add the cream cheese and continue beating on high until completely smooth and combined, roughly 1 minute.
- Add Sugar, Sour Cream, and Vanilla: Add the granulated sugar and beat on high speed for about 1 minute until combined. Then add the sour cream and vanilla extract and beat again on high speed until the mixture is creamy and fully combined. Scrape the bowl as needed.
- Incorporate Eggs: Reduce mixer to low speed and add the eggs one at a time, mixing each fully before adding the next. Be careful not to overmix after the eggs have been added to maintain the batter’s texture.
- Add Dry Ingredients: Stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed just until combined—do not overmix. Finish folding the batter with a silicone spatula or sturdy whisk to ensure no lumps remain. The batter will be thick and creamy.
- Pour Batter and Bake: Pour or spoon the batter evenly into the prepared Bundt pan. Bang the pan gently on the counter once or twice to release any air bubbles. Bake for 75-95 minutes. About halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. Insert a toothpick near the center to check doneness; it should come out completely clean when the cake is done.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 2 hours. Then invert the cake onto a wire rack or serving plate and allow it to cool completely before slicing.
- Serve: Slice the pound cake and optionally serve with homemade whipped cream and fresh berries for a lovely presentation and added flavor.
- Storage: Cover any leftover cake tightly. Store it at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
Notes
- Ensure all dairy ingredients (butter, cream cheese, sour cream, eggs) are at room temperature before mixing to achieve a smooth batter.
- Do not overmix the batter especially after adding eggs and dry ingredients to keep the cake tender and fluffy.
- Slow and low baking is crucial; avoid increasing oven temperature to prevent cracking or dryness.
- Using cake flour helps produce a lighter texture compared to all-purpose flour.
- Covering the cake with foil halfway through baking prevents excessive browning on the crust.
- Allow the cake to cool in the pan before unmolding to maintain its shape.
- For best results, use a nonstick Bundt pan or well-greased pan to avoid sticking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
