This cream cheese pound cake is an easy, one-bowl recipe makes a soft, moist cake with simple pantry ingredients. It’s a classic dessert that’s perfect for holidays, get-togethers, or anytime you want an easy, reliable cake.
This cream cheese pound cake is a classic, easy recipe that comes together in one bowl with the help of a mixer. It’s soft, moist, and rich, with a tender crumb and that signature buttery flavor.
This is one of those recipes that’s easy to come back to again and again. It uses simple enough to make anytime, uses just 9 simple ingredients, comes together without a lot of extra steps, and always turns out well, which makes it a great option whether you’re baking for a holiday or just because.
Why you’ll love this recipe
- Soft, moist, cake with classic pound cake texture
- One-bowl recipe for easy prep
- Made with simple pantry ingredients
- Classic flavor that works for any occasion
- Perfect for holidays or everyday baking
Ingredient notes and substitutions
- Butter: You can substitute salted butter for the unsalted butter and omit the salt.
- Cream cheese: I recommend full-fat cream cheese for moistest, richest cake.
- Sugar: Pound cakes have a generous amount of sugar. The sugar provides structure and sweetness for the cake. I recommend making the recipe as-written before trying to cut the amount of sugar.
- Flour: To properly measure the flour weigh it (click “metric” just above the ingredients for the weights) or sift, lightly spoon into a measuring cup, and level without packing.
How to make cream cheese pound cake
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Generously grease and flour a bundt pan. Set aside.
Step 2: In a large bowl, beat the butter and cream cheese until well combined, scraping the bowl as needed.
Step 3: Add in the sugar, and mix until well combined, about 2-3 minutes.
Step 4: Mix in the eggs, one at a time, until well combined.
Step 5: Add the vanilla. Mix in until combined.
Step 6: Add the flour, baking powder, baking soda, and salt. Stir in just until combined. Don’t overmix.
Step 7: Pour batter into the prepared bundt pan.
Step 8: Bake for about 50-70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if cake is browning too quickly.
Step 9: Let cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen. Invert onto a wire cooling rack to cool completely.
Step 10: Once cooled, sprinkle powdered sugar over top before serving.
Recipe Tips!
- Make sure ingredients are at room temperature: This helps everything mix smoothly and creates a better texture.
- Beat the butter and cream cheese well: Taking time here helps create a light, tender crumb.
- Don’t overmix once you add the flour: Mix just until combined to keep the cake soft.
- Check for doneness carefully: Pound cakes can take longer to bake, so test with a toothpick in the center.
- Let it cool before slicing: This helps the cake set and makes it easier to cut clean slices.
- Serving suggestions: I like to serve the pound cake with fresh berries, like strawberries, raspberries, and blueberries or blackberries, and homemade whipped cream on the side.
Variations
This cake makes a great base for a number of variations. Here are some ideas:
- Lemon cream cheese pound cake: Add lemon zest or a simple lemon glaze for a fresh, bright flavor.
- Almond cream cheese pound cake: Swap 1 teaspoon of the vanilla for almond extract for a slightly different flavor. This is especially delicious served with fresh peaches.
- Glazed pound cake: Add a simple powdered sugar glaze for a sweeter finish.
Storage
Store any leftover cream cheese pound cake in an airtight container at room temperature. The cake will keep for about 3 days at room temperature.
For longer storage, store the cake in an airtight container in the refrigerator. It will keep for up to 5 days when properly stored in the fridge.
How to Freeze: You can either freeze the entire cake or slices of cake. Wrap either the cake or the slices tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 1 month.
More pound cake recipes!
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Cream Cheese Pound Cake (Easy, One-Bowl Recipe)
Equipment
Ingredients
- 1 cup unsalted butter softened
- 8 ounce package cream cheese softened
- 2 cups granulated sugar
- 6 large eggs at room temperature
- 1 teaspoon vanilla extract
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Powdered sugar for dusting over top
Instructions
- Preheat oven to 350 degrees F. Generously grease and flour a bundt pan. Set aside.
- In a large bowl, beat the butter and cream cheese until well combined, scraping the bowl as needed.1 cup unsalted butter, 8 ounce package cream cheese
- Add in the sugar, and mix until well combined, about 2 to 3 minutes.2 cups granulated sugar
- Mix in the eggs, one at a time, until well combined.6 large eggs
- Add the vanilla. Mix in until combined.1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, and salt.3 cups sifted all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Stir in just until combined. Don’t overmix.
- Pour batter into the prepared bundt pan.
- Bake for about 50-70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if cake is browning too quickly.
- Let cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen. Invert onto a wire cooling rack to cool completely.
- Once cooled, sprinkle powdered sugar over top before serving.
Notes
- Butter: You can substitute salted butter for the unsalted butter and omit the salt.
- Cream cheese: I recommend full-fat cream cheese for moistest, richest cake.
- Sugar: Pound cakes have a generous amount of sugar. The sugar provides structure and sweetness for the cake. I recommend making the recipe as-written before trying to cut the amount of sugar.
- Flour: To properly measure the flour weigh it (click “metric” just above the ingredients for the weights) or sift, lightly spoon into a measuring cup, and level without packing.
- Nutrition values are estimates.
Nutrition
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