Cream Cheese Pound Cake

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Cream Cheese Pound Cake – This easy pound cake recipe is a family favorite dessert and the perfect cake for any occasion. File this amazing pound cake recipe, you won’t regret it!

pound cake recipe made with cream cheese and served with berries

A Pound Cake Recipe for any Celebration

Every celebration NEEDS a fantastic cake and today we are sharing the perfect pound cake recipe for any celebration, Cream Cheese Pound Cake. This classic pound cake recipe is a family favorite dessert and comes out perfect every single time. You can’t go wrong with this cake. It is perfect for birthdays, holidays, or just because you want to eat cake. Every day is a good day to make and eat cake!

Cream Cheese Pound Cake made in a bundt pan and sprinkled with powdered sugar

Easy Pound Cake Recipe You’ll Love

This easy Cream Cheese Pound Cake recipe comes from our friend Robyn’s cookbook, Add a Pinch. Robyn is fabulous and so is this cake. You only need seven simple ingredients to make this cake, ingredients that you probably already have in your kitchen. This pound cake is so easy to whip up and the results are amazing, it really is the best pound cake recipe!

Cream Cheese Pound Cake This easy bundt cake recipe comes out perfect every time! It is a family favorite dessert!

Why Cream Cheese Pound Cake?

The cake is made in a bundt pan, which makes the cake super pretty. I love the look of bundt cakes. The cake is deliciously dense thanks to all of the butter and cream cheese. The cream cheese and butter also make the cake super moist, which is essential when baking with in a bundt pan. The flavor is simple, but sometimes simple is best and this cake is the best. You can’t go wrong with this classic pound cake recipe!

Before serving, we like to dust the bundt cake with confectioners’ sugar. The boys call the sugar snow and they love helping me with this part. The counter and floor always get a nice dusting of snow too, but that is all part of the fun:)

Tips for this Cream Cheese Pound Cake Recipe:

  • Make sure you grease your bundt pan very well. There is nothing worse than a cake that gets stuck in the pan.
  • Make sure your butter, cream cheese, and eggs are all at room temperature.
  • The cake takes 1 1/2 hours to bake because it is a dense cake. You can make the cake the day before. I think it actually tastes better the second day. It freezes beautifully too.
  • We like to serve this cream cheese pound cake with fresh berries and whipped cream.

Can you Freeze Pound Cake?

Yes! This pound cake freezes beautifully. To freeze, let the cake cool completely and wrap tightly in plastic wrap and then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing. Having a cake in the freezer is always a good idea. You never know when friends will stop by for dessert…or you never know when a cake craving will strike. It is always nice to have a pound cake ready to go!

I highly suggest you make this easy Cream Cheese Pound Cake. It will make all of your celebrations sweeter!

If you like this Cream Cheese Pound Cake, you might also like:

Best pound cake recipe made with cream cheese

This post contains some affiliate links. Photos by Completely Delicious

Cream Cheese Pound Cake

This simple cream cheese pound cake is always a favorite dessert. Serve with fresh fruit and whipped cream to make the cake extra special.
4.67 from 9 votes
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
Servings
1 bundt cake

Ingredients

  • 1 1/2 cups salted butter at room temperature
  • 1 8 oz package of cream cheese, at room temperature
  • 3 cups granulated sugar
  • 6 large eggs at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 tablespoon vanilla extract
  • Confectioners' sugar berries and whipped cream, for serving, optional

Instructions

  1. Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking. Set the pan aside.
  2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well bended but do not overmix. Pour into the prepared pan.
  3. Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, 1 1/2 hours. Let the cake cool in the pan for 10 minutes on a wire rack. After 10 minutes, turn the cake out onto the rack to cool completely. Dust the cake lightly with confectioners' sugar, if using. Cut into slices and serve with berries and whipped cream, if desired.
  4. Note-this cake freezes beautifully. To freeze, let the cake cool completely and wrap tightly in plastic wrap and then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Maria,
    I’m so happy that you and your family enjoyed this Cream Cheese Pound Cake!
    It’s been one of our family favorites for so many years that I just had to include it in my cookbook! I love that your boys get involved in it too – that’s always so much fun!
    Thanks so much for sharing this and for your kind words – I so appreciate you for this!
    Wish Josh a happy birthday from me – and I hope your Mother’s Day is so very special!
    Hugs to you Maria! Thank you!!!
    Robyn xo

    1. We all loved this cake! Congrats again on your book! We can’t wait to make more recipes! Hugs! xo

  2. Hi! I am curious, can this cake be made in regular cake pans? If so, do you have a guess at baking times?

    1. I haven’t tried it. I am sure it would be fine, just reduce the baking time. Maybe check at 20 minutes to be safe.

  3. FIrst…HAPPYBIRTHDAY to JOSH! This sounds like the perfect Mother’s Day cake to make for myself. (and daughter/daughter in law!I) I’ve eyed this book at Target but after seeing two different recipes on yours and one other food blog, I think I may have to buy this cookbook.

  4. Oh wow, this is a great looking cake. We have family over this weekend so I think I’ll give this recipe a try. Wish me luck!

  5. Hi! I was thinking on add the strawberries in the batter of the cake, do you think its a good idea? I would make it these sunday for my mom, in advance let me say happy mother’s day for you too!


  6. Hi Maria, I took this cake and your taquitos to a party on Saturday night and everybody loved both, thanks for the great ideas! I added a touch of lemon zest and it came out beautifully!
    Cheers from Ottawa, Canada
    Stephanie

    1. So glad you are enjoying our recipes. Thanks for letting us know. Those are two winners:)


  7. Absolutely loved this cake!! Would like to convert this into a half pan sheet cake for my grandson’s baptism.  Could you possibly assist me in these conversations??? Thank you so much.  Again, delicious!!

    1. I haven’t tried it, but it should work in a 9×13 pan, the time will be different though. Check it at 30 minutes.

    1. I would keep the temperature the same, but reduce the time to half…just check them, it might take a little longer.


  8. I’ve made several pound cakes, all of them never turning out right. I tried this one reluctantly and it turned out perfectly  and it tastes wonderful. Best pound cake I ever tasted if I say so myself. 


  9. Hi

    Wonderful recipe. Just made it this morning and it was perfect. Thanks for the recipe….it’s a keeper!

    Sherine


  10. Oh yum, thanks for sharing this recipe! I’m French and we don’t use cream cheese when we bake but we loved this cake! Moist with a buttery, creamy taste, I served it with fresh rhubarb purée.
    I divided the ingedients by two in order to have a smaller cake. I added 1 tsp baking powder and it turned out great.
    Merci!


  11. I make this cake for strawberry shortcake. Other times I add 2 tsp. real vanilla and a tsp. of cinnamon or pumpkin pie spice for a spice cake. This is not a crumbly cake so it is great for cutting off a thick slice and giving it to a kid on their way out the door. It is also yummy cut into cubes and dipped into sweetened whipped cream.

  12. Hi! Would it be terrible if I used unsalted butter? Salted butter is the one ingredient I forgot to get! Excited to make this!

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