The Ultimate Cream Cheese Pound Cake Recipe | Moist, Buttery & Perfect

A Slice of Comfort

There’s a certain kind of magic that happens when a cake needs no frosting, no elaborate decoration to win you over. This Cream Cheese Pound Cake is that kind of magic. I remember the first time I pulled its golden, crackly-topped beauty from the oven. The entire house filled with the warm, buttery scent of pure comfort. It was my grandmother’s secret weapon for every family gathering, and now it’s mine. This isn’t just a cake; it’s a tangible piece of nostalgia. It’s the cake you bake for a new neighbor, to comfort a friend, or to simply turn an ordinary Tuesday into something a little more special. With its impossibly moist, tight crumb and a rich, velvety flavor that lingers on the tongue, this cream cheese pound cake recipe is the one you’ll return to for a lifetime.

Why You’ll Love This Cream Cheese Pound Cake

• Unforgettable Texture: The addition of cream cheese and sour cream creates a pound cake that is profoundly moist and tender, with a dense yet soft crumb that practically melts in your mouth.

• Effortless Elegance: This cake is a stunner in its simplicity. Its classic Bundt shape and crackly top look beautiful all on their own, requiring no fussy icing.

• The Ultimate Blank Canvas: Enjoy its pure, buttery flavor on its own, or dress it up with fresh berries, a drizzle of chocolate, or a dollop of whipped cream for any occasion.

• A Lesson in Patience: Baking this cake low and slow is the secret to its perfect texture and prevents a dry, overbaked exterior. It’s a rewarding process that teaches you the art of baking.

The Unexpected Convert

I once brought this cream cheese pound cake to a potluck, where a friend’s husband—a notorious dessert skeptic who claimed he “didn’t like cake”—eyed it with suspicion. Finally, after some gentle coaxing, he took a small slice. He took one bite, then another, and his eyes widened. “Now this is cake,” he declared, going back for a second, much larger piece. He later asked for the recipe, explaining it was the first cake that didn’t taste just like sweet air. It was the rich, substantial quality and the tangy depth from the cream cheese that won him over. It just goes to show that this cake has the power to convert even the most stubborn of critics.

What Makes It Special

The magic of this pound cake lies in its simple, high-quality ingredients working in harmony.

• Cream Cheese & Sour Cream: This dynamic duo is the star of the show. They introduce a subtle tanginess that balances the sweetness and, most importantly, adds incredible moisture and a luxurious richness to the crumb.

• Cake Flour: Using cake flour, which has a lower protein content than all-purpose, is non-negotiable for the most delicate and tender texture. It gives the cake that fine, soft crumb we all dream of.

• Full Fat is Flavor: Using full-fat brick cream cheese and real butter is crucial for achieving the deepest flavor and the perfect structure. They provide the foundation for the cake’s richness.

• The Low & Slow Bake: Baking at 325°F (163°C) instead of a higher temperature allows the center of this dense, heavy cake to cook through perfectly without the outside burning.

Making It Happen

Before you begin, the most critical step is to ensure all your refrigerated ingredients—the butter, cream cheese, eggs, and sour cream—are truly at room temperature. This allows them to emulsify seamlessly, creating a smooth, homogenous, and creamy batter that bakes up perfectly.

Start by generously greasing your Bundt pan. This is your insurance policy for a clean release. Preheat your oven to 325°F (163°C)—remember, not 350°F.

In a large bowl, use an electric mixer to beat the softened butter on high until it’s pale and wonderfully creamy. This takes about two minutes. Scrape down the bowl, then add the softened cream cheese and beat until the mixture is completely smooth and lump-free. Now, stream in the sugar and beat for another minute until it’s well incorporated. The mixture will be gloriously fluffy. Beat in the sour cream and vanilla until the batter is smooth and creamy, remembering to scrape the bowl again.

Now, reduce the mixer speed to low. This is where patience is key. Add the eggs one at a time, letting each one fully disappear into the batter before adding the next. Once the last egg is mixed in, stop the mixer. Add the cake flour, baking powder, and salt all at once. Turn the mixer to medium and mix just until the flour streaks disappear. Do not overmix! A final stir with a silicone spatula ensures no pockets of flour are hiding at the bottom.

Spoon the thick, creamy batter into your prepared pan and gently bang it on the counter to settle it and release any large air bubbles. Slide it into the oven and bake for 75 to 95 minutes. About halfway through, loosely tent the pan with aluminum foil to prevent the top from getting too dark. The cake is done when a long toothpick inserted into the center comes out completely clean.

Resist the urge to immediately turn it out! Let the cake cool in the pan on a wire rack for a full two hours. This allows the structure to set. Then, and only then, invert it onto a serving plate and let it cool completely.

You Must Know

• Room Temperature is Non-Negotiable: Cold ingredients do not incorporate well and can cause a curdled, dense cake.

• Do Not Overmix After Adding Flour: Once the flour is in, mix only until combined. Overmixing develops gluten, leading to a tough cake.

• Trust the Baking Time: This is a large, dense cake. It needs time. Use the toothpick test as your guide, not the clock alone.

• Patience During Cooling: Inverting the cake while it’s too hot can cause it to break. The two-hour cool in the pan is essential for structural integrity.

Serving It Right

This cream cheese pound cake is sublime all on its own, but it truly shines with simple accompaniments. For a classic pairing, serve a thick slice with a cloud of freshly whipped cream and a handful of ripe, juicy berries like strawberries or raspberries. A dusting of powdered sugar is always elegant. For a drink pairing, a cup of strong black coffee or a glass of cold milk are perfect companions. It also pairs beautifully with a late-harvest Riesling or a cup of Earl Grey tea.

Make It Different

• Flavor Twists: Add the zest of one lemon or orange to the batter along with the vanilla. For a nutty flavor, fold in 1 cup of toasted pecans or almonds at the end. A teaspoon of almond extract alongside the vanilla is a classic and wonderful variation.

• Chocolate Swirl: Before baking, swirl in 1/2 cup of chocolate chips or a ribbon of Nutella for a marbled effect.

• Loaf Cake Option: You can divide the batter between two greased 9×5-inch loaf pans. Bake at the same temperature for about 60 minutes, or until a toothpick comes out clean.

Storing Your Masterpiece

To keep your pound cake moist, store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Let chilled slices come to room temperature before serving for the best flavor and texture.

Your Success Tips

• The Grease Job: Be incredibly thorough when greasing your Bundt pan, getting into every nook and cranny. Using a baking spray with flour is a great cheat here.

• Flour Substitute: If you can’t find cake flour, you can make a DIY version. For every 1 cup of all-purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift this mixture several times to aerate it before using.

• The Toothpick Test is Your Best Friend: Because of its density, test a few spots in the center to be absolutely sure it’s done.

Frequently Asked Questions

1. Can I use all-purpose flour instead of cake flour?
You can, but the texture will be different. All-purpose flour has more protein, which will result in a slightly denser and less tender crumb. For the best results, I highly recommend using cake flour or the DIY substitute mentioned above.

2. My batter looked a little curdled after adding the eggs. What did I do wrong?
This usually happens if the eggs or other ingredients were too cold. Don’t panic! The batter will often come together once you add the flour. Just be sure not to overmix it at that stage.

3. Why did my cake sink in the middle?
This is typically a sign of underbaking, opening the oven door too early and causing a temperature drop, or occasionally from overmixing the batter. Ensure you test with a toothpick and that it comes out completely clean.

4. Can I freeze this pound cake?
Absolutely! Wrap the completely cooled cake tightly in a layer of plastic wrap, then a layer of aluminum foil. It will freeze perfectly for up to 3 months. Thaw it overnight in the refrigerator and bring it to room temperature before serving.

5. My cake stuck to the pan! How can I prevent this?
This is heartbreaking, but we’ve all been there. Next time, be extremely generous with your greasing, using butter or a non-stick spray, and make sure you get into every crevice of the Bundt pan. Allowing the cake to cool for the full two hours in the pan also helps it pull away from the sides naturally.

Cream Cheese Pound Cake Recipe Card

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours (plus cooling time)
Servings: 12
Category: Dessert
Difficulty: Intermediate
Cuisine: American
Yield: 1 Bundt Cake

Ingredients

• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature

• 8 ounce (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 for serving: homemade whipped cream & fresh berries

Instructions

1. Preheat oven to 325°F (163°C). Generously grease a 10-12 cup Bundt pan.

2. In a large bowl, beat the softened butter on high speed with an electric mixer until smooth and creamy, about 2 minutes.

3. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute.

4. Add the sugar and beat on high speed for 1 minute until combined. Add the sour cream and vanilla extract and beat until combined and creamy. Scrape down the sides and bottom of the bowl.

5. Reduce mixer speed to low. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

6. Stop the mixer. Add the cake flour, baking powder, and salt. Beat on medium speed just until the flour is combined. Do not overmix. Use a spatula to give the batter one final stir.

7. Pour the thick batter evenly into the prepared Bundt pan. Bang the pan on the counter once or twice to release air bubbles.

8. Bake for 75-95 minutes. Loosely tent the cake with aluminum foil halfway through baking to prevent over-browning. The cake is done when a long toothpick inserted into the center comes out completely clean.

9. Allow the cake to cool in the pan on a wire rack for 2 hours. Then, invert the slightly cooled cake onto a serving plate or rack to cool completely.

10. Slice and serve with optional toppings.