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Close‑up of moist pound cake with fluted edges, highlighting its rich texture and even baking.

Cream Cheese Pound Cake

Cream Cheese Pound Cake is a rich, tender bundt cake made with butter, cream cheese, sugar, eggs, vanilla, flour, baking soda, and salt.
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Course: Dessert
Cuisine: American
Keyword: Cream Cheese Pound Cake
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Servings: 16

Ingredients

  • 1 cup / 226 g unsalted butter softened
  • 8 oz / 226 g cream cheese softened
  • 3 cups / 600 g granulated sugar
  • 6 large eggs lightly beaten
  • 1 tbsp vanilla extract
  • 3 cups / 375 g all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp table salt

Instructions

  • Preheat the oven to 300°F / 150°C.
  • Thoroughly grease and flour a 12-cup bundt pan, ensuring that all ridges and surfaces are evenly coated.
  • Tap out any excess flour from the pan and set the prepared pan aside.
  • Place the softened unsalted butter and softened cream cheese in a large mixing bowl.
  • Using an electric mixer, or a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on high speed until smooth and creamy.
  • Scrape the sides and bottom of the bowl to ensure that both ingredients are fully incorporated.
  • Add the granulated sugar to the butter and cream cheese mixture.
  • Mix again, gradually increasing the speed to high, and beat until the mixture is light and fluffy.
  • With the mixer running on high speed, add one lightly beaten egg.
  • Mix until the egg is completely incorporated.
  • Beat the mixture for an additional 30 seconds on medium-high speed.
  • Repeat this process with each remaining egg, adding only one egg at a time and mixing well after each addition.
  • Add the vanilla extract.
  • Mix until the vanilla is fully combined with the batter.
  • In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, and table salt.
  • Gradually add the dry ingredients to the wet ingredients.
  • Mix until the flour mixture is completely incorporated and the batter is smooth.
  • Once combined, beat the batter on medium speed for an additional 1 minute.
  • The finished batter should appear smooth, silky, thick, and light.
  • Pour the batter evenly into the prepared bundt pan.
  • Smooth the top with a spatula to distribute the batter evenly.
  • Bake in the preheated 300°F / 150°C oven for 1 hour 35 minutes to 1 hour 40 minutes.
  • The cake is done when it is golden brown and a long wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  • Do not use a toothpick for testing, as it may be too short to reach the center of the cake.
  • Remove the cake from the oven.
  • Allow the cake to cool in the pan for 10 to 15 minutes.
  • Carefully invert the cake onto a cooling rack.
  • Allow the cake to cool completely before slicing and serving.
  • Serve plain, or garnish with powdered sugar, vanilla glaze, chocolate ganache, whipped cream, or fresh berries, if desired.

Notes

To make this Cream Cheese Pound Cake gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend designed for cakes and baked goods.
Confirm that the cream cheese, butter, eggs, vanilla extract, granulated sugar, baking soda, and salt are labeled gluten free or free from gluten cross-contact.
Use a gluten-free flour blend that contains xanthan gum, or add it only if recommended by the flour brand.
Grease and flour the bundt pan with gluten-free flour instead of all-purpose flour.
Prepare the cake with clean bowls, measuring tools, mixer attachments, spatulas, and cooling racks to prevent gluten cross-contact, especially when baking for someone with celiac disease or gluten sensitivity.