Cream Cheese Pound Cake Recipe

This Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert!

This Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert! // addapinch.com

Pound Cakes have long been a much loved cake for dessert. I can’t remember a family reunion when I was growing up that didn’t feature one or two on the dessert table. And most of the time it was Mama or my Grandmother that baked them! Many times it was this Cream Cheese Pound Cake!

Cream Cheese Pound Cake Recipe

Mama has always made the BEST pound cakes! This Cream Cheese Pound Cake is a recipe she loves to bake a lot. It’s so simple to make with only seven ingredients and turns out perfectly every time. So moist and flavorful with the best hint of a golden crust on the outside. I love it so much it’s one of the recipes I shared in my cookbook. And she makes it so beautifully I asked her to make it in my video!

Here’s how you make it.

This Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert! // addapinch.com

How to Make Cream Cheese Poundcake

To bake this cake, you will need these ingredients.

  • 3 sticks of butter
  • 1 – 8 ounce package of cream cheese
  • 3 cups of sugar
  • 3 cups of all-purpose flour
  • 1 teaspoon of salt
  • 6 eggs
  • 1 tablespoon of vanilla extract

Preheat your oven to 325 degrees. Allow your cream cheese, butter, and eggs to reach room temperature.

Cream together cream cheese, butter, and sugar until light and fluffy.

Crack eggs into a bowl and add one at a time.

Add in flour, salt and vanilla.

Prepare your bundt or tube pan.

Pour your batter into your prepared pan.

Level out your cake batter in your pan with the back of a spoon.

About now your house is smelling amazing!

You’ll bake until golden brown on the top and a cake tester or bamboo skewer comes out clean when inserted into the cake, about an hour and a half.

This Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert! // addapinch.com

 

Let it cool for 10 minutes in the cake pan, then turn onto a cake plate to enjoy it while it is still warm. If not eating while warm, then turn onto a wire rack to let it cool completely, then move to your cake plate. It’s so delicious!

This Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert! // addapinch.com

Other Favorite Pound Cakes

Like I said, my family loves pound cakes. Here are a few more of my favorites I hope you will try sometime too!

Lemon Pound Cake

Chocolate Pound Cake

Classic Pound Cake

This Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert! // addapinch.com

Here’s our favorite cream cheese pound cake recipe. You will love it!

This Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert! // addapinch.com
Print Recipe
4.8 from 10 votes

Cream Cheese Pound Cake

The Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: bake a cream cheese pound cake, best cream cheese pound cake, cream cheese pound cake, cream cheese pound cake recipe, how to make a cream cheese pound cake
Servings: 16
Author: Robyn Stone

Ingredients

  • 1 1/2 cups salted butter , at room temperature (3 sticks)
  • 8 ounces cream cheese , at room temperature
  • 3 cups granulated sugar
  • 6 eggs , at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon vanilla extract

Instructions

  • Preheat oven to 325º F. Spray a 12-cup Bundt 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.
  • 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 blended but do not over mix. Pour into the prepared pan.
  • 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, about 1 1/2 hours. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely. 

Video

Notes

Freezer Friendly: Let the cake cool completely. Wrap tightly with plastic wrap, then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing. 

Enjoy!
Robyn xo

74 comments on “Cream Cheese Pound Cake Recipe”

  1. It doesn’t get much better than this! I could eat pound cake any time of day. Thanks for sharing.

  2. I absolutely love pound cake, thanks for sharing! I’ve never tried it with cream cheese !

  3. This looks amazing!
    I’ve been craving pound cake…and I would do terrible things to be able to make this! Can’t wait until I’m home to make this.

  4. I gotta make this one soon.

    (And your eggs are so pretty.)

  5. There’s two things I like and pound cake is both of them! Looks fabulous Robyn!

  6. I have to laugh that a dietician made this cake with 3 sticks of butter AND cream cheese– now that is my kind of dietician! YUM!!!

  7. wheelchair races . . . Robyn . . . tsk, tsk, tsk . . . i can just picture you and that boy racing to the finish line – LOL! this DOES look like a lovely cake – i can see why it’s a family favorite!

  8. I love recipes with limited ingredients – this looks wonderful!

  9. Oh wow! Delicious-looking! I wonder what it would taste like with Chocolate drizzled over it? Must try this!

  10. I love your memories of your afternoons in the hospital. The story of racing the chairs is priceless! This poundcake looks like the real deal – rich, sweet and decadent. Perfect!

  11. I love this recipe! but, how much butter you mean when you say “3 sticks of butter”
    thanks from Barcelona!

  12. It’s look delicious … you don’t add baking powder ??

  13. Robin – Great story and the recipe looks great too. I am saving this to make the next time I need a cake.

    PS My nephew has been struggling with cooking on his own now that he is out of college. I shared with him the link to your website so he could learn by cooking with the pictures. He was very excited!

    • Thank you so much, Kel! I’m so honored you’d share my site with your nephew! Be sure to let him know to just shout if he has any questions!!! xoxo

  14. What do you think of baking this in 2 round pans? Do you think it can be done and if so, what bake time, temperature, and convection settings would you suggest?

    • This makes a big cake and a good one for family gatherings along side a big bowl of fresh strawberries and a bowl of whipped cream. It will rise to the top of the Bundt pan. It is very important to follow the recipe and not substitute ingredients; this is a pound cake and not a layer cake;also, use a Bundt pan; they are not expensive. I messed this cake up one time, when I substituted margarine for butter…does not work.

  15. Do you sift your flour??

  16. do you sift before or after you measure?

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  20. Hi Robyn,
    Falling in love with your blog and learning so much from you. Thank you for sharing.
    Can I bake this using a loaf pan instead of the tube pan?

    I am hoping to try this after hearing from you.

    Thanks.

    Jacqui
    Singapore

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  22. Loved it, added a little lemon zest

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  24. Just pulled this from the oven….smells soooooo good. I put almond extract instead of vanilla, just to try something different. Can’t wait until it cools down!!!

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  26. dear Robyn, what frosting is good for this cake?

    • Hi! If you are baking in a bundt pan, I would recommend a light glaze rather than an actual frosting. If you are baking as a layer or sheet cake, I always love it with buttercream frosting – whichever flavor you prefer. This just makes a delicious cake that stands well on its own or all dressed up! 🙂

  27. Can I use just a regular cake pan as I do not have a Bundt pan?

  28. Alwaysa hit. Everyone that I serve this to loves it. Very good cake for any occassion or just for anytime.

  29. This looks like a wonderful recipe! If I were to bake it in two 9 x 5 loaf pans at 325, do you think the bake time would be the same? Thank you!

  30. is this butter salted or unsalted??

  31. I made these already, but it turn out to be thick and wet inside instead if spongy. And the batter was watery instead of thick as ib the pic? Should I add more flour?

    • Perhaps it was your cooking time. I’ve made this cake numerous times. It is important that all of your ingredients our room temperature. I’ve had to adjust my cut time to be an hour and 40 minutes.

  32. Not as dense as i would. Like but great and packed with flavor

  33. This is my go to recipe for Cream Cheese Pound Cake. I am a baker and sell my cakes. This is the most requested cake to make. I give this cake 5 stars and a blue ribbon.

  34. http://www.mrfood.com/Cakes/Cream-Cheese-Pound-Cake-575

    hello robyn,

    I am just a reader or a passerby… I think someone just copied your exact ingredients and pasted onto the the above site.
    I feel it was copied from you. You can try reading through! If I am mistaken, apologies. A nice writeup and a lovely cake. Cream cheese cakes need no occasion. Scrumptious!

    • Thank you so much, Devi! I appreciate you! xo

    • There are tons of Cream Cheese Pound Cake recipes where the poster changed the measurement of one ingredient, usually salt or vanilla, to then repost as their own. I was actually provided a typed recipe from a former co-worker in DC. I don’t know where she found it. I couldn’t find it recently, so I went online and found lots from which to choose. This is when I found all the identical recipes, with the exception of salt or vanilla. But, when I found it again, it was identical to this recipe by Robyn which many in my family love. I make a vanilla custard sauce for topping.

  35. I made this cake once a week and my family loves it. I’ve been told that it’s not sweet enough. Can I add more sugar without messing up the flavor?

    • Hey Rena,
      I’m so glad you love this cake! I wouldn’t recommend adding any more sugar to the cake. If you would like to sweeten it more, maybe add a glaze to the cake?

  36. I just made this yesterday and it was a big hit. Half of it is gone already!

  37. It would be helpful to know what size bundt pan. How many cups does it need to hold?

  38. I made this pound cake and it is delicious.easy to make and my friends loves it.

  39. Robyn, This cake looks divine and I really really want to make this cake but I don’t know how to measure in ounces/ cups. Any chance you could put the ingredients measures in grams? Thanks in advance ! 

  40. Hi Robyn,
    If I were to cut all ingredients in half, what would the bake time be?

  41. I love this cake recipe its the only cream cheese pound recipe I bake my kids, grandkids, and my church family love it too.

  42. What if you separated the eggs and folded in whipped egg whites this reminds me of a recipe I had in Vegas. It almost had an angel food texture. I am going to try it with an Italian butter cream frosting. Thanks so much for this recipe. Can’t wait to try it. I will keep you posted.

  43. This cake is even better if you would sift the flour first!!

  44. Yes. Delicious.

  45. Cake was gooey  . I followed directions exactly.
    What went wrong ???

  46. I’m super exited. This smells wonderful. I made a sweet potatoe cheesecake and had some of the feeling left over. So I looked up a cream cheese pound cake recipe. I can’t wait to try it!  

  47. Just put it in the oven, I added strawberry preserves I must admit the smell before baked makes me want to skip the oven😍😍😍😍

  48. Any thoughts on how to make this gluten free?

  49. I made this cake yesterday for my family and it was a hit! I got a lot of compliments! I was going to make a “cream cheese” cheese cake the night before and due to a storm, our electricity went out for 5 hours, so I didn’t want to be up all night to make it because it had to chill if the frig for hours. I started hunting for a cake with cream cheese and there it was, Cream Cheese Pound Cake! I had to find a recipe with cream cheese and strawberries to make a sauce so I wouldn’t waste it. Thank you Robyn for the wonderful cake and saving me! It’s a keeper!

    (PS) Oh, I also made your cake in my bundt pan and followed the directions as written. Delicious!

    • Ms. Frankie,
      I’m so sorry you had power issues right before Mother’s Day. I know how stressful it is when you have company coming and the power goes out. But, I’m happy you found my recipe and everyone loved it. Thanks! xo

  50. Hi Robyn,

    Can this cream cheese pound cake be made in mini fluted cupcake pan/s?

    Joyce

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