Cream Cheese Pound Cake Recipe
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This Cream Cheese Pound Cake recipe makes the most delicious, moist, and perfect pound cake! Easy to make with this time-tested recipe and just 7 simple ingredients, it’s the best pound cake and is sure to be a favorite!
Cream cheese pound cake is the moist, buttery, Southern classic that never goes out of style. Made with just seven simple ingredients, this dense-yet-tender cake has a golden crust, rich vanilla flavor, and the perfect crumb that stays fresh for days. It’s the kind of heirloom recipe that shows up at family reunions, church suppers, and holiday tables—and once you taste it, you’ll understand why my mother has been baking this exact version for decades.
I included it in my cookbook because it’s that reliable. My mama even demonstrated it in the video so you can see exactly how it comes together. Whether you’re a beginning baker or a pound-cake pro, this cream cheese pound cake recipe delivers bakery-worthy results every single time.
Table of Contents
Why You’ll Love This Cream Cheese Pound Cake Recipe
- Incredibly Moist & Flavorful — The cream cheese keeps it tender for days without any dryness.
- Only 7 Ingredients — Pantry staples you probably already have.
- Make-Ahead Friendly — Bakes beautifully in advance and freezes like a dream.
- Versatile — Serve plain, with fresh berries and whipped cream, or drizzled with a simple glaze.
- Crowd-Pleasing Southern Classic — Perfect for holidays, potlucks, or everyday dessert.
A Family-Favorite Recipe!
This cake recipe is a treasured heirloom in my family! My mother bakes this pound cake often and has for many years. She served it for showers, holidays, potlucks, and would make to take to family, friends, and neighbors.
I love it so much that it’s one of the recipes I shared in my cookbook as well. And she makes it so beautifully that I asked her to make it in my video!
Ingredients for Cream Cheese Pound Cake
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Salted butter — Room temperature for the creamiest texture and rich flavor.
- Full-fat cream cheese — The secret to that signature moist crumb—don’t use low-fat.
- Granulated sugar — Sweetens and creates the classic pound-cake structure.
- Large eggs — Room temperature so they emulsify perfectly.
- All-purpose flour — Spooned and leveled for the right density.
- Kosher salt — Balances the sweetness.
- Vanilla extract — Pure vanilla brings warm, comforting depth.
Pro Tip: Room-temperature ingredients are non-negotiable for the smoothest batter and best rise.
How to Make Cream Cheese Pound Cake
- Preheat the oven and prep the pan for baking. (I love to use homemade cake goop (pan release.)
- Cream together room temperature butter and cream cheese with sugar.
- Add eggs one at a time and mix until just combined.
- Add in the flour, salt and vanilla extract and mix until just combined.
- Do not overmix the cake batter for the best results.
- Transfer the cake batter to the prepared pan and bake as instructed.
- Remove from the oven and allow to cool. Transfer to a wire rack and cool completely.
- Slice and serve.
Storage Tips
- Room temperature: Store completely cooled cake in an airtight container up to 4 days.
- Freezer: Wrap tightly in plastic wrap, then foil, and place in a freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Variations & Substitutions
- Lemon Cream Cheese Pound Cake: Zest of 2 lemons + 1 tsp lemon extract; top with lemon glaze. (See my Lemon Pound Cake Recipe)
- Almond Variation: Swap 1 teaspoon of the vanilla for almond extract and add ½ cup chopped toasted almonds.
- Almond: 1 tsp almond extract + sliced almonds on top.
- Berry: Fold in 1 cup fresh blueberries or raspberries.
- Chocolate: Add ⅓ cup cocoa powder; swirl in chocolate chips. (See my Chocolate Pound Cake Recipe)
- Coconut: 1 tsp coconut extract + toasted coconut.
- Five-Flavor: Mix vanilla, butter, almond, lemon, and rum extracts (popular Southern twist).
- Bundt alternatives: Use two 9×5 loaf pans (bake ~1 hour 10 minutes) or a tube pan.
- Glaze: Whisk 2 cups powdered sugar with 3–4 tablespoons milk or cream and a splash of vanilla; drizzle over cooled cake.
Serving Suggestions
Slice thick and serve plain, or top with fresh strawberries or mixed berries and a dollop of whipped cream. It’s also delicious lightly toasted with butter for breakfast!
Why Cream Cheese Makes the Best Pound Cake
Cream cheese is the secret weapon that transforms a classic pound cake from good to legendary—especially in Southern-style baking like my family’s recipe. Traditional pound cakes (just butter, sugar, eggs, and flour in equal parts) can turn out dense and rich but sometimes dry or crumbly over time. Adding cream cheese fixes those issues and elevates the whole thing. Here’s exactly why it makes the best pound cake, broken down simply with the real baking science behind it.
Extra Fat for Supreme Moisture and Tenderness
Cream cheese is loaded with fat (about 33-35% in full-fat brick-style). Fat is a moisture powerhouse in baking:
- It coats the flour proteins, limiting gluten development so the crumb stays tender instead of tough.
- It traps moisture during baking and cooling, preventing the cake from drying out—even days later.
- Result: An ultra-moist, velvety texture that “melts in your mouth” without being greasy. Bakers often say cream cheese is the difference between dry pound cake and one that’s perfectly moist every time.
Compared to traditional pound cake (relying only on butter’s fat), cream cheese adds more total fat without extra liquid, keeping that signature dense-yet-tender crumb.
Slight Acidity for Balance and Better Texture
Cream cheese has a mild tang (from lactic acid). This subtle acidity:
- Tenderizes the gluten further (similar to how sour cream or buttermilk works in other cakes).
- Balances the heavy sweetness and richness from all that butter and sugar.
- Enhances flavor depth—a hint of tang cuts through the buttery vanilla notes without overpowering them.
Many Southern pound cake lovers prefer this over plain versions because it adds complexity without changing the classic profile.
Better Emulsion and Structure
In the creaming step (butter + cream cheese + sugar), the combo creates a super-stable emulsion:
- The softened cream cheese blends smoothly with butter, incorporating air evenly for a lighter lift during baking.
- It helps the batter hold together when eggs are added, reducing the risk of curdling or separation.
- The result? A finer, more even crumb that’s dense (pound cake’s hallmark) but not heavy or gummy.
Some bakers note cream cheese “puffs” slightly during baking, lightening the texture just enough to make it feel luxurious rather than brick-like.
Longer Shelf Life and Stay-Moist Magic
The added fat and slight acidity help the cake retain moisture longer. Traditional pound cakes can stale faster, but cream cheese versions stay fresh and delicious for days (or freeze beautifully without drying out).
Quick Comparison: Traditional vs. Cream Cheese Pound Cake
| Aspect | Traditional Pound Cake | Cream Cheese Pound Cake |
|---|---|---|
| Moisture | Can dry out quickly | Stays incredibly moist, even after days |
| Texture | Dense, sometimes crumbly or tough | Dense yet velvety, tender, melt-in-mouth |
| Flavor | Pure buttery-sweet | Buttery-sweet with subtle tangy depth |
| Crumb | Tight, can be heavy | Fine, rich, luxurious |
| Best For | Classic simplicity | Showstopper Southern favorite |
Bottom line: Cream cheese doesn’t just add richness—it solves the common complaints about pound cake (dryness, heaviness) while keeping that classic dense, buttery soul. That’s why so many home bakers (and pros) call it the best version out there.
In my family, it’s our favorite way we make pound cake —never dry, always perfect. If you’re making my family’s cream cheese pound cake recipe, use full-fat brick-style (not tub spread) and room-temp ingredients for the creamiest results.
Common Mistakes & How to Avoid Them
- Cold ingredients → lumpy batter
- Overmixing → tough texture
- Too much flour → dry cake (measure correctly)
- Overbaking → tent with foil after 60 min
- Wrong pan size
Tips for the Best Cream Cheese Pound Cake
Follow the recipe exactly – There are only 7 ingredients, and they all serve an important purpose. Use them as directed in the recipe for the best results.
Let ingredients reach room temperature – The ingredients will blend better with each other and bake into the best cake if they’ve reached room temperature. Cold ingredients don’t combine as well and can affect the cake’s final texture.
Do not overmix – Overmixing can impact the texture and make it tough or rubbery.
Tent with foil if your cake is brown but not done – Ovens are different. The cake may take a bit longer to get done in some. If the cake is turning brown but needs a bit more time to get done inside, tent it loosely with foil to prevent it from getting too brown.
Cool on a wire rack – Let the cake cool for just about 10 minutes in the cake pan sitting on a wire rack. Then, invert the pan and turn the cake out onto the wire rack to finish cooling. The cake can stick to the pan if you leave it in the pan too long after baking.
Frequently Asked Questions
Cold ingredients don’t emulsify properly, which can lead to a dense or curdled texture. Room-temperature butter, cream cheese, and eggs create a smooth, velvety batter that bakes into the perfect pound cake.
Overmixing develops too much gluten, resulting in a tough, dense, or rubbery cake. Mix just until the flour disappears.
Yes—two 9×5 loaf pans work beautifully (adjust bake time to about 70 minutes). You can also use a tube pan.
Pound cakes naturally dome and may crack slightly—that’s part of their charm. Tenting with foil if browning too fast helps keep the crust even.
Absolutely! It freezes beautifully for up to 3 months. Wrap tightly and thaw overnight in the fridge.
Yes! Follow the steps exactly, use room-temperature ingredients, and don’t over-mix. It’s a forgiving, well-tested family recipe.
Perfect make-ahead dessert. Bake up to 2 days in advance and store at room temperature, or freeze weeks ahead.
Watch Us Make This Cream Cheese Cake Recipe
I’d love to hear how your cream cheese pound cake turns out! Leave a comment below, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.
Cream Cheese Pound Cake Recipe
Equipment
Ingredients
- 1 1/2 cups (339 g) salted butter, room temperature
- 8 ounces (227 g) cream cheese, room temperature
- 3 cups (594 g) granulated sugar
- 6 large (300 g) eggs, room temperature
- 3 cups (360 g) all-purpose flour, (spoon + level)
- 1 teaspoon (2.8 g) kosher salt
- 1 tablespoon (14 g) vanilla extract
Instructions
- Preheat oven to 325º F. Spray a 12-cup Bundt or tube pan well with baking spray, brush well with homemade cake pan release (cake goop), 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 room-temperature butter and cream cheese with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until each is just combined. Add the flour, salt, and vanilla extract and beat until well blended, but do not over-mix. Pour into the prepared pan. Tap the Bundt pan gently on the countertop a few times to remove any air bubbles trapped inside.
- 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. If your cake is turning brown and needs longer to cook, tent it loosely with foil to prevent the crust from getting too brown. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely.
- Remove from oven once the cake is done and let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely. Slice and serve!
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I baked this pound cake yesterday at high altitude (7200′) and had to use a rectangular cake pan. The cake was delicious, bit it baked very flat and sank down in the middle. Do you think this may have been caused by the high altitude or the configuration of the cake pan? If due to high altitude, can you suggest adjustments to the recipe? I’d like to give it another try!
I think this was caused by high altitude baking without adjusting for the altitude, Penny. I live at 1100 feet altitude. The two best sites I have seen for high altitude baking are Colorado State University Extension or New Mexico State University. Hope this helps.
To DIE FOR. The end.
Thanks, Murph!
I have made this numerous times and everyone LOVES it!! My mom just text me to ask or the recipe after I made one for her last week. Thank you Robyn for sharing your amazing recipes. I am going to order a couple of your cookbooks to give as gifts for Mother’s Day. My mom will love it! Everything I have made I have really loved.
I’m so happy everyone loves this cake, Jennifer. It has been a favorite in my family for years. I hope everyone will love the cookbooks. Thank you! xo
My grandmother used to make this cake with a very slight variation. It has always been a hit. I’m the only one that in my family that knows this recipe lol. So every family party I only have to bring this and it’s either gone in 25 mins or hidden by the host.
Hi Robyn, is this okay to use for a layer cake? I am a fan of your best chocolate cake ever!
I’ve made several of these and everyone loves them I’m getting lots of requests for cakes everyone wants one very good recipe
I’m so glad everyone loves this cake, Tommie. It has been a family favorite of ours since I was a little girl.
Hi Robyn,
Can this cream cheese pound cake be made in mini fluted cupcake pan/s?
Joyce
Yes, Joyce, you can make the cake in the mini fluted cupcake pans. Enjoy!
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
Any thoughts on how to make this gluten free?
Just put it in the oven, I added strawberry preserves I must admit the smell before baked makes me want to skip the oven😍😍😍😍