Go Back
Slice of cream cheese pound cake with dollop of homemade whipped cream and red strawberry on a white dessert plate.
Print Recipe
4.93 from 27 votes

Cream Cheese Pound Cake

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!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Robyn Stone

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
  • 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 butter, cream cheese, and 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 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!

Video

Notes

Storage Tips
To store: Place baked and completely cooled cake in an airtight container or wrap well and keep at room temperature up to 4 days.
To freeze: Wrap baked and cooled cake tightly with plastic wrap, then foil. Store the wrapped cake in a freezer bag and freeze for up to 3 months.
Thaw and serve: Unwrap and allow to thaw completely before slicing. 

Nutrition

Calories: 458kcal | Carbohydrates: 56g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 351mg | Potassium: 74mg | Fiber: 1g | Sugar: 38g | Vitamin A: 811IU | Calcium: 32mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code