The Best Cream Cheese Pound Cake Recipe

This cream cheese pound cake is the perfect balance of moist, dense, and flavorful – the kind of cake that’ll have everyone coming back for more. With its buttery richness and a hint of tang from the cream cheese, it’s a classic treat that’s perfect for any occasion.

I used to struggle with making the perfect pound cake. For years, I couldn’t find the right balance and ended up with either a dry, rock-hard result or something far too dense. But after countless trials, I finally discovered the secret: cream cheese and sour cream! These two ingredients made all the difference, creating a moist, tender cake with the perfect crumb. Trust me, this cream cheese pound cake recipe is the best you’ll ever make.

Why You’ll Love This Cake:

This cream cheese pound cake isn’t just any pound cake. It’s:

• Incredibly Moist: The cream cheese adds richness, while the sour cream keeps it moist without being too heavy.
• Buttery and Tender: It has that perfect, soft texture that just melts in your mouth.
• Not Too Dense: It’s dense, but still light enough to enjoy multiple slices without feeling like you’ve overindulged.
• Super Simple: With only 9 basic ingredients, this cake comes together quickly. Plus, you can easily scale the recipe down for a smaller loaf or even make mini pound cakes.

Key Ingredients & Why They Work:

Here’s a quick breakdown of what makes this cake so special:

• Butter: The foundation of a good pound cake. You need 3 sticks of room-temperature butter for that rich flavor.
• Cream Cheese: This is the magic ingredient that keeps the cake moist and soft, and it adds a subtle tangy flavor. Be sure to use full-fat, brick-style cream cheese.
• Sugar: You’ll need 2 ½ cups of sugar to help sweeten the cake and create that perfect crumb.
• Sour Cream: This helps keep the cake extra moist. It’s an unconventional addition, but trust me, it makes a huge difference.
• Eggs: Essential for structure, richness, and a tender crumb. You’ll use 3 whole eggs and 2 extra egg whites to get the right texture.
• Cake Flour: This is what keeps the cake light and fluffy. All-purpose flour can weigh the cake down, so stick with cake flour for the best results.
• Baking Powder: You need just a bit to help the cake rise without making it too heavy.

Avoid These Common Pound Cake Mistakes

Before you get started, let’s talk about a few mistakes to avoid. I’ve made these before, so you don’t have to!

• Mistake #1: Baking at too high a temperature. Pound cake needs a gentler bake. Baking at 350°F (177°C) will cause the outside to brown before the inside is cooked, leaving you with an undercooked center.
• Mistake #2: Over-baking. On the flip side, baking at 325°F (163°C) and leaving it in for too long can dry the cake out and prevent it from releasing from the pan.

Now that you know what can go wrong, let’s walk through how to make the perfect pound cake!

How to Make the Perfect Cream Cheese Pound Cake

1. Prepare the Pans: Preheat the oven to 325°F (163°C) and grease your 10-12 cup Bundt pan with butter. You can also line it with parchment paper for easier removal.
2. Mix the Wet Ingredients: Start by creaming the butter until smooth. Then add in the cream cheese and mix until well-combined. Gradually mix in the sugar, followed by the sour cream and vanilla extract.
3. Add the Eggs: Add the eggs one at a time, making sure each is fully incorporated before adding the next. This keeps the batter from becoming over-mixed.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
5. Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60-75 minutes or until a toothpick comes out clean. Halfway through baking, loosely tent the cake with foil to prevent it from over-browning.
6. Cool and Serve: Let the cake cool in the pan for about 2 hours before turning it out onto a serving plate. Allow it to cool completely before serving.

What to Serve With This Pound Cake

This cake is delicious all on its own, but you can make it even more irresistible by serving it with:

• Fresh Berries: Strawberries, blueberries, or raspberries add a burst of flavor that pairs perfectly with the cake.
• Whipped Cream: Light, airy whipped cream complements the richness of the pound cake.
• Fruit Sauces: Consider raspberry sauce, strawberry sauce, or even lemon curd for an extra touch.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of flour?
A: It’s best to use cake flour for the softest, fluffiest crumb. If you only have all-purpose flour, your cake will be heavier, but it’ll still work.

Q: Can I make this cake in a loaf pan?
A: Yes! You can halve the recipe and bake it in a loaf pan. The baking time will be slightly shorter, so check it after 50 minutes.

Q: How do I store leftover pound cake?
A: Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze slices of pound cake for up to 3 months.

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, this cake tastes even better the next day as the flavors have time to develop. You can bake it a day in advance and keep it covered at room temperature.

Conclusion

This cream cheese pound cake is a game-changer. Moist, flavorful, and rich, it’s perfect for any celebration or as an everyday dessert. The addition of cream cheese and sour cream creates a texture that’s soft and moist, with a flavor that everyone will love. Whether you’re serving it at a gathering or enjoying a slice with your coffee, this cake is bound to be a hit every time!