Recipe

Cream Cheese Pound Cake

Dense, buttery, and extra moist with a fine crumb and crisp golden edges.

By Matt Campbell

•

4.8

A golden brown cream cheese pound cake in a Bundt shape on a simple cake stand with one slice cut, crumbs scattered, and soft window light on a neutral kitchen counter

Cream cheese pound cake is one of those calm, confident bakes that makes your whole kitchen smell like you have your life together. It is rich like a butter cake, tight-crumbed like a proper pound cake, and somehow still soft and plush thanks to the cream cheese. No fluff, no fussy fillings, just a thick slice that begs for coffee and a second round.

This version keeps ingredients simple and the steps straightforward, but it still delivers that bakery-style texture: a golden crust, a tender interior, and a buttery vanilla vibe that tastes even better the next day. If you have ever made pound cake that turned out dry or weirdly spongy, this one is your reset.

Bowls of flour, sugar, softened butter, cream cheese, eggs, vanilla, and a Bundt pan arranged on a clean kitchen counter in natural light

Why It Works

Cream cheese for moisture and tenderness: It adds richness without turning the cake into cheesecake. The crumb stays fine and velvety instead of dry and crumbly.
Creaming done right: Beating butter, cream cheese, and sugar until very fluffy builds structure and helps the cake rise evenly.
Cake flour option, all-purpose friendly: Cake flour gives a softer bite, but all-purpose works great with careful mixing.
Low and steady baking: Pound cake likes patience. A moderate oven gives you a fully baked center and that classic golden crust.

Pairs Well With

Storage Tips

How to Store It

Room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days. Keep it away from heat or direct sun.
Refrigerator: Not required, but you can refrigerate up to 1 week for a firmer slice. Let slices sit out 20 to 30 minutes before serving for the best texture.
Freezer: Wrap the whole cake or individual slices in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge or a few hours at room temp.

Best leftover move: Toast a slice in a dry skillet over medium-low until the edges get lightly crisp, then add berries or a spoon of jam.

Common Questions

Do I need a stand mixer?

No, but it helps. A hand mixer works fine. The key is creaming long enough to get the mixture pale and fluffy.

Why did my pound cake crack on top?

That classic crack is normal and honestly kind of the point. It happens as the batter rises and the top sets. If the crack is very dramatic and the cake is dark, your oven may run hot.

Can I use salted butter?

Yes. Since salted butter varies by brand, reduce the added salt (or omit it) based on taste. A good starting point is using 1/4 teaspoon salt instead of 1/2 teaspoon.

Can I add lemon or almond flavor?

Absolutely. Add 1 tablespoon lemon zest for a brighter cake, or swap the vanilla for 1 teaspoon almond extract. If you do almond, keep it subtle because it can take over fast.

Can I bake this in a loaf pan?

Yes, but not in just one. This recipe makes enough batter for a 10 to 12 cup Bundt pan or two 9x5 inch loaf pans. If you only have one loaf pan, halve the recipe.

How full should I fill the pan?

Aim for about 2/3 to 3/4 full. If your Bundt pan is on the smaller side, do not overfill. Bake any extra batter in a muffin tin.

How do I know it is fully baked?

Look for deep golden color, a firm top, and a skewer that comes out with a few moist crumbs but no wet batter. If you like a numbers check, the center should read about 200 to 210°F on an instant-read thermometer.

A freshly baked cream cheese pound cake cooling on a wire rack beside a Bundt pan on a neutral kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12 cup Bundt pan or two 9x5 inch loaf pans
Stand mixer with paddle attachment or hand mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Fine mesh sieve (optional for flour)
Cooling rack
Instant-read thermometer (optional, but helpful)

I love a dessert that does not need a speech. Cream cheese pound cake is that friend. It shows up, looks good, and does the job with zero drama. The first time I nailed the texture, I realized the secret was not some fancy ingredient. It was patience: letting the butter and cream cheese actually soften, creaming until it looks almost whipped, and resisting the urge to crank the mixer once the flour goes in. The reward is a slice that feels cozy and luxe at the same time, which is basically my favorite flavor profile.