Friends, pound cakes are deeply, deeply nostalgic for many of us. They evoke so many feelings and memories, like the sage advice from a mother or a grandmother while she spooned the batter into her favorite bundt pan. That is particularly true for this love offering from Begin with Butter: the Cream Cheese Pound Cake.
Even as I typed those words, I was transported back to my motherโs yellow kitchen – the one with the window that overlooked the backyard – as she made a cream cheese cheese pound cake for a holiday dinner. For her, making cream cheese pound cake evoked memories of growing up in Alabama, watching her own Mama Bea make that simple, magical cake in her own kitchen. For some reason, in that moment, the pea-brained, child version of me understood the inter-generational connection that a recipe could create: I was not only connected to the stories about my grandmother, I was connected to my grandmother. In that way, this simple recipe was transcendent; it helped me understand that there was a great link between me and all of the women in my family who preceded me.
But that moment passed, and in the next moment, I was asking a childish question or spilling something or generally being a nuisance in my motherโs kitchen, while she used the muscle memory of the ancestors to make an impeccable cake. Because I was a lost cause as a baker when I was a child, I did not get her special recipe before she passed on, but I drew upon my memories of my motherโs cream cheese pound cake, tested this recipe painstakingly, and now feel comfortable adding it to the cream cheese pound cakes of the incredible bakers who came before me.
I hope you love this cake.
In This Post:
About this Cream Cheese Pound Cake
Dearest BB, this classic cake has graced Southern tables for generations, filling countless kitchens with a promise of something truly special to come (and a particularly beautiful, mouth-watering aroma). While I adore using vanilla bean for how it elevates the classic flavor with those beautiful specks and deep, complex notes, pure vanilla extract works beautifully here too โ creating a cake that’s equally rich in both flavor and tradition.
That first bite tells a story that connects generations: a perfect balance of cream cheese tang and sweet vanilla, a golden crust giving way to the most incredibly moist interior. This is the cake that your grandmother made for Sunday suppers, that your mama served at holiday gatherings, and that you will now serve to little ones who are positively giddy with anticipation. Every family has their special memory of this beloved cake โ whether it’s licking the spoon as a child or sharing that first perfect slice โ and BB, now it’s your turn to create those sweet moments in your own kitchen. ๐ค
Recipe At-A-Glance
Prep Time: 40 minutes
- 20 minutes for mise en place (make sure your ingredients are room temperature before you start!)
- 20 minutes for mixing and pan preparation
Total Time: 80-90 minutes
- Cook Time: 55-65 minutes
- Yield: 18 servings
Key Temperatures:
- Final internal temperature: 212ยฐF
- Oven: True 325ยฐF
Storage:
- Can be stored, covered at room temperature for 3-4 days.
- Can be frozen (without glaze) for up to three months)
Skill Level:
- Beginner to Intermediate
Equipment Needed:
- Stand mixer or hand mixer
- 10-12 cup bundt pan
- Digital kitchen scale (highly recommended)
- Instant-read thermometer (highly recommended)
- Pastry brush
- Mixing bowls
- Sifter
- Oven thermometer
- Cooling rack
Dietary Notes:
- Vegetarian
- Contains dairy, eggs, and gluten
- No nuts
Other Notes:
- You can finish this cake with Cream Cheese Glaze instead!
- For an even more classic finish, dust the completely cooled cake with confectioner’s sugar and serve!
Ingredients in this Cream Cheese Pound Cake
In this special section, we’ll explore how each ingredient contributes to making this the most delicious cream cheese pound cake youโve ever made. While it might be tempting to skip this section, it’s key to baking growth. Understanding the role that each ingredient plays will help you feel much more confident and in control when youโre baking!
All-Purpose Flour is the foundation of your cake’s structure; when flour mixed with liquid ingredients, it forms gluten strands that create the building blocks for our cake. That gluten gives us a perfect pound cake texture โ substantial enough to hold its shape, yet tender enough to melt in your mouth.
Cream Cheese & Butter are the heart and soul of this outstanding classic cake! The cream cheese brings a subtle tang and creates that beautifully velvety texture we all love, and it also helps keep this cake moist for days. Butter works alongside it, bringing rich flavor and helping create crucial air pockets during creaming. Room temperature butter and cream cheese matters deeply here โ both need to be truly room temperature (you should be able to easily press your finger into them) to work their magic. For room temperature, I typically leave butter and cream cheese on the countertop for 2-3 hours.
Sugar isn’t just about sweetness โ like flour, it also has an important job in creating cake structure! During creaming, those sugar granules create tiny air pockets in your butter and cream cheese mixture, which later trap gas from your leavening agent (baking soda) and help your cake rise beautifully. As your cake bakes, sugar also creates that gorgeous golden crust and helps lock in moisture. Oh yeah! And it also sweetens your cake!
Eggs work double duty in this cake! The yellow yolks make the cake rich and soft, while the protein-filled whites also help give the cake its structure. Adding them one at a time lets each egg mix in properly without flooding your batter, and that means a better texture in your final cake. Once again, make sure your eggs are room temperature for the best results!
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Buttermilkโs natural acidity works with the baking soda to help your cake rise beautifully, while also making your cake exceptionally tender by gently tenderizing the tough proteins in flour. Additionally, the tanginess of the buttermilk The result? That perfectly moist, tender crumb we dream about.
Vanilla Bean (or Extract) brings warmth and depth to your cake. A vanilla bean gives you those beautiful specks and an intense, complex flavor, but pure vanilla extract works wonderfully too โ both options will make your toes positively curl in delight!
Kosher Salt enhances every other flavor while balancing sweetness. Without salt, this cake will become way too sweet. And yes, sweet BB, the small amount of salt in this recipe definitely impacts sweetness!
Baking soda works with the buttermilk’s acidity to create the perfect rise and tender texture. When the two are combined, it creates carbon dioxide that effectively inflates your cake!
I hope this little tutorial helps you feel so much more confident as you make this classic stunner! ๐Letโs get into this recipe, shall we?
Special Techniques for this Cream Cheese Pound Cake
BB, there are some foundational techniques that will help you make the best pound cakes of your life. Luckily, here at Begin with Butter, there’s tons of content that will help you confidently create the most decadent, beautiful, and consistent bakes that you’ve ever done. Got a few minutes? Grab your coffee and pull up a chair! (Or, bookmark for later so that you can take a look when you have some time!)
- Storage Tips for Make-Ahead Desserts
- Sifting: Quick Technique, Huge Impact
- Meet Your Kitchen BFFโYour Digital Kitchen Scale
- Technique Tips for the Best Pound Cakes
- How to Cream Butter and Sugar
- Baking 101: How to Measure Ingredients
- The Role of Eggs in Your Baked Goods
- How to Grease a Bundt Pan
- The Science of Sugar
- The Best Tools for Perfect Pound Cakes
- Knowing When to Stop a Technique
- Begin with Butter Home Baking Academy | Perfect Pound Cakes Class!
The Recipe
Print
Classic Cream Cheese Pound Cake
This delicious, Classic Cream Cheese Pound Cake is the link between generations of women in my family. Itโs got an incredible pound cake texture, combined with the gorgeous mouthfeel of your favorite cheesecake. Itโs an especially wonderful treat on a walk down memory lane.
- Total Time: 85-95 minutes
- Yield: 18 servings 1x
Ingredients
For the Cake:
- 384 grams (3 cups) all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 153 grams (2/3 cup) cream cheese, room temperature
- 75 grams (1/3 cup) unsalted butter, room temperature
- 500 grams (2 1/2 cups) granulated sugar
- 1 vanilla bean, or 1 tablespoon pure vanilla extract
- 6 eggs, room temperature
- 250 grams (1 cup) buttermilk
For the Simple Syrup:
- 67 grams (1/3 cup) granulated sugar
- 84 grams (1/3 cup) water
- 1/8 teaspoon fine sea salt
- 1 1/2 teaspoons pure vanilla extract
For the Glaze:
- 240 grams (2 cups) confectionerโs sugar
- 1/8 teaspoon fine sea salt
- 2–3 tablespoons whole milk
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to a true 325ยฐF.ย An oven thermometer will help you determine whether your oven is at the correct temperature.
- Sift together the flour, salt, and baking soda.ย Set aside.
- Add cream cheese and butter to a large mixing bowl, or the bowl of a stand mixer.ย Mix until the fats are completely smooth.
- Open vanilla bean pod by gently using a sharp knife to split it open.ย Scrape the vanilla beans from the pod and add to the sugar in a small bowl or deli cup. Massage the vanilla beans into the sugar (or shake the deli cup thoroughly) to blend.ย
- Add infused sugar to the cream cheese/butter mixture and cream on medium speed until the mixture is light and fluffy.ย Scrape the sides and bottom of the bowl as needed to ensure even mixing.
- Add eggs, one at a time, mixing each egg until itโs invisible.ย Scrape the sides and bottom of the bowl as needed.
- If using pure vanilla extract, add it now. Mix until fully incorporated. If using vanilla beans, you can omit this step.
- Add half of the flour mixture and mix until nearly combined.
- Add all of the buttermilk and mix until nearly combined.
- Add the other half of the flour mixture and mix until nearly combined.ย Use a stiff spatula to thoroughly scrape the sides and bottom of the bowl, and fold several times to ensure that the batter is evenly mixed.
- Prepare a 10 or 12-cup bundt pan as you normally would.ย Add the batter to the bundt pan and place in the oven at a true 325ยฐF.ย By cake for 55-65 minutes, or until an instant-read thermometer reads 212ยฐF in the center of the cake.
- Remove the cake from the oven and place on a cooling rack while still in the pan.ย Allow it to remain in the pan for ten minutes, then invert onto a cooling rack.
To Make the Simple Syrup:
- Place water, sugar, and fine sea salt in a small saucepan.ย Bring to a boil, then reduce to a simmer, cooking only until all of the solids have dissolved.ย
- Remove from the heat and add the pure vanilla extract.ย Stir to combine and allow to cool completely.
- After the cake has cooled in the pan for ten minutes, invert it on the cooling rack and remove the pan.ย Allow to cool completely, then brush the completely cooled simple syrup onto the cake with a pastry brush.
To Make the Glaze:
- Add confectionerโs sugar, fine sea salt, pure vanilla extract, and 2 tablespoons of whole milk to a large bowl.ย Use a small whisk to combine.ย Final glaze should have the consistency of thick honey.ย If necessary, add up to one more tablespoon of milk to the glaze, ยฝ teaspoon at a time, to reach desired consistency.
- Add glaze to the completely cooled cake.
- Enjoy!
Notes
- This cake can be stored, covered, for up 3-4 days on the countertop.ย
- Want some different options for finishes? Try dusting with confectioner’s sugar, or create even more decadence with the Best Cream Cheese Glaze! If using cream cheese glaze, you’ll want to store the finished cake in the refrigerator.
- Prep Time: 40 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
A Link Between Generations
This cake is a link between all of the generations of women in my family; while this version isnโt my motherโs, I truly relied on taste and scent memory in my quest to recreate her incredible recipe.
This classic recipe is absolutely perfect for any and all occasions, from Sunday dinners toโฆThursdays. The scent will make you think of all of the wisdom that you got from the aunties in kitchens long ago, while the cake itself will positively melt on your tongue. Itโs my hope that this cake hits all of the best notes for you, BB. When you make it, donโt forget to tag me on Instagram so that I can share your success!
Enjoy BB!
