This Cream Cheese Pound Cake is a testament to the timeless beauty of simple baking. The cake’s velvety texture and rich flavor are a result of the perfect blend of cream cheese and butter, making every bite a luxurious experience. The subtle hints of vanilla and almond in the background add a delightful complexity to this otherwise classic cake.
Whether served as a sweet end to a meal or as a companion to your coffee break, this cake promises to be a crowd-pleaser. Its elegant simplicity makes it suitable for any occasion, from casual gatherings to more formal affairs. The golden crust and soft, moist interior are sure to evoke memories of cozy afternoons and joyful celebrations.
Table of contents
Cream Cheese Pound Cake Recipe
Ingredients
For the Perfect Cream Cheese Bundt Cake
- 1 package (8 ounces) of cream cheese, softened
- 1¼ cups (2½ sticks or 284g) of salted butter, also at room temperature
- 3 cups (600g) of granulated sugar to sweeten your cake
- 6 large eggs, best used at room temperature
- 2 teaspoons of vanilla extract for that aromatic flavor
- 3 cups (375g) of cake flour for a soft, tender texture
- ¼ cup (60g) of buttermilk, ideally at room temperature
- A sprinkle of confectioners’ sugar for that final, sweet touch
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Step-by-Step Baking Instructions
- Preparation: Start by preheating your oven to a cozy 325°F (163°C). Get your large bundt pan ready by greasing it with butter and flour, or simply use a non-stick spray. A quick tip: For a 10-inch bundt pan about 3 inches deep, ensure there’s at least 1½ inches of space from the top edge of the pan to avoid overflow.
- Mixing the Base: In your trusty stand mixer with a paddle attachment, blend the cream cheese and butter until you achieve a smooth consistency, which should take about 3 minutes.
- Sweetening the Mix: Gradually introduce the granulated sugar to the mix. Keep mixing until it turns light and fluffy, perfect for a soft cake texture.
- Adding Eggs and Vanilla: Now, add the eggs one at a time, ensuring each is well incorporated before adding the next. Follow this with the vanilla extract, blending it into the mixture.
- Incorporating Flour: Slowly add in the cake flour, mixing just until it’s combined with the other ingredients.
- Buttermilk Twist: Remove the bowl from the mixer and gently stir in the buttermilk by hand. This helps to keep the batter light. Use a rubber spatula to scrape the sides of the bowl, ensuring every bit is mixed in.
- Baking the Cake: Pour your batter into the prepared bundt pan. Bake it for 1 hour to 1 hour and 20 minutes. A good check for doneness is at the 1-hour mark. A toothpick inserted into the center should come out with a few crumbs, but no wet batter. Expect a lovely dark golden brown crust around the edges.
- Cooling and Dusting: Let the cake cool to room temperature. Before serving, dust it with confectioners’ sugar for a sweet, elegant finish.
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Cream Cheese Pound Cake FAQS
The secret to a good pound cake lies in the following key factors:Proper Ingredient Ratios: Traditionally, a pound cake uses a pound each of flour, butter, eggs, and sugar. Maintaining this balance is crucial.
Room Temperature Ingredients: Ingredients like butter and eggs should be at room temperature to blend smoothly and create a uniform batter.
Creaming Method: Properly creaming the butter and sugar until light and fluffy is essential for a good structure.
Gentle Mixing: Overmixing the batter can lead to a tough cake. Mix just until the ingredients are incorporated.
Baking Temperature and Time: Bake the cake at the right temperature and time. Over or under-baking can affect the texture.
Cream cheese is used in cakes for several reasons:Richness and Flavor: It adds a rich, creamy texture and a slight tanginess that enhances the overall flavor of the cake.
Moisture: Cream cheese contributes to the moistness of the cake, making it less dry.
Density: It can give the cake a denser, more luxurious texture compared to cakes made with only butter.
A cream cheese pound cake might fall due to several reasons:Overmixing the Batter: This can incorporate too much air, leading to a rise and then a fall as the air bubbles collapse.
Underbaking: If the cake is not baked long enough, the structure won’t set properly, causing it to fall.
Incorrect Oven Temperature: An oven that’s too hot or too cold can affect how the cake rises and sets.
Opening the Oven Door Too Early: This can cause a sudden temperature drop, leading the cake to fall.
Yes, there are key differences between sponge cake and pound cake:Texture: Sponge cakes are light, airy, and have a spongy texture. Pound cakes are denser and richer.
Leavening Agent: Sponge cakes often rely on beaten eggs for leavening, while pound cakes may use baking powder or baking soda in addition to eggs.
Ingredients: Traditional pound cakes use equal weights of flour, sugar, butter, and eggs. Sponge cakes typically have less butter and may include ingredients like milk or water.
Method of Preparation: The methods of mixing and the order of adding ingredients differ, affecting the cake’s texture and density.
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Cream Cheese Pound Cake
Craving something sweet? Try this velvety Cream Cheese Pound Cake – a delightful blend of rich cream cheese and buttery cake! ????❤️
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
Ingredients
- 1 package (8 ounces) of cream cheese, softened
- 1¼ cups (2½ sticks or 284g) of salted butter, also at room temperature
- 3 cups (600g) of granulated sugar to sweeten your cake
- 6 large eggs, best used at room temperature
- 2 teaspoons of vanilla extract for that aromatic flavor
- 3 cups (375g) of cake flour for a soft, tender texture
- ¼ cup (60g) of buttermilk, ideally at room temperature
- A sprinkle of confectioners’ sugar for that final, sweet touch
Instructions
- Preparation: Start by preheating your oven to a cozy 325°F (163°C). Get your large bundt pan ready by greasing it with butter and flour, or simply use a non-stick spray. A quick tip: For a 10-inch bundt pan about 3 inches deep, ensure there’s at least 1½ inches of space from the top edge of the pan to avoid overflow.
- Mixing the Base: In your trusty stand mixer with a paddle attachment, blend the cream cheese and butter until you achieve a smooth consistency, which should take about 3 minutes.
- Sweetening the Mix: Gradually introduce the granulated sugar to the mix. Keep mixing until it turns light and fluffy, perfect for a soft cake texture.
- Adding Eggs and Vanilla: Now, add the eggs one at a time, ensuring each is well incorporated before adding the next. Follow this with the vanilla extract, blending it into the mixture.
- Incorporating Flour: Slowly add in the cake flour, mixing just until it’s combined with the other ingredients.
- Buttermilk Twist: Remove the bowl from the mixer and gently stir in the buttermilk by hand. This helps to keep the batter light. Use a rubber spatula to scrape the sides of the bowl, ensuring every bit is mixed in.
- Baking the Cake: Pour your batter into the prepared bundt pan. Bake it for 1 hour to 1 hour and 20 minutes. A good check for doneness is at the 1-hour mark. A toothpick inserted into the center should come out with a few crumbs, but no wet batter. Expect a lovely dark golden brown crust around the edges.
- Cooling and Dusting: Let the cake cool to room temperature. Before serving, dust it with confectioners’ sugar for a sweet, elegant finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Calories: 530 kcal
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