Honestly, I’ve never really been that into pound cake. Until I tried THIS cream cheese pound cake, that is! Moist, tender, creamy buttery flavor, plus it has the perfect crumb. It truly is one of the best cakes I’ve ever had! Originally published September 13, 2016.

cream cheese pound cake with vanilla glaze and strawberry topping.
Table of Contents
  1. What makes this the Best Cream Cheese Pound Cake
  2. Cream Cheese Pound Cake Recipe ingredients
  3. How to make Cream Cheese Pound Cake
  4. Variations for this Recipe for Cream Cheese Pound Cake
  5. How to serve this Pound Cake Recipe with Cream Cheese
  6. How to store leftover Cream Cheese Pound Cake
  7. Best Cream Cheese Pound Cake Recipe FAQs
  8. More recipes you will love!
  9. Cream Cheese Pound Cake Recipe

My best friend Sarah has above-average children. Example:

“I just caught Hyrum [6 years old] in the kitchen eating brown sugar out of the jar. When I told him to stop, he said, laughing hysterically, “Dost thou think, because thou art virtuous, there shall be no more cakes and ale?”

This is a DIRECT QUOTE from Shakespeare’s Twelfth Night. No, I am not making this up. Sarah is one of those wonder woman moms who homeschools her kids, and right now they are learning Shakespeare.

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a slice of cream cheese pound cake with vanilla glaze.

My sister-in-law Sandi and I were discussing Sarah’s unreal conversations with her children when she casually mentioned something about a mattress stabbing. Um, what?

She explained that she’s been having plumbing issues and one of her leaky pipes soaked through a mattress on the bottom floor. The mattress had to be thrown out. Her 3 boys asked if they could stab the mattress. With knives.

“I couldn’t think of a reason why they SHOULDN’T stab a mattress on its way to the trash, so I let them each pick out 2 knives from the kitchen, and let them at it.”

cream cheese pound cake with vanilla glaze and fresh strawberries.

This is when I look at my children and think, “You’re kinda boring” and “Bless you, sweet angels” all at once.

My mother-in-law Kris has been making this cake for years and told me that it is the best pound cake she’s ever had. I didn’t bother making it for a while because I’m not gonna lie, when I think pound cake all I think of is too-dry, too-dense cake. So I wasn’t exactly skipping off to the kitchen. But she mentioned it a couple more times, and Kris’ recipes have never (ever) let me down, so I decided to try it out.

a slice of cream cheese pound cake with vanilla glaze and fresh strawberry topping.

What makes this the Best Cream Cheese Pound Cake

I love this pound cake so much and here’s why I know you will too:

  • It’s really, truly moist. No one likes dry cake (least of all me). 
  • It’s a one-bowl affair. Yes, you can have fancy cake and not spend the evening doing the dishes. Thank goodness. 
  • It’s a decadent, special occasion dessert. Butter. Sugar. We’re not holding back. Cut yourself a smaller piece if you like but don’t try to make a low fat, low sugar version: this is the good stuff.
  • It’s perfect for all seasons. You can serve it with fresh fruit in the summertime and a simple vanilla glaze during the holidays. No matter the meal, it’s so classic that it never seems out of place.

Cream Cheese Pound Cake Recipe ingredients

Here’s a quick roundup of ingredients for your shopping list. Scroll down to the recipe card below for full ingredients and instructions!

For the cake: 

  • Salted butter
  • Cream cheese
  • White sugar
  • Eggs

Vanilla extract

Butter extract

Cake flour

Salt

For the glaze:

  • Butter
  • Powdered sugar
  • Milk
  • Vanilla extract

When I think of pound cake, my mouth automatically gets all dry. Does this happen to anyone else? (Same thing happens when I think of scones. Except these Bacon White Cheddar Scones. Those scones are amazing.) But THIS pound cake is full of cream cheese and butter and guys, it’s amazing. It has tons of flavor thanks to the vanilla and butter extract.

Cake flour is used instead of regular all purpose. It makes the cake more tender and less dense. The cake will still bake up just fine if you use regular flour, it just won’t be quite as awesome. You can make cake flour at home, here’s a tutorial. Personally I would rather buy a box than sift flour 5 times in a row, but that’s just me.

cream cheese pound cake with vanilla glaze.

How to make Cream Cheese Pound Cake

Here’s a quick overview of how to make this pound cake. Check out the full instructions below in the recipe card!

  1. Preheat the oven to 300 degrees F. Grease a standard size bundt pan well with butter or nonstick spray. Lightly dust with flour, turning it upside down to remove excess. 
  2. In a large bowl or stand mixer, beat the butter and cream cheese well, until high and fluffy. Think at least 2-3 minutes.
  3. Gradually add the sugar with the mixer running. Beat for another couple minutes. This helps beat air into the cake.
  4. Add eggs, one at a time, mixing until just combined each time.
  5. Stir in the vanilla and butter extract, then add the cake flour and the salt. Mix until combined thoroughly.
  6. Pour the batter into the prepared pan and bake at 300 for 1 hour and 15 to 30 minutes.
  7. Cool the cake in the pan for 10 minutes, then carefully loosen the edges with a knife. Invert onto a cake plate. Cool for an additional 1 hour and then serve.
  8. To make the vanilla glaze: melt the butter in a medium bowl, then add half the powdered sugar and beat well. Add milk and vanilla and beat well, then add the rest of the powdered sugar and beat. Drizzle over the cooled cake.
a greased and floured bundt pan; a spatula covered in cake batter.
a bundt pan with unbaked pound cake; the same bundt pan with baked pound cake.

Variations for this Recipe for Cream Cheese Pound Cake

This pound cake is perfectly buttery and sweet just the way it is. Here are some simple ways to change it up a little without compromising the ingredient ratio.

  • Use a different extract. I love the butter extract in this but you could use coconut, rum, maple, or almond instead. I recommend keeping the vanilla extract – it’s a classic base flavor to layer under other flavors. 
  • Add some fresh citrus zest. Lemon, lime, or orange zest from 1-2 limes or lemons or 1 orange adds amazing flavor to this cake. Consider adding a glaze in the matching flavor.
  • Add a little fresh fruit. If you like, you can add ⅔ – ¾ cup diced fresh fruit to the batter after step 6. I recommend gently pressing the diced fruit with paper towels to make sure that it’s not too juicy (think peaches, mangos, or strawberries). You can also toss it in a couple tablespoons of flour to keep it from sinking to the bottom of the pan. If you’re using small berries, like blueberries or raspberries, no need to dice or press (but do toss with flour). 
  • Make your own cake flour. If you don’t have cake flour on hand but need to start baking this cake like, yesterday, you can make your own using flour and cornstarch. For every cup of flour the recipe calls for, make a substitute with ¾ cup plus 2 tablespoons flour and 2 tablespoons cornstarch. (For your convenience in making this recipe, that means you’ll need 2 ½ cups plus 2 tablespoons flour and 6 tablespoons cornstarch.)

How to serve this Pound Cake Recipe with Cream Cheese

I love serving this with the vanilla glaze included in the recipe, but it’s also amazing with Fresh Strawberry Topping. You can also throw fresh berries on top (strawberries, blackberries, blueberries, you name it) with a generous helping of whipped cream (homemade is super easy but canned is just fine too). None of these toppings will take away from the classic buttery flavor in the cake like a chocolate topping might.

cream cheese pound cake with vanilla glaze shot from close up.

How to store leftover Cream Cheese Pound Cake

Leftover pound cake can be stored in a covered cake server or well wrapped with plastic wrap on the counter for 2-3 days. It freezes well – just make sure to wrap it very, very well so it doesn’t get freezer burned.

Best Cream Cheese Pound Cake Recipe FAQs

Why does my cream cheese pound cake fall?

Pound cake can fall for a couple of reasons. One of them is when the cake gets cold–this can happen if you open and close the oven door while it’s baking, or if you pull it out of the oven too soon. Another reason a pound cake can fall is if you’ve over-creamed the batter. 

Is there a difference between sponge cake and pound cake?

Yes. The difference is in the main ingredient and the resulting texture. Sponge cake is based on eggs, which are whipped until light and fluffy. This makes for a light and fluffy cake. Pound cake is based on butter, which creates a flavorful, dense cake. 

Why is my pound cake too moist?

Sometimes your cake is gooey, and it’s sad, and you’re mad you spent an hour baking it. Here’s what might have happened (and how you can avoid it in the future:
Your oven was too cold. It doesn’t matter what the display says – many ovens are up to 75 degrees hotter or cooler than they say. Test it and find out for sure!
You moved the pan around or opened the oven door during baking. This can cause cooling problems too, just like a too-low oven temperature.
You added too many wet ingredients (or too few dry ingredients). 

How do you know if cake batter is over mixed?

If you have over mixed your cake batter, your cake is likely to be dense, tough, and maybe even have gluey streaks in it. Gross. The key to mixing properly is to cream the butter until light and fluffy, then continue the creaming process with the sugar. After that, you only want to mix ingredients in until they’re combined, meaning that you can’t see streaks of any one ingredient. 

should you sift flour for pound cake?

If you have fresh cake flour, you may not need to sift it. Lumps in your flour? Sift it. If you don’t, you’ll end up over mixing your batter trying to incorporate stubborn pockets of flour.

More recipes you will love!

Fresh Strawberry Topping << this stuff is so good! Also click over to read a story about being trapped on an airplane with a 3 year old.

Cranberry Cake with Warm Vanilla Butter Sauce << this one is great for the holidays! Or the day cranberries show up in grocery stores, which is when I make it every year.

The Best Chocolate Cake I’ve Ever Had << for real though.

Lemon Yogurt Pound Cake from Sugar Dish Me

Samoa Pound Cake from House of Yumm

Blackberry Pound Cake from The Grant Life

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Cream Cheese Pound Cake

5 from 3 votes
Prep: 15 minutes
Cook: 1 hour 30 minutes
Cooling Time: 1 hour 10 minutes
Total: 2 hours 55 minutes
Servings: 12 Servings
Honestly, I've never really been that into pound cake. Until I tried THIS cream cheese pound cake, that is! Moist, tender, creamy buttery flavor, plus it has the perfect crumb. It truly is one of the best cakes I've ever had!
 

Ingredients

  • 1 & 1/2 cups salted butter, 3 sticks, softened
  • 8 ounces cream cheese, softened
  • 2 & 2/3 cups white sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon butter extract, or flavoring
  • 3 cups cake flour, spooned and leveled
  • 1/4 teaspoon salt

For the vanilla glaze:

  • 3 tablespoons butter, melted
  • 2 & 1/4 cups powdered sugar
  • 3 tablespoons milk , or water
  • 1 & 1/2 teaspoons vanilla

Instructions

  • Preheat the oven to 300 degrees F. Grease a standard size bundt pan well with butter or nonstick spray. Lightly dust with flour, turning it upside down to remove excess. Set aside.
  • In a large bowl or stand mixer, beat the butter and cream cheese well, until high and fluffy. Think at least 2-3 minutes.
  • Gradually add the sugar with the mixer running. Beat for another couple minutes. This helps beat air into the cake.
  • Add eggs, one at a time, mixing until just combined each time.
  • Stir in the vanilla and butter extract.
  • Add the cake flour and the salt. Mix until combined thoroughly.
  • Pour the batter into the prepared pan, smoothing the top.
  • Bake at 300 for 1 hour and 15 to 30 minutes. (Mine took 1 hour 27 minutes) The top should be golden and a toothpick should come out clean.
  • Cool the cake in the pan for 10 minutes, then carefully loosen the edges with a knife. Invert onto a cake plate.
  • Cool for 1 hour, and then serve.
  • To make the vanilla glaze: melt the butter in a medium bowl.
  • Add half the powdered sugar and beat well.
  • Add milk and vanilla, beat well.
  • Add the rest of the powdered sugar and beat.
  • Drizzle over the cooled cake.
  • I like to serve this with Fresh Strawberry Topping

Nutrition

Serving: 1slice | Calories: 707kcal | Carbohydrates: 91g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 371mg | Potassium: 106mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1176IU | Calcium: 48mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 707
Keyword: Cream Cheese, Pound Cake
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. We made this cake yesterday- my 4 Texas grandkids all loved it! We served it with strawberries, whipped cream, and a little scoop of chocolate & vanilla ice cream- not as ridiculous as it sounds, since I forgot to make the icing – so delicious :)

    1. Yay so glad you guys liked it mom! I haven’t had this in forever, I need to make it again!

  2. 2nd time I am making the cake with the Strawberries! Sooooooooo moist, tasty light! I even ate the bowl etc. hahaha needless to say will be making it again !!!

    1. Oh yay I’m so glad you like the cake Faith! It’s so good with the strawberries right?? :) Thanks so much for commenting! Have a very happy 4th of July!

  3. I’m in love!!! I love fruit with cake!! I had to catch up on some of your later posts and I died laughing!! I am so in the same boat about kids clothing and having to change them out, HATE it. I feel like I just go through their stuff and the season changes or they out grow them like overnight!!! Your camping pics are totally cute and I would so be on your team hot dogs for dinner! Also, love all your school lunch ideas, I will totally be implementing those!!

  4. I’m trying hard NOT to picture 3 boys attacking a mattress with 6 knives….
    But I do love a good pound cake, the strawberries on top sound extra yummy!

  5. ROTFL!!! This is too funny!! Now debating weather or not to give Fiona a knife and a mattress when she gets home today.

    Love the idea of this moist, bright, beautiful pound cake!

  6. So glad you got around to making and posting this recipe Karen! It has shown up at all four children’s graduation open houses among other things. Now I don’t have to dig out the cookbook I got it from! And Sarah sounds major amazing! Kids quoting Shakespeare is impressive . Very Impressive. (you can tell what gets quoted at our house).

  7. This cake was delicious! Thank you for posting it today. I needed to make a treat for bookclub and this was perfect. The cake was moist and light and the strawberry sauce complemented it well. It was a hit with all the ladies. Thank you!

    1. Hey Chatti! I’m so happy to hear you liked the cake! This is a great book club treat, maybe I should make it too, I’m hosting next week! Thanks for the review :)

  8. I don’t think I’ve had pound cake in years but cream cheese in baking is seriously the best and this looks delicious!

  9. omg, yum! i like poundcake, but you’re right, it has to be moist. dry poundcake is totally worthless to me, lol. i also don’t understand scones. just…why would you want one when you could have a muffin or a biscuit? i just don’t get it, man.

    ps i obviously have a thing for your MIL’s recipes too, since i went through all those links and realized i had already bookmarked them, haha! now just to get around to making them. the cinnamon rolls & butterscotch oatmeal are at the top of the list :)

    1. Okay seriously Stephanie you HAVE to follow the link up there to the Bacon White Cheddar Scones. I’m not a scone person but these are LEGIT. probably because they’re brushed with liquid bacon and sprinkled with sugar before baking. I’m telling you, try them out.

      Kris is the best. So many amazing recipes to try! I make the butterscotch oatmeal for my kids every morning for breakfast. Seriously, almost every day. I only add 1/3 cup sugar to a double batch because I’m trying not to give them childhood diabetes (#goals). And they still love it. It’s good stuff.

  10. I think Sarah should have sent Hyrum over to fix Sandi’s plumbing. Sounds like he’d be up to the task! Also, I want a slice of this. Desperately.

  11. You had me at Cream Cheese Pound Cake, yummy. I grew up eating pound cake but I’ve never had a cream cheese version. I can only imagine how this cake melts in your mouth.

  12. As a Shakespeare but I am laughing hysterically at that story! That is so cool that she is teaching her kid Shakespeare!
    And this pound cake looks downright tempting. Pound cake is one of my boyfriend’s favorite treats, so I think I need to try this out on him.

    1. Isn’t that the best?? Sarah’s kids are amazing (mostly because she’s amazing). The idea of Charlotte quoting Shakespeare at me is just laughable, and I think she’s a pretty smart kid :)

      Definitely try this out on your boyfriend, you will gain major girlfriend points :)

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