Oh, the rich, buttery bliss of cream cheese pound cake—it’s the ultimate comfort dessert that feels both nostalgic and decadently modern. Whether you’re craving a classic version or something with a creative twist, these recipes promise moist, tender cakes that will wow any crowd. Ready to find your new favorite? Let’s dive into these irresistible bakes that are sure to become staples in your kitchen.
Classic Cream Cheese Pound Cake
Wandering through my grandmother’s recipe box this morning, I found her handwritten card for this cake, the paper soft at the edges from years of use. There’s a quiet comfort in the ritual of creaming butter and sugar, a gentle rhythm that feels like a return to something simple and true. This pound cake, with its dense, velvety crumb, has always felt less like a dessert and more like a quiet, edible hug.
Ingredients
– 1.5 cups unsalted butter, softened
– 8 oz cream cheese, softened
– 3 cups granulated sugar
– 6 large eggs, room temperature
– 3 cups all-purpose flour
– 1 tsp baking powder
– 0.5 tsp salt
– 2 tsp vanilla extract
Instructions
1. Preheat your oven to 325°F and thoroughly grease a 10-inch tube pan or bundt pan.
2. In a large mixing bowl, beat the softened butter and cream cheese together on medium speed for 3 minutes until completely smooth and pale.
3. Gradually add the sugar while continuing to beat, scraping down the bowl sides occasionally, for 4-5 minutes until the mixture is light and fluffy.
4. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated before adding the next egg.
5. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
6. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until the flour streaks disappear.
7. Stir in the vanilla extract by hand until the batter is uniformly mixed.
8. Pour the batter into your prepared pan and smooth the top with a spatula.
9. Bake at 325°F for 75-90 minutes until a toothpick inserted near the center comes out completely clean.
10. Cool the cake in the pan on a wire rack for 20 minutes before carefully inverting it onto the rack to cool completely.
This cake develops an almost fudge-like density as it cools, with the cream cheese lending a subtle tang that balances the rich sweetness. The tight, moist crumb holds up beautifully to a dusting of powdered sugar or a drizzle of lemon glaze. Try serving thick slices toasted and topped with fresh berries for a simple yet elegant dessert that honors the cake’s humble perfection.
Lemon Glazed Cream Cheese Pound Cake
Even now, as the afternoon light settles across the kitchen counter, I find myself drawn back to this simple, comforting cake. There’s something quietly reassuring about the familiar rhythm of creaming butter and sugar, the bright scent of lemon cutting through the richness. It’s a recipe that feels like a slow, deep breath in the middle of a busy week.
Ingredients
– 1 ½ cups unsalted butter, softened
– 8 oz cream cheese, softened
– 3 cups granulated sugar
– 6 large eggs, room temperature
– 3 cups all-purpose flour
– ½ tsp baking powder
– ½ tsp salt
– 1 tbsp vanilla extract
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice (for glaze)
Instructions
1. Preheat your oven to 325°F and thoroughly grease a 10-inch bundt pan.
2. In a large bowl, beat 1 ½ cups softened unsalted butter and 8 oz softened cream cheese on medium speed for 3 minutes until pale and fluffy.
3. Gradually add 3 cups granulated sugar while beating, continuing for 2 more minutes until fully incorporated.
4. Add 6 room-temperature eggs one at a time, beating for 30 seconds after each addition until the mixture is smooth.
5. In a separate bowl, whisk together 3 cups all-purpose flour, ½ tsp baking powder, and ½ tsp salt.
6. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until no white streaks remain.
7. Fold in 1 tbsp vanilla extract, 2 tbsp fresh lemon juice, and 1 tbsp lemon zest with a spatula until evenly distributed.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake at 325°F for 75-85 minutes until deeply golden and a toothpick inserted near the center comes out clean.
10. Cool the cake in the pan on a wire rack for 20 minutes before inverting it onto the rack to cool completely.
11. For the glaze, whisk 1 cup powdered sugar with 2 tbsp fresh lemon juice until smooth and pourable.
12. Drizzle the glaze over the completely cooled cake, allowing it to drip down the sides. The finished cake has a remarkably tender, velvety crumb that melts on the tongue, balanced by the bright, sharp lemon glaze. I love serving thick slices slightly warmed with a dollop of whipped cream, the contrast between rich cake and tart glaze creating perfect harmony in every bite.
Chocolate Swirl Cream Cheese Pound Cake
A quiet afternoon finds me in the kitchen, measuring flour with soft hands and thinking about how this chocolate swirl cream cheese pound cake came to be—a recipe born from leftover cream cheese and a craving for something tenderly sweet. As the oven warms, I remember how the marbled batter swirls together like gentle thoughts, creating something beautifully imperfect. There’s a comfort in its simplicity, a treat that feels both nostalgic and new.
Ingredients
– 1.5 cups all-purpose flour
– 1 cup granulated sugar
– 0.5 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 3 large eggs
– 1 tsp vanilla extract
– 0.25 cup cocoa powder
– 0.25 cup hot water
– 0.5 tsp baking powder
– 0.25 tsp salt
Instructions
1. Preheat the oven to 325°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.5 tsp baking powder, and 0.25 tsp salt until fully combined.
3. In a large bowl, beat 0.5 cup softened unsalted butter and 8 oz softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
4. Gradually add 1 cup granulated sugar to the butter mixture, beating for 1 minute until light and fluffy.
5. Beat in 3 large eggs one at a time, mixing for 30 seconds after each addition until just incorporated.
6. Stir in 1 tsp vanilla extract with a spatula until evenly distributed.
7. Gently fold the dry flour mixture into the wet ingredients in three additions, mixing until no streaks of flour remain; do not overmix.
8. In a small bowl, whisk 0.25 cup cocoa powder with 0.25 cup hot water until smooth to create a chocolate paste.
9. Transfer one-third of the plain batter to a separate bowl and fold in the chocolate paste until fully blended.
10. Alternate spoonfuls of the plain and chocolate batters into the prepared loaf pan.
11. Run a knife through the batters in a zigzag pattern once to create swirls, being careful not to overmix.
12. Bake at 325°F for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
13. Cool the cake in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
Soft and dense with a velvety crumb, this pound cake balances rich cream cheese with deep chocolate swirls that melt on the tongue. Serve it slightly warmed with a dusting of powdered sugar for breakfast, or slice it thick and pair with fresh berries for an elegant dessert that feels like a quiet celebration.
Blueberry Cream Cheese Pound Cake
Sometimes the simplest moments call for a cake that feels like a warm embrace, one where the tang of cream cheese meets the gentle burst of blueberries in a tender, golden crumb. Savoring a slice feels like pausing time, perfect for quiet mornings with coffee or shared over stories with loved ones. This blueberry cream cheese pound cake is that comforting companion, unassuming yet deeply satisfying.
Ingredients
– 1.5 cups all-purpose flour
– 1 cup granulated sugar
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 cup fresh blueberries
– 1 tbsp all-purpose flour (for coating blueberries)
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, baking powder, and salt until fully combined.
3. In a large mixing bowl, beat 8 oz softened cream cheese and 1/2 cup softened butter on medium speed for 2 minutes until smooth and creamy.
4. Gradually add 1 cup granulated sugar to the cream cheese mixture, beating for another 2 minutes until light and fluffy.
5. Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Mix in 1 tsp vanilla extract until just blended.
7. Gently fold the dry flour mixture into the wet ingredients using a spatula, mixing until no streaks of flour remain; do not overmix.
8. In a small bowl, toss 1 cup fresh blueberries with 1 tbsp all-purpose flour to coat them evenly.
9. Fold the coated blueberries into the batter gently to avoid crushing them and distribute evenly.
10. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11. Bake at 325°F for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool the cake in the pan on a wire rack for 15 minutes before transferring it out to cool completely.
Each slice reveals a moist, dense crumb with pockets of jammy blueberries, the cream cheese lending a subtle tang that balances the sweetness. Try it lightly toasted with a dollop of whipped cream, or simply as it is, where the flavors meld into something quietly extraordinary.
Almond Cream Cheese Pound Cake
Evenings like this call for something tender and quietly celebratory, a cake that fills the kitchen with the gentle, nutty perfume of almonds and the rich promise of cream cheese. It’s the kind of baking that feels like a slow, deep breath, a simple pleasure to be shared with a cup of tea or saved for a quiet moment tomorrow.
Ingredients
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened
– 8 ounces cream cheese, softened
– 4 large eggs, room temperature
– 1 teaspoon almond extract
– 1 teaspoon vanilla extract
– 1 ½ cups all-purpose flour
– ½ teaspoon baking powder
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, beat 1 ½ cups granulated sugar, 1 cup softened unsalted butter, and 8 ounces softened cream cheese together on medium speed for 4-5 minutes, until the mixture is pale, fluffy, and completely smooth.
3. Add 4 room-temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated and the batter looks creamy.
4. Mix in 1 teaspoon almond extract and 1 teaspoon vanilla extract until just combined.
5. In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt to ensure even leavening.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain; avoid overmixing to keep the crumb tender.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake at 325°F for 65-75 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
9. Let the cake cool in the pan on a wire rack for 20 minutes, then gently run a knife around the edges and lift it out using the parchment paper to cool completely.
10. Slice the cooled cake with a serrated knife for clean, even pieces. Soft and dense, this pound cake melts with the subtle sweetness of almond and the tangy richness of cream cheese. Serve it slightly warmed with a dusting of powdered sugar, or toast a slice and top it with fresh berries for a simple, elegant treat.
Red Velvet Cream Cheese Pound Cake
Holding this warm slice feels like finding an old photograph—suddenly you’re back in your grandmother’s kitchen, where the scent of cocoa and vanilla hung in the air like a sweet promise. There’s something deeply comforting about red velvet’s subtle chocolate flavor meeting the dense, moist crumb of a pound cake, especially when swirled with tangy cream cheese that melts into every bite. This version brings together the nostalgic charm of classic red velvet with the satisfying heft of a traditional pound cake, creating something that feels both familiar and special.
Ingredients
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsalted butter
– 8 oz cream cheese
– 4 large eggs
– 1 cup buttermilk
– 2 tbsp red food coloring
– 2 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 tbsp unsweetened cocoa powder
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan with butter, making sure to reach all the intricate curves.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda until fully combined.
3. Using an electric mixer on medium speed, cream together 1 cup softened unsalted butter and 8 ounces softened cream cheese until completely smooth and pale yellow, about 3 minutes.
4. Gradually add 2 cups granulated sugar to the butter mixture while continuing to mix on medium speed until light and fluffy.
5. Beat in 4 large eggs one at a time, waiting until each egg is fully incorporated before adding the next.
6. Mix in 2 teaspoons vanilla extract and 2 tablespoons red food coloring until the batter achieves a consistent deep red hue.
7. Alternate adding the dry flour mixture and 1 cup buttermilk to the wet ingredients, beginning and ending with the flour mixture, and mix just until combined after each addition.
8. Gently fold 2 tablespoons unsweetened cocoa powder into the batter using a spatula, being careful not to overmix.
9. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
10. Bake at 325°F for 60-70 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
11. Cool the cake in the pan on a wire rack for 20 minutes before inverting it onto the rack to cool completely.
Zestfully crimson against a white plate, this cake boasts a velvety-soft crumb that gives way to pockets of creamy richness. The subtle cocoa notes deepen when paired with cold milk, or try toasting thick slices and serving them with fresh berries for a delightful contrast between warm cake and cool fruit.
Maple Pecan Cream Cheese Pound Cake
Evenings like this call for something that feels like a warm embrace, a recipe that unfolds slowly and fills the kitchen with the kind of comforting aroma that makes the world feel just a little softer. This maple pecan cream cheese pound cake is exactly that—a tender, rich cake where each ingredient plays its part in creating something truly special.
Ingredients
– 1 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 2 1/2 cups granulated sugar
– 6 large eggs, at room temperature
– 3 cups all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/4 cup pure maple syrup
– 1 tsp vanilla extract
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan, making sure to reach into all the crevices for easy release later.
2. In a large mixing bowl, beat the softened butter and cream cheese together on medium speed for 3 minutes until completely smooth and pale in color.
3. Gradually add the sugar while continuing to beat, scraping down the sides of the bowl occasionally, until the mixture becomes light and fluffy—about 4 more minutes.
4. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated before adding the next egg.
5. In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
6. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until the flour disappears to avoid overmixing and developing gluten.
7. Stir in the maple syrup and vanilla extract by hand until the batter is uniform.
8. Fold in the chopped pecans gently with a spatula, distributing them evenly throughout the batter.
9. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
10. Bake at 325°F for 75-85 minutes, or until a toothpick inserted into the center comes out completely clean with no wet batter clinging to it.
11. Cool the cake in the pan on a wire rack for 20 minutes to allow it to set before attempting to remove it.
12. Carefully invert the pan onto the rack and gently lift it away, then let the cake cool completely for about 2 hours.
Velvety and dense with a fine crumb, this cake carries the distinct caramel notes of maple throughout each slice, while the toasted pecans provide a satisfying crunch. Serve it slightly warmed with a drizzle of extra maple syrup, or enjoy a thick slice alongside your morning coffee—it’s sturdy enough to hold up to being toasted the next day, developing an even richer flavor.
Banana Cream Cheese Pound Cake
A quiet afternoon finds me craving something that bridges comfort and celebration, the kind of treat that fills the kitchen with a warm, inviting aroma. This banana cream cheese pound cake is just that—a tender, moist loaf where the sweetness of ripe bananas melds beautifully with the rich tang of cream cheese, creating a simple yet deeply satisfying dessert.
Ingredients
– 1.5 cups all-purpose flour
– 1 cup granulated sugar
– 0.5 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 2 large eggs
– 3 medium ripe bananas, mashed
– 1 tsp baking powder
– 0.5 tsp baking soda
– 0.25 tsp salt
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 0.5 cup softened unsalted butter and 8 oz softened cream cheese with 1 cup granulated sugar for 3-4 minutes, until light and fluffy.
4. Tip: Ensure the butter and cream cheese are at room temperature to avoid a lumpy batter and achieve a smooth, even texture.
5. Beat in 2 large eggs one at a time, mixing just until each is incorporated.
6. Stir in 1 tsp vanilla extract and 3 mashed ripe bananas until the mixture is uniform.
7. Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until no streaks of flour remain; do not overmix.
8. Tip: Overmixing can lead to a dense cake, so stop as soon as the ingredients are combined.
9. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Check for doneness at the 55-minute mark to prevent overbaking, as ovens can vary.
12. Let the cake cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.
Cooled, this cake reveals a dense, velvety crumb that holds the subtle tang of cream cheese and the natural sweetness of bananas. Consider serving thick slices slightly warmed, perhaps with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.
Caramel Drizzle Cream Cheese Pound Cake
Nestled in the quiet of my kitchen, I find myself returning to this recipe like an old friend, its familiar rhythm a gentle comfort on days when the world moves too quickly. There’s something deeply soothing about the way rich cream cheese and sweet caramel come together in this pound cake, each slice a soft, buttery embrace that feels like home.
Ingredients
– 1 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup whole milk
– 1 cup caramel sauce
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch Bundt pan.
2. In a large mixing bowl, cream together 1 cup softened unsalted butter and 8 oz softened cream cheese on medium speed for 3 minutes until pale and fluffy.
3. Gradually add 2 cups granulated sugar while continuing to beat for another 2 minutes until fully incorporated.
4. Add 4 room-temperature eggs one at a time, beating for 30 seconds after each addition until the mixture is smooth.
5. Mix in 1 tsp vanilla extract until just combined.
6. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
7. Tip: Alternate adding the dry ingredients with 1 cup whole milk to the butter mixture, beginning and ending with flour, to prevent overmixing and ensure a tender crumb.
8. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
9. Bake at 325°F for 65-75 minutes until a toothpick inserted into the center comes out clean.
10. Tip: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to prevent sticking.
11. Allow the cake to cool completely on the wire rack for at least 2 hours.
12. Warm 1 cup caramel sauce in a microwave-safe bowl for 20 seconds until pourable but not hot.
13. Tip: Drizzle the caramel sauce over the cooled cake in a zigzag pattern, letting it drip down the sides for an elegant presentation.
14. Let the caramel set for 10 minutes before serving.
Oh, the way this cake melts on the tongue—dense yet impossibly moist, with the cream cheese lending a subtle tang that balances the sweet caramel drizzle. Serve it warm with a scoop of vanilla ice cream, or enjoy a thick slice with your morning coffee, the caramel forming delicate pools on the plate that beg to be savored.
Raspberry Swirl Cream Cheese Pound Cake
Holding this warm slice in my hands, I’m reminded how some recipes feel like quiet conversations with the kitchen—this raspberry swirl cream cheese pound cake being one of those gentle dialogues that fills the house with buttery perfume and leaves the soul nourished.
Ingredients
– 1 cup unsalted butter
– 8 oz cream cheese
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup milk
– 1/2 cup raspberry preserves
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan.
2. In a large bowl, beat 1 cup unsalted butter and 8 oz cream cheese with an electric mixer on medium speed for 3 minutes until pale and fluffy.
3. Gradually add 2 cups granulated sugar while continuing to beat for another 2 minutes until fully incorporated.
4. Add 4 large eggs one at a time, beating for 30 seconds after each addition until the batter is smooth.
5. Mix in 1 tsp vanilla extract until just combined.
6. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
7. Alternate adding the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined after each addition.
8. Pour two-thirds of the batter into the prepared bundt pan and spread evenly.
9. Dollop 1/2 cup raspberry preserves over the batter in the pan, then gently swirl with a knife to create marbled patterns without overmixing.
10. Spread the remaining batter over the raspberry layer, smoothing the top with a spatula.
11. Bake at 325°F for 75-85 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
12. Cool the cake in the pan on a wire rack for 20 minutes before inverting it onto the rack to cool completely. During baking, avoid opening the oven door for the first hour to prevent sinking—this ensures an even rise. For clean slices, chill the cooled cake for 30 minutes before cutting. When swirling the raspberry preserves, use a figure-eight motion to distribute the flavor throughout the cake without blending it completely into the batter.
Dense yet impossibly tender, this cake carries the subtle tang of cream cheese through every crumb, while the raspberry swirls offer bright pockets of fruity sweetness. I love serving thick slices slightly warmed with a dusting of powdered sugar, or toasted and topped with vanilla bean ice cream for a simple dessert that feels both nostalgic and new.
Espresso Cream Cheese Pound Cake
A quiet morning finds me in the kitchen, the rich aroma of coffee beans filling the air as I prepare this espresso cream cheese pound cake, a recipe that feels like a warm embrace on a slow day.
Ingredients
– 1 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter
– 8 ounces cream cheese
– 3 large eggs
– 2 tablespoons instant espresso powder
– 1 teaspoon vanilla extract
– ½ teaspoon baking powder
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 325°F and thoroughly grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt until fully combined.
3. In a separate large bowl, beat ½ cup unsalted butter and 8 ounces cream cheese with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Gradually add 1 ½ cups granulated sugar to the butter mixture, beating for 2 more minutes until pale and creamy.
5. Add 3 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
6. Dissolve 2 tablespoons instant espresso powder in 1 teaspoon vanilla extract, then mix into the wet ingredients until evenly distributed.
7. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake at 325°F for 60-70 minutes until a toothpick inserted into the center comes out clean with no wet batter.
10. Cool the cake in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
So tender and dense, this pound cake carries the deep, roasted notes of espresso balanced by the subtle tang of cream cheese. Slice it thick for breakfast with a dusting of powdered sugar, or serve warm with a dollop of whipped cream for an elegant dessert.
Vanilla Bean Cream Cheese Pound Cake
Lately, I’ve been craving something simple yet profoundly comforting, the kind of dessert that feels like a warm embrace on a quiet afternoon. This vanilla bean cream cheese pound cake is just that—a tender, buttery loaf that fills the kitchen with the most heavenly aroma while it bakes. It’s the perfect companion for a cup of tea and a moment of stillness.
Ingredients
– 1 ½ cups unsalted butter, softened
– 8 oz cream cheese, softened
– 3 cups granulated sugar
– 6 large eggs, room temperature
– 1 tbsp vanilla bean paste
– 3 cups all-purpose flour
– ½ tsp salt
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan, ensuring every crevice is coated to prevent sticking.
2. In a large bowl, beat the softened butter and cream cheese together on medium speed for 3 minutes until completely smooth and pale.
3. Gradually add the granulated sugar while continuing to beat for another 4 minutes until the mixture is light and fluffy.
4. Incorporate the eggs one at a time, beating for 30 seconds after each addition and scraping the bowl to ensure even mixing.
5. Stir in the vanilla bean paste until its tiny black specks are evenly distributed throughout the batter.
6. In a separate bowl, whisk together the flour and salt to aerate and combine them thoroughly.
7. Gradually fold the flour mixture into the wet ingredients by hand until just combined, being careful not to overmix.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake at 325°F for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan on a wire rack for 20 minutes to allow it to set before inverting.
11. Gently run a knife around the edges and center tube to loosen, then invert the cake onto the rack to cool completely.
Zesty orange zest grated over the top just before serving contrasts beautifully with the rich vanilla, while the dense, velvety crumb practically melts in your mouth. For a special touch, slice it thick and toast lightly, serving with a dollop of whipped cream and fresh berries for a simple yet elegant dessert.
Brown Sugar Cream Cheese Pound Cake
Unwrapping the wax paper from the block of cream cheese this morning, I remembered how my grandmother would always say the simplest ingredients hold the most comfort. This brown sugar version of pound cake feels like a warm hug on a chilly afternoon, with its caramel notes and tender crumb that melts on the tongue.
Ingredients
– 1 ½ cups unsalted butter, softened
– 8 ounces cream cheese, softened
– 2 ¼ cups light brown sugar, packed
– 6 large eggs, room temperature
– 3 cups all-purpose flour
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 1 tablespoon vanilla extract
– ¼ cup whole milk
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch Bundt pan, making sure to reach all crevices to prevent sticking.
2. In a large mixing bowl, beat 1 ½ cups softened unsalted butter and 8 ounces softened cream cheese on medium speed for 3 minutes until pale and fluffy.
3. Gradually add 2 ¼ cups packed light brown sugar while beating, continuing for 2 more minutes until fully incorporated and the mixture is smooth.
4. Crack 6 large room-temperature eggs into a separate bowl, then add them one at a time to the butter mixture, beating for 30 seconds after each addition until just combined.
5. In a medium bowl, whisk together 3 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt to evenly distribute the leavening.
6. Alternate adding the flour mixture and ¼ cup whole milk to the wet ingredients in three parts, starting and ending with flour, mixing on low speed until no streaks remain.
7. Stir in 1 tablespoon vanilla extract until the batter is uniform, being careful not to overmix to maintain a tender texture.
8. Pour the batter into the prepared Bundt pan and smooth the top with a spatula to ensure even baking.
9. Bake at 325°F for 75–85 minutes, or until a wooden skewer inserted into the center comes out clean with no wet batter.
10. Cool the cake in the pan on a wire rack for 20 minutes, then invert it onto the rack to cool completely for 2 hours before slicing.
The deep caramel flavor from the brown sugar pairs beautifully with the subtle tang of cream cheese, creating a moist, dense crumb that holds up well to a dusting of powdered sugar or a drizzle of bourbon glaze. Serve slightly warm with a scoop of vanilla bean ice cream for contrast, or toast thick slices for breakfast with your morning coffee.
Summary
Get ready to indulge! These 18 cream cheese pound cake recipes offer incredible variety for every occasion. Whether you’re baking for holidays, celebrations, or just because, there’s a perfect cake waiting for you. Try your favorites and let us know which ones you love most in the comments below. Don’t forget to share this sweet inspiration with fellow bakers by pinning this article to your Pinterest boards!
