You know those recipes that just work their way into your regular rotation? This cream cheese pound cake is absolutely one of those for me. I stumbled upon this combination while testing different pound cake recipes in my kitchen, and the moment I added cream cheese to the mix, everything changed.
Let me tell you about my first attempt at this cake. It was one of those dreary winter afternoons when my ancient oven was actually being cooperative (a rare occurrence in my kitchen!). The house filled with this incredible vanilla aroma, and I knew I was onto something special. The cream cheese gives this cake the most incredible texture – it literally melts in your mouth.
What Makes This Pound Cake Different
Before we dive in, let’s talk about what makes this pound cake special. Traditional pound cakes can sometimes be a bit heavy, but the cream cheese in this version creates this incredibly tender crumb that’s just perfect. There’s no baking powder or baking soda here – the cake gets its texture purely from properly creamed butter and eggs.
Ingredients
For the cake:
- 1½ cups (339g) unsalted butter, properly softened
- 8 oz (226g) cream cheese, softened
- 2½ cups (450g) granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups (360g) all-purpose flour
- ½ teaspoon salt
For serving:
- Powdered sugar for dusting
- Fresh berries (optional)
- Whipped cream or ice cream (optional)
A Note About Room Temperature Ingredients
This might sound fussy, but trust me on this – room temperature ingredients make a huge difference here. I learned this the hard way after several dense, uneven cakes. Your butter should be soft enough that your finger can easily make an indent, but not so soft that it’s melting.
If you’re like me and always forget to take things out ahead of time, here’s a tip: cut your butter into chunks and microwave it on 50% power in short bursts. For the cream cheese, I actually keep it tucked in my apron pocket while preparing other ingredients – sounds weird, but it works! Cold countertops can steal all the warmth from your ingredients, even in a heated kitchen.
Let’s Make It
- First things first, set your oven to 325°F (165°C). This lower temperature is intentional – it helps the cake bake evenly without over-browning.
- Take your stand mixer (or a large bowl with a hand mixer), and beat that butter for about 2 minutes on medium speed. You want it really light and fluffy. Sometimes I catch myself watching the butter transform – it’s kind of mesmerizing.
- Add your softened cream cheese and mix until everything’s smooth and creamy. Keep scraping down the bowl – you’ll be doing this a lot, but it’s worth it. No one wants chunks of unmixed butter in their cake!
- Now for the sugar. Pour it in and mix for about 2 minutes. It might seem like a lot of sugar, but remember this is a big cake, and the sugar does more than just sweeten – it’s actually helping create that tender texture we’re after.
- Time for the eggs. Add them one at a time, mixing on medium-low speed. Don’t panic if the batter looks a bit curdled or cottage cheese-like after adding the eggs – this is totally normal! It’ll all come together. (source:Ineskohl.info)
- Add your vanilla. I use homemade vanilla extract, but store-bought works perfectly fine.
- Finally, gently mix in the flour and salt on low speed. This is where people often go wrong – mix just until it’s combined. Over-mixing will make your cake tough, and we want it tender and dreamy.
The Baking Part
Pour the batter into a 10-12 cup bundt pan. I use baking spray because buttering and flouring all those nooks and crannies is honestly a pain. Make sure you coat every bit of that pan – this cake is too good to leave any stuck to the pan!
Give the pan a few taps on the counter (over a kitchen towel) to get rid of air bubbles. If you have carpet in your kitchen, tapping it there works even better.
Bake for 70-85 minutes. You’ll know it’s done when a skewer comes out clean. If the top starts getting too brown before it’s done, just tent it with foil.
The Waiting Game
Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. I know it’s tempting to dig in right away (believe me, I’ve been there), but letting it cool properly makes all the difference in the texture.
Once it’s cool, dust it with powdered sugar. Serve it plain, or dress it up with fresh berries and whipped cream. It’s also amazing with a scoop of vanilla ice cream.
Make It Your Own
Want to switch things up? Try adding:
- A couple tablespoons of orange or lemon zest (add it early in the mixing process)
- A splash of almond extract with the vanilla
- A drizzle of warm chocolate sauce over the top
- A handful of fresh berries alongside
This cake keeps well for several days if you can resist eating it all at once. Just keep it covered at room temperature, and try not to sneak too many midnight snacks (speaking from experience here).
Now go forth and bake! And remember, if your first try isn’t perfect, that’s okay – every oven is different, and it might take a try or two to get it just right for your kitchen. But trust me, even the “imperfect” versions of this cake are pretty darn delicious.
