dessert. With its velvety texture and golden crust, every bite is a taste of indulgence. Perfect on its own or dressed up with whipped cream and berries, this cake is a crowd-pleaser for any occasion.

Cream Cheese Pound Cake

Why You’ll Love This Recipe

I love how this cream cheese pound cake brings bakery-level quality into my own kitchen. The combination of cream cheese and sour cream makes the crumb extra moist, while the butter and sugar create that irresistible, tender texture. It’s the kind of dessert that tastes even better the next day, making it ideal for holidays, family dinners, or anytime I want to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups (340 grams) unsalted butter, softened to room temperature
8 oz (226 grams) full‑fat brick cream cheese, softened to room temperature
2 ½ cups (500 grams) granulated sugar
⅓ cup (80 grams) sour cream, at room temperature
2 teaspoons pure vanilla extract
6 large eggs at room temperature
3 cups (354 grams) cake flour (spooned & leveled)
½ teaspoon baking powder
⅛ teaspoon salt
Optional for serving: homemade whipped cream & fresh berries

Directions

I start by preheating my oven to 325°F (163°C) and greasing a Bundt pan that holds 10 to 12 cups of batter.
In a large bowl, I beat together the softened butter, cream cheese, and sugar until smooth and fluffy.
I mix in the sour cream and vanilla extract until the mixture is creamy.
Then I add the eggs one at a time, mixing well after each addition to keep everything smooth.
Once combined, I pause the mixer and gently fold in the cake flour, baking powder, and salt. I mix until everything is just incorporated.
I pour the batter into the prepared pan and tap it lightly on the counter to release air bubbles.
The cake bakes for 75 to 95 minutes. Halfway through, I loosely cover it with foil to avoid over-browning.
To test doneness, I insert a toothpick—if it comes out clean, it’s ready.
I let the cake cool in the pan for about 2 hours before inverting it onto a cooling rack.
Once it’s completely cooled, I like to top it with whipped cream and berries for an extra-special finish.

Servings and timing

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 4 hours

Variations

Gluten-Free Option: I swap the cake flour with a gluten-free 1:1 flour blend and ensure my baking powder is certified gluten-free.
All-Purpose Flour Substitute: If I don’t have cake flour, I use 1 cup of all-purpose flour minus 2 tablespoons, replacing that with 2 tablespoons of cornstarch and sift well.
Citrus Twist: Sometimes I add a teaspoon of lemon or orange zest for a bright, fresh flavor.
Almond Flavor: A splash of almond extract alongside the vanilla gives it a unique nutty note.
Mini Pound Cakes: I bake the batter in mini Bundt pans or loaf tins for individual servings or gifts.

storage/reheating

I keep the cake covered tightly at room temperature for up to 3 days. If I want it to last longer, I store it in the fridge for up to a week. To freeze, I wrap individual slices in plastic wrap and place them in a freezer bag—perfect for grabbing a slice anytime. To reheat, I microwave a slice for 10–15 seconds until just warm.

FAQs

How do I know when the pound cake is fully baked?

I insert a toothpick into the center; if it comes out clean without wet batter, it’s done. Sometimes a few moist crumbs are okay.

Why is my cake dense or gummy?

Overmixing the batter or using cold ingredients can lead to a dense cake. I always make sure everything is at room temperature and mix just until combined.

Can I make this cake ahead of time?

Yes! I actually prefer making it a day in advance since the flavor deepens over time. Just wrap it well and store at room temperature or in the fridge.

What’s the best pan to use?

I use a Bundt pan that holds 10–12 cups of batter. A nonstick pan greased thoroughly works best for easy release.

Can I add mix-ins like chocolate chips or nuts?

Absolutely. I like folding in a cup of mini chocolate chips or chopped pecans for extra texture and flavor. Just make sure they’re coated in a little flour to prevent sinking.

Conclusion

This cream cheese pound cake is one of those timeless recipes I keep coming back to. It’s rich, moist, and beautifully balanced in flavor, making it ideal for any dessert table. Whether I enjoy it plain, dressed up with toppings, or as a sweet gift, this cake never disappoints.