Cream Cheese Pound Cake has always held a special place in my heart. I remember my grandmother baking this delightful cake every holiday season, filling the house with its warm aroma. The rich, buttery flavor combined with the creamy texture of cream cheese creates a dessert that is both comforting and indulgent. Whenever I take a bite, I’m reminded of family gatherings and joyful celebrations. This easy cream cheese pound cake recipe is perfect for any occasion, whether it’s a birthday, holiday, or just a cozy evening at home. Let’s get cooking!
Why You’ll Love This Cream Cheese Pound Cake
This cream cheese pound cake is truly a masterpiece for dessert lovers. Here are a few reasons why:
- Rich, moist texture that melts in your mouth.
- Perfect for special occasions like birthdays and weddings.
- Easy to make, even for beginners—no complicated steps!
- Versatile enough to pair with fruits or chocolate.
- Can be made ahead of time and stored easily.
- Uses simple ingredients that you probably already have at home.
Ingredients for Cream Cheese Pound Cake
Here’s everything you need to create this deliciously moist cake:
- 2 cups granulated sugar – provides sweetness and structure.
- 1 cup unsalted butter, softened – adds richness and moisture.
- 1 cup cream cheese, softened – gives that signature creamy texture.
- 4 large eggs, room temperature – essential for binding.
- 2 teaspoons vanilla extract – enhances flavor.
- 3 cups all-purpose flour – the base of the cake.
- 1 teaspoon baking powder – provides lift.
- 1/2 teaspoon salt – balances the sweetness.
How to Make Cream Cheese Pound Cake
Follow these simple steps to create your own moist cream cheese pound cake:
- Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Step 2: In a large mixing bowl, beat together the butter and cream cheese until creamy.
- Step 3: Gradually add in the sugar, continuing to beat until light and fluffy.
- Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 5: In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Step 6: Pour the batter into the prepared bundt pan and smooth the top.
- Step 7: Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Pro Tips for the Best Cream Cheese Pound Cake
To ensure your cream cheese pound cake turns out perfectly, consider these tips:
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter to keep the cake light.
- Allow the cake to cool completely before icing to avoid melting.
What’s the secret to perfect Cream Cheese Pound Cake?
The secret lies in using high-quality cream cheese that is at room temperature, allowing it to blend seamlessly into the batter. This ensures a smooth and creamy texture.
Can I make Cream Cheese Pound Cake ahead of time?
Yes, you can make this cake up to 2 days in advance. Just wrap it tightly in plastic wrap and store it at room temperature.
How do I avoid common mistakes with Cream Cheese Pound Cake?
Common pitfalls include using cold ingredients and overmixing the batter. Ensure all ingredients are at room temperature and mix until just combined.
Best Ways to Serve Cream Cheese Pound Cake
Enjoy this cream cheese pound cake in various delightful ways:
- Serve it with fresh berries and whipped cream for a refreshing contrast.
- Drizzle a simple icing made from powdered sugar and milk for added sweetness.
- Pair with a scoop of vanilla ice cream for a classic dessert experience.
Nutrition Facts for Cream Cheese Pound Cake
Per serving (recipe makes 12 servings):
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Protein: 6g
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 35g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cream Cheese Pound Cake
To store your cream cheese pound cake, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil. It can be stored in the fridge for up to 4 days or frozen for up to 3 months. To reheat, simply thaw and warm in the oven at 300°F (149°C) for about 10-15 minutes.
Frequently Asked Questions About Cream Cheese Pound Cake
Can I freeze cream cheese pound cake?
Yes, you can freeze slices of cream cheese pound cake. Wrap them in plastic wrap and then in foil for up to 3 months.
What can I add to cream cheese pound cake for more flavor?
Consider adding lemon zest, chocolate chips, or nuts to elevate the flavor profile of your cream cheese cake.
Variations of Cream Cheese Pound Cake You Can Try
Here are some fun variations to explore:
- Add chocolate chips for a rich chocolate version of cream cheese pound cake with chocolate chips.
- Incorporate spices like cinnamon or nutmeg for a seasonal twist.
- Top with a fruit compote for a refreshing finish.
Cream Cheese Pound Cake: 5 Reasons You’ll Love This Dessert
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Easy Cream Cheese Pound Cake with Fresh Berries and Whipped Cream Recipe
Ingredients
- 2 Eggs (Large, Room temperature)
- 1 cup Buttermilk
- 1/2 cup Oil
- 2 tsp Vanilla extract
- 2 cups Granulated sugar
- 1 3/4 cups All-purpose flour
- 3/4 cup Cocoa powder
- 1.5 tsp Baking powder
- 1.5 tsp Baking soda
- 1 cup Water (Boiling hot)
- 3/4 cups Butter (Unsalted)
- 2 cans Evaporated milk (12 oz. each)
- 2 cups Granulated sugar
- 2 tsp Vanilla extract
- Chopped nuts (for garnish)
Instructions
- In a large mixing bowl, combine the eggs, buttermilk, oil, and vanilla extract. Whisk together until the mixture is smooth. Set this aside for later use.
- In another bowl, whisk together granulated sugar, all-purpose flour, cocoa powder, baking powder, and baking soda until well combined.
- Gradually add the dry mixture into the wet mixture, alternating with the boiling hot water. Mix gently until just combined to ensure a smooth batter without overmixing.
- Grease and flour two 8-inch round cake pans (3 inches deep). Pour the batter evenly between the two pans.
- Place the pans in a preheated oven at 350°F (175°C) and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow the cake layers to cool completely in their pans before removing them for icing.
- While the cakes bake and cool, prepare the caramel icing. In a nonstick saucepan, combine butter, evaporated milk, and sugar over medium heat. Stir continuously until all ingredients have melted and combined smoothly.
- Reduce heat to medium-low and cook the mixture uncovered for 1.5 to 2 hours, stirring frequently. The mixture should thicken and darken to a rich golden brown color and be able to coat the back of a spoon thickly without burning.
- Remove the pan from heat and stir in 2 teaspoons of vanilla extract. Let the icing cool at room temperature for 30-40 minutes to thicken further. For faster cooling, refrigerate for 20-30 minutes.
- Once the cakes have cooled completely, pour the thickened caramel icing over the top. Use a spatula to spread it evenly and create decorative swirls on the surface.
- Sprinkle chopped nuts around the top edge and base of the cake for added texture and presentation. Slice and enjoy this decadent chocolate caramel treat.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
