Cream Cheese Pound Cake

Cream Cheese Pound Cake is a classic dessert that’s rich, moist, and full of flavor. This decadent cake is made with cream cheese, butter, and cake flour, resulting in a tender crumb and irresistible taste. It’s perfect for any occasion, from afternoon tea to special celebrations.

Why Make Cream Cheese Pound Cake

Cream Cheese Pound Cake is a beloved dessert that never fails to impress. With its rich, buttery flavor and dense texture, it’s a true crowd-pleaser. Plus, it’s incredibly easy to make and requires just a few simple ingredients.

How to Make Cream Cheese Pound Cake

Preheat the Oven and Prepare the Pan:

1. Preheat the oven to 325°F. Grease and flour a large bundt pan or spray it with non-stick spray.

Mix Cream Cheese and Butter:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter until smooth, about 3 minutes.

Add Sugar and Eggs:

1. Gradually add the sugar to the cream cheese mixture and mix until light and fluffy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Mix in the vanilla extract.

Add Flour and Buttermilk:

1. Slowly add the cake flour and mix until combined.
2. Remove the bowl from the stand mixer and pour in the buttermilk. Mix by hand until just incorporated.

Bake:

1. Pour the batter into the prepared bundt pan and bake for 1 hour to 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs.
2. The crust will be a dark golden brown around the edges and lighter in the center.

Cool and Serve:

1. Allow the cake to cool to room temperature before serving.
2. Dust with confectioners’ sugar before serving for a beautiful finish.

Serving Suggestions

Cream Cheese Pound Cake is delicious on its own, but you can also serve it with fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce for an extra special treat. It’s perfect for dessert or as a sweet indulgence with your morning coffee or tea.

Storage Information

Store any leftover Cream Cheese Pound Cake in an airtight container at room temperature for up to 3 days. You can also freeze slices of the cake for up to 3 months. Simply wrap them tightly in plastic wrap and aluminum foil before freezing.

Some Techniques or Tips

• Make sure all your ingredients are at room temperature before you begin mixing the batter. This will ensure a smooth and even texture.
• Be careful not to overmix the batter once you add the flour. Overmixing can lead to a dense and tough cake.
• Don’t overbake the cake. Check for doneness after 1 hour, and if needed, continue baking in 5-minute increments until done.

FAQs about Cream Cheese Pound Cake

1. Can I use low-fat cream cheese and butter in this recipe? It’s best to use full-fat cream cheese and butter for the richest and most flavorful cake. Low-fat substitutes may affect the texture and taste of the cake.
2. Can I use all-purpose flour instead of cake flour? Cake flour gives the cake a lighter texture, but you can use all-purpose flour if you don’t have cake flour on hand. The texture may be slightly denser, but it will still be delicious.
3. Can I add nuts or fruit to the cake batter? Yes, you can add chopped nuts, such as pecans or walnuts, or dried fruit, such as raisins or cranberries, to the batter for extra flavor and texture. Just fold them in gently before pouring the batter into the pan.

RECIPE

Ingredients:

• 1 package (8-ounce) cream cheese, room temperature
• 1¼ cups (2½ sticks or 284g) salted butter, room temperature
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (375g) cake flour
• ¼ cup (60g) buttermilk, room temperature
• Confectioners’ sugar, for dusting

Instructions:

1. Preheat the oven to 325°F. Prepare a large bundt pan by greasing it with butter and flouring it or by spraying it with non-stick spray. (A 10-inch bundt pan that is 3 inches deep is ideal. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter until smooth (about 3 minutes).
3. Gradually add the sugar and mix until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
5. Slowly add the cake flour and mix until combined.
6. Remove the bowl from the stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to incorporate any remaining ingredients.
7. Pour the batter into the prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.
8. Allow the cake to cool to room temperature. Dust with confectioners’ sugar before serving.