Easy Cream Cheese Pound Cake
Indulge in the rich, buttery decadence of this Easy Cream Cheese Pound Cake—a classic dessert made irresistibly moist and velvety with the addition of cream cheese. Perfect for beginner bakers and seasoned pros alike, this recipe comes together with just a handful of pantry staples and under 15 minutes of prep time. Featuring a golden, tender crumb and hints of vanilla, this pound cake is baked to perfection in a Bundt pan for an elegant presentation. Whether served on its own, dusted with powdered sugar, or paired with fresh fruit and whipped cream, this crowd-pleasing dessert is sure to become a family favorite. With its simple steps and luscious flavor, this cream cheese pound cake is the ultimate treat for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2.25 cups granulated sugar
- 6 pieces large eggs
- 3 cups all-purpose flour
- 0.5 teaspoons baking powder
- 2 teaspoons vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 325°F (165°C) and lightly grease a 10-inch Bundt pan. Dust the pan with flour to ensure easy release.
In a large mixing bowl, combine the softened butter and cream cheese. Beat with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy, approximately 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure all ingredients are evenly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing as it can result in a dense cake.
Stir in the vanilla extract until evenly distributed.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 75-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.
Optional: Dust the cake with powdered sugar or serve with fresh fruit or whipped cream for added flavor.
Nutrition Facts
Calories |
5973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.9 g | 391% | |
| Saturated Fat | 178.8 g | 894% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1884 mg | 628% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 746.0 g | 271% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 460.1 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 495 mg | 38% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
