Philadelphia Cream Cheese Pound Cake
Indulge in the rich, buttery decadence of Philadelphia Cream Cheese Pound Cake, a classic dessert that’s as timeless as it is irresistible! This recipe combines the creamy tang of Philadelphia cream cheese with softened butter to create a velvety, moist texture that melts in your mouth. Sweetened with just the right amount of granulated sugar and flavored with a touch of pure vanilla extract, this cake has a perfectly balanced sweetness. With a golden crust and tender crumb, it’s baked to perfection in a bundt pan for an elegant presentation. Whether enjoyed on its own or adorned with fresh fruit, whipped cream, or a sprinkle of powdered sugar, this cream cheese pound cake is a surefire crowd-pleaser for any occasion. Ready in under two hours and serving 12, it’s the ultimate dessert for sharing and savoring!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 8 ounces Philadelphia cream cheese, softened
- 2.5 cups granulated sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoons salt
Instructions
Preheat your oven to 325°F (165°C). Grease and lightly flour a 10-inch bundt pan or tube pan, ensuring all crevices are well-coated to prevent sticking.
In a large mixing bowl, use a hand or stand mixer to beat the unsalted butter and cream cheese together on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar to the butter and cream cheese mixture. Continue beating on medium speed until the mixture becomes light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the pure vanilla extract until evenly distributed.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 80-90 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, carefully invert it onto a wire rack and allow it to cool completely before slicing and serving.
Enjoy your Philadelphia Cream Cheese Pound Cake as is, or serve with your favorite toppings like fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
6170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.6 g | 393% | |
| Saturated Fat | 179.6 g | 898% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1876 mg | 625% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 790.1 g | 287% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 509.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 453 mg | 35% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1097 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.
