The Only Cream Cheese Pound Cake Recipe You’ll Ever Need – Rich, Moist, Bakery-Perfect Every Time

🍰 Cream Cheese Pound Cake (Bundt)

A rich, buttery classic cake with a soft crumb, deep flavor, and bakery-style texture. Perfect for gatherings, coffee moments, or simple homemade comfort.

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🧾 Ingredients

🧈 1½ cups (339 g) salted butter, room temperature

🧀 8 oz (227 g) cream cheese, room temperature

🍚 3 cups (594 g) granulated sugar

🥚 6 large eggs, room temperature

🌾 3 cups (360 g) all-purpose flour

🧂 1 tsp kosher salt

🍦 1 tbsp vanilla extract

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👩‍🍳 Instructions

🔥 1. Preheat & Prepare

Preheat oven to 325°F (165°C).

Grease and flour a Bundt pan very well to prevent sticking.

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🧈 2. Cream the Base

Beat butter and cream cheese together until smooth, fluffy, and creamy (2–3 minutes).

✨ This step builds the cake’s soft texture.

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🍚 3. Add Sugar

Gradually add sugar while mixing until the batter becomes light and airy.

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🥚 4. Add Eggs

Add eggs one at a time, mixing well after each addition.

Scrape the bowl to keep everything evenly combined.

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🌾 5. Add Dry Ingredients

Slowly mix in flour and salt.

⚠️ Mix just until combined—do not overmix.

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🍦 6. Add Flavor

Stir in vanilla extract for a warm, classic aroma.

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🔥 7. Bake

Pour batter into prepared pan and smooth the top.

Bake for 75–90 minutes, or until a toothpick comes out clean.

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❄️ 8. Cool

Let rest in the pan for 10–15 minutes, then invert onto a wire rack.

Cool completely before serving.

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💡 Tips for Best Results

🧊 Use room temperature ingredients for a smooth batter

⏳ Don’t rush the creaming step—it creates softness

👋 Tap the pan lightly to remove air bubbles

🍋 Optional: add lemon zest or almond extract for extra flavor

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🍯 Optional Glaze

1 cup powdered sugar

2–3 tbsp milk or lemon juice

½ tsp vanilla

Mix until smooth and drizzle over the cooled cake.