If you’re on the hunt for a dessert that feels like a warm hug and delivers a melt-in-your-mouth experience, this Velvety Cream Cheese Pound Cake Recipe is your new best friend. Rich, tender, and oh so moist, this classic cake combines the luxurious creaminess of cream cheese with the buttery goodness of a traditional pound cake, creating a perfect balance of flavor and texture. Whether you’re baking for a special occasion or simply craving a sweet treat, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward yet incredibly important, each adding to the cake’s extraordinary taste and soft, velvety crumb. From the creamy butter and cream cheese to the fragrant vanilla, every element plays a key role.
- 1 ½ cups unsalted butter, softened: Provides a rich base and tender crumb, softened to blend perfectly.
- 8 oz cream cheese, softened: Adds signature velvety moisture and slight tang for depth of flavor.
- 3 cups granulated sugar: Sweetens the cake evenly and helps create the fluffy texture.
- 6 large eggs: Adds structure and richness, binding everything beautifully.
- 3 cups all-purpose flour: The foundation that holds everything together, sifted for lightness.
- 1 teaspoon vanilla extract: Infuses warm, fragrant notes that elevate the entire cake.
- ½ teaspoon salt: Balances flavors and enhances the sweetness without overpowering.
How to Make Velvety Cream Cheese Pound Cake Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 325°F (165°C). Grease and flour your Bundt pan or loaf pan to prevent sticking and help your cake come out in one beautiful piece. This simple first step sets the stage for perfection.
Step 2: Creaming the Butter and Cream Cheese
In a large bowl, combine the softened butter and cream cheese. Beat them together until the mixture becomes smooth and creamy—the key to achieving that velvety texture everyone raves about in this pound cake.
Step 3: Adding Sugar for Fluffiness
Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat. The goal is a light and fluffy batter, which will give your cake an airy yet dense crumb, the hallmark of a classic pound cake.
Step 4: Incorporating the Eggs
Add the eggs one at a time, ensuring each is well beaten into the mixture before adding the next. This step is crucial for building structure and richness while maintaining the cake’s delicate texture.
Step 5: Flavoring with Vanilla Extract
Pour in the vanilla extract and mix just until combined. This lovely addition complements the creamy richness and adds a warm, inviting aroma.
Step 6: Mixing Dry Ingredients
In a separate bowl, sift together the all-purpose flour and salt. Gradually fold these dry ingredients into your wet mixture, mixing just enough to combine. Overmixing can make the cake tough, so keep it gentle here.
Step 7: Preparing to Bake
Pour your luscious batter into the prepared pan, smoothing it out evenly with a spatula. This step ensures even baking and a lovely shape.
Step 8: Baking to Perfection
Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Patience is key here, as the low and slow bake helps develop that moist, tender crumb without drying the cake.
Step 9: Cooling the Cake
Once baked, let the cake cool in the pan for 10 minutes. Then carefully transfer it to a rack to cool completely before slicing. Cooling fully allows the flavors to settle and makes slicing easier.
How to Serve Velvety Cream Cheese Pound Cake Recipe
Garnishes
Enhance your slice of Velvety Cream Cheese Pound Cake Recipe with a dusting of powdered sugar, a drizzle of fresh berry compote, or a few fresh mint leaves. These simple garnishes add color and a delightful contrast to the creamy cake.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh seasonal fruits like strawberries or blueberries make an excellent accompaniment, adding brightness and a fresh bite.
Creative Ways to Present
For an eye-catching presentation, serve the pound cake slices layered with mascarpone and berries for a quick dessert trifle. You can also toast thick slices and top them with nut butters or preserves for a sweet breakfast treat that feels indulgent without any fuss.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Velvety Cream Cheese Pound Cake Recipe tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days or refrigerate for up to a week while maintaining its lovely texture.
Freezing
This pound cake freezes beautifully. Slice it beforehand, wrap each slice individually, and store in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature or gently warm slices in the microwave for a quick cream cheese pound cake fix.
Reheating
To revive that just-baked feel, warm slices of this cream cheese pound cake gently in the microwave for about 10-15 seconds or pop them in a warm oven for a few minutes. Warm cake feels extra indulgent and enhances the velvety texture you love.
FAQs
Can I use low-fat cream cheese for this cake?
While low-fat cream cheese can reduce richness, it may affect the velvety texture and moisture of the cake. For the best results, stick to full-fat cream cheese to maintain that signature indulgence.
What type of pan is best for baking this pound cake?
A Bundt pan or a standard loaf pan works perfectly. The Bundt adds an elegant shape and helps the cake cook evenly, but loaf pans are great for easy slicing and serving.
Can I add flavors or mix-ins to this Velvety Cream Cheese Pound Cake Recipe?
Absolutely! Feel free to add lemon zest, almond extract, or even swirl in some chocolate chips. Just be mindful not to overload the batter, which could alter the baking time or texture.
How do I know when the cake is done baking?
The best way is to insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs attached, it’s ready. Avoid poking too early to prevent the cake from falling.
Can I make this recipe dairy-free?
You can try substituting dairy-free cream cheese and butter alternatives, but the texture and flavor will differ. This cake’s magic lies in its creamy dairy ingredients, so make substitutions with care.
Final Thoughts
This Velvety Cream Cheese Pound Cake Recipe is a true treasure for anyone who loves classic, comforting desserts with a bit of a luxurious twist. Once you’ve baked it, you’ll understand why it’s a crowd-pleaser that returns to the table time and time again. So, dust off your mixer, grab your ingredients, and treat yourself and your loved ones to this unforgettable cake experience!
Print
Velvety Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This velvety cream cheese pound cake is a rich, moist, and buttery dessert perfect for any occasion. With a smooth blend of cream cheese and butter, it offers a tender crumb and a delicate vanilla flavor that melts in your mouth.
Ingredients
Primary Ingredients
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or loaf pan to ensure the cake doesn’t stick after baking.
- Cream Butter and Cream Cheese: In a large bowl, cream together the softened butter and cream cheese until the mixture is smooth and creamy, forming the base for your batter.
- Add Sugar: Gradually add the granulated sugar while beating the mixture until it becomes light and fluffy, which helps to incorporate air for a tender cake.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter is smooth.
- Add Vanilla Extract: Stir in the vanilla extract until the flavor is evenly distributed throughout the batter.
- Sift Flour and Salt: In a separate bowl, sift together the all-purpose flour and salt to remove lumps and aerate the flour.
- Combine Dry and Wet Ingredients: Gradually add the sifted flour and salt mixture to the wet ingredients, mixing just until combined to avoid overworking the batter, which can make the cake tough.
- Pour Batter into Pan: Pour the prepared batter into the greased and floured pan, spreading it evenly for uniform baking.
- Bake the Cake: Bake for about 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes to settle, then transfer it to a cooling rack to cool completely before slicing.
Notes
- Ensure butter and cream cheese are at room temperature for easier creaming and a smoother batter.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optionally, dust with powdered sugar or serve with fresh berries for added flavor and presentation.
- Use a toothpick to test doneness; if it comes out with wet batter, bake for an additional 5-10 minutes and test again.
