Cream cheese pound cake is rich, buttery, and perfectly moist with a tender crumb. Serve it plain or top with berries and whipped cream.
After making pound cakes again and again, I’ve found that cream cheese and sour cream are the keys to a cake that stays rich and moist without feeling too dense. This recipe uses both for a dependable Bundt cake with classic flavor, a soft crumb, and the kind of texture that turns out beautifully every time.
Table of contents
Why This Pound Cake Works
This cake has the rich, buttery flavor you expect from a classic pound cake, with a little tang from the cream cheese to keep it from feeling too heavy. Sour cream helps create a moist, tender crumb, and baking it in a Bundt pan gives it that beautiful, bakery-style look. It’s just as delicious served plain as it is topped with whipped cream, fresh berries, or your favorite dessert sauce.
Ingredients
A few key ingredients make this pound cake soft, rich, and reliable every time.
- Cream cheese: For richness and a slight tang
- Sour cream: For a moist, tender crumb
- Cake flour: For a soft, fine texture
- Eggs: For structure and stability
- Vanilla: For classic flavor
- Baking powder + salt: For lift and balance
Don’t skip this step: Let the butter, cream cheese, eggs, and sour cream come to room temperature before mixing. It helps the batter come together smoothly, creates a more even batter, and helps the cake bake evenly.
How to Make Cream Cheese Pound Cake
Cream the butter, cream cheese, and sugar until the mixture is light and fluffy.
Add the eggs one at a time, then mix in the sour cream and vanilla until smooth.
Stir in the dry ingredients just until combined. The batter will be thick and creamy.
Spread the batter into the Bundt pan and bake at 325 degrees F until the cake is golden and baked through.
Let the cake cool in the pan briefly, then turn it out and cool completely before serving.
Pound Cake Tips for Success
A few simple baking tips can help this cream cheese pound cake turn out moist, tender, and beautifully baked every time.
- Before mixing: Set the butter, cream cheese, and eggs out ahead of time so they reach room temperature. This helps everything blend together more smoothly and gives you a more even batter.
- During mixing: Beat the butter, cream cheese, and sugar until the mixture is fluffy and well blended. Once the flour is added, mix only until just combined so the cake stays tender.
- While baking: Use a long skewer or cake tester to check doneness, since a standard toothpick is usually too short for a Bundt cake. If the top is browning too quickly but the center still needs more time, loosely tent the cake with foil.
- While cooling: Let the cake cool in the pan for 10 minutes, then invert it onto a plate or wire rack. That short rest helps the cake release more cleanly, but waiting too long can make it stick.
What’s the best way to grease a Bundt pan?
Coat the pan lightly but thoroughly with butter or shortening, making sure to get into all the grooves. Add a dusting of flour, then tap out the excess. A thin, even coating helps the cake release cleanly without leaving floury buildup.
Can I make my own cake flour?
Yes. For each cup of cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace it with 2 tablespoons of cornstarch. Sift well to combine. For this recipe, use 3 cups of all-purpose flour, remove 6 tablespoons, and add 6 tablespoons of cornstarch.
Ingredients
- 1 cup unsalted butter at room temperature
- 8 ounce cream cheese at room temperature
- 2 ¾ cups granulated sugar
- 6 large eggs at room temperature
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 3 cups cake flour (see note)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- whipped cream for serving
- fresh berries for serving
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a Bundt pan, then set it aside.
- In the bowl of a stand mixer, beat together 1 cup unsalted butter, 8 ounce cream cheese, and 2 3/4 cups granulated sugar until fluffy, about 1-2 minutes.
- Add 6 large eggs, one at a time, mixing after each addition. Then mix in 1/2 cup sour cream and 1 tablespoon vanilla extract until evenly combined. Scrape the sides of the bowl as needed.
- In a medium mixing bowl, stir together 3 cups cake flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Add the flour mixture to the wet ingredients in two additions, mixing until just combined each time.
- Pour the cake batter into the prepared Bundt pan. Bake for 75 minutes or until a toothpick inserted halfway between the tube and the pan wall comes out clean.
- Remove the cake and let it cool in the pan for 10 minutes. Then invert it onto a wire rack or serving platter. Allow to cool completely. Cut into 10 slices and serve with whipped cream and fresh berries if desired.
Notes
Nutrition
Easy Variations
Switch things up with a few easy flavor twists and serving ideas to make this pound cake your own.
- Lemon: Add 1 to 2 teaspoons lemon zest and 1 to 2 tablespoons fresh lemon juice to the batter for a bright lemon flavor, then finish the cake with a simple lemon glaze.
- Berry: Serve each slice with blackberry sauce or raspberry syrup for an easy way to add fresh, fruity flavor.
- Chocolate: Drizzle the cake with chocolate sauce or chocolate ganache for a richer dessert-style finish.
- Coconut: Stir sweetened coconut into the batter for extra sweetness and a little added texture.
- Spice: Add 1 teaspoon ground cinnamon to the dry ingredients for a warm, cozy flavor that pairs beautifully with the rich cake.
FAQ
Swaps
Yes. If needed, you can use 3 cups of all-purpose flour in place of the cake flour, but expect a slightly heavier, less delicate crumb. For the closest substitute, use the all-purpose flour-plus-cornstarch version instead.
Yes. Just use salted butter and leave out the added salt.
Yes. Fold in 1 cup fresh blueberries at the end of mixing. Because the batter is thick, they should hold up well in the cake.
General Troubleshooting
Test the cake with a long skewer or cake tester inserted halfway between the center tube and the outer edge. If it comes out clean, the cake is ready.
A dry pound cake is usually the result of overbaking or overmixing once the flour is added. For the best texture, mix just until combined and check the cake near the end of the bake time.
No, not usually. It can be stored covered at room temperature for several days unless you add a topping or filling that needs to be refrigerated.
Pan Questions
Yes. You can divide the batter between two greased 9×5 loaf pans and bake at 325°F for 55 to 65 minutes. Start checking near the end of the bake time, since loaf pans usually finish sooner than a full-size Bundt cake. The loaves are done when a tester inserted in the center comes out clean.
For loaf pans, it’s better to divide the full recipe between two pans rather than cut the recipe in half.
Divide the batter evenly among well-greased mini Bundt pans, filling each about two-thirds full. Bake at 325°F for 20 to 30 minutes, and start checking early since smaller cakes bake much faster than a full-size Bundt. They’re done when a tester inserted near the center comes out clean.
*The exact time can vary a bit based on the size of your mini Bundt pan cavities.
This usually happens when the pan isn’t greased and floured well enough, or the cake sits too long before being turned out. Let it cool in the pan for about 10 minutes, then invert it while it’s still warm.
Storage
At room temperature: Store the cake in an airtight container on the counter for up to 4 days. This keeps the cake soft and moist while making it easy to grab a slice whenever you want one.
To freeze: Once the cake has cooled completely, wrap it well and freeze it for up to 3 months. Thaw it in the fridge or on the counter before serving.
What to Serve with Cream Cheese Pound Cake
Dress up a slice with something creamy, fruity, or equally dessert-worthy. These recipes make easy additions when you want to serve this cake for brunch, dessert, or a holiday spread.
Light, fluffy, and just sweet enough, Homemade Cool Whip is an easy topping that adds a creamy finish to each slice. Spoon it over cake on its own or pair it with fresh berries for an easy bakery-style dessert.
Rich, buttery, and perfectly sweet with a little salty balance, Homemade Salted Caramel Sauce is an easy way to dress up a slice of pound cake. Drizzle it over the top for a simple dessert upgrade that feels a little extra special.
More Cakes to Celebrate With!
Bake even more cakes for holidays, birthdays, and every sweet little reason in between with these reader-favorite recipes.
- Lemon Pound Cake
- Chocolate Pound Cake
- Sour Cream Orange Cake
- Banana Coconut Bundt Cake
- Gingerbread Bundts with Cinnamon Glaze
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