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Cream Cheese Pound Cake

(48 Votes)
Cream Cheese Pound Cake
SERVES
12
COOK TIME
1 Hr 30 Min

Cream Cheese Pound Cake is a little richer than traditional pound cake, but it still has that same buttery taste. Since the cream cheese is already in it, you can serve it as is, or maybe top it with fresh-cut fruit or a scoop of ice cream.

What You'll Need

  • 1 1/2 cups (3 sticks) butter, slightly softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 cups sugar
  • 2 teaspoons vanilla extract
  • 6 eggs
  • 3 cups all-purpose flour

What to Do

  1. Preheat oven to 325 degrees F. Coat a 10-inch Bundt or tube pan with cooking spray; set aside.
     
  2. In a large bowl, with an electric beater on medium speed, beat butter and cream cheese until creamy. Beat in sugar and vanilla until well mixed. Beat in eggs one at a time. Gradually add flour, beating until well combined.
     
  3. Pour batter into prepared pan. Bake 1 hour and 20 minutes to 1 hour and 30 minutes, or until a toothpick inserted in center comes out clean.
     
  4. Let cool 10 minutes then invert onto a wire rack to cool completely. Serve, or cover until ready to serve.
     

Notes

  • Can't get enough pound cake? Neither can we, which is why we collected some of our best pound cake recipes to share with you. Click here to check 'em out!
  • We baked our Cream Cheese Pound Cake in a Bundt pan to give it a simple, decorative look. Check out Our Guide to Bundt Cakes to learn more about these pans. 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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MooreaBill

Jul 13, 2018

Can I make this exact recipe in a 10x5x4inch loave glass pan?

Test Kitchen Team

Jul 16, 2018

Hi there! The Test Kitchen has not tried this recipe in that size pan, so we are unsure what the cooking time would be. We also think it won't come out as beautiful as it would in a bundt pan! Thanks for reaching out to us!

momz74 8001490

Jan 10, 2018

wondering if anyone tried to make this recipe using mini size Bundt pans?

Test Kitchen Team

Jan 11, 2018

Hi there! While you can bake this in the mini size Bundt pans, because haven't tested it, we wouldn't know how long to tell you to bake it. If you try it out, we'd love to know about your experience on our Facebook page! https://www.facebook.com/pg/MrFoodRecipes

serenityone2000 9246612

Nov 22, 2017

I have made this cake about 100 times. It always gets amazing reviews. I ADD LOTS OF FROZEN BLUEBERRIES!!!!

msdeb21

Nov 11, 2017

What a beautiful pound cake! I will pick up a bag of frozen strawberries this weekend, so I can make this cake and serve it with strawberries. There is something about a cake made in a Bundt pan that makes the presentation better. I think it's easier to slice the pieces, and they look pretty.

Marcie P

Jan 31, 2017

I made this last weekend. It was so good that it will be the only pound cake recipe I will use from now on!! Instead of making it as a traditional pound "cake" I made little muffins using cupcake papers. The only thing I had to do was adjust the baking time. I baked them for approx 27 minutes and they were awesome. Even the kids at my daughters Pre-K class loved them.

sarahm38 2678431

Apr 24, 2016

I notice you use cups as measurement , we don't use this in the UK , could you provide alternate measurements , preferably metric so we can make recipes accurately? I would love to make these cakes but think it would fail .

christinetaylor2 2543454

Jun 14, 2016

sarahm38 2678431 You can do a Google search and find an online converter.

millied45 7840198

Feb 20, 2016

I made a pound cake that the recipes call for nuts, cream cheese, cake flour with the butter and eggs. It fell I would like to try this recipe again. What can I do to keep it from falling

Test Kitchen Team

Feb 23, 2016

Hello! While we can't say exactly why your pound cake fell since we don't know the exact recipe you used, we can give you some tips to keep it from falling in the future. 1) Make sure your butter is softened; 2) Do not over-mix the cake; 3) Bake immediately after putting your batter in the pan; 4) Bake on the center rack; and 5) Do not open the oven door during baking. We hope these tips help you! :)

journey101suv

Feb 01, 2016

I am not supposed to use white flour, but that recipe sounds so good, is it possible to use whole wheat flour?? Thanks

Test Kitchen Team

Feb 02, 2016

Hi there! The Test Kitchen has not tried making this recipe using only whole wheat flour. We believe that a combination of half white flour and half whole wheat flour could work. If you're looking for diabetic-friendly recipes, please visit our other site: www.everydaydiabeticrecipes.com. Enjoy!

journey101suv

Feb 02, 2016

Thank you, I will try and hope it works.

vflirtyl 4578384

Jan 03, 2016

Made this cake 2times. Awesome. I had misplaced the card, found it and made it. Tasted just as good as the last time I made it. Coworkers and family loved it!

joobydoo

Dec 06, 2015

there isnt any bake soda or powder?

Test Kitchen Team

Dec 07, 2015

Hi there! No, this cream cheese pound cake does not require any baking soda or baking powder. It's a light cake that won't disappoint. We know that you'll love it. Enjoy!

colleenbuskirk 6048324

Dec 05, 2015

Does this have to be kept refrigerated due to the cream cheese in it? Thank you!

Test Kitchen Team

Dec 07, 2015

Hi there! No, the pound cake does not have to be refrigerated. Enjoy!

Judy2012

Dec 05, 2015

This is a perfect pound cake. If u follow the directions and use the correct cake pan, it will turn out beautifully. Huge hit around here. Thx so much.

promi 3956071

Nov 21, 2015

Without a doubt, the best pound cake I have ever tasted. It will be the only one I will make from now on. Next time I might substitute almond flavoring for the vanilla.

get2marion 9149365

Nov 16, 2015

How long would you bake 2 loave pans?

Test Kitchen Team

Nov 17, 2015

Hi there! The Mr. Food Test Kitchen has not attempted to make this recipe in two loaf pans, so we are unsure how long it would need. Let us know how it turns out for you, we would love to hear back!

clett62 2299368

Nov 16, 2015

TThis is my "go to" pound cake rece. I'll change it up by using different flavorings, adding coconue, fruit and/or nuts. As we are empty nesters its toomuch cake for the two of us so I bake in several loaf pans and freeze for later.

david1827 5160773

Oct 21, 2015

This sounded so good, I made it last weekend. I baked it for the full time of an hour and 30 min. The sides and bottom were very brown and crusty. The tooth pick test in several places showed it was done. When I took it out of the tin to cool it looked like it was over baked and I thought the extra 10 min. was not needed. Later when cooled I had a slice. It had a great flavor, but sides and bottom were to baked. At the same time the center on top, which had a lovely crack was not baked. It was like a ring of hard pudding on the top. I was very disappointed and will not try it again.

sgip3878636

Sep 10, 2015

This is delicious and simple. Loved it.

lucretia1010 9633722

Sep 09, 2015

Is there not a glaze that goes on it??

Test Kitchen Team

Sep 10, 2015

This recipe does not have a glaze, but you can certainly add one! Here you'll find 4 different glaze recipes (linked at the bottom of the page), and a short video on "How to Make Glaze." http://www.mrfood.com/How-To-Videos/How-To-Make-Glaze

tricialeone 9527113

Mar 03, 2015

Great with coffee or with some fresh strawberries

Goodcookie

Feb 13, 2015

I haven't made this yet but it sounds so delicious and scrumptious so i will try to make it next week and see if everyone likes it at Church wed. night So I will take a picture of it and post it and let you know how it turns out Okay !! Thanks For Sharing This Recipe 3 ) 3

kotydoreen 9073476

Dec 20, 2014

I made this exactly like the instructions said and it was AMAZING!! The best pound cake I've ever had. I brought it to work and now they request it at every function!

Test Kitchen Team

Dec 22, 2014

Thanks for sharing with us! We're so glad to hear that you and all your coworkers loved this pound cake!

Chef 1062165

Mar 05, 2015

I am Diabetic ,could I use splenda instead of sugar ?in the cream cheese pound cake hopefully Joyce )

Test Kitchen Team

Mar 06, 2015

In response to Chef 1062165: We haven't tried making this Cream Cheese Pound Cake with Splenda, but we believe that using the same amount of Splenda in place of sugar should work. If you decide to give it a try, we'd love to hear how it turned out!

utahna2 8344566

Sep 22, 2014

Could you use a cake mix??

Test Kitchen Team

Sep 23, 2014

Hello! We haven't tried making this pound cake with a cake mix and cream cheese, so we're not sure how it would turn out. If you do give it a try, please let us know how it worked out for you!

sr5367sh

Nov 15, 2014

I have made this using a cake mix and it it still an excellent pound cake. Here is what i do: Preheat oven to 350 F. Grease and flour a tube or bundt pan. In a mixing bowl sift together one box butter recipe cake mix, with 6 Tbls (1.75 ozs.)of all-purpose flour. In a larger bowl add one 8oz pkg of softened cream cheese and one stick (1/2 cup) of unsalted butter OR 1/2 cup of vegetable oil, 1/2 cup of sugar, 4 large eggs, 1/2 cup of water, one tsp. of vanilla extract and one tsp of almond extract or lemon extract. Blend with electric mixer about 2 minutes on low. Add flour/cake mix , then mix about 2 minutes on medium speed until well blended. Pour into tube or bundt pan and bake at 350F for 50 minutes. Let it cool in the pan for 20 minutes then turn upside down onto rack to cool. Sprinkle with powdered sugar or eat as is.

jjbosslady 9601237

Sep 07, 2014

......perhaps a quarter cup of vegetable oil.

jjbosslady 9601237

Sep 07, 2014

This is a very dense, sweet cake that MUST be accompanied with tea or coffee. Textire could benefit from

Ballou64

Sep 05, 2014

What type of butter do you use for this cake? Salted or unsalted?

Test Kitchen Team

Sep 05, 2014

Thank you for your question! We recommend using salted butter in this recipe. However, if you have a sensitivity to salt, feel free to use unsalted.

johorner 0449283

Sep 05, 2014

I would like to know if you could us a 9x13 pan. If you can, what temperature should you use and what bake time. Sounds really good.

Test Kitchen Team

Sep 05, 2014

Hi there! For some cake recipes we could easily say yes. However, with a pound cake, we can't tell you if it would work. We have not tried this recipe in the Test Kitchen in a 9 x 13-inch pan so we could not guarantee the results. If you decide to try it, please feel free to let us know how it comes out so we can share it with others. Thank you for your question!

renglert 5270779

Apr 29, 2014

What shape is a Bundt pan ? What shape is a tube pan ? I am not from USA. Would it work in a ring tin (a round cake tin with a hole in the middle)?

Test Kitchen Team

Apr 29, 2014

A ring tin sounds similar to a Bundt and tube pan. It should work just fine in a ring tin. Thank you for your question!

Ma99bell

Mar 11, 2014

Yum Yum!!!! Have been looking for a pound cake recipe. This is one I will make all the time.

lynnkonkin 7033199

Oct 13, 2013

an excellent pound cake. rich and tender. I use my convection oven and it works every time. I add lemon oil as we are big lemon fans. Thank you for the recipe. It is a keeper.

andy2845 4357860

Apr 18, 2013

I'm going to make this for a Mothers Day bake sale and thanks for some good ideas to add to the original recipe. I'm always afraid to add to it.

MsKennedy1 7833882

Feb 27, 2013

Iwas taught to make apound cake with 3 eggs,and it was not exactly like this ,thanks for letting me know I can add more eggs. I'll be trying it soon and get back to you . I was 15 then now I'm 52 I can do it now ad not getcreamed .

5750863

Feb 27, 2013

This a recipe handed down in my family. If this cake is too large for you, I have cut it in have and baked in a 6 cup bundt pan for 45 min. Great for a smaller group or family.

slk 2071397

Dec 23, 2012

@ nanaerm make an anglefood cake!! Do you plan on having your family eat 1 whole cake each or what?

stuaarp1 3214242

Dec 22, 2012

If you add dried cranberries and some chopped pecans you have a good holiday cake.

barbaraholyfield 1642979

Nov 28, 2012

What is the secret to having a pound cake that the top doesn't rise and crack up when cooled???

meiertom 8460698

Sep 25, 2013

I would also like to know the "secret" to top not cracking

Test Kitchen Team

Sep 27, 2013

Here are a few tips that can help you avoid a cracked cake - An oven that is too hot makes the cake dome faster and crack. Heat oven to 325 degrees. The lower temp prevents the cake from rising rapidly and cracking. Avoid overmixing . This traps extra air in the cake which contributes to cracking and doming. Tap the filled cake pan gently on counter before baking to help release air bubbles trapped in batter. Over baking can cause the risk of cracking. Hope this help! Thank you!

cpbr 7408842

Nov 28, 2012

Add 1 tsp. vanilla and 1 tsp. almond. VERY good. I do this with a lot of my recipes.

Renegram3 3821940

Nov 28, 2012

I would like to use almond extract. Can I use the same amount as the vanilla extract or should I use more or less?

gslick

Nov 28, 2012

I love almond extract, and seeing that it seems to have a little stronger flavor than vanilla, I would use 1 tsp.. If you make this using almond extract, please leave a follow up comment. I would like to make this

Andolopolus

Mar 29, 2012

That sounds like the recipe that my mother used and ooh it's sooo good!!

thewatchman2pray 1189227

Mar 23, 2012

I have used this recipe for years and it's a hit every time, only I start it in a cold oven and bake it for 1hr. 30 min.

Member 0251332

Mar 14, 2012

I love this cake. Thank you for the recipe.

walterslarryloui 0088440

Dec 25, 2011

IT IS SO GOOD AND MOIST. MY FAMILY LOVED IT. THANK YOU MAY GOD BLESS YOU.

nonna15n3 9473096

Dec 10, 2011

I make this Cake all the time ! Everyone loves it.

galetom 2548329

Nov 29, 2011

I am so upset. I've always had very good results with any recipe from Mr.Food, but I followed the directions for this and it was a disaster. 275 degree oven..I thought that sounded off, but followed the instruction anyway. Here I sit one hour and three quarters later with nothing but bubbling batter. I checked recipes on other sites and sure enough, should have been at least 325. But I don't have time now as I have to leave for a doctors appointment. It's ruined!

2grlnana

Nov 28, 2012

It does not say 275 it says 325

meatandtaters

Jan 27, 2014

Read the recipe twice or more and you won't have to cook it but once. If it didn't SOUND right you should have double checked.

nanaerm

Nov 28, 2011

3 sticks of butter, 8 oz. cream cheese and 6 eggs??? The amount of fat in this recipe is simply obscene. I can't imagine serving that to someone you love-may as well inject their arteries with lard.

jmsarxt 7469432

Dec 17, 2011

Then don't make it!

gslick

Nov 28, 2012

You don't have to make it!!!!!

judiet

Oct 15, 2013

Nobody is telling you to make it. This site is for people wanting o try different recipes and not judge the people who make them!

Member 2972460

Aug 06, 2015

you are not eaing the entire cake by your-self just one(1) slice

Bellerophon

Dec 05, 2015

The self-important food police always have to crawl out of the woodwork, don't they?

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