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Cream Cheese Pound Cake | Beyond Frosting

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February 7, 2025
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This soft, vanilla-scented cream cheese pound cake is an easy dessert made all the more decadent with tangy cream cheese and a hint of almond extract in the batter. Enjoy slices as-is, or top them with whipped cream and fruit compote.

I love the extra richness that cream cheese and sour cream bring to homemade baked goods. See it in action in my chocolate sour cream bundt cake, this cream cheese pound cake recipe, and my easy sour cream coffee cake.

A slice of cream cheese pound cake on a plate next to fresh strawberries, with a bowl of strawberries and the rest of the cake in the background.

Easy Cream Cheese Pound Cake

After a bit of trial and error, this cream cheese pound cake turned out perfect. It strikes the right balance of moisture, richness, flavor, and softness, with tangy cream cheese, vanilla, and a touch of almond extract. This cake was so buttery and dense as-is, I skipped a glaze and opted for a quick dusting of powdered sugar. The next time I made it, I served slices topped with fluffy homemade whipped cream and fresh berries. I can confidently say, you can’t go wrong either way.

Everything You’ll Love About This Recipe

  • Great flavor. This is a vanilla-scented pound cake with a subtle tanginess from the cream cheese, rounded out with almond extract. It’s just sweet enough, perfect washed down with coffee or tea as a light dessert.
  • Dense, but not TOO dense. I’ve always found the trick with making pound cakes is thorough mixing (but only BEFORE you add the eggs and flour) to achieve that soft, signature “dense” texture without having the cake turn out too heavy. This recipe uses the right ratio of ingredients to make sure the crumb is moist, yet still light and smooth.
  • Perfect for all occasions.This cream cheese pound cake is perfect for everyday baking, and I think it’s just as perfect as an Easter, Mother’s Day, or holiday dessert and you can pair it with just about anything.
Close up of a cream cheese pound cake cut into slices on a plate.Close up of a cream cheese pound cake cut into slices on a plate.

Ingredient Notes

A pound cake is denser, with a finer crumb than a classic vanilla bundt cake. Original pound cake recipes called for one pound of each main ingredient (flour, butter, milk, and eggs), though we’re straying a bit from tradition, here. 

Below are some notes on the above and other important ingredients for this recipe. You’ll find the printable list with the full amounts in the recipe card after the post.

  • Flour – Be sure to measure the all-purpose flour correctly. If you don’t have a kitchen scale, use the spoon and level method: Spoon the flour into the measuring cup (don’t scoop) and level off the excess using the back of a knife. This avoids over-measuring, which makes a pound cake dry. See my full tutorial on how to measure flour for details.
  • Cream Cheese – Brought to room temperature. Use the blocks of cream cheese, like Philadelphia, rather than the spreadable kind.
  • Butter– You can use either salted or unsalted. If using unsalted, you can add some additional salt if desired.
  • Flavoring Extracts – I use a combination of vanilla extract and almond extract. If you aren’t a fan of almond flavor, simply leave it out. No need to substitute it with extra vanilla.

Soften Cream Cheese Quickly

All of the ingredients must be at room temperature before you begin. If an ingredient is too cold, it risks curdling the batter, and no one wants that! If you forget to take your cream cheese out of the fridge, cut the cream cheese into cubes and spread them out on a large plate. It softens quickly this way. You can use this same technique to soften butter, too.

Cream cheese pound cake ingredients with text labels overlaying each ingredient.Cream cheese pound cake ingredients with text labels overlaying each ingredient.

How to Make a Cream Cheese Pound Cake

Follow the overview here to make the perfect cream cheese pound cake in a bundt pan. Scroll down to the recipe card for the printable directions.

  • Prep. While the oven preheats to 325ºF, take ingredients like butter, cream cheese, eggs, and milk out of the fridge and let them come to room temperature. Meanwhile, grease and flour a 12-cup bundt pan.
  • Combine the dry ingredients. Next, whisk flour, baking powder, and salt in a bowl. 
  • Mix the wet ingredients. In a separate bowl, beat the butter and cream cheese together until smooth and fluffy, this should take several minutes, Then add the sugar. Beat for another 3-4 minutes. Finally, slowly add the eggs, one at a time, followed by the vanilla and almond extracts. Remember to scrape down the sides of the bowl a few times as you go.
Butter, cream cheese, and sugar beaten together in a mixing bowl.Butter, cream cheese, and sugar beaten together in a mixing bowl.
Beat the cream cheese, butter, and sugar together.
Eggs added to beaten butter, cream cheese, and sugar in a mixing bowl.Eggs added to beaten butter, cream cheese, and sugar in a mixing bowl.
Add the eggs, vanilla, and almond extract.
  • Add the dry ingredients to the wet batter. Now, beat half the flour mixture to the wet ingredients, followed by half the milk. Repeat with the rest of the flour and milk until the batter is just combined. Pour the batter into your prepared bundt pan.
Cream cheese pound cake batter in a mixing bowl.Cream cheese pound cake batter in a mixing bowl.
Mix in the dry ingredients and milk.
A bundt pan filled with cream cheese pound cake batter.A bundt pan filled with cream cheese pound cake batter.
Pour the batter into a greased and floured bundt pan.
  • Bake. Bake at 325ºF for 75-90 minutes, until a toothpick comes out clean. Afterward, let the cake cool in the pan for 30 minutes before turning it out onto a wire rack. Run a knife around the edges of the pan first, to help it loosen.
  • Serve. Enjoy this pound cake with a light dusting of powdered sugar, or top it with whipped cream, strawberry compote, white chocolate ganache, or homemade lemon curd for serving.
Baked cream cheese pound cake inside a bundt pan.Baked cream cheese pound cake inside a bundt pan.
Bake and then cool in the pan for 30 minutes.
Baked cream cheese pound cake inverted onto a wire rack.Baked cream cheese pound cake inverted onto a wire rack.
Invert the pound cake and cool completely.

Can I Make This in a 10-cup Bundt Pan?

Yes. If you don’t have a 12-cup pan, you can bake this pound cake in a 10-cup bundt pan instead. The important thing is to not over-fill the pan, so make sure to leave about 1.5” at the top. You’ll also need to adjust the baking time. Check the cake after 60 minutes and go from there.

Close up of a cream cheese pound cake on a wire rack.Close up of a cream cheese pound cake on a wire rack.

Pound Cake Mistakes to Avoid

While a pound cake is quite simple to make, these are some of the “whoopsies” that I picked up while testing this and other pound cake recipes over the years. I cover them here in hopes it’ll save you from making the same mistakes:

  • Overmixing. This is the #1 cause of an overly dense, heavy-as-a-brick bundt cake or pound cake (and just about any cake for that matter). Once you add the eggs and combine the batter with the dry ingredients, fold everything together until it’s just blended, taking extra care not to overwork the finished cake batter. Once the flour is added, mix only at low speed.
  • Incorrect oven temperature. Not all ovens bake the same, but getting the temperature right is important when baking pound cakes. If the oven temperature is too low, you’ll risk an over-baked, dried-out pound cake. Meanwhile, if it’s too hot, the cake will brown on the outside while the inside remains underbaked.
  • Not greasing the pan. Be sure to grease and flour the bundt pan for easy removal. To avoid streaks of flour on the finished cake, I like to make a homemade pan release. Mix equal parts vegetable oil, shortening (I use Crisco), and flour, and brush the mixture generously into the bundt pan.
Overhead view of a cream cheese pound cake partially cut into slices on a plate, next to cake slices served on two smaller plates.Overhead view of a cream cheese pound cake partially cut into slices on a plate, next to cake slices served on two smaller plates.

How to Store

  • On the counter. Store the pound cake covered at room temperature for up to 4 days. You can keep this cake in the fridge if you prefer, though I find it tends to dry out faster.
  • Freeze. You can freeze this cream cheese pound cake whole or in individual slices. Wrap the cake tightly in a double layer of plastic wrap and freeze it for up to 3 months. Thaw at room temperature before serving.
Print
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Description

This cream cheese pound cake is rich and decadent, scented with vanilla and a hint of almond. Enjoy slices as-is or top them with whipped cream or a fruit compote.

  1. Preheat the oven to 325℉. Generously grease and flour a large (12 cup) bundt pan. Allow the butter, eggs, and milk to come to room temperature.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese until smooth and well combined, scraping the bottom and sides of the bowl at least twice. Add the sugar and beat at medium speed for 3-4 minutes, scraping the bottom and sides halfway through until well combined.
  4. With the mixer on low-medium speed, add the eggs one at a time and mix until fully combined before adding the next egg. Make sure to scrape the sides and bottoms after 3 eggs. Next, add the vanilla and almond extracts and beat for 1 minute.
  5. With the mixer on low, add half of the flour and mix until combined. Add in half of the milk and mix until combined. Repeat with the remaining dry ingredients and milk until just combined.
  6. Pour the mixture evenly into the prepared pan and bake for 75-90 minutes, or until a toothpick in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for at least 30 minutes before running a knife around the edge and center of the pan and inverting it onto a cooling rack to finish cooling completely.

Notes

  • Storing: Leftover cake can be stored covered at room temperature for up to 4 days. Cake can be stored tightly covered in the fridge, but will become dry faster. 
  • Almond extract: If you don’t like almond extract, simply omit it. Do not substitute it for more vanilla.
  • Ensure all ingredients are at room temperature. If you add an ingredient that is too cold, it could curdle the batter. To soften cream cheese or butter quickly, cut it into tiny cubes and spread it out on a large plate. The increased surface area will help it soften quickly.
  • Greasing and flouring the cake pan is very important to ensure the cake comes out of the pan with ease. To ensure a nice-looking cake without streaks of flour you can make a homemade pan release that will keep this from occurring. Mix equal parts neutral oil, vegetable shortening, and flour until well combined, and then use a pastry brush to liberally apply it to the pan, making sure to get every nook and cranny. I also use Crisco shortening.
  • Can I use a 10-cup pan? Yes, but be sure not to over-fill the pan, leaving about 1.5” at the top of the pan. Begin checking your cake at about 60 minutes.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 705
  • Sugar: 61.8 g
  • Sodium: 420.7 mg
  • Fat: 34.1 g
  • Carbohydrates: 91.6 g
  • Fiber: 1 g
  • Protein: 9.7 g
  • Cholesterol: 195.8 mg

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