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Velvety Cream Cheese Pound Cake

Velvety Cream Cheese Pound Cake

DeShawn Mitchell
A rich and moist pound cake elevated with cream cheese for a tender, velvety texture. Perfect for celebrations or everyday enjoyment, this cake is easy to customize with fruits, nuts, or spices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 8 oz full-fat cream cheese room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
  • Cream butter and cream cheese together until light and fluffy, about 3-4 minutes.
  • Gradually add sugar and beat until light and airy, about 3 minutes.
  • Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  • In a separate bowl, whisk together flour. Gradually add to the wet ingredients, mixing on low speed until just combined.
  • Add vanilla extract and mix until incorporated.
  • Pour batter into the prepared pan and spread evenly.
  • Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Notes

  • Ensure all ingredients are at room temperature for a smooth batter.
  • Do not overmix the batter to avoid a tough cake.
  • Store wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
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