If you’ve never had a cream cheese pound cake before, you’re in for something seriously special. This cake is rich, buttery, and moist with a wonderfully fluffy texture—a dreamy twist on the classic pound cake. It’s the kind of simple, satisfying dessert that doesn’t need frosting or frills. Just a gentle dusting of powdered sugar and you’re golden.
I love how cream cheese adds a subtle tang and lightness to the crumb. It’s the perfect afternoon snack or an easy crowd-pleaser for get-togethers. And if you’re into pound cakes (who isn’t?), you might also want to check out my vanilla pound cake, chocolate pound cake, or coconut pound cake for more buttery goodness. For a little variety, try the beautiful marble pound cake—they all use similar techniques, so once you’ve got this one down, you’re set!
Let’s get baking.
Ingredients required:-
Following is a preview. For the detailed list, find the recipe card below:
- Unsalted Butter – Adds rich flavor and moisture. Use room temperature for easy mixing. If you only have salted butter, just reduce the added salt.
- Granulated Sugar – For sweetness and structure.
- Cream Cheese – The secret to that fluffy, tender texture! Full-fat cream cheese works best.
- Vanilla Extract – For warm aroma and flavor depth.
- Salt – Balances the sweetness and enhances flavor.
- Cornstarch – Softens the crumb and helps the cake stay light.
- Baking Powder – Gives the cake a little lift.
- All-Purpose Flour – The backbone of the cake.
- Eggs – Bind the batter and give the cake structure. Room temp eggs blend more smoothly.
How to make Cream Cheese Pound Cake?
- Prep the Oven and Pan– Preheat oven to 180°C (350°F). Grease and flour a 9×5-inch bundt or loaf pan.
- Make the Batter– Beat softened butter and sugar until light and fluffy. Add cream cheese, vanilla, and salt. Mix in cornstarch and baking powder. Alternate adding eggs and flour in four rounds.
- Bake– Pour into the pan and bake for 40–50 minutes or until a skewer comes out clean.
- Cool & Serve– Let cool in the pan for 5–10 minutes, then transfer to a wire rack. Dust with powdered sugar, slice, and enjoy!
Storage & Make-Ahead
At Room Temperature: Wrap tightly or store in an airtight container. Keeps fresh for up to 3 days.
In the Fridge: Wrap well and refrigerate for up to 1 week. Bring to room temperature before serving for the best texture.
In the Freezer: Slice and wrap pieces individually or freeze the whole cake. Keeps well for up to 2 months. Thaw overnight in the fridge or at room temp for a few hours.
if you like this, try these!
Cream Cheese Pound Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease a 9×5-inch bundt pan (or loaf pan) and dust it lightly with flour.
- In a large mixing bowl, beat softened butter and sugar together until the mixture looks pale and fluffy—about 2–3 minutes with a hand mixer.
- Add cream cheese, vanilla extract, and salt. Beat again until smooth and creamy.
- Add cornstarch and baking powder. Mix until just combined.
- You’ll now add all-purpose flour and eggs, but not all at once. Add about ¼ of the flour followed by 1 egg, beat until smooth, then repeat three more times with the remaining flour and eggs. Don’t overmix—just blend until smooth each time.
- Pour the batter into your prepared pan. Smooth the top and bake for 40–50 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake rest in the pan for 5–10 minutes, then carefully remove it and cool completely on a wire rack. Dust with powdered sugar once cool.