Cream Cheese Pound Cake (Bundt)

This Cream Cheese Pound Cake is rich, buttery, dense yet tender, and beautifully moist all the way through. Cream cheese adds a subtle tang and velvety texture, while plenty of butter and vanilla give the cake that classic old-fashioned pound-cake flavor.

Baked in a Bundt pan, it develops a gorgeous golden crust while staying soft and rich inside. Serve it simply with powdered sugar, fresh berries, whipped cream, or your favorite glaze.

Recipe Information

Prep Time: 20 minutes
Bake Time: 1 hour 15 minutes–1 hour 30 minutes
Cooling Time: 30–45 minutes
Total Time: About 2 hours 15 minutes
Servings: 12–16 slices
Difficulty: Easy–Intermediate
Method: Oven
Pan: 10–12 cup Bundt pan

Ingredients

Cream Cheese Pound Cake

• 1½ cups (339 g) salted butter, room temperature
• 8 oz (227 g) cream cheese, room temperature
• 3 cups (594 g) granulated sugar
• 6 large eggs (300 g), room temperature
• 3 cups (360 g) all-purpose flour
• 1 teaspoon (2.8 g) kosher salt
• 1 tablespoon (14 g) vanilla extract

For the Pan

• 1–2 tablespoons softened butter or shortening
• 1–2 tablespoons all-purpose flour

Optional Garnish

• Powdered sugar
• Fresh berries
• Whipped cream
• Vanilla glaze

Instructions

1. Prepare the Oven and Bundt Pan

Preheat the oven to 325°F (165°C).

Generously grease a 10–12 cup Bundt pan, making sure to coat all the grooves and details. Dust lightly with flour, then tap out any excess.

For especially intricate Bundt pans, use a pastry brush to work the butter or shortening into every crevice. Properly preparing the pan is essential because this is a rich, heavy cake that needs to release cleanly.

2. Cream the Butter and Cream Cheese

Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium speed for about 2–3 minutes, until completely smooth and creamy.

Scrape down the sides and bottom of the bowl.

3. Add the Sugar

Gradually add the granulated sugar while continuing to beat.

Increase the mixer to medium-high speed and cream the mixture for approximately 4–5 minutes, until it becomes noticeably lighter, fluffy, and pale.

Don’t rush this step. Properly creaming the butter, cream cheese, and sugar helps create the cake’s characteristic tender texture.

4. Add the Eggs

Add the eggs one at a time, mixing on low to medium speed after each addition until incorporated.

Scrape down the bowl occasionally.

Make sure each egg is incorporated before adding the next. If the mixture looks slightly curdled at this stage, don’t worry—it will come together when the flour is added.

5. Add the Dry Ingredients

In a separate bowl, whisk together the flour and kosher salt.

With the mixer on low speed, gradually add the flour mixture to the batter in 2–3 additions.

Mix only until the flour disappears.

Do not overmix once the flour has been added, as this can make the pound cake tougher than necessary.

6. Add the Vanilla

Add the vanilla extract and mix just until evenly distributed.

Give the batter one final scrape with a spatula, checking that there are no pockets of flour or unmixed cream cheese around the bottom of the bowl.

The finished batter should be thick, smooth, and glossy.

7. Fill the Bundt Pan

Spoon the batter evenly into the prepared Bundt pan.

Gently tap the pan on a folded kitchen towel or countertop a few times to help remove large air pockets.

Smooth the top with a spatula.

Do not fill the pan more than about ⅔ to ¾ full. If your Bundt pan is smaller than 10 cups, you may have a little extra batter.

8. Bake

Place the Bundt pan in the center of the preheated oven.

Bake at 325°F (165°C) for approximately 75–90 minutes, or until:

• The top is deeply golden brown.
• The cake springs back lightly when touched.
• A long wooden skewer or cake tester inserted into the thickest part comes out clean or with a few moist crumbs.
• The internal temperature is approximately 200–210°F (93–99°C).

Start checking around the 70-minute mark because oven temperatures and Bundt pan designs can vary.

If the top becomes dark before the center is finished, loosely tent the cake with aluminum foil for the remaining baking time.

9. Cool the Cake

Remove the cake from the oven and place the Bundt pan on a wire rack.

Allow it to cool 15–20 minutes in the pan.

Run a thin knife or offset spatula carefully around any areas that appear stuck to the edges.

Place a serving plate or cake stand over the Bundt pan, then carefully invert the cake.

Allow the cake to cool completely before slicing.

10. Finish and Serve

Once completely cooled, dust the cake lightly with powdered sugar.

For a more decadent presentation, drizzle with vanilla glaze and serve with fresh berries and whipped cream.

Slice with a sharp serrated or chef’s knife and serve at room temperature.

Chef’s Tips

Use Room-Temperature Ingredients

The butter, cream cheese, and eggs should all be at room temperature. This allows the ingredients to emulsify properly and creates a smoother batter.

Cream Thoroughly

The butter, cream cheese, and sugar should be beaten until genuinely light and fluffy. This step makes a noticeable difference in the finished texture.

Don’t Overmix the Flour

Once the flour goes in, mix only until incorporated. Overmixing develops gluten and can make the cake unnecessarily dense or chewy.

Prepare Every Bundt Crevice

Bundt pans have plenty of little grooves where cake can stick. Grease thoroughly and dust with flour, especially around the center tube and decorative details.

Don’t Rush the Release

Let the cake rest in the pan for about 15–20 minutes. Turning it out immediately can cause it to break, while leaving it in the pan for too long can also make it stick.

Optional Vanilla Glaze

For a simple finishing glaze, whisk together:

• 1½ cups (180 g) powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Whisk until smooth and drizzle over the completely cooled cake.

For a thicker glaze, use less liquid. For a thinner drizzle, add a few drops of milk at a time.

Serving Suggestions

Serve slices of Cream Cheese Pound Cake with:

• Fresh strawberries or blueberries
• Whipped cream
• Vanilla ice cream
• Warm fruit compote
• Strawberry sauce
• Lemon curd
• Caramel sauce
• Powdered sugar
• Vanilla glaze

It’s also delicious lightly toasted and served with butter for breakfast or an afternoon treat.

Storage

Store the completely cooled cake tightly covered at room temperature for up to 3 days.

For longer storage, refrigerate for up to 5–7 days in an airtight container. Allow individual slices to come toward room temperature before serving for the best texture.

Freezing

This pound cake freezes beautifully.

Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or for several hours at room temperature while still wrapped.

For individual portions, slice the cake before freezing and wrap each slice separately.

Recipe Notes

Texture: Rich, buttery, moist, dense, and velvety with a delicate cream-cheese tang.

Best flavor: Allow the cake to cool completely before slicing. The flavor and texture become even better after several hours.

For clean slices: Use a sharp knife and wipe the blade between cuts.

For the prettiest Bundt: Wait until the cake is completely cool before adding powdered sugar or glaze so the finish stays clean and attractive.