Cream Cheese Pound Cake

Ingredients

• 1.5 cups Unsalted Butter (339 g, softened to room temperature (finger indent test))
• 8 oz Cream Cheese (226 g, softened and kept warm)
• 2.5 cups Granulated Sugar (450 g, fine granulated)
• 6 pieces Large Eggs (Room temperature, cracked into a separate bowl)
• 1 tablespoon Vanilla Extract (Pure vanilla extract; can substitute with vanilla bean seeds or a splash of rum)
• 3 cups All-Purpose Flour (360 g, sifted; subtract 1 tbsp if using a measuring cup)
• 0.5 teaspoon Salt (Fine sea salt)
• to taste Powdered Sugar (For dusting after cooling; optional)

Instructions

1. Preheat Oven

   Set the oven to 325°F (163°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 325°F

2. Soften Butter

   Cut the butter into cubes and microwave on 50% power for 5‑10 seconds, checking until it yields to a gentle finger indent.

   Time: PT1M

3. Cream Butter

   In the stand mixer fitted with the paddle, beat the softened butter on medium speed for 2 minutes until light and fluffy.

   Time: PT2M

4. Add Cream Cheese

   Add the softened cream cheese to the creamed butter and mix on medium for about 1 minute, scraping the bowl as needed, until the mixture is smooth.

   Time: PT1M

5. Incorporate Sugar

   Add the granulated sugar and beat on medium for 2 minutes, stopping to scrape the bowl frequently, until the mixture is pale and airy.

   Time: PT2M

6. Prepare Eggs

   Crack six large eggs into a separate bowl, ensuring no shells remain.

   Time: PT1M

7. Add Eggs One at a Time

   With the mixer on medium‑low, add the eggs one at a time, mixing just until each egg is incorporated before adding the next. Scrape the bowl between additions.

   Time: PT3M

8. Add Vanilla

   Pour in 1 tablespoon of vanilla extract and mix for about 30 seconds until fully blended.

   Time: PT30S

9. Fold in Flour and Salt

   Add 3 cups (360 g) sifted all‑purpose flour and ½ teaspoon salt. Turn the mixer to the lowest speed and mix for just a few seconds until no dry flour remains. Finish by folding with a rubber spatula to avoid over‑mixing.

   Time: PT1M

10. Prepare Bundt Pan

    Generously butter the bundt pan, then dust with a light coating of flour, tapping out excess. Alternatively, use a non‑stick baking spray.

    Time: PT3M

11. Transfer Batter

    Spoon the batter into the prepared bundt pan, smoothing the top with a spatula and tapping the pan lightly on the counter to release air bubbles.

    Time: PT2M

12. Bake the Cake

    Place the pan in the preheated oven and bake for 70‑85 minutes, or until a skewer inserted into the center comes out clean. If the top darkens too quickly, tent loosely with foil.

    Time: PT1H15M

    Temperature: 325°F

13. Cool and Invert

    Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edges and carefully invert onto a wire rack to cool completely.

    Time: PT10M

14. Finish and Serve

    Once the cake is at room temperature, dust generously with powdered sugar and serve with fresh berries, whipped cream, or ice cream.

    Time: PT20M

Nutrition Facts

Calories

419

Protein

5 g

Carbohydrates

60 g

Fat

32 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
• Instead of Cream Cheese: Neufchatel cheese, Mascarpone (will be richer)
• Instead of Granulated Sugar: Superfine sugar, Coconut sugar (will add flavor)
• Instead of Large Eggs: Egg replacer (texture may change)
• Instead of Vanilla Extract: Vanilla bean seeds, Almond extract (use half amount)
• Instead of All-Purpose Flour: Cake flour (reduce by 2 tbsp), Gluten‑free flour blend
• Instead of Salt: Kosher salt (use slightly less)
• Instead of Powdered Sugar: Confectioners' sugar

Equipment Needed

• Stand Mixer with Paddle Attachment
• Mixing Bowls
• Rubber Spatula
• Kitchen Scale
• Measuring Cups and Spoons
• 10‑12 Cup Bundt (Tube) Pan
• Oven
• Wire Cooling Rack
• Microwave (optional)
• Skewer or Toothpick (optional)
• Aluminum Foil (optional)
• Saucepan (optional for melting butter) (optional)

Critical Steps — Do Not Skip

• Cream butter until fluffy
• Incorporate cream cheese smoothly
• Beat in sugar thoroughly
• Add eggs one at a time
• Mix flour just until combined
• Bake at low temperature (325°F)
• Cool briefly then invert the cake

Chef Tips from the Video

• Use a kitchen scale for butter, cream cheese, sugar, and flour for consistent results.
• Scrape down the bowl after each mixing interval to eliminate pockets of unmixed butter or cream cheese.
• Room‑temperature ingredients blend more evenly and give a uniform crumb.
• If the batter looks too thick, add a tablespoon of milk; if too thin, add a little extra flour.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 5 days.

Freezer: Wrap the cooled cake in foil and place in a freezer bag; freeze for up to 2 months.

Room temperature: Can sit at room temperature in a covered cake stand for 1‑2 days.

Make-Ahead Tips

• Bake the cake a day ahead, wrap tightly, and store in the refrigerator.
• Freeze individual slices for quick dessert servings; thaw at room temperature.

Frequently Asked Questions