Vanilla Cream Cheese Pound Cake

This vanilla cream cheese pound cake is rich, buttery, and perfectly dense with a smooth, velvety crumb. The addition of cream cheese gives it a moist texture and a subtle tang that balances the sweet vanilla flavor. It’s a timeless dessert that works beautifully on its own or paired with fruit, whipped cream, or a drizzle of glaze.

Why You’ll Love This Recipe

I love how indulgent yet simple this pound cake is. The cream cheese adds a luxurious depth, and the vanilla gives it that warm, nostalgic flavor I can’t resist. It’s one of those reliable recipes I pull out when I want something classic and comforting. Whether I serve it at a gathering or keep it on hand for afternoon tea, it always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Cream cheese

• Granulated sugar

• Eggs

• All-purpose flour

• Vanilla extract

• Salt

• Baking powder (optional for a slightly lighter texture)

Directions

1. I preheat the oven to 325°F (165°C) and grease a bundt or loaf pan generously.

2. In a large mixing bowl, I cream together the butter and cream cheese until smooth and fluffy.

3. I gradually add in the sugar and beat until the mixture is light and creamy.

4. Then, I add the eggs one at a time, mixing well after each addition.

5. I stir in the vanilla extract.

6. In a separate bowl, I whisk together the flour, salt, and baking powder (if using).

7. I slowly add the dry ingredients to the wet ingredients, mixing just until combined.

8. I pour the batter into the prepared pan and smooth the top.

9. I bake for about 70–80 minutes, or until a toothpick inserted into the center comes out clean.

10. After baking, I let it cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This recipe makes 10–12 slices.
Prep time: 15 minutes
Cook time: 75 minutes
Total time: 1 hour 30 minutes

Variations

• Sometimes I add a lemon or almond extract for a different flavor profile.

• I’ve folded in fresh berries or chocolate chips for an extra treat.

• For a glaze, I mix powdered sugar with a little milk and vanilla and drizzle it over the cooled cake.

• If I want a lighter crumb, I separate the eggs and whip the egg whites before folding them in at the end.

storage/reheating

I store this cake at room temperature in an airtight container for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to 2 months. I reheat individual slices in the microwave for 10–15 seconds to bring back that just-baked softness.

FAQs

Can I use low-fat cream cheese?

I prefer using full-fat cream cheese for the richest flavor and best texture, but low-fat can work if that’s what I have on hand — the cake just won’t be quite as moist.

Why is my pound cake dense or gummy?

I make sure not to overmix once I add the flour. Overmixing can develop too much gluten, leading to a dense texture.

Can I bake this in a loaf pan?

Yes, I’ve baked this in two standard loaf pans instead of a bundt pan. I just adjust the bake time and check for doneness around 55–65 minutes.

Is it necessary to bring the ingredients to room temperature?

Absolutely. Room temperature butter, cream cheese, and eggs blend more smoothly, giving the cake a better rise and texture.

Can I make this ahead of time?

Yes, in fact, I find it tastes even better the next day as the flavors settle. I just store it tightly wrapped once completely cooled.

Conclusion

This vanilla cream cheese pound cake is everything I want in a homemade dessert: simple, rich, and incredibly satisfying. It’s a dependable recipe I can dress up or enjoy just as it is — and every time, it hits the spot. Whether I’m baking for a party or just because, this one always earns a spot on the table.