Cream Cheese Pound Cake Recipe

November 25, 2012 14 Comments | Disclosure

The BEST cream cheese pound cake recipe you will ever try!

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  •  1 1/2 cups butter or margarine, softened
  • 1 (8 oz.) cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 Tbs. vanilla extract
  • Toppings of your choice (optional)
  • Bundt pan (also optional)
We like fresh sliced strawberries and cool whipped topping! YUM!
Tip: Set ingredients out ahead of time enough to have all ingredients room temperature  before you start.


Beat room temperature butter and cream cheese at medium speed with an electric mixer until nice and creamy; gradually add sugar mixing in well. Add eggs one at a time, beating until combined.

Tip: Crack eggs into a separate smaller bowl first to avoid any loose egg shell pieces falling into your cake mixture.

In a seperate bowl, sift flour and gently mix in salt. Gradually add to batter mixture beating at low speed until well blended after each addition. Stir in vanilla. Pour batter into greased and floured 10 inch Bundt pan.

Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick is inserted and comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan and let cool completely on a wire rack before serving.

Tip: Place the cake in a cold oven and then turn on to 300 degrees. Placing the cake in a cold oven makes the center of the cake cook completely while creating a nice crisp crust. Keep in mind that every oven is different so you’ll want to be sure to keep a close watch on your cake.

 Yields: (1) 10 inch cake

Adapted from Southern Living


  1. How does this freeze. It sounds really good!

    • I haven’t tried to freeze it myself yet… it never makes it to the freezer haha, but I’ve heard they DO freeze well!

    • Annissa Roby Mitchell says:

      They freeze really well. Make sure you wrap up with plastic wrap and foil. My Granny made this cake for years, now I make them in fact I made one tonight!

  2. Mom2BreBre says:

    I have a recipe that is exactly the same except for the vanilla extract. Mine calls for 1 teaspoon, but this one calls for one tablespoon. Is this the right amount? Wanted to make sure this is not a typo. If this is right, I will definitely try it. Sounds like the 1 tablespoon would make it really vanilla-y.

    • You read that right, it does call for 1 tablespoon of vanilla. You could always add less if you prefer. I’m sure it would still turn out fantastic.

  3. Linda peters says:

    Recipe looks great, if you could, could you add a way to hit email the recipe button to the page? It would be great, thanks.

  4. Jan Fristoe says:

    My husband is a newly diagnosed diabetic and I was wondering if anyone has made this using a sugar substitute. I have been trying to use Sugar Twin as much as possible.

  5. Martha felton says:

    I just finish baking this cake, it fell what did I do wrong?

  6. I have made this 4 times now and every time it has been a hit. I now have people asking me to make them one. Of course I added a few things. Over all a great and easy recipe.

  7. Christy wella says:

    My cake didn’t rise and fell .horrible. is baking powder needed or something to make it rise? I don’t bake a lot so I not sure what I did


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