Cream Cheese Pound Cake Recipe

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


  • Pamela P.

    How does this freeze. It sounds really good!

    • Jessica

      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

      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!

  • Mom2BreBre

    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.

    • Jessica

      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.

  • Linda peters

    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.

  • Jan Fristoe

    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.

  • Martha felton

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

  • David

    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.

  • Christy wella

    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

    • Karmini parsan

      Dear Christy, The eggs are supposed to act as a natural leavener so baking powder is not necessary but you could add about one teaspoon. All ingredients MUST be at room temperature so I suppose the butter and cream cheese especially might have been cold. Try again and I am sure your cake will be better this time

  • Lisa

    I pinned this recipe this morning and started checking for ingredients. So, I also made this pound cake this morning. I cannot praise the recipe enough! Pound cake is always my family’s first choice for something sweet so I bake them often. When I saw how thick the batter was, I knew that this cake would be incredible. I like to bake pound cakes in a cold oven but you rarely ever get someone to recommend it. Seriously, it is a thing of beauty. Thank you so much for posting this recipe.

  • Osvaldo

    Baking Powder or Soda ?

  • Linda

    In years past. I baked this delicious lb. cake. Everyone would beg me to make this one for their birthdays. I had to bake cake a couple of times. Because I was using the wrong flour/ self rising flour. The cake would just be a big mess after all the hard work. *All purpose flour is the correct flour to use.

    • Becky

      Yep!! It’s funny how the type of flour can make a huge difference! I never really noticed before I started baking!


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