Cream Cheese Pound Cake


Our Cream Cheese Cake recipe takes all of the best parts of a classic pound cake and kicks it up with a creamy, dreamy, and slightly tart ingredient.

Active Time:
15 mins
Total Time:
4 hrs 20 mins
1 (10-in.) cake

We would have never thought it possible, but we just made pound cake even more indulgent and delicious than ever. Enter, Cream Cheese Pound Cake. This cream cheese cake recipe takes all of the best parts of a classic pound cake and kicks it up with a creamy, dreamy, and slightly tart ingredient that makes us wonder why we didn't think of this little concoction sooner. We dare you to find a better pound cake recipe—this will be the best one you've ever tasted, hands down. It features a perfectly crunchy crust and a fluffy and creamy inside that makes each bite an experience, to say the least. Top each serving with a dollop of whipped cream and fresh cut fruit, then be prepared for the requests for the recipe to start flying in. We won't blame you for telling them all it's an old family recipe, your secret is safe with us.

Cream Cheese Pound Cake
Photographer: Jennifer Causey Food Stylist: Ana Kelly Prop Stylist: Kay Clarke


  • Vegetable shortening, for pan

  • 1 1/2 cups (12 oz.) unsalted butter, softened

  • 1 (8-oz.) package cream cheese, softened

  • 3 cups granulated sugar

  • 6 large eggs

  • 3 cups (about 11 1/4 oz.) sifted bleached cake flour (such as Swans Down), plus more for pan

  • 2 teaspoons vanilla extract


  1. Preheat oven to 300°F. Generously coat a 10-inch tube pan with shortening; dust with flour. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla.

  2. Pour batter into prepared tube pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 45 minutes. Cool in pan 20 minutes. Remove from pan, and let cool completely on a wire rack, about 2 hours.

Chef's Note

Because of the high sugar content of this cake, it will develop a delicious, crunchy crust on top, that may separate from the cake as it cools.

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