This Cream Cheese Cake is a luxurious twist on the classic pound cake, blending the richness of cream cheese with the buttery density of a traditional loaf. The result is a moist, tender crumb with a subtle tang that elevates it far beyond your average cake. It’s the kind of dessert that feels fancy enough for a celebration but is simple enough to whip up on a lazy weekend afternoon.
What makes this cake truly special is its versatility. Serve it plain with coffee, dress it up with berries and whipped cream, or drizzle it with a simple glaze for a polished finish. It’s a reliable, crowd-pleasing recipe that’s perfect for both novice bakers and seasoned pros.
Ingredients:
For the Cake:
- 1½ cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (adjust for desired consistency)
Instructions:
Step 1: Prep the Pan and Oven
- Preheat your oven to 325°F (165°C).
- Grease a 10-inch tube pan or bundt pan with nonstick spray and line the bottom with parchment paper if desired.
- Set aside a wire rack for cooling.
Step 2: Cream the Butter and Cream Cheese
- In a large mixing bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer on medium speed.
- Beat until the mixture is light, fluffy, and fully combined—about 3–5 minutes.
Step 3: Add Sugar and Eggs
- Gradually add the sugar, continuing to beat until the mixture is pale and creamy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 4: Incorporate Dry Ingredients
- Sift together the flour and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Stir in the vanilla extract.
Step 5: Bake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, tent it loosely with foil during the last 20 minutes of baking.
Step 6: Cool
- Remove the cake from the oven and let it cool in the pan for 15–20 minutes.
- Carefully invert onto a wire rack and allow to cool completely before glazing or slicing.
Optional Glaze:
- In a small bowl, whisk together powdered sugar and milk until smooth.
- Drizzle over the cooled cake for a sweet, glossy finish.
Serving Suggestions:
- Classic: Serve plain or with a dusting of powdered sugar.
- Elegant: Top with fresh berries and whipped cream.
- Decadent: Toast slices and serve with a scoop of vanilla ice cream.
Storage Tips:
- Room Temperature: Wrap well and store for up to 3 days.
- Refrigerator: Keeps for up to 1 week.
- Freezer: Double-wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Tips & Variations:
- Use full-fat cream cheese for the best texture and flavor.
- Don’t overmix once the flour is added to keep the cake tender.
- Add a teaspoon of lemon zest for a citrusy twist.
- Swap vanilla for almond extract for a nutty variation.
Would you like a fruity version of this cake, like a blueberry swirl or pineapple cream cheese loaf?