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This Cream Cheese Pound Cake is a young, moist, and flavorful dessert that’s a brand new spin on conventional pound cake. Plus, it’s tremendous easy to make! High it off with whipped cream and contemporary berries or take pleasure in plain!
The easy addition of cream cheese offers this pound cake a gentle, tender crumb that completely melts in your mouth. Be sure to save lots of this recipe together with another cake favorites like Tres Leches Cake, Marble Bundt Cake, and Strawberry Pound Cake!
Cream Cheese Pound Cake Recipe
Pound cake is one in every of my favourite desserts. The moist, dense texture is so good, I at all times discover myself going again for an additional slice. I’ve fairly a number of pound cake recipes on the weblog now, however I believe this one takes the cake (no pun supposed!)
As a result of let’s be trustworthy, you actually can’t go mistaken with including cream cheese to dessert. It provides a bit of little bit of tang to this recipe and likewise makes it so extremely gentle and moist. You received’t have the ability to cease consuming it.
Ingredient Record
Simply pantry staples right here! That’s what makes cream cheese pound cake so nice! Easy and scrumptious, every little thing that dessert must be.
- Unsalted Butter: Provides richness and moisture to the cake. Use softened butter so it mixes collectively easily with the opposite components.
- Cream Cheese: This recipe’s star ingredient! It provides a bit of tang and offers the cake a young crumb. Once more, softened cream cheese is greatest so it mixes easily with the opposite components.
- Granulated Sugar: To sweeten issues up.
- Giant Eggs: Act as your binding agent to carry every little thing collectively.
- Egg Yolks: For some further richness. These assist obtain that basic pound cake texture.
- Vanilla Extract: For heat and additional taste.
- Salt: Boosts all the flavors.
- All-Function Flour: Offers the cream cheese pound cake its construction. You can even use cake flour however it should change the crumb barely.
How Many Eggs to Use
You will want a complete of 9 eggs however you’ll solely use 6 entire eggs (whites and yolks) plus 3 egg yolks. You’ll discard 3 of the egg whites, or save them for an additional recipe.
How you can Make Cream Cheese Pound Cake
If you may make boxed cake combine, you may make this cream cheese pound cake! It’s so simple- the toughest half is ready for it to come back out of the oven.
- Preheat Oven, Put together Pan: Preheat oven to 350 levels Fahrenheit and generously grease and flour a 12-cup bundt pan. Faucet out any extra flour. Chances are you’ll alternatively use a pan spray that already has flour in it.
- Cream Cheese Combination: Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese collectively. Scrape down the edges sides and backside of the bowl as wanted. Add the sugar and beat till nicely mixed and fluffy, about 1 minute.
- Add Moist Elements: Add the entire eggs, egg yolks, vanilla extract, and salt. Combine till mixed, scraping down the edges and backside of the bowl as wanted.
- Add Dry Elements: Add the salt and flour and blend till mixed, once more scraping down the edges and backside of the bowl as wanted.
- Switch to Pan: Pour batter into the ready pan.
- Bake and Get pleasure from: Bake for 65-70 minutes or till a picket skewer inserted within the heart comes out largely clear, with just some moist crumbs caught to it.
Ideas for Making Cream Cheese Pound Cake
I need to set you up for fulfillment when making this cream cheese pound cake! Listed below are some suggestions under so that you can observe.
- Room Temperature Elements: Begin with room-temperature components. Depart the cream cheese, butter, and eggs on the counter for 1-2 hours earlier than starting the recipe. Having room-temperature components will enable them to mix extra simply, avoiding having chunks of butter or cream cheese that refuse to interrupt down and mix with the opposite objects.
- Prep the Bundt Pan: Put together the bundt pan adequately! I discovered utilizing a baking spray with 4 in it, like Baker’s pleasure, to be the simplest. However you’ll be able to spray the within of the pan with common pan spray, add 1/4 cup of flour, and faucet the pan as you flip it to make sure the flour sticks to each crevasse within the pan. Faucet any extra flour out of the pan earlier than including the batter.
- Baking: Don’t under-bake or over-bake! This cream cheese pound cake is thick and moist, so ensuring it’s totally baked however not over-baked is a bit of tough. I discovered that by the point 70 minutes of baking was performed, some thick batter was nonetheless popping out in a toothpick however the cake was positively trying baked. I took an opportunity and eliminated the cake from the oven, inverted it onto a cooling rack, and let it cool fully earlier than slicing it. The within was good and never underbaked! The important thing right here is the consistency of the batter on the toothpick. It must be thick and clumpy, not thinner or runny in any respect. It ought to look similar to the within of a cake pop.
Storing Leftovers
So long as it’s in an hermetic container, your cream cheese pound cake will final for 3-4 days at room temperature, or 1 week within the fridge.
Can I Freeze Cream Cheese Pound Cake?
Sure! Cream cheese pound cake really freezes very nicely. Let the cake cool fully after it’s completed baking then wrap very nicely in plastic wrap. I additionally advocate then wrapping the cake in foil, simply to make sure it’s nicely coated. You may additionally slice the cake and individually freeze the slices (they’ll thaw a lot faster this fashion) however it’s crucial that you just ensure that the cream cheese pound cake is fastidiously and fully wrapped up. It’s going to keep good for 2-3 months!
Extra Tried & True Pound Cake Recipes
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Preheat oven to 350 levels Fahrenheit and generously grease and flour a 12-cup bundt pan. Faucet out any extra flour. Chances are you’ll alternatively use a pan spray that already has flour in it.
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Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese collectively. Scrape down the edges sides and backside of the bowl as wanted. Add the sugar and beat till nicely mixed and fluffy, about 1 minute.
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Add the entire eggs, egg yolks, vanilla extract, and salt. Combine till mixed, scraping down the edges and backside of the bowl as wanted.
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Add the salt and flour and blend till mixed, once more scraping down the edges and backside of the bowl as wanted.
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Pour batter into the ready pan.
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Bake for 65-70 minutes or till a picket skewer inserted within the heart comes out largely clear, with just some moist crumbs caught to it.
Up to date on April 16, 2024
Energy: 645kcalCarbohydrates: 79gProtein: 9gFats: 33gSaturated Fats: 20gPolyunsaturated Fats: 2gMonounsaturated Fats: 9gTrans Fats: 1gLdl cholesterol: 211mgSodium: 388mgPotassium: 109mgFiber: 1gSugar: 51gVitamin A: 1147IUCalcium: 50mgIron: 2mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.