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Cream cheese pound cake takes everything you love about a classic pound cake and makes it even better. It’s rich, dense, and buttery with a smooth, velvety crumb, all thanks to a full brick of cream cheese worked right into the batter.

The subtle tang balances the sweetness, and it bakes up beautifully in a Bundt pan. Slice it thick, share if you’re feeling generous, and don’t be surprised when it disappears fast.

Slice of pound cake bundt cake with powdered sugar, strawberries, coffee, and fork.
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Here’s Why This Pound Cake Recipe Works

Cream cheese = unbeatable texture: It adds richness and a creamy tang that balances the sweetness.

No dry crumbs here: A little sour cream keeps the crumb moist without turning it greasy.

Flavors that hold up: Vanilla plus the buttery base gives this cake depth, not just sugar.

Great year-round: Keep it simple or dress it up. This cream cheese pound cake works just as well plain as it does piled high with berries. It makes a perfect base for pound cake strawberry shortcake.

A cream cheese pound cake recipe in a bundt pan and on a cake stand.

Recipe Tips

Use room temperature ingredients: Softened cream cheese, butter, and eggs blend more smoothly and give you a better batter texture.

Cream it thoroughly: Beat the butter, cream cheese, and sugar until it’s light and fluffy. It sets the stage for the whole cake.

Don’t overmix once the flour goes in: Mix just until combined. Overworking the batter can toughen the crumb.

Grease smart: Skip the butter. Use shortening or a baking spray with flour because milk solids in butter can cause sticking, especially in a Bundt pan.

Rotate if needed: Got a finicky oven? Turn the pan halfway through baking to ensure even browning.

Try my cold oven pound cake method: Starting the cake in a cold oven (instead of preheating) gives it a gentler rise and a slightly finer crust. It’s an old-school trick that works beautifully with this style of cake

Pound cake bundt cake with strawberries, some slices plated, on marble surface.

Old Fashioned Pound Cake

This cream cheese pound cake is the real deal: buttery, tangy, and rich with a classic dense crumb. It’s just as good with coffee or fresh fruit as it is completely on its own. If you’re feeling fancy, try it with a spoonful of cherry compote or raspberry sauce.

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Pound cake bundt cake with strawberries, some slices plated, on marble surface.
Prep Time: 10 minutes
Cook Time: 1 hour 12 minutes
Total Time: 1 hour 22 minutes
4.77 from 30 votes

Old-Fashioned Cream Cheese Pound Cake

By Pat Nyswonger
This classic Old-Fashioned Cream Cheese Pound Cake is surprisingly simple to make and has a distinct buttery taste. The outside crust is crisp, golden and delicious with just a dusting of confectioners’ sugar.

If you make this recipe, please leave a star rating and comment.

Servings: 10 servings
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Ingredients 

  • 8 ounces cream cheese, room temperature
  • 1 ½ cups butter, room temperature (3 sticks/340 grams)
  • 3 cups granulated sugar, 600 grams
  • ¼ cup sour cream, 57 grams
  • 2 teaspoons vanilla extract
  • 6 large eggs, at room temperature
  • 3 cups cake flour, 360 grams
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions 

  • Preheat oven to 325°F. Grease and flour a 10 or 12-inch bundt pan and set aside. (*See Notes)
  • Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until smooth. Add the sugar gradually and beat until fluffy.
  • Beat in the sour cream and vanilla extract.
  • Add the eggs one at a time and beat until each egg is throughly mixed before adding the next egg.
  • Add the flour, baking powder, and salt and mix until well combined.
  • Pour the batter into the prepared pan and fill to ⅔ full. Bake for 1 hour and 10 minutes. Begin checking the cake with a tester pick after it has baked for 60 minutes. The tester pick should have just a few crumbs on it when it is done.

Notes

Grease it right: Skip the butter. Those milk solids are notorious for making cakes stick. Use melted shortening or a baking spray with flour (like Pam® Baking Spray with Flour). We had a clean release using the spray.
Avoid pooling: If you’re using a non-stick Bundt pan, prep it, then flip it upside down onto a layer of paper towels. That keeps the oil or spray from sliding to the bottom and leaving a greasy patch.
Pan size: I used a 10-inch Bundt pan and filled it about two-thirds full. There was enough batter left for 4 cupcakes. Perfect for taste-testing while the main event cools.
Storage: Store the cake tightly wrapped at room temperature for up to 3 days. For longer storage, freeze (wrapped in plastic and foil) for up to 3 months. Thaw at room temp, still wrapped, to keep it moist.

Nutrition

Serving: 1 serving, Calories: 650kcal, Carbohydrates: 94g, Protein: 9g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 208mg, Sodium: 334mg, Fiber: 1g, Sugar: 61g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.77 from 30 votes (27 ratings without comment)

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12 Comments

  1. Rebecca says:

    5 stars
    oh yeah this looks amazing! Love the addition of sour cream to this pound cake

    Reply
    1. Pat says:

      Thank you, Rebecca 🙂

      Reply
  2. Anjali says:

    I loved a good pound cake growing up!

    Reply
    1. Pat says:

      Me too, Anjali and it still good for grown ups! 🙂

      Reply
  3. Lisa | Garlic & Zest says:

    5 stars
    There is nothing better than a good pound cake. I knew about the pound of butter, flour, sugar, etc. but I like how you’ve described the evolution here. A winner in my book!

    Reply
    1. Pat says:

      Hi, Lisa….Food history is really fascinating to me. 🙂

      Reply
  4. Jenn says:

    Looks like the perfect classic dessert. This would be perfect loaded up with fresh berries. Gorgeous!

    Reply
    1. Pat says:

      You are so right, Jenn….it is delicious with any fruit. 🙂

      Reply
  5. Ali Randall says:

    5 stars
    What beautiful photos. This pound cake looks so tasty I can almost taste it already. It’s a classic that never goes out of fashion. Pinning.

    Reply
    1. Pat says:

      Thank you so much, Ali…and thanks for pinning 🙂

      Reply
  6. John/Kitchen Riffs says:

    Pound cake is so good, isn’t it? And I don’t see it nearly as much as I did when I was a kid. This looks excellent — thanks.

    Reply
    1. Pat says:

      Hey, John! I totally agree with you, it’s delicious! And, it is so easy to put together. Thanks for your comments 🙂

      Reply