Cream Cheese Pound Cake

This easy Cream Cheese Pound Cake is a family favorite dessert and the perfect cake for any occasion. 

From Two Peas and Their Pod

We love the month of May because there is always a lot to celebrate. We already celebrated Cinco de Mayo, one of my favorite holidays, and we had a ton of fun. I kind of have a guacamole hangover today, but I am pushing through because we have more celebrating to do. Tomorrow, is Josh’s birthday and Mother’s Day is on Sunday so it is party time! Every celebration NEEDS a fantastic cake and today we are sharing the perfect cake recipe for any celebration, Cream Cheese Pound Cake.

The cake is made in a bundt pan, which makes the cake super pretty. I love the look of bundt cakes. The cake is deliciously dense thanks to all of the butter and cream cheese. The flavor is simple, but sometimes simple is best and this cake is the best. You can’t go wrong with this classic cake!

Before serving, we like to dust the bundt cake with confectioners’ sugar. The boys call the sugar snow and they love helping me with this part. The counter and floor always get a nice dusting of snow too, but that is all part of the fun:)
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A few tips for this Cream Cheese Pound Cake Recipe:

• Make sure you grease your bundt pan very well. There is nothing worse than a cake that gets stuck in the pan.
• Make sure your butter, cream cheese, and eggs are all at room temperature.
• The cake takes 1 1/2 hours to bake because it is a dense cake. You can make the cake the day before. I think it actually tastes better the second day. The freezes beautifully too.
• We like to serve the cake with fresh berries and whipped cream.

There is a lot to celebrate this month and I highly suggest you make this easy Cream Cheese Pound Cake. It will make all of your celebrations sweeter!

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Yield: 1 bundt cake

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Ingredients:

• 1 1/2 cups salted butter, at room temperature
• 1 (8 oz) package of cream cheese, at room temperature
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• 1 teaspoon Kosher salt
• 1 tablespoon vanilla extract
• Confectioners’ sugar, berries and whipped cream, for serving, optional

Directions:

• Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking. Set the pan aside.
• In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well bended but do not overmix. Pour into the prepared pan.

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• Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, 1 1/2 hours. Let the cake cool in the pan for 10 minutes on a wire rack. After 10 minutes, turn the cake out onto the rack to cool completely. Dust the cake lightly with confectioners’ sugar, if using. Cut into slices and serve with berries and whipped cream, if desired.

Note-this cake freezes beautifully. To freeze, let the cake cool completely and wrap tightly in plastic wrap and then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing.