The Best Vanilla Cream Cheese Pound Cake Recipe (Rich, Buttery & Irresistible!)

Hey there, sweet friends! 💛 I’m so glad you’re here because today, I’m sharing one of my all-time favorite desserts: Vanilla Cream Cheese Pound Cake. This cake holds a special place in my heart — it’s the kind of cake my grandmother would bake on quiet Sunday afternoons, filling the whole kitchen with the comforting aroma of butter and vanilla.

What makes this pound cake so special? The magic combo of butter and cream cheese. It gives the crumb that signature velvety texture that’s dense yet unbelievably soft — exactly what a classic Southern pound cake should be.

If you love timeless desserts with a touch of elegance, this one’s for you. And don’t forget to subscribe to my email list for more cozy, from-scratch recipes like this one — straight from my kitchen to yours!

Overview of the Recipe

This Vanilla Cream Cheese Pound Cake is the ultimate dessert for any occasion. Whether you’re serving it at a brunch, bringing it to a holiday gathering, or sneaking a slice with your morning coffee (no judgment here!), it’s the kind of cake that makes people close their eyes after the first bite.

Why You’ll Love It

• Incredibly Moist & Buttery — The blend of cream cheese and butter keeps it rich and smooth.
• Simple Ingredients, Big Flavor — No fancy stuff, just pure homemade goodness.
• Versatile — Dress it up with berries and whipped cream or enjoy it plain — it’s divine either way.
• Perfect Make-Ahead Dessert — It actually tastes better the next day!

What It Tastes Like

Imagine a buttery, vanilla-scented slice that’s tender yet sturdy enough to hold together when sliced. The crust bakes to a gorgeous golden-brown, with a slightly crisp edge that contrasts beautifully with the soft interior. Every bite melts with pure vanilla bliss.

Ingredients

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• 3/4 pound (3 sticks / 340 grams) unsalted butter, at room temperature
• 8 ounces (225 grams) cream cheese, at room temperature
• 2 1/2 cups (500 grams) granulated sugar
• 6 extra-large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 3 cups (375 grams) all-purpose flour, sifted
• 1/2 teaspoon salt

Tools You’ll Need

• Stand mixer or hand mixer
• 10-inch bundt or tube pan
• Rubber spatula
• Cooling rack
• Measuring cups and spoons

Substitutions & Additions

• Swap half the vanilla for almond extract for a subtle nutty aroma.
• Add lemon zest for a bright, citrusy twist.
• Drizzle with a simple vanilla glaze if you like a bit of extra sweetness.

How to Make Vanilla Cream Cheese Pound Cake

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Let’s walk through this step by step — no rush, no fuss. Just you, your mixing bowl, and a whole lot of deliciousness waiting to happen.

Step 1: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the butter and cream cheese together until perfectly smooth and fluffy — about 3–5 minutes. This step is key to that rich, creamy texture.

Step 2: Add the Sugar

Gradually add in the sugar while mixing on medium speed. Beat for another 5 minutes until the mixture is light, airy, and pale yellow.

Step 3: Incorporate the Eggs

Add the eggs one at a time, mixing well after each. You’ll notice the batter becoming thicker and creamier.

Step 4: Add the Vanilla

Stir in that glorious vanilla extract — it’s the heart of this cake’s flavor.

Step 5: Add Dry Ingredients

Reduce speed to low and gradually add the flour and salt until just combined. Don’t overmix — you want the crumb tender, not tough.

Step 6: Bake

Pour the batter into a greased and floured bundt or tube pan. Smooth the top and bake at 325°F (165°C) for 1 hour and 15 minutes, or until a toothpick comes out clean.

Step 7: Cool and Serve

Let it rest in the pan for 15 minutes before turning it out onto a rack. Cool completely before slicing.

The moment you cut that first slice, the buttery vanilla aroma will have everyone gathering around your kitchen island.

What to Serve with Vanilla Cream Cheese Pound Cake

This cake is stunning on its own, but you can take it up a notch with:

• Fresh strawberries and whipped cream
• A drizzle of homemade caramel sauce
• A scoop of vanilla bean ice cream
• Dusting of powdered sugar for an elegant touch

For more desserts like this, check out:

• Moist Banana Bread
• Cinnamon Coffee Cake

Tips for Making It Perfect

• Always start with room temperature ingredients. It’s the secret to a smooth batter.
• Don’t rush the creaming process — it builds air into the batter.
• Bake low and slow for that signature dense-but-tender crumb.
• Grease every nook of your bundt pan — butter + flour does the trick!

Storage Instructions

• Room Temperature: Keep in an airtight container up to 4 days.
• Freezer: Wrap slices individually and freeze for up to 2 months.
• To Reheat: Microwave 15–20 seconds for that fresh-from-the-oven warmth.

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General Information

Pound cake got its name from the original recipe: a pound each of butter, sugar, eggs, and flour. This modern version lightens it slightly but keeps that same nostalgic richness Southerners swear by.

It’s a year-round dessert, but it especially shines during holidays and family gatherings — a cake that says “home” with every bite.

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Frequently Asked Questions

Q: Can I use salted butter?
A: Yes, but reduce or omit the added salt in the recipe.

Q: Why is my pound cake dense or gummy?
A: You may have overmixed the batter. Mix only until combined after adding flour.

Q: Can I bake this in loaf pans?
A: Absolutely! Divide the batter between two 8×4” loaf pans and bake about 60 minutes.

Q: How do I know it’s done?
A: The top will be golden, and a toothpick inserted in the center will come out clean.

Conclusion

This Vanilla Cream Cheese Pound Cake is everything you want in a dessert: rich, buttery, velvety, and irresistibly classic. It’s a cake that comforts and delights — the kind that turns an ordinary afternoon into something special.

If you loved this, you’ll also adore my Butter Pound Cake and Old-Fashioned Sour Cream Cake.

Bake it, share it, and make memories — that’s what home baking is all about. 💛

Interactive Elements

I’d love to see your creations! Tag me on Pinterest or drop a comment below with your favorite pound cake twist.

Nutritional Information (per serving)

Calories	Fat	Carbs	Protein	Sugar	Sodium
420	25g	45g	6g	33g	180mg

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