A cream cheese pound cake is a dense yet moist cake with a great flavor that everyone loves.

Turn a handful of simple ingredients into a moist and flavorful dessert with this cream cheese pound cake recipe! 

Cream Cheese Pound Cake on a plate with raspberries and whipped cream

Cream Cheese Pound Cake

This recipe makes a moist cake with a slightly dense texture and a golden-brown crust. It has a rich buttery vanilla taste and pairs well with fruit like fresh berries or almost any kind of dessert sauce (like strawberry or blueberry sauce).

  • Pound cake has remained a popular dessert for good reason. It is so good! Pound cake is a sweet, dense, and flavorful cake.
  • The addition of cream cheese will make this cake a little more moist than a classic pound cake.
  • This cake is so simple and easy to make. Add a little sweet glaze and some fresh fruit for serving!

Ingredients for Cream Cheese Pound Cake

Dry Ingredients – The joy of a pound cake is the simplicity of its ingredients. Flour, cornstarch, and a little salt are all that are needed for dry ingredients.

Wet Ingredients – Pound cakes have quite a few eggs. In this recipe, the butter and cream cheese is beaten with sugar and eggs. A bit of vanilla extract adds flavor.

Cream Cheese – Be sure to soften the cream cheese. This will make it easier to cream with butter and sugar.

Ensure all ingredients are at room temperature for the best results. This includes eggs, butter, and cream cheese!

Sour Cream Pound Cake ingredients with labels

How to Make Cream Cheese Pound Cake

This cream cheese pound cake is sure to be a hit for dessert.

  1. Beat butter/cream cheese: Beat cream cheese, butter, & sugar (as per the recipe below).
  2. Add eggs: Beat in eggs one at a time.
  3. Add dry ingredients: Mix the dry ingredients in a separate bowl. Add the flour mixture to the wet ingredients in the mixer.
  4. Bake: Pour the cake batter into a prepared bundt cake pan.

No Bundt Pan? No Problem!

If you don’t have a bundt pan, you can use a tube pan but the cake will likely bake faster so check it early. This cake was also tested in a 9×13 pan but it didn’t bake evenly so it is not not recommended.

Tips for a Perfect Pound Cake

  • Ensure ingredients are at room temperature.
  • Beating the butter/sugar mixture for a longer time adds air into the mixture and helps with rise.
  • Ensure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
  • Do not overmix the cake once the flour is added, or the cake will be too dense.
  • Invert onto a wire rack to cool completely.
cooked Cream Cheese Pound Cake

Storing Pound Cake

After it has cooled down, pound cake can be stored in an airtight container or tightly covered with plastic wrap. It should last on the counter for about 4 days.

Want to freeze leftovers for later? No problem! Simply wrap it in plastic wrap and then in aluminum foil, and place it in an airtight container. It will keep in the freezer for three months. Store the cake whole, or cut it into pieces, and wrap pieces individually. This makes it easier for snacking on!

Did your family enjoy this Cream Cheese Pound Cake? Leave us a rating and a comment below! 

Cream Cheese Pound Cake on a plate with raspberries and whipped cream
5 from 163 votes↑ Click stars to rate now!
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Cream Cheese Pound Cake

Cream cheese pound cake is super moist and slightly tangy.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cool Time 5 minutes
Total Time 1 hour 35 minutes
Servings 16 slices


  • 1 ½ cups unsalted butter softened
  • 8 ounces cream cheese softened
  • 2 ½ cups sugar
  • 6 eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt


  • Preheat the oven to 325°F. Grease and flour a bundt pan.
  • In a stand mixer, combine butter and cream cheese on medium speed for 2 minutes. Gradually add the sugar and continue to beat for an additional 3 minutes until light and fluffy.
  • Add eggs, one at a time, beating after each addition. Mix in vanilla.
  • In a separate bowl, whisk together the flour, cornstarch, and salt. Slowly add the dry ingredients to the butter mixture and mix until full incorporated.
  • Transfer the batter into the prepared bundt pan and spread it evenly. Bake 65-75 minutes or until a wood skewer or toothpick inserted 1" from the edge comes out clean.
  • Allow the cake to rest in the pan for 5 minutes. Then remove the cake from the pan and let it cool completely on a wire rack before serving.


  • Ensure ingredients are at room temperature.
  • Beating the butter/sugar mixture for a longer time adds air into the mixture and helps with rise.
  • Ensure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
  • Do not overmix the cake once the flour is added or the cake will be dense.
  • Invert onto a wire rack to cool completely.
Optional Glaze: Combine 1 1/2 cups of powdered sugar with 1 teaspoon vanilla and 1 1/2 tablespoons of milk. Whisk adding more milk (you may need up to 3 tablespoons) to create a thin glaze. Brush or drizzle the glaze over the cooled pound cake and let set.
5 from 163 votes

Nutrition Information

Calories: 437 | Carbohydrates: 51g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 144mg | Potassium: 73mg | Fiber: 1g | Sugar: 32g | Vitamin A: 811IU | Calcium: 32mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American

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plated Cream Cheese Pound Cake with writing
cooked Cream Cheese Pound Cake in the pan with writing
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baked Cream Cheese Pound Cake in the pan and plated with writing



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I have made this recipe many times but I use 3 cups of sugar and I use emulsions instead of extracts, better flavor. I get them on Amazon. In this cake I use the Butter vanilla and Almond emulsions. I also use cake flour for extra tenderness, no cornstarch or salt. I use an aluminum Bundt pan. It creates the most beautiful edging around the whole cake! Delicious!5 stars

  2. Is it possible to make it in half size so that it can fit in 6 cup size bundt mold? For half the size, can I simply make all ingredients just half?

    1. Hi June, we haven’t tried baking this in a 6-cup bundt pan but that sounds like it should work. Just half the batter ingredients and bake. I would check it for doneness by inserting a toothpick in the center to ensure it doesn’t overcook.

    1. I’ve not tried this recipe with almond flour, so can’t say for sure. Please let us know if you try the pound cake with almond flour Bridget!

    1. I made this cake tonight and it turned out great,it was moist and light and airy. The top layer was a little crispy,but it was perfect. I never thought I would tackle a pound cake . I was very proud when it came out of oven and cooled . It was delicious,I had to have a piece. Thanks for the recipe

  3. I just made it for Father’s Day, omg it was delicious!! I made a fresh strawberry sauce & whipped cream to put over it, its definitely a keeper I was a little nervous since I never made one before it turned out great!!5 stars

  4. I halved the ingredients and used a loaf pan. This pound cake is baking in my oven right now! I will serve it with strawberries and whipped cream. Or drizzle carmel sauce on it. YUMMY!! Thanks for the easy recipe!5 stars

    1. Hi Stephanie, in step one we preheat the oven to 325°F and cook it for 65-75 minutes in step 7. Hope that helps!

  5. Holly, what is the purpose of the cornstarch in this recipe? I have an old recipe of my Mother’s sans cornstarch and am just curious. Thanks for all the cooking inspiration you share