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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 get pleasure from plain!
The straightforward addition of cream cheese provides this pound cake a gentle, tender crumb that completely melts in your mouth. Be certain 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 considered one 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 feel this one takes the cake (no pun meant!)
As a result of let’s be trustworthy, you actually can’t go mistaken with including cream cheese to dessert. It provides a little bit little bit of tang to this recipe and in addition makes it so extremely gentle and moist. You gained’t be capable of cease consuming it.
Ingredient Record
Simply pantry staples right here! That’s what makes cream cheese pound cake so nice! Easy and scrumptious, all the pieces that dessert needs to be.
- Unsalted Butter: Provides richness and moisture to the cake. Use softened butter so it mixes collectively easily with the opposite elements.
- Cream Cheese: This recipe’s star ingredient! It provides a little bit tang and provides the cake a young crumb. Once more, softened cream cheese is finest so it mixes easily with the opposite elements.
- Granulated Sugar: To sweeten issues up.
- Massive Eggs: Act as your binding agent to carry all the pieces collectively.
- Egg Yolks: For some further richness. These assist obtain that basic pound cake texture.
- Vanilla Extract: For heat and further taste.
- Salt: Boosts all the flavors.
- All-Objective Flour: Offers the cream cheese pound cake its construction. It’s also possible to 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.
Tips on how to Make Cream Cheese Pound Cake
If you can also make boxed cake combine, you can also 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. You could 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 perimeters sides and backside of the bowl as wanted. Add the sugar and beat till properly mixed and fluffy, about 1 minute.
- Add Moist Substances: Add the entire eggs, egg yolks, vanilla extract, and salt. Combine till mixed, scraping down the perimeters and backside of the bowl as wanted.
- Add Dry Substances: Add the salt and flour and blend till mixed, once more scraping down the perimeters and backside of the bowl as wanted.
- Switch to Pan: Pour batter into the ready pan.
- Bake and Take pleasure in: Bake for 65-70 minutes or till a wood skewer inserted within the heart comes out principally clear, with only a few moist crumbs caught to it.
Ideas for Making Cream Cheese Pound Cake
I wish to set you up for fulfillment when making this cream cheese pound cake! Listed here are some suggestions under so that you can comply with.
- Room Temperature Substances: Begin with room-temperature elements. Depart the cream cheese, butter, and eggs on the counter for 1-2 hours earlier than starting the recipe. Having room-temperature elements 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 gadgets.
- 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 may 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 absolutely baked however not over-baked is a little bit tough. I discovered that by the point 70 minutes of baking was accomplished, 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 utterly earlier than slicing it. The within was excellent and never underbaked! The important thing right here is the consistency of the batter on the toothpick. It needs to 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 properly. Let the cake cool utterly after it’s completed baking then wrap very properly in plastic wrap. I additionally suggest then wrapping the cake in foil, simply to make sure it’s properly coated. You may additionally slice the cake and individually freeze the slices (they’ll thaw a lot faster this manner) but it surely’s essential that you just ensure that the cream cheese pound cake is rigorously and utterly 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. You could 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 perimeters sides and backside of the bowl as wanted. Add the sugar and beat till properly 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 perimeters 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 perimeters 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 wood skewer inserted within the heart comes out principally clear, with only a few 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 mechanically calculated, so ought to solely be used as an approximation.
