Ultra-Moist Cream Cheese Pound Cake (Old-Fashioned Bakery-Style Recipe)
There’s something timeless about a slice of Cream Cheese Pound Cake. It’s tender, velvety, and just rich enough to feel like a treat without trying too hard. This recipe came to me during a stretch of late-night baking when I wanted something comforting but a little more special than a classic pound cake. The cream cheese melts straight into the butter, creating a smooth, luxurious crumb that tastes like the cakes you’d get from an old-fashioned Southern bakery. Warm vanilla, a golden crust, and that creamy center—it’s the kind of dessert that feels like home.
Why You’ll Love This
It’s unbelievably soft, buttery, and velvety thanks to real cream cheese.
The slow bake gives you that beautiful crackly top and golden crust.
It’s elegant enough for holidays but simple enough for everyday cravings.
Pairs well with everything—berries, whipped cream, even ice cream.
The funniest part? The biggest fan of this cake in my house is someone who rarely likes sweets. A friend dropped by during the recipe testing phase, swearing she “doesn’t do desserts.” One bite turned into three slices, wrapped up for the road. She said it tasted like the kind of cake her grandmother used to guard at family gatherings. That’s when I knew this recipe had something special.
What Makes It Special
Cream Cheese: Adds moisture, richness, and that unmistakable creamy flavor.
Cake Flour: Keeps the crumb soft and fine instead of dense.
Real Butter: The base of every truly great pound cake.
Sour Cream: A little tang that deepens the flavor and keeps everything tender.
Slow Bake at 325°F: Ensures a golden exterior without drying the interior.
Making It Happen
This Cream Cheese Pound Cake comes together slowly and intentionally. Start by letting your butter and cream cheese soften—this step is key to achieving that fluffy, bakery-style texture. Beat the butter first until it’s smooth and pale, then blend in the cream cheese until the two become one creamy mixture. Sugar comes next, followed by vanilla and sour cream to round out the richness.
When the eggs go in, take your time. Add them one by one, letting each fully incorporate before adding the next. This prevents overmixing and keeps your crumb from turning rubbery. Once the eggs are in, the dry ingredients get folded in gently. The batter will be thick, silky, and almost mousse-like.
Spread it into a generously greased Bundt pan and tap it on the counter to release trapped air. The long, low bake lets the cake rise slowly, developing that signature pound cake crust. Once cooled, it unmolds beautifully and slices like a dream.
You Must Know
Use room-temperature ingredients for a smooth batter.
Don’t rush the baking time—pound cake needs the full slow bake.
Tent with foil halfway if the top browns too quickly.
A Bundt pan with sharp details releases best when heavily greased.
Let it cool inside the pan before inverting to avoid cracking.
Serving Ideas
This cake shines on its own, but it’s even better with:
Soft whipped cream
Fresh berries
Lemon curd
Vanilla bean ice cream
A drizzle of warm berry compote
For drinks, serve with hot coffee, sweet tea, or chilled milk.
Make It Different
Swap vanilla for almond extract for a nostalgic bakery flavor.
Add lemon or orange zest for a citrusy twist.
Fold in a handful of white chocolate chips for extra richness.
Use a loaf pan instead of a Bundt pan for easy slicing.
Make it holiday-ready with a simple powdered-sugar glaze.
Storage & Reheating
Store leftover slices in an airtight container at room temperature for two days, or refrigerate for up to five. To refresh a chilled slice, warm it in the microwave for 10 seconds—it comes back to life beautifully. This cake also freezes exceptionally well; wrap tightly in plastic and foil, and freeze for up to three months.
Success Tips
Spoon and level your cake flour to avoid a dense texture.
Avoid overmixing after the flour goes in.
Check doneness with a toothpick, not by time alone.
Let the cake cool fully before slicing for clean cuts.
Rotate the pan halfway through baking for even color.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
You can, but the texture won’t be as soft. Use a DIY cake flour substitute if needed.
Why did my pound cake crack on top?
That’s normal. Pound cakes naturally form a crack as they rise slowly.
Can I add a glaze?
Absolutely. A simple vanilla or lemon glaze works beautifully.
What if I don’t have sour cream?
Greek yogurt is the best substitute—use the same amount.
Can this be made ahead?
Yes. In fact, this cake tastes even better the next day as the flavors develop.
Recipe Card
Prep Time: 20 minutes
Cook Time: 75–95 minutes
Total Time: About 2 hours 15 minutes plus cooling
Servings: 12–16
Category: Dessert
Difficulty: Moderate
Cuisine: American
Yield: 1 large Bundt cake
Ingredients
1 and 1/2 cups (340g) unsalted butter, softened
8 oz (226g) full-fat cream cheese, softened
2 and 1/2 cups (500g) granulated sugar
1/3 cup (80g) sour cream, at room temperature
2 teaspoons pure vanilla extract
6 large eggs, at room temperature
3 cups (354g) cake flour (spooned & leveled)
1/2 teaspoon baking powder
1/8 teaspoon salt
Optional: whipped cream & fresh berries
Instructions
Preheat oven to 325°F (163°C). Grease a 10–12 cup Bundt pan generously.
Beat the butter on high speed for about 2 minutes until smooth. Add cream cheese and beat until combined. Add sugar, then sour cream and vanilla, mixing until creamy.
Add eggs one at a time on low speed, mixing gently and avoiding overbeating.
Add cake flour, baking powder, and salt. Mix on medium only until just combined.
Spread batter into the pan, tap to release air bubbles, and bake for 75–95 minutes. Tent with foil halfway through.
Cool in the pan for 2 hours, then invert onto a rack. Let cool fully.
Slice and serve with berries or whipped cream.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
Freeze cooled cake by wrapping in plastic, then foil, for up to 3 months. Thaw overnight in the fridge.
For loaf pans, divide into two 9×5-inch pans and bake about 60 minutes.
Add almond or citrus extracts for extra flavor.
