Secrets to Perfect Cream Cheese Pound Cake

Secrets to Perfect Cream Cheese Pound Cake:-A moist, tender crumb and a flavorful flavour are the hallmarks of a perfect cream cheese pound cake, which can only be achieved through careful attention to detail and the use of a few secrets.

Secrets to Perfect Cream Cheese Pound Cake



This time-honored dessert can be mastered with the help of the following advice:

Make Use of Ingredients of a High Quality

  • If you want the best results, you should begin with fresh, high-quality ingredients.
  • Always use real butter, fresh eggs, cream cheese with full fat, and pure vanilla extract in your recipes.
  • Both the richness and the flavour of the cake will be enhanced by the addition of these ingredients.

Ingredients required at room temperature

  • Ensure that the cream cheese, butter, eggs, and any other dairy ingredients are at room temperature before beginning the process.
  • When the ingredients are at room temperature, they are easier to combine, which results in a batter that is smoother and better able to incorporate air, which results in a lighter texture.

The Method of Creaming

  • Butter and cream cheese should be creamed together until they are completely smooth and fluffy.
  • In this step, the mixture is aerated, which contributes to the creation of a cake that is light and tender.
  • Ensure that the ingredients are evenly distributed by scraping down the sides of the bowl at regular intervals.

Adding Sugar in Small Steps

  • While you are creaming the butter and cream cheese, gradually add the sugar to the mixture.
  • It is possible to achieve a smoother texture by gradually incorporating the sugar into the mixture, which allows it to dissolve evenly throughout the mixture.

Don’t Mix Too Much

  • After beginning to add the dry ingredients, mix until they are almost completely incorporated.
  • In order to avoid making a cake that is difficult to work with, you should stop mixing as soon as the flour is completely incorporated.


  • 1 and 1/2 cups (340gunsalted butter, softened to room temperature
  • 8 ounce (226g) full-fat brick cream cheese, softened to room temperature
  • 2 and 1/2 cups (500ggranulated sugar
  • 1/3 cup (80gsour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 6 large eggs, at room temperature
  • 3 cups (354gcake flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • optional for serving: homemade whipped cream & fresh berries


  • Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula.
  • On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a silicone spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.


  • Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
  • Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
  • Slice and serve with optional toppings like homemade whipped cream & fresh berries.
  • Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

The dry ingredients should be sifted

  • Before incorporating the flour and the other dry ingredients into the batter, it is important to sift them.
  • A lighter and more tender cake is the result of sifting the flour, which helps to aerate the flour and removes any lumps that may be present.



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One egg at a time, add the eggs

  • Mix thoroughly after each addition of the eggs, and then add the eggs one at a time.
  • By doing so, you prevent the batter from curdling and ensure that each egg is completely incorporated into the mixture.

Keep from overbaking:

  • When pound cakes are overbaked, they have the potential to become dry because they are dense and moist.
  • When a toothpick is inserted into the centre of the cake, it should come out clean with a few moist crumbs attached.
  • Bake the cake until it reaches doneness.

Utilise a Bundt Pan To:

  • The shape of a Bundt pan, which allows for even distribution of heat, makes it possible for pound cakes to bake evenly throughout the pan.
  • Make sure that the pan is thoroughly greased and floured in order to prevent it from sticking.

An Appropriate Cooling:

  • It is recommended that you wait approximately fifteen to twenty minutes for the cake to cool in the pan before moving it to a wire rack to finish cooling.
  • In this way, the cake is able to solidify, and it is prevented from falling apart when it is eventually removed from the pan.

Putting away:

  • If you want to keep the pound cake for a longer period of time, you can either refrigerate it or store it in an airtight container at room temperature for up to three days.
  • The flavour of pound cake is actually enhanced the following day because the flavours have had more time to mature and come together.



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    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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8 thoughts on “Secrets to Perfect Cream Cheese Pound Cake”

  1. I’ve never seen anything like this. All of this commentary on a pound cake without the recipe being separate and clear. I just wanted to copy the recipe. You made something simple; into
    something difficult.

  2. Thank you for this recipe. My Mom started making this 30 years ago when I got home from school she had 2 on the table. She knew I like my warm with a tall glass of Iced a milk. I would eat 3 pieces that is way she make 2 afraid I would not share. she had gotten her recipe from pm a cooking show called I circus time I from the 1980’s. I could not find the recipe. So thank you. Mom home from heaven.

    • Hello Ann

      Thank you so much for your valuable feedback, it means alot for us. Our main motto is to provide accurate information so that user can find the info what are they looking for.

      You can also check out our other recipes.

      Thank you so much

  3. This recipe sounds delicious. Could this recipe be made in loaf pans? Probably would need two or three! Since there are just two of us, this would be a better way to have cake, but not eat it all at once. I would freeze the extra loaves or share them with friends! usually do that when I get the urge to bake, extras go to neighbors and friends.


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