This classic cream cheese pound cake offers a dense yet soft crumb with deep buttery notes and a subtle tang. The exterior develops a classic golden crust while the interior stays moist and fine-textured. It holds up well when baked a day ahead, making it reliable for gatherings or simple weeknight desserts. Serve it plain or with berries and whipped cream. If you like this recipe, try our Brown Butter Pound Cake!

Sliced cream cheese pound cake dusted with confectioners' sugar on a wood cake stand on a wood counter

Why You’ll Love This Recipe

Delivers classic cream cheese pound cake richness without any need for frosting or glaze
Uses straightforward ingredients that create impressive flavor and texture
Stays moist for several days, so it works perfectly as a make-ahead option
Bakes into a beautiful bundt that looks special with almost no extra effort

Tips for Success

Bring every ingredient to room temperature before mixing so the batter comes together smoothly and bakes evenly.
Mix the cream cheese and butter thoroughly before adding sugar, then incorporate each egg fully before moving to the next.
Scrape the bowl often and finish the buttermilk by hand to avoid overmixing once the flour is in.
Start checking the cake at the one-hour mark; it is ready when a toothpick shows a few moist crumbs but no wet batter.
Let the cake cool completely in the pan before turning it out so the structure sets properly.

Ingredients and Substitutions

Cream Cheese

Use a full-fat 8-ounce block of cream cheese at room temperature. Low-fat or whipped versions can make the cake denser and less tender.

Butter

Salted butter is preferred for balanced flavor. If using unsalted, add ¼ teaspoon salt with the flour. Soften fully to room temperature for smooth mixing.

Sugar

Granulated sugar creates the classic fine crumb and golden crust. Do not reduce the amount or the texture will change.

Eggs

Large eggs at room temperature incorporate best and help the batter emulsify. Cold eggs can cause the mixture to curdle.

Vanilla Extract

This recipe uses 1 tablespoon for a warmer, more rounded flavor. Pure vanilla extract is recommended over imitation.

Cake Flour

Cake flour is essential for the soft, fine crumb. All-purpose flour can be used in a pinch by removing 2 tablespoons per cup and replacing with cornstarch, but results will be slightly denser.

Buttermilk

Full-fat buttermilk adds moisture and a subtle tang. If you don’t have any on hand you can use our Homemade Buttermilk recipe.

Confectioners’ Sugar

Used only for dusting after the cake cools. Optional but recommended for a finished look.

A slice of classic cream cheese pound cake on a white plate with a fork on a wood counter

Storage Tips

Wrap the cooled cake tightly in plastic wrap and keep at room temperature for up to 3 days. Refrigerate for up to 5 days if preferred. For longer storage, double-wrap and freeze for up to 3 months; thaw overnight in the refrigerator before serving.

Classic Cream Cheese Pound Cake

Prep Time 10

Cook Time 2

Total Time 2 10

A classic bundt cake with a rich cream cheese flavor, tender crumb, and deep golden crust. No frosting required.

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Ingredients

▢ 1 package (8-ounces) cream cheese, room temperature
▢ 1 ¼ cups (2 ½ sticks / 283.5 g) salted butter, room temperature
▢ 3 cups (600 g) granulated sugar
▢ 6 large eggs, room temperature
▢ 1 tablespoon vanilla extract
▢ 3 cups (375 g) cake flour
▢ ¼ cup buttermilk, room temperature
▢ Confectioners’ sugar, for dusting

Instructions

Preheat the oven to 325°F. Generously grease and flour a 10-inch bundt pan (or spray thoroughly with nonstick baking spray), making sure every crevice is coated.
In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until completely smooth, about 3 minutes.
Gradually add the sugar and continue mixing until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
With the mixer on low, slowly add the cake flour and mix just until combined.
Remove the bowl from the mixer. Pour in the buttermilk and fold by hand with a spatula until fully incorporated, scraping the sides and bottom of the bowl.
Spoon the batter into the prepared pan and smooth the top. Bake for 60 to 80 minutes, checking at the 60-minute mark. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs and the crust is deep golden around the edges.
Cool the cake in the pan until it reaches room temperature. Turn out onto a plate and dust lightly with confectioners’ sugar before serving.