Cream Cheese Pound Cake with Buttermilk

Sink your teeth into this twist on classic pound cake that can be served in a variety of delicious ways! Whether you love fresh fruit, whipped cream, or sticky sauce over the top, this Cream Cheese Pound Cake will please everyone!

Cream Cheese Pound Cake Recipe

There’s no question that over-the-top desserts are a hit. However, there’s something to be said about a simple classic that can be made with minimal notice yet pleases everyone.

An easy go-to dessert recipe with simple ingredients is a must-have for everyone to have in their back pocket. Doing so makes it quick to decide what to serve guests that everyone will happily devour!

And this Cream Cheese Pound Cake fits that bill! Its dense, buttery flavor goes with anything! Serve it plain so guests, friends, and family can top their slice exactly how they prefer.

Pair it with chocolate, sauce, strawberry sauce, fresh fruit, homemade whipped cream, or simply enjoy it plain with a cup of coffee or tea! Regardless of how or when you serve this pound cake, you can rest easy knowing it’s a crowd-pleaser that you can count on!

Ingredients For Buttermilk Cream Cheese Pound Cake

Cream Cheese
Salted Butter
Granulated Sugar
Large Eggs
Cake Flour
Vanilla Extract
Buttermilk

Cream Cheese Pound Cake Recipe Substitutions

Cake flour – If you don’t have cake flour on hand, you can make a homemade substitute using all-purpose flour and cornstarch. To do so, measure out 3 cups of all-purpose flour and then replace 6 tablespoons of the flour with cornstarch. Afterward, sift the two together at least 5 times before incorporating it into the recipe.

Butter – Unsalted butter can replace salted butter, but you will need to add ½ teaspoon of salt to balance the recipe back out.

Buttermilk – Buttermilk can actually be omitted from the pound cake; however, the taste may turn out to be slightly less moist and rich. If you’d like, you can also make a homemade buttermilk substitute using white wine vinegar or lemon juice with whole milk.

Vanilla extract – An equal amount of vanilla bean paste can replace vanilla extract if you have paste on hand and not extract.

How to Make Cream Cheese Pound Cake with Buttermilk

1. Before you even begin the mixing process, it is extremely important that ALL of your ingredients are room temperature. I recommend taking your cream cheese, butter, eggs, and buttermilk out of the refrigerator 2 to 3 hours before you are ready to begin baking.

2. Once your ingredients have warmed up. Preheat your oven to 325 degrees F and prep a 10 or 12 cup bundt pan (do not use a tube pan). I have found that the best way to grease your pan is by using the butter stick wrapper. This allows you to easily get all of the crevasses of the bundt pan. And it’s very important that the whole pan is covered for an easy release after baking.

3. Once you have greased the pan, you need to flour it. Add a 1/4 cup of flour to the pan and then cover with plastic wrap and shake the pan so that the flour completely covers it. Discard any excess flour. You could also use Miracle Pan Release instead of butter and flour.

4. Now It’s time to prepare your batter, the best method for this is a stand mixer fitted with a paddle attachment, but a large bowl and a hand mixer will work too.

5. Cream together the butter and cream cheese until completely smooth and no lumps remain. Add in the sugar in a slow and gradual pour while continuing to mix the butter and cream cheese mixture. Continue to beat on medium speed for about 2 minutes after all of the sugar has been added. Scrape down the sides of the bowl as needed.

6. Next, mix in the buttermilk and vanilla extract. Then beat the eggs in one at a time just until the yolk had blended in. You DO NOT want to over mix your eggs.

7. Now add in your cake flour all at once and mix just until combined and smooth.

8. Pour the cake batter into the prepared baking pan and bake for approximately 80 minutes. Check around 1 hour for doneness, a cake tester should come clean from the center. If the bottom of the cake is looking too brown, loosely cover with aluminum foil for the last 20 minutes of baking.

9. Remove from the oven and allow to cool for at least 2 hours before inverting onto a wire rack or cake stand and allowing to cool the rest of the way. Slice and serve with fresh berries, whipped cream, or a sauce of choice.

How to Store Buttermilk Cream Cheese Pound Cake

Cream Cheese Pound Cake can be stored on the counter in an airtight container for up to three days. It can also be wrapped with plastic wrap and foil and refrigerated for up to one week or frozen for up to six months.

Always thaw your pound cake on the counter without unwrapping for best results.

What is the Secret to a Good Pound Cake?

The ingredients and technique are the secret to making a good pound cake. First, choose high-quality ingredients, especially when it comes to cream cheese and butter. Next, make sure ALL of the ingredients are at room temperature. I recommend removing the butter, eggs, cream cheese, and buttermilk from the fridge 2 to 3 hours before beginning this recipe. Room-temperature ingredients will incorporate more smoothly, making for the perfect batter to bake up the most delicious cake. Lastly, please don’t rush the baking process when it comes to baking time and oven temperature.

More Delicious Bundt Cake Recipes:

• Apple Cider Bundt Cake – Choose a cinnamon-sugar topping or apple cider glaze!
• Chocolate Yogurt Cake – A lightened-up recipe that uses applesauce and yogurt!
• Lemon Butter Cake – The ultimate summertime cake!
• Rum Cake – Moist cake soaked in a sweet rum glaze!
• Spiced Pumpkin Bundt Cake – Warm Fall spices and decadent brown sugar icing!