Indulge in Sweet Bliss: Cream Cheese Pound Cake Recipe

Browned Butter Cream Cheese Pound Cake – the name alone is enough to make you drool. And why wouldn’t it? This classic recipe combines the richness of cream cheese, the nuttiness of browned butter, and the delicate crumb of a pound cake into one irresistible dessert.

As a chef specializing in British cuisine, I’ve seen many recipes, but this one takes the cake – quite literally! Whether you’re experiencing a bad day or just want to treat yourself, this Browned Butter Cream Cheese Pound Cake is sure to uplift your spirits.

In this recipe article, I’ll be guiding you through the steps necessary in making this heavenly dessert. I’ll also be sharing tips and advice for the perfect texture and flavor. Trust me when I say that you’ll want to keep this recipe handy for years to come. So roll up your sleeves and let’s get baking!

Why You’ll Love This Recipe

Browned Butter Cream Cheese Pound Cake
Browned Butter Cream Cheese Pound Cake

Listen up, my fellow dessert lovers! I’ve got a recipe that will knock your socks off – the Browned Butter Cream Cheese Pound Cake! This indulgent cake is the perfect combination of rich and tangy flavors, making it irresistible to anyone’s taste buds.

First off, let’s talk about the browned butter. If you haven’t tried incorporating it into your desserts, then you are missing out on a whole world of flavor. The nutty aroma and deep caramel flavor that comes from browning butter is nothing like you’ve ever tasted before. And when combined with cream cheese and sugar, it creates an unbeatable taste.

The texture of this pound cake is what dreams are made of. It’s dense but incredibly moist, thanks to the addition of cream cheese and shortening to the batter. Every bite will melt in your mouth, leaving behind a rich and creamy finish that you won’t be able to resist.

And let’s not forget about the versatility of this cake. It can be enjoyed on its own or paired with fruits like strawberries or blueberries for a lighter option. Additionally, it can be easily transformed into a layered cake or topped with a cream cheese frosting for an even more decadent treat.

But perhaps my favorite aspect of this recipe is its simplicity. With just nine basic ingredients, most of which can be found in your pantry or at your local grocery store, you can whip up this delicious cake in no time. It’s perfect for last-minute gatherings or for satisfying those sweet cravings anytime.

Overall, the Browned Butter Cream Cheese Pound Cake recipe is one that you won’t want to pass up. Trust me when I say that you’ll love every single bite and won’t be able to resist going back for seconds (or thirds). So go ahead and give it a try – your taste buds will thank you later!

Ingredient List

 A warm slice of heaven on a plate
A warm slice of heaven on a plate

Before we get to the recipe how-to, let’s make sure we have everything on the ingredient list. Here’s what you’ll need:

Ingredients 1:

  • 1 1/2 cups of unsalted butter [4 sticks]
  • 3 cups of cake flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 cups of granulated sugar
  • 5 eggs, at room temperature
  • 1/2 cup of heavy cream
  • 1 tablespoon of vanilla extract

Ingredients 2:

  • 8 oz. of cream cheese, at room temperature
  • 1/4 cup of vegetable shortening
  • 4 cups of powdered sugar
  • 2 tablespoons of whole milk

Make sure your butter and cream cheese are certified room temperature. Room temperature butter is essential in making a well-textured pound cake.

The Recipe How-To

 The perfect accompaniment to a hot cup of tea
The perfect accompaniment to a hot cup of tea

Let’s Get Started: Browned Butter Cream Cheese Pound Cake Recipe
Step 1: Preheat the Oven

First things first, preheat your oven to 325 degrees Fahrenheit. It’s important to get the temperature precise to ensure that your pound cake will bake evenly.

Step 2: Mix the Dry Ingredients

In a mixing bowl, whisk together 2 cups of cake flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder until completely combined.

Step 3: Brown the Butter

In a medium saucepan over medium heat, melt 4 sticks of unsalted butter. Stir constantly until the butter turns a deep golden-brown color and you can smell its nutty aroma. This should take roughly 5-7 minutes. Remove from heat.

Step 4: Add Cream Cheese and Sugar

Once the browned butter has cooled slightly, add 1 (8 oz) package of cream cheese at room temperature and 3 cups of granulated sugar into an electric mixer bowl. Mix for about five minutes until fluffy.

Step 5: Mix Everything Together

Lower the speed of the mixer to medium-low and gradually add in 1/2 cup of shortening and then each egg one at a time, followed by 1 teaspoon of vanilla extract.

Step 6: Add the Flour Mixture

With the mixer running on low speed, gradually incorporate the dry ingredients mixture into the wet mixture in thirds alternating with 1/2 cup heavy cream until all is combined.

Step 7: Baking Time

Grease and flour your bundt pan, pour in your batter, then transfer it into your preheated oven at 325 degrees Fahrenheit. The cake can take anywhere from an hour and fifteen minutes to an hour and twenty-five minutes to bake.

Step 8: Make the Glaze

While the cake is baking, make a glaze by whisking together 1/2 cup of powdered sugar with 3 tablespoons of whole milk until it’s smooth and thin. Slowly pour in the brown butter mixture and continue whisking. A delightful browned butter glaze will emerge.

Step 9: Add Browned Butter Glaze

Once your pound cake is done, remove it from the oven and let it cool for about ten to fifteen minutes before carefully removing it from the pan. Pour the browned butter glaze over the top of the cake.

And just like that, you’ve made a show-stopping Browned Butter Cream Cheese Pound Cake that will make everyone’s taste buds dance with delight. Enjoy!

Substitutions and Variations

 Buttery goodness in every bite
Buttery goodness in every bite

Let’s face it, sometimes we don’t have all the ingredients needed for a recipe or maybe we want to switch things up a bit. That’s why I’ve put together a list of substitutions and variations for this Browned Butter Cream Cheese Pound Cake Recipe.

– Flour: If you don’t have cake flour, you can make your own by replacing 2 tablespoons of flour with 2 tablespoons of cornstarch per cup of all-purpose flour.

– Shortening: You can replace the shortening with an equal amount of unsalted butter.

– Sugar: You can use brown sugar instead of granulated sugar for a richer flavor.

– Cream Cheese: You can substitute mascarpone cheese or Greek yogurt for the cream cheese in this recipe.

– Butter: You can use salted butter instead of unsalted butter but make sure to omit the salt in the recipe.

For those looking to switch things up and add some variety, here are some variations to consider:

– Lemon Pound Cake: Add 1 tablespoon of lemon zest to the batter and use lemon juice instead of vanilla extract in the glaze.

– Carrot Cake Pound Cake: Add 1 cup of grated carrots, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of cinnamon to the batter. Use cream cheese frosting instead of glaze for topping.

– Sweet Potato Pound Cake: Substitute sweet potato puree for 1/4 cup of cream cheese in the batter. Add 1 teaspoon each of cinnamon and nutmeg for classic fall flavors.

– Banana Bundt Cake: Replace 1/4 cup of cream cheese with mashed ripe bananas. Bake in a bundt pan and serve with a caramel sauce for extra sweetness.

So go ahead, get creative with your substitutions and variations. Who knows, you may end up with a new favorite dessert!

Serving and Pairing

 Cream cheese and browned butter = match made in dessert heaven
Cream cheese and browned butter = match made in dessert heaven

Now that your Browned Butter Cream Cheese Pound Cake is fresh out of the oven, let’s talk about how to serve and pair this delicious treat! First things first, give the cake about 10-15 minutes to cool before serving. Once it’s ready to be served, you can simply slice it up and enjoy it as is or choose to pair it with some complementary flavors.

One classic pairing for pound cake is fresh berries or a berry coulis. You can create a simple sauce by blending fresh or thawed frozen fruit with a little bit of sugar and lemon juice. Drizzle the sauce over your sliced pound cake for a refreshing burst of fruity goodness.

If you’re feeling indulgent, you can also top your pound cake with some whipped cream or vanilla ice cream. The creamy texture of these toppings balances the dense and buttery flavor of the pound cake.

For a more understated option, you could try spreading a thin layer of your favorite jam or preserve on top of each slice. Apricot or raspberry jam would be particularly delicious with this recipe!

And let’s not forget about coffee – this cake pairs beautifully with a hot cup of java for a delightful afternoon pick-me-up.

Make-Ahead, Storing and Reheating

 A simple yet stunning dessert
A simple yet stunning dessert

Now, let’s talk about what to do with your delicious Browned Butter Cream Cheese Pound Cake after you’ve made it. One of the best things about this cake is that it tastes just as good, if not better, the next day. In fact, you can even make it ahead of time and store it for a few days without losing any of its moistness or flavor.

To make sure your pound cake stays fresh and tasty, wrap it tightly with plastic wrap or foil and store it at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week or freeze it for about a month.

When reheating leftovers, there are a few ways to go about it. If you have an air fryer, try slicing off a piece and heating it up in there for a few minutes until it’s warm and slightly crispy on the outside. Alternatively, you can reheat slices in the microwave or oven (preheated to 325°F) for a few seconds until they’re just warm.

If you anticipate having lots of leftovers, consider making individual servings so that you don’t have to worry about reheating an entire loaf repeatedly. You can make browned butter cream cheese cupcakes or mini loafs instead.

Remember, when reheating pound cake, always check the internal temperature with a thermometer to ensure that it reaches an internal temperature of 165°F or higher. This will ensure that your cake is safe to eat and still retains its delicate texture and flavor.

Overall, the Browned Butter Cream Cheese Pound Cake recipe is one that’s both easy to make and easy to store. Whether you’re making it for a crowd or just yourself, you can rest assured that this cake will still taste amazing even days after baking!

Tips for Perfect Results

 This pound cake is sure to steal the show
This pound cake is sure to steal the show

When it comes to baking, a few small tips can make all the difference between a mediocre cake and a showstopper. Here are some tips to ensure your Browned Butter Cream Cheese Pound Cake turns out perfectly every time.

First, make sure all your ingredients are at room temperature before starting. This includes the cream cheese, butter, and eggs. Room temperature ingredients blend together more easily, resulting in a smoother batter and more even distribution of ingredients.

Next, be sure to cream the butter, shortening, and cream cheese until fluffy before adding in the sugar. Creaming these ingredients together creates air pockets in the batter, which will help the cake rise evenly during baking.

When adding the flour to the batter, it’s important not to overmix. Overmixing flour can cause gluten strands to form, resulting in a dense, tough cake instead of the soft and tender texture you want for pound cake. Mix in the flour just until it’s fully incorporated into the batter.

To create that perfect browned butter flavor, make sure you cook it long enough on medium heat until it turns golden brown. The butter should smell nutty and toasty when ready.

Once you’ve baked your cake, allow it to cool completely on a wire rack before slicing it. Cutting into a warm cake can cause it to fall apart or become dense and gummy.

When it comes to storing your Browned Butter Cream Cheese Pound Cake, keep it covered tightly with plastic wrap or aluminum foil at room temperature for up to five days or store in the freezer for up to three months.

By following these tips and taking care during each step of the process, you’ll be rewarded with a decadent and delicious pound cake that’s sure to impress any guests.


As with any recipe, there may be some questions or concerns that come up during the preparation of this Browned Butter Cream Cheese Pound Cake Recipe. Here are some frequently asked questions and answers to help guide you through any issues you may encounter along the way.

Why does my cream cheese pound cake fall?

To achieve a perfect cake, it’s important to be mindful of the ingredients you use. It’s advisable to avoid overloading your batter with sugar or leavening agents as it can cause the cake to collapse. Likewise, adding too much flour to the mixture may result in a dry texture. Additionally, ensuring that your oven is at the correct temperature is crucial for baking the ideal cake. You can use an oven thermometer to verify the temperature and make adjustments accordingly.

Why is my pound cake not moist?

A common culprit for dry cake is over-baking, which can be easily avoided by taking it out of the oven a bit earlier or reducing the temperature setting. Alternatively, incorrect ratios of ingredients such as too much flour or too little butter or sugar can result in a dry cake as well. Make sure to follow the recipe closely and measure ingredients accurately to achieve the desired texture.

What causes a pound cake to be heavy?

One thing to keep in mind when baking cakes is to avoid using store brand ingredients as they may affect the final outcome of your cake. For instance, the sugar from store brands may be ground finer than name brands, resulting in an excessive amount of sugar per cup and a cake that collapses. Similarly, store brand butter can contain more liquid fat, which can increase the cake’s weight, whereas store brand flour could have more hard wheat that could make the cake denser. Therefore, it’s best to stick to name brands to ensure the desired texture and taste of the cake.

Bottom Line

with a persuasive text:

In conclusion, this browned butter cream cheese pound cake recipe is a must-try for any dessert lover out there. With its unique combination of brown butter and cream cheese, this pound cake is perfect for any occasion, whether it’s a birthday party or a family gathering. The recipe is also incredibly versatile, allowing you to experiment with different variations and substitutions to suit your preferences.

Not only is this cake delicious, but it’s also easy to make with just a few simple ingredients. From the preheating of the oven to the mixing of the ingredients and baking the cake, this recipe will leave you feeling proud of yourself and your culinary skills.

Moreover, this cake can also be made ahead of time and stored for later use. Plus, It pairs perfectly with coffee or tea, making it an ideal dessert alternative to store-bought cakes or pastries.

So don’t hesitate and give this butter cream cheese pound cake recipe a try. You won’t regret it!

Browned Butter Cream Cheese Pound Cake

Browned Butter Cream Cheese Pound Cake Recipe

This is based on Grand Baby Cakes Cream Cheese Pound Cake with a few minor tweaks.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert
Prep Time 40 minutes
Cook Time 1 hour
Servings 2 loaves
Calories 636.6kcal


  • 2 tablespoons sugar, turbinado
  • 1 1/2 cups butter, unsalted, room temperature
  • 2 tablespoons oil or 2 tablespoons shortening
  • 8 ounces cream cheese, room temperature one brick
  • 2 3/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour, sifted
  • 1/2 teaspoon salt


  • In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
  • Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
  • As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until the butter has become solid again (can take 1-2 hours so I sometimes do this the night before baking the cake).
  • In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
  • Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  • Add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
  • Add flour into batter in two increments then add salt. Mix by hand just until incorporated. Be careful not to overbeat.
  • Pour cake batter into prepared pan(s), and bake for 1 hour and 15 -20 minutes for bundt pan, 50-60 minutes for loaf pans, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool in pan(s) on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
  • Dust with powdered sugar and serve.


Serving: 158g | Calories: 636.6kcal | Carbohydrates: 75.8g | Protein: 7.3g | Fat: 34.4g | Saturated Fat: 19.4g | Cholesterol: 174.8mg | Sodium: 397mg | Fiber: 0.6g | Sugar: 48.8g

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