Delectable Cream Cheese Pound Cake Recipe | Easy Steps
Welcome to my easy and delicious cream cheese pound cake recipe! As a chef specializing in British cuisine, I love experimenting with different recipes and ingredients. And this cream cheese pound cake recipe is one of my favorites.
Whether it’s for a special occasion or for an afternoon tea with loved ones, this cake recipe never fails to impress. It’s moist, rich, and full of flavor. The buttery and vanilla aroma brings back memories of old-fashioned cake recipes from Betty Crocker.
But what sets this cake recipe apart is the addition of cream cheese. Not only does it make the cake extra moist, but it also adds a subtle tanginess that pairs perfectly with the sweetness of the sugar and vanilla extract.
And don’t worry if you’re not an experienced baker; this recipe is so simple that even beginners can master it. All you need are a few basic ingredients, a mixer, and a bundt pan or loaf pan. This easy cream cheese pound cake recipe delivers wonderful results every time. So, let’s get baking!
Why You’ll Love This Recipe
There are so many reasons to love this easy cream cheese pound cake recipe! First of all, it’s an incredibly versatile dessert. This cake is perfect for just about any occasion – from a casual weekend brunch to a formal dinner party.
Secondly, the ingredients are simple and easy to find at any grocery store. You don’t need any fancy or hard-to-find ingredients to make this cake. Everything you need is probably already in your kitchen.
Most importantly, this cake is absolutely delicious! The combination of cream cheese, butter, and sugar results in a moist, flavorful cake that will have everyone asking for the recipe. Plus, you can customize the cake with different flavors and frostings to suit your taste buds.
This recipe is also great for beginner bakers or anyone who wants to make a quick and easy dessert without spending hours in the kitchen. The step-by-step instructions are easy to follow and the recipe comes together in no time.
In addition, this recipe is perfect for meal prep! You can make this cake ahead of time and store it in the refrigerator or freezer until you’re ready to serve it. Plus, it reheats beautifully and stays moist and tender for days after baking.
Whether you’re a seasoned baker or just starting out, this easy cream cheese pound cake recipe is sure to become a favorite in your repertoire. So why not give it a try and see why everyone loves it so much?
Ingredient List
Gather everything you need to make the perfect Cream Cheese Pound Cake. Here are the ingredients you’ll need:
Wet Ingredients:
- 3 cups granulated sugar
- 1 ½ cups unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
Dry Ingredients:
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Make sure to use good quality, fresh ingredients for maximum flavor and texture. The pound cake’s moistness and richness partly depend on the butter and cream cheese you choose. I recommend using Southern Cream Cheese for a richer flavor and smoother texture. The higher fat content of this cream cheese also helps create a softer crumb.
For the best results, measure your ingredients carefully using a kitchen scale or measuring cups and spoons. Use a soft spatula to scrape off any excess flour or sugar when measuring. Sift the dry ingredients together in a separate bowl to ensure that there are no lumps or clumps.
The Recipe How-To
Now that you have prepared all the ingredients, let’s dive into the recipe how-to. This easy cream cheese pound cake recipe can be made in just a few steps.
Step 1: Prep Your Oven and Pan
Preheat your oven to 325 F. Butter and flour a 10-inch bundt pan or two 8×4 inch loaf pans if you prefer.
Step 2: Combining the Wet Ingredients
In a large mixing bowl, beat together 3 sticks of unsalted butter, at room temperature, and one 8 oz package of cream cheese, also at room temperature, until light and fluffy. Gradually add in 3 cups of granulated sugar while continuing to beat the mixture.
Add in 6 large eggs, one egg at a time. Beating each egg for about 30 seconds before adding in the next one.
Step 3: Combine Dry Ingredients
In another bowl, combine the dry ingredients with a whisk. Measure out and sift together 3 cups of cake flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt.
Step 4: Mix Dry Ingredients with Wet
Gradually mix dry ingredients into the wet mixture. Make sure to scrape down the sides of the mixing bowl to ensure that everything is incorporated well.
Step5: Bake Your Cake
Pour the batter into the prepared pan(s) and bake for approximately 70-75 minutes. Keep an eye on it! Once you notice that the edges are starting to turn golden brown, use a toothpick to check if it is done. Insert the toothpick in the center of cake- if it comes out clean, then your cake is ready to cool!
End Thought:
This easy cream cheese pound cake recipe is perfect for new bakers or anyone looking for a simple yet delicious cake recipe. The final result is a moist, tender cake with just the right amount of sweetness. Now, go ahead and give it a try!
Substitutions and Variations
Looking to switch up the flavors of your easy cream cheese pound cake recipe? Look no further! Here are a few suggestions for substitutions and variations:
– Lemon Cream Cheese Pound Cake: Add 1 tablespoon of lemon zest to the batter and omit vanilla extract. For the glaze, mix 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice together and pour over the cooled cake.
– Chocolate Cream Cheese Pound Cake: Replace 1/2 cup of cake flour with 1/2 cup of unsweetened cocoa powder. For an extra chocolatey flavor, add 1 cup of chocolate chips to the batter. Drizzle melted chocolate over the top for added decadence.
– Vanilla Bundt Cake: Instead of a loaf pan, use a bundt pan for an elegant twist on this classic recipe. Dust with powdered sugar or drizzle with a vanilla glaze for added sweetness.
– Sponge Cake: Swap out the cream cheese for sour cream and reduce the flour to 2 cups for a lighter, fluffier texture. Serve with whipped cream and fresh berries.
– Betty Crocker Yellow Cake Mix: In a pinch? Use 1 box of Betty Crocker yellow cake mix instead of making the cake from scratch. Simply add in 8 ounces of cream cheese (room temperature), 3 large eggs (room temperature), and 1/2 cup of unsalted butter (softened) to make it extra delicious!
Remember, there’s no right or wrong when it comes to cooking! Feel free to experiment with different ingredients and flavors until you find your perfect pound cake creation. And don’t forget to share your own variations in the comments below – I can’t wait to see what you come up with!
Serving and Pairing
Once you’ve baked this easy cream cheese pound cake recipe to perfection, you’ll be eager to serve it up and enjoy its sweet, moist goodness. I recommend cutting the cake into thick slices and plating them with a sprig of fresh mint or a dusting of powdered sugar for an elegant presentation.
This versatile cake pairs well with a variety of accompaniments. For a classic approach, top each slice with a dollop of whipped cream or serve alongside fresh berries and a drizzle of honey. To add a bit of zing, try serving it with a tart lemon curd or tangy berry compote. If chocolate is more your thing, try melting semi-sweet chocolate chips and drizzling it on top of each slice.
Additionally, pairing this delicious cream cheese pound cake with the perfect beverage can make all the difference. Pair it with a cup of hot tea for an afternoon treat or coffee for an after-dinner dessert. It also goes well with cold milk, hot cocoa, or even a glass of sweet dessert wine.
Overall, this recipe is incredibly versatile and can be paired with almost anything to satisfy your sweet tooth any time of day.
Make-Ahead, Storing and Reheating
Are you hosting a dinner party or simply want to prepare this cream cheese pound cake ahead of time? Well, you’re in luck! This recipe can be made ahead of time, and it’s storage-friendly.
For make-ahead preparation, bake the cake as directed in the recipe and allow it to cool down completely. Once cooled, wrap the cake tightly in plastic wrap and then aluminum foil to protect it from any potential freezer burn. The cake can be stored in the freezer for up to three months.
When you’re ready to enjoy the pound cake, remove it from the freezer and thaw it in the refrigerator overnight. The next day, let the pound cake come to room temperature before serving or reheating.
To reheat the pound cake, place it in an oven preheated to 350°F and bake for about 10-15 minutes or until heated thoroughly. You can also reheat individual slices in a microwave for about 10-15 seconds each.
It’s worth noting that while this pound cake freezes well and reheats beautifully, it is best enjoyed fresh out of the oven.
If you have any leftovers after serving, wrap them tightly with plastic wrap and aluminum foil before storing them in the refrigerator for up to three days. When you’re ready to serve leftovers, let them come to room temperature before enjoying.
Overall, this easy cream cheese pound cake recipe is perfect for make-ahead preparation and storage. With a little planning ahead of time and proper storage techniques, you can easily whip up this delicious dessert anytime.
Tips for Perfect Results
Making a perfect cream cheese pound cake can be a bit tricky, but with some small adjustments and careful attention to details, you can achieve the best tasting and textured cake that everyone would love. Here are some tips for perfect results:
1. Bring All Ingredients to Room Temperature
To ensure even mixing, it’s essential to bring all your ingredients to room temperature. Begin your preparation by setting out the necessary ingredients at least an hour before baking.
2. Use Cake Flour
Using cake flour is ideal for making delicate cakes like the cream cheese pound cake. It contains a lower amount of protein than all-purpose flour, which makes it softer, lighter, and fluffier.
3. Do not Overmix the Batter
Overmixing the batter can quickly ruin the texture of your cake by producing unwanted gluten. Once you have added in the dry ingredients into the wet ingredients mix until just combined.
4. Be Careful Not to Overbake
Overbaking is also a common mistake for many bakers, which leads to dry or burnt pound cakes instead of moist pound cakes with an even golden crust. The trick is to check your cake after 60 minutes, then test it every five minutes with a toothpick inserted in the center of your cake until it comes out clean.
5. Use Quality Ingredients
Using quality ingredients helps achieve more seamless cooking and provides delicious-tasting pound cakes. Choose high-quality staples such as premium unsalted butter, fresh large eggs and vanilla extract from reputable brands.
6. Cream Butter and Sugar Thoroughly
One crucial factor in making any good baked good is creaming butter and sugar together correctly. You want it light and fluffy, so mix them together on medium-high speed in a stand mixer with a paddle attachment.
By following these tips, you will have perfect cream cheese pound cake every time!
FAQ
Before we wrap up, let’s explore the frequently asked questions about this easy cream cheese pound cake recipe. If you have any doubts or queries, don’t worry; I’ve got you covered. In this section, I’ll answer some common questions that might come to your mind while preparing the cake. So, let’s delve into the FAQs and clear up any confusion!
How do I make sure my pound cake is moist?
When it comes to baking a perfect pound cake, there are numerous techniques that one can follow. However, my personal favorite is to incorporate a small amount of milk, heavy whipping cream, buttermilk, or half and half along with baking powder to achieve a moist and tender texture. This combination of ingredients works like a charm and results in a pound cake that is incredibly velvety and smooth.
What causes a pound cake to be dry?
When cakes end up dry, it could mean that they have been overcooked or that the ingredients were imbalanced. For example, excess flour and insufficient butter or sugar can result in a cake that is too dry. One way to correct this could be by decreasing the temperature of the oven, or by taking the cake out of the oven ahead of time.
What makes a pound cake gummy?
When it comes to preparing cake batter, it’s important to avoid overmixing the eggs and dry ingredients as it can lead to excessive incorporation of air. This can cause the cake to feel dry and affect its overall texture. Additionally, overmixing activates the gluten present in the ingredients, resulting in a cake that is tough and rubbery to bite into. Therefore, it’s crucial to be mindful of the mixing process and avoid going overboard with it.
Bottom Line
:
In conclusion, this easy cream cheese pound cake recipe is a must-try for every dessert lover out there. It is a delicious and moist cake that will satisfy your sweet tooth cravings in no time. This recipe is perfect for any occasion, whether you are hosting a party or simply looking for something sweet to have with your tea.
With its simple yet rich flavor, this pound cake recipe will become a staple in your kitchen. Feel free to add variations of your choice to make it unique, or pair it with your favorite frosting or topping.
So, don’t wait any longer and give this easy cream cheese pound cake recipe a try! You won’t be disappointed with the results. And if you are still hesitant, watch the recipe video and see how simple it is to make.
Thank you for reading, and happy baking!
Easy Cream Cheese Pound Cake Recipe
Ingredients
- 1/2 lb butter, softened
- 1 (8 ounce) package cream cheese (can use light)
- 3 cups sugar
- 6 eggs
- 3 cups cake flour
- 2 teaspoons vanilla extract
Instructions
- Cream butter, cream cheese& sugar together.
- Beat until fluffy.
- Gradually add eggs (2 at a time).
- Beat a couple of seconds between adding eggs.
- Gradually add flour.
- Add vanilla, mix well.
- Grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan.
- DO NOT PREHEAT OVEN!
- Bake 1 hour at 300.
- Increase oven temperature to 325 and bake an additional 25 minutes.
- Let cake cool.
- Put on cake plate and cover with foil to hold in the moisture.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.