bonappetit4.2
Cream Cheese Pound Cake
Bake this ultra-tender cream cheese pound cake in a Bundt pan for an easy holiday dessert, or divide the batter into loaf pans for a make-ahead, anytime treat.
👥 12 Servings👤 Monica Parcell📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●spatula
📝 Preparation Steps
1
Preheat oven to 325°. Generously coat 12-cup Bundt pan with room-temperature unsalted butter, making sure to get into crevices, then dust with all-purpose flour, tapping out any excess. Beat 1 cup (2 sticks) unsalted butter, room temperature, and one 8-oz. package cream cheese, room temperature, in a large bowl with an electric mixer (either a stand mixer fitted with the paddle attachment or a hand mixer with beaters) on medium speed until light and fluffy (about ⏱️ 4 minutes if using a stand mixer; 6–⏱️ 8 minutes if using a hand mixer).
(2 sticks) unsalted butter, room temperature, plus more for cake pan1 cup8-oz. package cream cheese, room temperature1
2
Scape down sides of bowl. Add 3 cups sugar and 1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt and beat ⏱️ 5 minutes. Scrape down sides of bowl, then, with the motor running, add 6 large eggs, room temperature, one at a time, beating after each addition until incorporated before adding more. Add 4 tsp. vanilla extract and beat just until combined (mixture will look grainy and broken). Reduce mixer to low speed. Add 3 cups sifted all-purpose flour and beat until smooth (be careful not to overbeat). Scrape pound cake batter into prepared pan.
(2 sticks) unsalted butter, room temperature, plus more for cake pan1 cupsugar3 cups. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt1 tsplarge eggs, room temperature6. vanilla extract4 tspsifted all-purpose flour, plus more for pan3 cups
3
Bake cake until a toothpick or other tester inserted into the center comes out clean, 70–⏱️ 75 minutes. Transfer pan to a wire rack and let cake cool in pan ⏱️ 15 minutes. Turn cake out onto rack, loosening with a small offset spatula if needed, and let cool completely. Do Ahead: Cream cheese pound cake can be baked 3 days ahead. Store tightly wrapped at room temperature. Editor’s note: This cream cheese pound cake recipe was first printed in our December 2003 issue. Head this way for more of our best pound cake recipes via our friends at Epicurious →
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