Vanilla Cream Cheese Pound Cake

This Vanilla Cream Cheese Pound Cake reminds me so much of the old fashioned pound cakes my grandmother used to make. So moist, flavorful, slightly dense and so delicious.

What makes this Pound Cake moist?

This pound cake gets it’s moist and fluffy texture from the cream cheese. Using the cream cheese in the pound cake also creates a creamy like crumb.

This pound cake is:

• Buttery and super flavorful
• Easy to make
• Moist
• Slightly dense but not overly heavy
• Soft, moist crumb
• Packed with vanilla flavor

Vanilla Cream Cheese Pound Cake Ingredients

For this pound cake, you’ll need the following.

1. Butter– This is the base of the pound cake!
2. Cream Cheese– The cream cheese will help add moistness to the pound cake and helps create a creamy crumb.
3. Sugar– I know this recipe seems like it has a lot of sugar, but this ratio with the butter and cream will help make sure your cake base is properly creamed.
4. Vanilla Bean– I love using vanilla bean paste! My local grocery stores don’t carry the vanilla bean pods often so I just find it easier to keep paste on hand.
5. Eggs– Again, I know this seems like a lot of eggs, but this is a pretty big cake so it definitely needs it. It also helps to mix the eggs slightly before adding into the batter.
6. Sour cream– This cream cheese pound cake is made with sour cream to help keep this cake moist.
7. All Purpose Flour– I prefer to use all purpose flour because it’s usually what I have on hand, however you can certainly use cake flour also.
8. Baking Powder– The baking powder will help the pound cake rise.
9. Salt– Salt is used to balance out all of that sugar this pound cake needs.
10. Oil– Not commonly used in pound cake recipes but I prefer using it especially since it aids in the moistness of the cake.

Common Pound Cake Mistakes

There are several mistakes that happen but are quite common when making pound cake.

1. Oven temp too high– Baking your pound cake at high temperature will likely result in a under baked pound cake. This recipe has a lot of eggs, so we want to allow the eggs to slowly coagulate.
2. Overbaking- It’s important to set your timer. Once the timer goes off, check the pound cake with a toothpick to check for doneness.
3. Mixing in cold ingredients– It’s important that all of your ingredients are room temperature. Using cold ingredients will likely cause you to over mix the cake, resulting in a much more dense crumb.
4. Not spraying Bundt pan– Make sure your bundt pan is sprayed with non-stick baking spray to make sure it releases cleanly.

How to make vanilla cream cheese pound cake

• Start out by creaming the butter, oil and cream cheese together in a stand mixer. Beat for 2 minutes or medium speed. Slowly add in the sugar and vanilla bean paste, beat for an additional 2 minutes.
• Add in eggs one at a time, scraping the bowl with a spatula after each addition.
• Add in the flour, baking powder and salt.
• Pour the batter into the prepared bundt pan. Bake for 65-70 minutes at 325 degrees.

Pound Cake with glaze

This vanilla pound cake is topped off with a vanilla bean glaze for an extra sweetness. It’s perfect with or without the glaze!

Looking for more pound cake recipes?

Try this Cara Orange Pound Cake or Mocha Chocolate Pound Cake