This Old-Fashioned Cream Cheese Pound Cake is a classic for a reason. You’ll create a wonderfully moist cake with a rich, tender crumb that’s perfect for any occasion. It’s an ideal addition to your collection of moist cake recipes.
Key Ingredients & Substitutions
- Cream Cheese: Full-fat cream cheese is best for richness.
- Butter: Unsalted butter is preferred; if using salted, reduce added salt slightly.
- All-Purpose Flour: Cake flour can be used for an even finer crumb.
- Granulated Sugar: Standard white sugar for sweetness.
- Eggs: Large eggs at room temperature are essential for proper emulsification.
- Vanilla Extract: Pure vanilla extract provides the best flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How Much Time Will You Need?
- Total Time: 2 hours 15 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Servings: 12-16
- Calories per serving: Approximately 450-500
- Tools: 10-12 cup Bundt pan, electric mixer
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. This step is crucial for preventing your moist cake from sticking.
2. Cream Butter and Cream Cheese
In a large bowl, cream together the softened butter and cream cheese with an electric mixer until light and fluffy. This creates the foundation for a rich, moist cake.
3. Add Sugar and Eggs
Gradually add the granulated sugar to the butter mixture, beating until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures all dry ingredients are evenly distributed.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Do not overmix; overmixing can lead to a dry cake.
6. Bake the Cake
Pour the batter into your prepared Bundt pan and spread evenly. Bake for 1 hour 55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Slice and enjoy your perfectly moist cake!
Variation Ideas
- Citrus Zest: Add 1 tablespoon of lemon or orange zest to the batter for a bright flavor.
- Nutty Crunch: Fold in 1/2 cup chopped pecans or walnuts for added texture.
- Glaze: Drizzle a simple powdered sugar glaze (powdered sugar mixed with a little milk or citrus juice) over the cooled cake.
Storage Instructions
Store leftover pound cake tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, you can freeze individual slices, wrapped well, for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q: Why is my pound cake dry?
A: Overmixing the batter or baking for too long can lead to a dry cake. Ensure you measure ingredients accurately and don’t overbake.
Q: Can I use cold ingredients?
A: No, using room temperature butter, cream cheese, and eggs is vital for a smooth batter and a tender, moist cake.
Q: How do I know when the cake is done?
A: A wooden skewer or toothpick inserted into the center should come out clean, with no wet batter attached.
Q: Can I bake this in a different pan?
A: Yes, you can use two 9×5 inch loaf pans, but adjust baking time accordingly (likely 60-70 minutes).
Q: My cake stuck to the pan, what went wrong?
A: Thoroughly greasing and flouring your pan is essential. Don’t skip any nooks and crannies in a Bundt pan.
Q: Is this a good moist cake recipe for beginners?
A: Absolutely! The steps are straightforward, and the result is a forgivingly moist cake.