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Butter Pound Cake

Jul 3, 2015 · 51 Comments

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This pound cake has such a wonderful velvet-y texture and is loaded with lots of buttery and vanilla flavor.

Butter Pound Cake - Sprinkle Some Sugar

Wow! It's been a long week (and a few days) and I have to admit, it's been a little hard getting back into the swing of things in terms of work BUT I'm finally back! And I'm back with a tasty recipe for you guys. Let's get right into it. If you have been searching for the perfect pound cake recipe, look no further. This pound cake is one of my favorite cakes I've ever made! Like, ever. And that's a lot coming from a chocolate-loving girl. I deem this cake the HOLY GRAIL of all pound cakes. It's buttery, it's rich and every bite gets better and better.

Butter Pound Cake - Sprinkle Some Sugar

You know those desserts you make and you have a little sliver here.. a little sliver there and before you know it you ate practically half of it? This is one of those desserts. It's insane how addicting this cake is! My family and I loved it so much that I made it 3 times in 2 weeks. That's a lot of cake! All of those calories were so worth it though.

Speaking of calories, I wouldn't even dare to calculate them for this cake but trust me, like I said, SO worth it. It's okay to indulge every once in a while!

Butter Pound Cake - Sprinkle Some Sugar

I am obsessed with the texture of this cake. The texture is velvety smooth with a very light crumb but very dense like a good pound cake should be. It practically melts in your mouth.

While this cake is ridiculously delicious on it's own, I love using it in a plethora of desserts. One of my favorites is strawberry shortcake. I absolutely love this recipe, the only thing I change is I make homemade whipped cream and triple the amount. OH MY GOD, insanity. You need to try it. And that reminds me that I really want to make that this weekend for the BBQ's!

When I say this butter pound cake is good, it is goo-ooood.

[pinterest]

Butter Pound Cake

5 from 4 votes
Print Recipe

Ingredients
  

  • 1 8 oz package cream cheese, room temperature
  • 1 ½ 3 sticks cups unsalted butter, room temperature
  • 3 cups granulated sugar
  • 6 eggs room temperature
  • 3 cups cake flour
  • 1 tbs vanilla extract

Instructions
 

  • Grease and flour a bundt pan very well, set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream butter and cream cheese together until smooth with no lumps. Pour sugar slowly into running mixer in a steady stream and beat until light and fluffy, about 2 minutes.
  • Add eggs one at a time beating very well after each addition, at least one minute per egg. This step is crucial for the best texture. Add vanilla. Incorporate flour and mix until just combined. Do not over mix!
  • Pour batter into prepared bundt pan and place into cold oven. Turn oven to 300 degrees and bake for 80-90 minutes or until a toothpick comes out clean. Once cake is done, release the edges with a butter knife. Allow cake to cool in pan for 10 minutes before inverting onto a cooling rack to finish cooling completely.
  • Butter Pound Cake will stay fresh for up to 4 days stored in an airtight container at room temperature

Recipe adapted from Allrecipes.

[pinterest]

Butter Pound Cake - Sprinkle Some Sugar

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Reader Interactions

Comments

  1. tanya says

    July 07, 2015 at 9:38 pm

    It is good to indulge every now and then. I would love to indulge in the cake right now!

    Reply
  2. Melanie | Melanie Makes says

    July 07, 2015 at 10:16 pm

    I have some fresh berries that would absolutely love the chance to sit atop a piece of this pound cake, Jessica!

    Reply
  3. Ashlyn @ Belle of the Kitchen says

    July 08, 2015 at 2:46 am

    Oh this just looks so perfect. I adore pound cake and I had no idea how simple it was to make. Pinning and will be trying this soon!

    Reply
    • Troy Waldron says

      November 17, 2017 at 8:06 pm

      I️ just made mine

      Reply
      • Barry says

        August 09, 2018 at 8:14 pm

        How it come out

        Reply
  4. Laura| Petite Allergy Treats says

    July 08, 2015 at 8:32 am

    Lots of butter and sugar are always the basis for a decadent treat! A pound cake is always welcome for dessert!

    Reply
  5. Jaren (Diary of a Recipe Collector) says

    July 08, 2015 at 9:10 am

    I love a good old-fashioned cake like this so much!!

    Reply
  6. Andi @ The Weary Chef says

    July 09, 2015 at 12:32 pm

    This looks perfect, I hope you saved me a slice!

    Reply
  7. Hana says

    November 06, 2015 at 4:56 am

    This cake is so yummy! Its very simple and straightforward! Thank you for the wonderful recipe!!

    Reply
    • Jessica says

      November 06, 2015 at 6:35 pm

      You're very welcome! Glad you loved it!

      Reply
      • Mary Adams says

        August 17, 2016 at 4:38 pm

        This cake is wonderful. But mine cooked out of the bunt pan into the oven. Do you know why this would happen? What I might do different? I'm in Fl. I

        Reply
        • Jessica says

          August 18, 2016 at 2:52 pm

          Hmm, I am unsure why that happened. 🙁 When mine bakes, it does rise above the pan slightly, but never into the oven and it comes right back down when it cools. I'm glad you still enjoyed it, Mary!

          Reply
          • verlene says

            January 06, 2018 at 11:37 am

            if you add 2 tablespoons almond flavoring to this recipe you will be amazed

        • Vicky says

          November 24, 2019 at 5:56 pm

          May have over filled pan. Full to 3/4 so cake has room to rise.

          Reply
      • Mary Adams says

        August 20, 2016 at 9:38 am

        I'm trying this cake for the second time in a week. Very good cake. But my first one cooked out of the pan into the stove??

        Reply
        • Vikki says

          November 22, 2017 at 9:22 pm

          5 stars
          I made this cake and you need a large Bundt pan. After reading everyone review's I did not fill my Bundt to the top. I put the remaining batter in another Bundt pan and the cake was delicious. This is the best pound cake recipe I ever tried. I am purchasing a new pan, much needed.

          Reply
  8. Carolyn says

    February 20, 2016 at 3:43 pm

    Does it need to cool completely before turning it out of the pan?

    Reply
    • Jessica says

      February 22, 2016 at 9:36 am

      No, it does not need to cool completely. I like to just allow it to cool for at least 10 minutes in the pan before I invert it onto a cooling rack to finish.

      Reply
  9. Yousra says

    May 04, 2016 at 4:49 pm

    I've tried the apple caramel crisp and it was amazing! I would love to try this! But is it a must that I use a bundt pan? If not, what would be the size of a regular baking pan that I should use?
    Thanks for sharing your stunning recipes!

    Reply
    • Jessica says

      May 09, 2016 at 11:33 am

      Thank you so much Yousra, you are too sweet! You can bake this pound cake in a 9x13 pan or two standard loaf pans instead of a bundt pan.

      Reply
  10. Angel says

    January 27, 2017 at 4:01 pm

    This cake is so delicious. Best buttery, homemade pound cake ever! It was half gone in one day. It did bake up over the top of the bundt pan and down on to the bottom of the oven as others mentioned. It may have something to do with the size of the bundt pan. The spill lifted off easily with a plastic spatula after the oven cooled.

    Reply
  11. R Ali says

    March 10, 2017 at 5:46 am

    5 stars
    This is my first trial at pound cake from scratch......and it turned out a big success..... I also tried the lemon bundt cake... (3 times) so far :).... and it was devoured in no time....thanks a lot for the great recipes.....Waiting for a medelines recipe..:)

    Reply
  12. Klarissa says

    April 29, 2017 at 12:17 pm

    Hi, I tried this recipe and I found this cake awfully sweet, however the texture and density of the cake was really good, just the sweetness was overdone. I think 3 cup sugar is a lot for this cake.

    Reply
  13. Cakeworks says

    June 26, 2017 at 1:35 pm

    I have a mess the same recipe but instead of cream cheese it calls for three quarter cup of room temperature milk. The vanilla is poured into the milk and gradually added to the flour and sugar mixture and then one egg at a time. It is delicious and I'm sure this one is too so I am going to make this today

    Reply
    • Cakeworks says

      June 26, 2017 at 1:36 pm

      Correction I have almost the same recipe

      Reply
  14. Rachel says

    August 03, 2017 at 8:11 pm

    I just recently made this cake, and it OVERFLOWED in the oven. I used just a standard sized bundt pan, but the cake ended up being unsalvageable. Any advice as to how I might avoid such a large overspill? I know this sounds absolutely cliche, but I really did follow the recipe!! I am so confused why it overflowed!!

    Reply
    • Jessica says

      August 06, 2017 at 3:28 pm

      Oh no, I'm sorry this happened! I am unsure why this happened to you. It is normal for the cake to rise a bit above the pan towards the end of baking, but should not spill over the sides. I am just as confused as you are! Lol. Sorry I'm not much more help!

      Reply
  15. Arthur B says

    August 12, 2017 at 6:19 pm

    I'm trying the recipe now I missed the step about the cold oven I had already turned oven on hope it will be ok fingers crossed. It is rising above Pan hope it does not spill.

    Reply
    • Jessica says

      September 05, 2017 at 11:34 am

      Hope it turned out okay!

      Reply
    • Shelia says

      November 23, 2017 at 10:12 am

      Maybe you added to many eggs.

      Reply
  16. Christina says

    November 13, 2017 at 9:41 pm

    I don't see baking powder in the list of ingredients. Is that correct? So excited to try this recipe! Pound cake is my FAVORITE!

    Reply
    • Jessica says

      January 10, 2018 at 10:10 am

      Yes, it is correct. The eggs are the "leavening agent" in this recipe.

      Reply
  17. Shelia says

    November 23, 2017 at 10:08 am

    I made this cake. It came out perfect. Have not cut it yet.

    Reply
  18. Jackie says

    December 04, 2017 at 10:28 pm

    If your cake bubbled over your pan is too small

    Reply
  19. Jessica says

    December 23, 2017 at 2:07 pm

    This cake is amazing! I used 2 round pans to make a bday cake and it did go over a bit but no actual overflow so probably should have left maybe half a cup of batter out of each pan, but I just had a little extra crunchy goodness. I also did the AP flour & cornstarch mixture bc I did not have cake flour. This was amazing and easy, thank you!

    Reply
    • Jessica says

      January 10, 2018 at 10:03 am

      Thats so amazing to hear! I would not have thought to make this as a layer cake, bet it was delicious!

      Reply
  20. Marla says

    January 15, 2018 at 5:58 pm

    Came out perfectly. I topped it with a lemon and powdered sugar glaze.

    Reply
  21. Rita says

    February 05, 2018 at 9:52 am

    Hi Jessica,
    I cannot find cake flour here. Can I use self-rising cake flour instead ?
    Thanks,Rita

    Reply
  22. Jody says

    March 30, 2018 at 10:07 pm

    Can I use all purpose flour?

    Reply
    • Jessica says

      April 05, 2018 at 9:47 am

      All purpose flour may be too heavy for this cake, as it is already a dense cake. The cake flour gives it the soft texture.

      Reply
  23. Makeba says

    July 04, 2018 at 6:50 pm

    I made it last night with all purpose flour, half almond flavor and half vanilla flavor for the tablespoon of flavor, only 2 cups of sugar rather than 3, and it was still delicious, like moms! Thanks!

    Reply
  24. Mrs. Ira says

    July 07, 2018 at 11:52 pm

    Hi Jessica,

    I made this cake today. It looks great and taste delicious, but when I cut it some of it looks wet. I wish I could send you a picture. I followed the recipe. Will you please give me tips to keep this from happening?

    Thanks

    Reply
  25. BRITTANY says

    October 09, 2018 at 4:54 pm

    Hello, what size pan did you use for this recipe?

    Reply
    • Jessica says

      October 23, 2018 at 9:58 am

      Standard bundt pan

      Reply
  26. Pearl says

    December 24, 2018 at 8:50 pm

    I just baked this, though I added the juice of a lemon and 2teaspoon baking powder.

    Reply
    • Jessica says

      December 26, 2018 at 6:03 pm

      Yum!

      Reply
  27. Jocelin A. says

    August 26, 2019 at 10:45 pm

    This is the first pound cake that I ever made and it is very moist and delicious! After reading a few of the comments, I only added 2 1/2 cups of sugar and did not use all of the batter (afraid of overflow). However, it came out PERFECT and I highly recommend this recipe for beginners. I guarantee that it will be your first and last pound cake recipe. THANK YOU 🙂

    Reply
    • Jessica says

      September 05, 2019 at 5:25 pm

      Thank you so much for the great feedback, Jocelin! I agree, this recipe is definitely a keeper!!

      Reply
  28. Sheryl says

    November 28, 2019 at 3:00 am

    I made this pound cake tonight it came out great haven’t tried it yet since its for thanksgiving can’t wait until tomorrow.

    Reply
    • Jessica says

      December 27, 2019 at 4:40 pm

      I hope you loved it!

      Reply

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