This Butter Pound Cake has such a wonderful velvety texture and is loaded with rich and buttery vanilla flavor. This will be your HOLY GRAIL recipe for buttery pound cake. It practically melts in your mouth!
If you've been searching for the perfect butter pound cake recipe, look no further. This butter pound cake is one of my favorite cakes I've ever made! It's buttery, rich and has the most perfect soft texture with a light crumb but is so moist and dense like a good pound cake should be.
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 cream cheese pound cake is one of those desserts. All of those calories are so worth it though.
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Why you'll love this recipe
- BUTTERY Flavor: Butter is not only a key ingredient in pound cakes for flavor but also for moisture. And delicious buttery flavor!
- Delicious for trifles: I have made this pound cake countless times for many different trifle dessert variations and it holds up excellent layered with whipped cream! Make a berry trifle by layering cubed pound cake with layers of fresh whipped cream and berries for a tasty treat!
Ingredient Notes
- Cream cheese: Use full-fat, block cream cheese for this recipe. I haven't tested it with anything else.
- Unsalted butter: Make sure your butter is room temperature for best results.
- Eggs: Room temperature eggs are important
- Cake flour: Using cake flour contributes to this pound cakes ultra-soft velvety texture! Measure 1 cup of all-purpose flour, remove 2 tablespoons of flour and then replace with 2 tablespoons of cornstarch.
- Vanilla extract: Adds light and rich vanilla flavor.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
How to Make Cake Flour From All-Purpose Flour
Realize half way through a recipe that cake flour is needed or just don't feel like buying cake flour? Follow this easy cake flour recipe to make it at home:
Start by measuring out 1 cup of all-purpose flour into a bowl and scoop out 2 tablespoons. Add 2 tablespoons of cornstarch into the flour and mix well. That's it! Making cake flour is super easy.
Substitutions & Variations
- Serve with a dollop of whipped cream and fresh berries on the side.
Jessica's Recipe Tips
- Room temperature ingredients are important. The best way to get room temperature butter, eggs or cream cheese? Pull them out of the refrigerator one hour before they’re needed.
Recipe FAQs
Sure! Make this cake up to 2 days in advance. Pound cakes are even better the next day! I always make mine the day before I need it.
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📋 Recipe
Butter Pound Cake
Ingredients
- 8 oz cream cheese, room temperature
- 1 ½ 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 a large bowl, 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.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Cheryl says
Recipe printed for the butter amount isn't correct. How much butter?
Jessica says
1 1/2 cups or 3 sticks. I hope this helps!
Vicki says
I have made this pound cake multiple times and every time it is more heavenly than I even remember!😇
Sheryl says
I made this pound cake tonight it came out great haven’t tried it yet since its for thanksgiving can’t wait until tomorrow.
Jessica says
I hope you loved it!
Jocelin A. says
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 🙂
Jessica says
Thank you so much for the great feedback, Jocelin! I agree, this recipe is definitely a keeper!!
Pearl says
I just baked this, though I added the juice of a lemon and 2teaspoon baking powder.
Jessica says
Yum!
BRITTANY says
Hello, what size pan did you use for this recipe?
Jessica says
Standard bundt pan
Mrs. Ira says
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
Makeba says
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!
Jody says
Can I use all purpose flour?
Jessica says
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.
Rita says
Hi Jessica,
I cannot find cake flour here. Can I use self-rising cake flour instead ?
Thanks,Rita