This pound cake has such a wonderful velvet-y texture and is loaded with lots of buttery and vanilla flavor.
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.
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!
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.
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Butter Pound Cake
Ingredients
- 1 8 oz package cream cheese, room temperature
- 1 1/2 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.
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It is good to indulge every now and then. I would love to indulge in the cake right now!
I have some fresh berries that would absolutely love the chance to sit atop a piece of this pound cake, Jessica!
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!
I️ just made mine
How it come out
Lots of butter and sugar are always the basis for a decadent treat! A pound cake is always welcome for dessert!
I love a good old-fashioned cake like this so much!!
This looks perfect, I hope you saved me a slice!
This cake is so yummy! Its very simple and straightforward! Thank you for the wonderful recipe!!
You’re very welcome! Glad you loved it!
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
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!
if you add 2 tablespoons almond flavoring to this recipe you will be amazed
May have over filled pan. Full to 3/4 so cake has room to rise.
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??
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.
Does it need to cool completely before turning it out of the pan?
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.
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!
Thank you so much Yousra, you are too sweet! You can bake this pound cake in a 9×13 pan or two standard loaf pans instead of a bundt pan.
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.
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..:)
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.
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
Correction I have almost the same recipe
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!!
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!
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.
Hope it turned out okay!
Maybe you added to many eggs.
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!
Yes, it is correct. The eggs are the “leavening agent” in this recipe.
I made this cake. It came out perfect. Have not cut it yet.
If your cake bubbled over your pan is too small
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!
Thats so amazing to hear! I would not have thought to make this as a layer cake, bet it was delicious!
Came out perfectly. I topped it with a lemon and powdered sugar glaze.
Hi Jessica,
I cannot find cake flour here. Can I use self-rising cake flour instead ?
Thanks,Rita
Can I use all purpose flour?
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.
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!
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
Hello, what size pan did you use for this recipe?
Standard bundt pan
I just baked this, though I added the juice of a lemon and 2teaspoon baking powder.
Yum!
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 🙂
Thank you so much for the great feedback, Jocelin! I agree, this recipe is definitely a keeper!!
I made this pound cake tonight it came out great haven’t tried it yet since its for thanksgiving can’t wait until tomorrow.
I hope you loved it!