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.
Marla says
Came out perfectly. I topped it with a lemon and powdered sugar glaze.
Jessica says
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!
Jessica says
Thats so amazing to hear! I would not have thought to make this as a layer cake, bet it was delicious!
Jackie says
If your cake bubbled over your pan is too small
Shelia says
I made this cake. It came out perfect. Have not cut it yet.
Cakeworks says
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
Cakeworks says
Correction I have almost the same recipe
Klarissa says
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.
R Ali says
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..:)
Yousra says
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!
Jessica says
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.
Carolyn says
Does it need to cool completely before turning it out of the pan?
Jessica says
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.
Hana says
This cake is so yummy! Its very simple and straightforward! Thank you for the wonderful recipe!!
Jessica says
You're very welcome! Glad you loved it!