There’s a reason that I call this the Best Cream Cheese Pound Cake recipe. Cake Flour is the not-so-secret ingredient, rather than using all-purpose flour. The texture and moistness of this cake ticks off all the boxes for a perfect pound cake.

Bundt cakes are one of my favorite desserts to bake. I love the pretty designs that various bundt pans create. You don’t have to worry about piping on frosting. They’re almost “hand cakes” where you can just grab a slice and go.

There's a reason that I call this the Best Cream Cheese Pound Cake recipe. Cake Flour is the not-so-secret ingredient, rather than using all-purpose flour. The texture and moistness of this cake ticks off all the boxes for a perfect pound cake.

Quite a few bundt cakes have been baked in my kitchen. This is my first, and not last, Cream Cheese Bundt Cake. It’s so tender and delicious!

On a recently trip, visiting family in Minneapolis (Minnesota), I spotted a tower with the Nordic Ware Logo. My niece confirmed that, yes, we were really close to their factory. Please! Let’s stop! Oh my! They have an outlet store, where you can buy “irregulars” at a deep discount. I had sensory overload at this wonderful store. I bought a few pans, and this one is their Brilliance Bundt Pan.

Whenever I see “cake flour” as an ingredient, I already know that the cake is going to have a tender crumb. Buttermilk is included in this recipe, so I am confident the cake will taste spectacular. Can you use all-purpose flour, instead? Yes, and no. AP Flour won’t give that tender crumb. Can you make your own cake flour? Yes and no. It’ll come close, but not quite.

2 tablespoons cornstarch + 7/8 cup all-purpose flour = 1 cup cake flour
Cook’s Illustrated Magazine

Room temperature ingredients are important for best success. Begin by creaming together butter and cream cheese, followed by sugar…

…followed by room temperature eggs, vanilla and cake flour.

Preparing a bundt pan, properly, will prevent stuck (and broken) cakes that won’t release. Butter and flour works. However, Baker’s Joy Spray has become my insurance that cakes won’t stick to the pan. (I buy mine at WalMart for a few dollars a can.) Bake the cake at 325F for about an hour. It’s important to test the cake to make sure it’s done. I use a long wooden skewer so that I can test deep into the cake. If there’s wet batter attached, give it a few more minutes. If the skewer slides out with a few crumbs stuck to it, you’re good to go. Allow the cake to cool completely.

To glaze or not to glaze… that is the question. A dusting of powdered sugar works great. I decided to add a simple glaze. You only need three ingredients: sifted powdered sugar, milk and either vanilla or almond flavoring. I rarely measure, nowadays. A starting point is 2 cups confectioners sugar, 2-4 tablespoons milk (or cream, or liquid of your choice– such as orange juice). Whisk until smooth. Drizzle over the completely cooled cake.

Now, for the moment of truth. My coffee is ready and so is my craving for a sweet treat.

Yes! There’s that tender looking crumb I was hoping to achieve!

TASTING NOTES: Perfection! Pound Cake is one of those cake desserts that is so versatile. You can serve it with fresh fruit, strawberries and whipped cream– or just plain. It’s delicious with morning coffee or as a dinner dessert. Sliced and individually wrapped, they freeze well. Kudos to one of my favorite food bloggers, “I Am Baker” for this excellent recipe! I wouldn’t change a thing.

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The Best Cream Cheese Pound Cake

There's a reason that I call this the Best Cream Cheese Pound Cake recipe. Cake Flour is the not-so-secret ingredient, rather than using all-purpose flour. The texture and moistness of this cake ticks off all the boxes for a perfect pound cake.

Prep Time20

Cook Time1

Cake Cooling Time1

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: The Best Cream Cheese Pound Cake

Servings:

Author: Debby – www.AFeastfortheEyes.net

Equipment

1 10-cup bundt pan

Ingredients

1 package cream cheese 8-ounce , room temperature
1¼ cups salted butter 2½ sticks or 284g , room temperature
3 cups granulated sugar 600g
6 large eggs room temperature
2 teaspoons vanilla extract
3 cups cake flour 375g
¼ cup buttermilk 60g ; room temperature
confectioners’ sugar for dusting

Cake Glaze (optional)

2 cups confectioner's sugar sifted
2-4 Tbsp milk or cream or liquid such as lemon or orange juice
¾ tsp vanilla or extract flavor of your choice such as almond. Increase to your personal taste preference.

Instructions

Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray (I use Baker’s Joy). You’ll want at least 1½ inches between the height of the batter and the top edge of the pan.)
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).
Gradually add the sugar and mix until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla.
Slowly add the cake flour and mix until combined.
Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated.
Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
Pour the batter into prepared bundt pan.
Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.
Allow cake to cool to room temperature. Dust with confectioners’ sugar before serving.

For the glaze:

Be sure to sift the confectioner's sugar to avoid lumps. Add enough liquid to become a pourable texture.
Be sure that the cake is completely cooled, before spooning or pouring over the cake; otherwise, it will absorb into the cake.