This Million Dollar Cream Cheese Pound Cake is luxuriously rich, perfectly dense, and unbelievably moist. The combination of butter, cream cheese, and sugar creates a velvety texture that makes this classic dessert taste truly indulgent. It’s a show-stopping cake perfect for holidays, gatherings, or anytime you want bakery-quality results at home.
Why You’ll Love This Recipe
- Classic old-fashioned pound cake with incredible flavor
- Dense, moist crumb that stays fresh for days
- Easy, foolproof ingredients—no special techniques required
- Perfect for slicing, toasting, glazing, or topping with fruit
- A crowd-pleaser for any celebration
- Freezer-friendly and great for make-ahead baking
Ingredients
Cake Batter
- 3 cups granulated sugar
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract (optional but recommended)
Directions
1. Prepare the Pan and Oven
Preheat your oven to 300°F (150°C). Generously grease and flour a 10-inch bundt pan or tube pan.
2. Cream the Butter, Cream Cheese & Sugar
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add the sugar gradually and continue beating for 5–7 minutes, until the mixture is light and fluffy.
3. Add the Eggs
Add the eggs one at a time, beating well after each addition to fully incorporate.
4. Add the Dry Ingredients
In a separate bowl, whisk the flour and salt.
Gradually add the dry mixture into the wet mixture on low speed until just combined—do not overmix.
5. Add Vanilla (Optional)
Mix in the vanilla extract for extra flavor.
6. Fill the Pan and Bake
Pour the thick batter evenly into the prepared pan.
Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Allow the cake to cool in the pan for 15–20 minutes.
Invert onto a wire rack and let it cool completely before slicing.
Tips for Best Results
- Make sure butter, cream cheese, and eggs are fully softened before mixing.
- Beat the sugar and fats long enough—this step creates the perfect texture.
- Don’t rush the baking; low and slow baking ensures even cooking.
- If your oven runs hot, check the cake at the 1 hour mark.
- Grease every ridge of your bundt pan to prevent sticking.
Variations & Substitutions
- Add lemon or almond extract for a flavor twist.
- Fold in chocolate chips or blueberries before baking.
- Dust the cooled cake with powdered sugar or drizzle with a simple glaze.
- Substitute cake flour for all-purpose flour for an extra soft crumb.
Serving Suggestions
- Serve slices warm with fresh berries.
- Top with whipped cream, a berry compote, or vanilla ice cream.
- Toast slices lightly and spread with butter for a decadent breakfast treat.
Storage & Reheating
- Store at room temperature for up to 4 days in an airtight container.
- Refrigerate for up to 7 days—bring to room temperature before serving.
- Freeze whole or sliced for up to 3 months; wrap tightly in plastic wrap and foil.
- Reheat slices in the microwave for 10–15 seconds to soften.
FAQ
Why is my pound cake dense?
It should be dense but still soft—overmixing the batter can make it heavy.
Can I use salted butter?
Yes, but reduce added salt to a pinch.
Why did my cake crack on top?
This is normal for pound cakes and shows proper baking.
Can I glaze this cake?
Absolutely—lemon glaze, vanilla glaze, or cream cheese icing all work well.