There are some recipes that never go out of style, and Vanilla Cream Cheese Pound Cake is one of them. With its beautifully golden-brown crust, dense yet tender crumb, and luxurious vanilla flavor, this cake is the definition of timeless baking. It’s the kind of dessert that doesn’t need frosting, sprinkles, or fancy decorations—just a simple slice and maybe a cup of coffee or tea on the side.
This cake strikes the perfect balance between richness and elegance. The cream cheese adds a subtle tang and extra moisture, while the generous amount of butter gives it that unmistakable pound cake texture. Paired with both pure vanilla extract and real vanilla bean seeds, the flavor is deep, aromatic, and unmistakably homemade.
Whether you’re baking for a holiday gathering, Sunday dinner, special celebration, or just because you want something comforting in your kitchen, this vanilla cream cheese pound cake deserves a permanent spot in your recipe collection.
Why This Vanilla Cream Cheese Pound Cake Is So Special
This isn’t just another pound cake—it’s a bakery-quality cake you can make at home. The combination of butter and cream cheese creates a rich, velvety texture that’s dense without being heavy. The crumb is fine and tight, yet incredibly soft, making every bite melt in your mouth.
This recipe is perfect for:
- Home bakers who love classic desserts
- Anyone who appreciates deep vanilla flavor
- Special occasions like birthdays, holidays, and brunches
- Gifting to friends, neighbors, or loved ones
- Serving plain, glazed, or dressed up with fruit
It’s also incredibly versatile. You can enjoy it as-is, dusted with powdered sugar, topped with fresh berries, or served with whipped cream or ice cream.
Ingredients You’ll Need
This recipe relies on simple, high-quality ingredients. Because pound cake is all about texture and flavor, using room-temperature ingredients is essential.
Ingredients
- ¾ pound (3 sticks / 340 grams) unsalted butter, at room temperature
- 8 ounces (225 grams) cream cheese, at room temperature
- 2½ cups (500 grams) granulated sugar
- 6 extra-large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- Seeds scraped from 1 vanilla bean
- 3 cups (345 grams) sifted cake flour (measured after sifting)
- 1 teaspoon kosher salt
Kitchen Equipment Needed
Before you begin, gather the following tools to ensure a smooth baking process:
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Fine-mesh sifter
- Vanilla bean knife or small sharp knife
- Bundt pan or loaf pans
- Parchment paper (optional)
- Cooling rack
Step-by-Step Instructions
1. Prepare the Pan and Oven
Preheat your oven to 325°F (165°C). Grease your bundt pan or loaf pans generously with butter and lightly dust with flour, tapping out the excess. This step is crucial to ensure the cake releases cleanly after baking.
2. Cream the Butter and Cream Cheese
In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until smooth, creamy, and fully combined. This should take about 3–4 minutes.
Tip: Take your time here. Proper creaming creates air pockets that help give the cake its fine, tender crumb.
3. Add the Sugar
Gradually add the granulated sugar and continue mixing on medium speed until the mixture becomes light and fluffy, about 4–5 minutes. Scrape down the sides of the bowl as needed.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition. This helps the batter emulsify properly and prevents curdling.
Once all eggs are incorporated, mix in the vanilla extract and the scraped vanilla bean seeds.
5. Incorporate the Dry IngredientsSift the cake flour and kosher salt together. Gradually add the dry ingredients to the batter on low speed, mixing just until combined.
Important: Do not overmix. Overmixing can lead to a dense or tough cake.
6. Bake the Cake
Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 75–90 minutes, depending on your oven and pan size.
The cake is done when:
- The top is deep golden brown
- A toothpick inserted into the center comes out clean or with a few moist crumbs
7. Cool and Release
Allow the cake to cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely.
Letting it cool properly helps the structure set and enhances flavor.
Baking Tips for Perfect Results
- Room temperature ingredients are non-negotiable. They blend more smoothly and evenly.
- Use cake flour, not all-purpose flour. Cake flour gives the cake its fine, soft crumb.
- Don’t rush the bake. A lower oven temperature ensures even cooking without burning.
- Check early, but don’t open the oven too often. Sudden temperature changes can cause sinking.
Variations and Flavor Swaps
One of the best things about this cake is how adaptable it is.
Flavor Variations
- Lemon Cream Cheese Pound Cake: Add 2 tablespoons lemon zest and replace vanilla bean with lemon extract.
- Almond Vanilla Pound Cake: Substitute half the vanilla extract with almond extract.
- Orange Vanilla Pound Cake: Add orange zest and a splash of orange extract.
Topping Ideas
- Simple vanilla glaze
- Lemon glaze
- Fresh berries and whipped cream
- Powdered sugar dusting
How to Store Vanilla Cream Cheese Pound Cake
Room Temperature
Store tightly wrapped at room temperature for up to 3 days.
Refrigerator
For longer storage, refrigerate for up to 7 days. Bring to room temperature before serving for best texture and flavor.
Freezing
This cake freezes beautifully.
- Wrap slices or the whole cake tightly in plastic wrap and foil.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator or at room temperature.
What to Serve With This Cake
This vanilla cream cheese pound cake pairs wonderfully with:
- Fresh strawberries, raspberries, or blueberries
- Vanilla ice cream
- Whipped cream
- Hot coffee or espresso
- Tea or cappuccino
It’s elegant enough for dessert and simple enough for breakfast or brunch.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
You can, but the texture will be slightly denser. For best results, stick with cake flour.
Why did my cake crack on top?
A crack is normal for pound cakes and often a sign of a well-baked interior.
Can I make this cake in loaf pans?
Yes! Divide the batter evenly and reduce baking time to 60–70 minutes.
Is vanilla bean necessary?
No, but it adds exceptional flavor. You can substitute with an additional teaspoon of vanilla extract if needed.
Final Thoughts
This Vanilla Cream Cheese Pound Cake is proof that simple ingredients, when treated with care, can produce something truly extraordinary. It’s rich, buttery, perfectly sweet, and filled with deep vanilla flavor—exactly what a classic pound cake should be.
If you try this recipe, don’t forget to share it with friends and family, and subscribe to the blog for more timeless desserts, baking tips, and reliable recipes you’ll turn to again and again. Happy baking!
Vanilla Cream Cheese Pound Cake
