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This Cream Cheese Pound Cake is a tender, moist, and flavorful dessert that’s a new spin on traditional pound cake! This recipe is simple to make! Top it off with whipped cream and fresh berries or enjoy plain! 

Pound cake is a simple and versatile classic, but have you ever tried cream cheese pound cake before? This simple addition gives this pound cake a soft, tender crumb that absolutely melts in your mouth. Make sure to print this staple recipe and save it with your other cake favorites like Tres Leches Cake, Marble Bundt Cake, and Strawberry Pound Cake!

Slices of cream cheese pound cake on white plate with berries

Cream Cheese Pound Cake

Hey everyone! Sam here from Sugar Spun Run with yet another sweet dessert! Today I’m showing you how to make one of the best pound cakes I ever tasted, all thanks to a secret ingredient: cream cheese! I love baking with cream cheese (my cheesecake recipe is one of my most used ever) and knew it would be a great way to elevate classic pound cake to the next level. This cream cheese pound cake has a soft, tender crumb and absolutely melts in your mouth. It’s easy to make with just a handful of ingredients and is based off of my own popular pound cake recipe. Let’s get right to it!

How to Make Cream Cheese Pound Cake:

  • Use a stand mixer or an electric mixer to beat together softened butter and cream cheese until creamy and well-combined. Beat in sugar until mixture is light and fluffy.
  • In a separate bowl, combine your eggs and egg yolks (you’ll need a total of a dozen eggs, but you’ll only be using 6 whole eggs and 6 egg yolks — discard the remaining egg whites or save them to use in an angel food cake) as well as your vanilla extract and salt. Use a fork or whisk to lightly beat until the eggs are lightly scrambled.
  • With mixer on low speed, gradually pour egg mixture into butter/cream cheese mixture. Stir well until well combined; make sure everything is thoroughly incorporated!
  • Gradually stir in flour (again, it’s so important to make sure all ingredients are well combined) and stir well.
  • Pour evenly into a well greased and floured tube pan or bundt pan and bake until cooked through. Allow to cool before serving and enjoying.

Cream cheese pound cake batter in tube pan

How Can I Tell if My Cream Cheese Pound Cake is Finished Baking?

It can be tricky to tell if your cream cheese pound cake is finished baking simply because the cake is so thick. The best way to test is to use a long wooden skewer (a toothpick is simply too short and won’t cut it here). Insert the skewer into the thickest part of the cream cheese pound cake. It should come out with a few moist crumbs (but no wet batter).

If the skewer comes out completely clean, the cake is definitely finished baking. Take it out of the oven at once before it can over-bake. If this cake bakes for too long it may end up dry.

Cream cheese pound cake in pan after baking

Can I Freeze Cream Cheese Pound Cake?

Yes! Cream cheese pound cake actually freezes very well. Let the cake cool completely after it’s finished baking then wrap very well in plastic wrap. I also recommend then wrapping the cake in foil, just to be sure it’s well covered. You may also slice the cake and individually freeze the slices (they’ll thaw much quicker this way) but it’s very important that you make sure that the cream cheese pound cake is carefully and completely wrapped up.

For best taste and texture, serve cream cheese pound cake within 3 months of freezing.

Why Is it Called “Pound Cake”?

Traditional pound cake was made with a pound of butter, sugar, eggs, and flour. We’re making a few variations here (mainly the addition of cream cheese), but the name sticks!

Cream cheese pound cake on cooling rack

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Cream Cheese Pound Cake

5 from 1 vote
By: Samantha Merritt ||
This Cream Cheese Pound Cake is a tender, moist, and flavorful dessert that's a new spin on traditional pound cake! This recipe is simple to make!
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices


  • 1 1/2 cups unsalted butter softened
  • 1 8 oz brick cream cheese softened
  • 3 ½ cups granulated sugar
  • 6 large eggs
  • 6 large egg yolks¹
  • 1 Tablespoon vanilla extract
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour


  • Preheat oven to 350F and generously grease and flour a tube pan (or bundt pan). Tap out any excess flour.
  • Using a stand mixer or an electric mixer, cream together softened butter and cream cheese. Scrape sides and bottom of bowl. Add sugar and beat until well combined and fluffy (about 1 minute on medium-high speed).
  • In a separate bowl, combine 6 eggs, 6 egg yolks, vanilla extract and salt. Use a whisk to gently beat until combined and yolks are broken up.
  • With mixer on low speed, gradually pour egg mixture into butter mixture until completely combined. Increase speed to medium-high and beat another 1-2 mins. Be sure to pause to scrape the sides and bottom of bowl.
  • Gradually, about ⅓ cup at a time, add flour until completely combined.
  • Scrape sides and bottom of bowl and stir again for another 30 seconds. It’s very important the batter is well-combined.
  • Pour batter into prepared tube pan.
  • Bake in 350F oven for 65-70 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.


¹You will need a total of 12 eggs but you will only be using 6 whole eggs (whites and yolks) plus 6 egg yolks. You will be discarding 6 of the egg whites.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Samantha Merritt

Sam is the baker behind the website Sugar Spun Run, where she shares sweet, simple, and from-scratch dessert recipes (usually of the chocolate variety!). She lives in Pennsylvania with her husband and their two dogs, Penny and Leia.

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Recipe Rating


  1. 5 stars
    The search is over!!! This is the best best best pound cake ever! Made this cake for Strawberry Shortcake…..huge cake but perfect!!

    1. Yes, you can use the cake flour. It may alter its baking and texture. Let me know what you think!

  2. I like this recipe and will give it a try. Can someone tell me if there is a pound cake recipe that uses all twelve eggs. Yolk included. I haven’t been able to find one.

  3. DON’T, I REPEAT “DO NOT” THROW AWAY EGG WHITES….save in fridge for up to 3 days and use for meringue for 2 soft pies. Or if you have a friend, as I do, who doesn’t care for yolks pass them on.