Simple yet stunning cream cheese Bundt cake that’s easy to make! One bite of this velvety rich dessert and this will be a family favorite for years to come!
This cake has a special meaning to me, since I first tasted it nearly 7 years ago. Almost all of my mother’s family was gathered during the holidays, which is quite a crowd. There was a never-ending abundance of food, among which stood this cream cheese pound cake.
Out of all the food there was to feast upon (including Grandma’s revered Butterhorn cookies), this cake rose to the top as the cream of the crop. Once discovered among the plethora of treats, my relatives could not stop raving. Sadly, this also meant that it was quickly devoured.
The only logical thing was to obtain the recipe, so it could be reproduced for posterity. This turned out to be no easy task, but after some super sleuthing, it was discovered that the cake had been dropped off by a neighbor. Luckily, she was of good cheer and wrote up the recipe for us.
I’ve since added additional salt and vanilla to her recipe, but the star of this cake remains the cream cheese. It cuts some of the decadence in such a rich dessert, yet each slice still melts in your mouth like butter.
It’s rich and dense, without being overly sweet or overly heavy. Pound cakes should be heavy with a tight crumb, but they should not be bricks! The trick is to beat the batter well since one of the primary leaveners is air.
While we’re on the subject of rising agents, let’s talk about a goof-up I made last time I baked this cake. Mistakes happen to the best of us! I had recently baked a pistachio bundt cake, and without thinking, I grabbed my standard fluted tube pan for this recipe.
As I poured in the batter, it came almost all the way up to the top, leaving scarcely any room to rise (there should be 1 1/2-inches from the top). But after investing nearly a pound of butter and half a dozen eggs, I decided to bake it anyway. It didn’t overflow, but without ample space to rise, it turned out denser than usual.
The cake still tasted yummy (and we ate every last slice!), but for best results, it should be baked in a 10-inch non-fluted tube pan (angel food cake pan), or an extra-large bundt pan (12-16 cup capacity). I hope you enjoy this cake as much as my family!
- 1 1/2 cups butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- powdered sugar, for dusting, optional
- Preheat oven to 300°F. Grease and flour a 10-inch tube pan (12-16 cup capacity).
- Cream butter and cream cheese at medium speed until well combined, about 2 minutes.
- Gradually add sugar, beating until light and fluffy, about 5 minutes. Scrape down sides as necessary.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Mix together flour and salt; gradually add to butter mixture, beating at low speed until smooth and well mixed, about 2 minutes. Pour batter into prepared pan.
- Fill a 13x9 baking pan with 2 cups of water and place the pan on an oven rack below cake pan.
- Bake cake for 90 minutes, or until a toothpick inserted near center of cake comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Remove from pan and then cool completely.
- Dust with powdered sugar, if desired.