Cream Cheese Buttermilk Pound Cake
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This Cream Cheese Buttermilk Pound Cake is a timeless Southern dessert with a rich, buttery crumb and incredibly moist texture thanks to the perfect balance of cream cheese and buttermilk. It’s the kind of cake that brings people to the table, whether it’s for birthdays, holidays, Sunday dinners, or quiet afternoons with coffee. With a hint of vanilla and optional citrus or glazed finishing touch, this pound cake is easy to bake and unforgettable to taste.
Whether you’re a beginner baker or just craving a classic treat with a bit of soul, this recipe delivers every time.
Servings: 12–16
Prep Time: 15 minutes
Cook Time: 75–85 minutes
Total Time: 1 hr 30 min
Ingredients
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 ¾ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour (I love using this flour in all of my cakes)
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk* (or whole milk with 1 Tbsp white vinegar)
1 tablespoon vanilla extract
Tip: Let the ingredients reach room temperature for a smoother batter and even rise.
Instructions
Want to follow along while baking? Listen to the instructions below.
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two loaf pans.
In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each.
In a separate bowl, whisk flour, baking soda, and salt.
Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour.
Stir in the vanilla extract.
Pour batter into prepared pan (one of my favorite pans) and bake 75–85 minutes, or until a toothpick in the center comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack. Slice and enjoy!
Baking Tips That Will Make You Look Like a Pro!
✔ Moisture matters: Buttermilk tenderizes and helps create a tender crumb — don’t skip it.
✔ Don’t overmix: Overworking once the flour goes in can lead to a dense cake; fold gently.
✔ Room temperature ingredients: Butter, cream cheese, and eggs blend smoother and trap more air when warmed.
✔ Test before removing from the oven: Start checking at 75 minutes. Every oven bakes a little differently.
Glaze & Finishing Options
Simple Vanilla Glaze
1 cup powdered sugar
2–3 Tbsp milk
½ tsp vanilla extract
Mix until smooth and drizzle over cooled cake.
Citrus Twist
Add lemon or orange zest to batter for a bright flavor. Watch the video below on how to zest citrus.
Serving Suggestions
Serve warm with a dollop of whipped cream or fresh berries.
Pair with coffee or sweet tea for afternoon dessert. Fancy!
This cake freezes well. Just wrap slices and freeze for up to 3 months.
FAQ’s
Can I make cream cheese buttermilk pound cake without buttermilk?
Yes. If you don’t have buttermilk, you can substitute whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Why use cream cheese in pound cake?
Cream cheese adds richness and moisture, creating a tender crumb and dense, velvety texture that stays fresh longer than traditional pound cake.
How do I keep pound cake from drying out?
Avoid overbaking and measure flour accurately. Using buttermilk and cream cheese helps retain moisture, and wrapping the cake tightly once cooled keeps it soft for days.
Can I freeze cream cheese buttermilk pound cake?
Yes. Wrap the cooled cake or individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
What pan works best for pound cake?
A bundt pan creates even baking and a classic presentation, but loaf pans work well too. Just adjust baking time slightly and check for doneness.
Can I add flavors like lemon or vanilla glaze?
Absolutely. Lemon zest, orange zest, or a simple vanilla glaze pairs beautifully with this cake and adds a subtle twist without overpowering the classic flavor.
Why did my pound cake crack on top?
Don’t panic! This is exactly what you want. A crack is normal and expected in pound cakes. It happens as the dense batter rises and sets. It’s a sign of a well-structured cake, not a mistake.
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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.
