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This Cream Cheese Pound Cake is a young, wet, and flavorful dessert that’s a brand new spin on conventional pound cake. Plus, it’s tremendous straight forward to make! Best it off with whipped cream and contemporary berries or revel in simple!
The straightforward addition of cream cheese provides this pound cake a cushy, gentle crumb that totally melts to your mouth. Make sure you save this recipe at the side of every other cake favorites like Tres Leches Cake, Marble Bundt Cake, and Strawberry Pound Cake!
Cream Cheese Pound Cake Recipe
Pound cake is considered one of my favourite truffles. The wet, dense texture is so excellent, I at all times in finding myself going again for any other slice. I’ve relatively a couple of pound cake recipes at the weblog now, however I feel this one takes the cake (no pun supposed!)
As a result of let’s be truthful, you actually can’t move mistaken with including cream cheese to dessert. It provides a little bit little bit of tang to this recipe and likewise makes it so extremely cushy and wet. You gained’t be capable to prevent consuming it.
Aspect Listing
Simply pantry staples right here! That’s what makes cream cheese pound cake so nice! Easy and scrumptious, the whole lot that dessert must be.
- Unsalted Butter: Provides richness and moisture to the cake. Use softened butter so it mixes in combination easily with the opposite elements.
- Cream Cheese: This recipe’s megastar factor! It provides a little bit tang and offers the cake a young crumb. Once more, softened cream cheese is highest so it mixes easily with the opposite elements.
- Granulated Sugar: To sweeten issues up.
- Huge Eggs: Act as your binding agent to carry the whole lot in combination.
- Egg Yolks: For some further richness. Those lend a hand succeed in that vintage pound cake texture.
- Vanilla Extract: For heat and additional taste.
- Salt: Boosts all the flavors.
- All-Goal Flour: Provides the cream cheese pound cake its construction. You’ll be able to additionally use cake flour however it’s going to trade the crumb quite.
How Many Eggs to Use
You’re going to want a general of 9 eggs however you’re going to handiest use 6 complete eggs (whites and yolks) plus 3 egg yolks. You’re going to discard 3 of the egg whites, or save them for any other recipe.
Methods to Make Cream Cheese Pound Cake
If you’ll make boxed cake combine, you’ll make this cream cheese pound cake! It’s so simple- the toughest phase is looking ahead to it to return out of the oven.
- Preheat Oven, Get ready Pan: Preheat oven to 350 levels Fahrenheit and generously grease and flour a 12-cup bundt pan. Faucet out any extra flour. It’s possible you’ll then again use a pan spray that already has flour in it.
- Cream Cheese Aggregate: Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese in combination. Scrape down the edges aspects and backside of the bowl as wanted. Upload the sugar and beat till neatly mixed and fluffy, about 1 minute.
- Upload Rainy Elements: Upload the entire eggs, egg yolks, vanilla extract, and salt. Combine till mixed, scraping down the edges and backside of the bowl as wanted.
- Upload Dry Elements: Upload the salt and flour and blend till mixed, once more scraping down the edges and backside of the bowl as wanted.
- Switch to Pan: Pour batter into the ready pan.
- Bake and Experience: Bake for 65-70 mins or till a wood skewer inserted within the middle comes out most commonly blank, with only some wet crumbs caught to it.
Pointers for Making Cream Cheese Pound Cake
I wish to set you up for luck when making this cream cheese pound cake! Listed here are some pointers underneath so that you can apply.
- Room Temperature Elements: Get started with room-temperature elements. Go away the cream cheese, butter, and eggs at the counter for 1-2 hours sooner than starting the recipe. Having room-temperature elements will let them mix extra simply, warding off having chunks of butter or cream cheese that refuse to wreck down and mix with the opposite pieces.
- Prep the Bundt Pan: Get ready the bundt pan adequately! I discovered the use of a baking spray with 4 in it, like Baker’s pleasure, to be the very best. However you’ll spray the interior of the pan with common pan spray, upload 1/4 cup of flour, and faucet the pan as you flip it to verify the flour sticks to each and every crevasse within the pan. Faucet any extra flour out of the pan sooner than including the batter.
- Baking: Don’t under-bake or over-bake! This cream cheese pound cake is thick and wet, so ensuring it’s absolutely baked however now not over-baked is a little bit tough. I discovered that by the point 70 mins of baking used to be performed, some thick batter used to be nonetheless popping out in a toothpick however the cake used to be indisputably taking a look baked. I took an opportunity and got rid of the cake from the oven, inverted it onto a cooling rack, and let it cool utterly sooner than chopping it. The interior used to be best possible and now not underbaked! The important thing this is the consistency of the batter at the toothpick. It must be thick and clumpy, now not thinner or runny in any respect. It must glance similar to the interior of a cake pop.
Storing Leftovers
So long as it’s in an hermetic container, your cream cheese pound cake will remaining for 3-4 days at room temperature, or 1 week within the refrigerator.
Can I Freeze Cream Cheese Pound Cake?
Sure! Cream cheese pound cake in truth freezes really well. Let the cake cool utterly after it’s completed baking then wrap really well in plastic wrap. I additionally suggest then wrapping the cake in foil, simply to make certain it’s neatly coated. You might also slice the cake and in my view freeze the slices (they’ll thaw a lot faster this fashion) but it surely’s essential that you simply be sure that the cream cheese pound cake is punctiliously and entirely wrapped up. It’ll keep excellent for 2-3 months!
Extra Attempted & True Pound Cake Recipes
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Preheat oven to 350 levels Fahrenheit and generously grease and flour a 12-cup bundt pan. Faucet out any extra flour. It’s possible you’ll then again use a pan spray that already has flour in it.
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Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese in combination. Scrape down the edges aspects and backside of the bowl as wanted. Upload the sugar and beat till neatly mixed and fluffy, about 1 minute.
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Upload the entire eggs, egg yolks, vanilla extract, and salt. Combine till mixed, scraping down the edges and backside of the bowl as wanted.
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Upload the salt and flour and blend till mixed, once more scraping down the edges and backside of the bowl as wanted.
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Pour batter into the ready pan.
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Bake for 65-70 mins or till a wood skewer inserted within the middle comes out most commonly blank, with only some wet crumbs caught to it.
Up to date on April 16, 2024
Energy: 645kcalCarbohydrates: 79gProtein: 9gFats: 33gSaturated Fats: 20gPolyunsaturated Fats: 2gMonounsaturated Fats: 9gTrans Fats: 1gLdl cholesterol: 211mgSodium: 388mgPotassium: 109mgFiber: 1gSugar: 51gNutrition A: 1147IUCalcium: 50mgIron: 2mg
Vitamin data is routinely calculated, so must handiest be used as an approximation.
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