Simple Cream Cheese Cake combines the richness of cream cheese with traditional pound cake ingredients to create a dessert that’s both elegant and comforting. This foolproof recipe yields a perfectly moist, dense cake with a tender crumb and subtle tang that makes it stand out from ordinary pound cakes. It’s versatile enough for any occasion and requires minimal effort for maximum impact.
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Simple Cream Cheese Pound Cake: A Classic Made Easy
In a world of complex Cream Cheese Cake desserts that often require specialized equipment and techniques, this Simple Cream Cheese Pound Cake stands as a testament to the beauty of straightforward baking. This recipe transforms basic pantry staples into a luxuriously rich, velvety cake that’s perfect for any occasion. The addition of cream cheese to the traditional pound cake recipe creates a unique texture that’s both dense and tender, with a subtle tanginess that elevates it above ordinary pound cakes.
What makes this Cream Cheese Cake recipe truly special is its reliability and versatility. The cream cheese not only adds flavor but also ensures the cake stays moist for days, making it perfect for make-ahead entertaining. Whether served plain with afternoon tea, dressed up with fresh berries and whipped cream for an elegant dessert, or toasted for breakfast, this cake adapts effortlessly to any occasion. It’s the kind of recipe that becomes a cherished family favorite, passed down through generations for its foolproof nature and consistently delicious results.
For both Cream Cheese Cake novice and experienced bakers, this cake offers the satisfaction of creating something truly memorable with minimal effort. The straightforward mixing method eliminates common baking pitfalls, while the results rival those of professional bakeries. It’s the perfect recipe to have in your repertoire for those times when you need a reliable dessert that’s sure to impress, whether it’s for a casual family gathering or a special celebration.
Storage Options
- Room Temperature: Up to 3 days wrapped well
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months double-wrapped
- Best served: Room temperature
- Make ahead: Benefits from sitting overnight
The Easiest Cream Cheese Cake
Equipment
- 10-inch tube pan or bundt pan
- Stand mixer or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Spatula
- Cooling rack
- Parchment paper
- Nonstick cooking spray
Ingredients
- For the Cake:
- 3 sticks 1½ cups unsalted butter, softened
- 1 8 oz package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Prepare the pan:
- Preheat oven to 325°F
- Grease and flour tube pan
- Line bottom with parchment if desired
- Cream the fats:
- Beat butter and cream cheese until fluffy
- Gradually add sugar
- Beat until light and creamy (about 5 minutes)
- Add eggs:
- Add eggs one at a time
- Beat well after each addition
- Scrape bowl as needed
- Add dry ingredients:
- Mix flour and salt
- Gradually add to batter
- Mix until just combined
- Stir in vanilla
- Bake:
- Pour batter into prepared pan
- Smooth top with spatula
- Bake 75-85 minutes until done
- Test with wooden skewer
- Cool and finish:
- Cool in pan 15 minutes
- Remove from pan
- Cool completely on wire rack
- Add glaze if desired
