Cream Cheese Pound Cake

This Cream Cheese Pound Cake is infused with almond extract and
made with a powdered sugar glaze and topped with fresh strawberries.

 

Watch us make this recipe!

 

This rich pound cake is made with a powdered sugar glaze; however, this cake does not need a glaze if you don’t want to add it.

This cake is absolutely delicious on it’s own, but a little extra drizzle is a delicious addition to this cake.

The strawberries were used for decoration, but if you’re a strawberry lover like myself, slice the strawberries for a nice addition to go along wit this cake.

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You will need: 

For the cake:

Cake flour- sifted
Granulated sugar
Whole eggs- room temperature
Cream cheese- room temperature
Butter- room temperature
Vegetable oil
Vanilla extract
Almond extract
Salt

Image of Cream Cheese Pound Cake - Cream Cheese Pound Cake recipe - Whip It Like Butter

 

For the drizzle/glaze:

Cream cheese – room temperature
Butter – room temperature
Powdered sugar
Vanilla extract
Salt

 

Image of Cream Cheese Pound Cake - Cream Cheese Pound Cake recipe - Whip It Like Butter

 

Steps to make this recipe:

To make the cake:

  • Preheat your oven to 325 degrees.
  • Using a hand or stand mixer, blend the butter, oil and sugar together on medium speed until creamy.
  • Add the cream cheese and mix until combined.

Image of Cream Cheese Pound Cake - Cream Cheese Pound Cake recipe - Whip It Like Butter

  • Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
  • Next, add the almond and vanilla extract and salt and mix.
  • Mix in the flour 1/2 c to 1 c at a time on low speed until combined. Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.

 

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  • Spray a 12 cup bundt pan with non-stick spray.
  • Pour the batter into the pan and spread it evenly.
  • Bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack before adding the icing.

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To make the icing: 

  • Using a hand or stand mixer, mix the butter and cream cheese until well blended.
  • Then add the vanilla extract and salt.
  • Next on slow speed, add the powdered sugar about a 1/2 c at a time until well blended and creamy.
  • Decorate the cake with the glaze however you desire, top with fresh strawberries and serve.

 

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This cake will keep for 3-5 days before it loses it’s freshness. Another option is to slice the cake, wrap it in plastic wrap and then foil and place it in the freezer.

Once you are ready to eat the cake again, remove it from the freezer and allow it to thaw at room temperature while still wrapped. Remove from the wrapping and serve as desired.

 

Enjoy!

 

You may also enjoy:

 

Pecan Pie Cheesecake

Apple Pie Cheesecake Tacos

Kentucky Butter Cake

 

 

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Image of Cream Cheese Pound Cake - Cream Cheese Pound Cake recipe - Whip It Like Butter
Cream Cheese Pound Cake
This Cream Cheese Pound Cake is infused with almond extract and made with a powdered sugar glaze and topped with fresh strawberries.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese pound cake, pound cake
Servings: 12 people

Ingredients

  • For the cake:
  • 3 c of cake flour- sifted
  • 3 c of granulated sugar
  • 8 ounces of cream cheese- room temperature
  • 1 1/2 c of butter (3 sticks)- room temperature
  • 6 whole eggs- room temperature
  • 2 tbsps of vegetable oil
  • 1/2 tsp of salt
  • 2 tsps of vanilla extract
  • 2 tsps of almond extract
  • For the glaze:
  • 8 ounces of cream cheese- room temperature
  • 1/2 c of butter (1 stick) - room temperature
  • 4 C of powdered sugar
  • 2 tsps of vanilla extract
  • 1/8 tsp (pinch) of salt

Instructions

  • To make the cake:
  • Preheat your oven to 325 degrees. 
  • Using a hand or stand mixer, blend the butter, oil and sugar together on medium speed until creamy. 
  • Add the cream cheese and mix until combined. 
  • Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
  • Next, add the almond and vanilla extract and salt and mix.
  • Mix in the flour 1/2 c to 1 c at a time on low speed until combined.
  • Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
  • Spray a 12 cup bundt pan with non-stick spray.   
  • Pour the batter into the pan and spread it evenly. 
  • Bake for about an hour and 15 minutes.
  • The cake is done once an inserted toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.
  • Allow the cake to continue to cool on a wire rack before adding the icing. 
  • To make the icing:
  • Using a hand or stand mixer, mix the butter and cream cheese until well blended.
  • Then add the vanilla extract and salt.
  • Next on slow speed, add the powdered sugar about a 1/2 c at a time until well blended and creamy.
  • Decorate the cake with the glaze however you desire, top with fresh strawberries and serve.
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